CANDY BAR CHEESECAKE BROWNIES
I came up with these brownies as a way to use up my son's leftover Halloween candy. You can tint the cream cheese orange for a spooky touch. -Elisabeth Larsen, Pleasant Grv, Utah
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 2 dozen.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. Grease a 13x9-in. baking pan. In a microwave, melt butter in a large microwave-safe bowl. Stir in sugar, cocoa and vanilla. Add eggs, one at a time, whisking to blend after each addition. Add flour and salt; stir just until combined. Stir in 1 cup candy bars., Spread into prepared pan. In a large bowl, beat cream cheese and sugar until smooth. Beat in vanilla. Add egg; beat on low speed just until blended. Drop by tablespoonfuls over batter. Cut through batter with a knife to swirl. Sprinkle with 1/2 cup candy bars., Bake until filling in center is almost set, 30-35 minutes. Cool 1 hour in pan on a wire rack. Refrigerate at least 2 hours. Cut into bars.
Nutrition Facts : Calories 282 calories, Fat 14g fat (8g saturated fat), Cholesterol 71mg cholesterol, Sodium 233mg sodium, Carbohydrate 36g carbohydrate (25g sugars, Fiber 1g fiber), Protein 4g protein.
CANDY BAR CHEESECAKE
Go ahead and give in to temptation--try a new decadent cheesecake and enjoy every bite!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 4h15m
Yield 16
Number Of Ingredients 11
Steps:
- Heat oven to 325°F. In medium bowl, mix cookie crumbs, peanuts and butter. Press evenly in bottom of springform pan, 9x3 inches.
- In large bowl, beat cream cheese until smooth. Gradually beat in sugars and vanilla until smooth. Beat in eggs, one at a time. Beat in 3/4 cup whipping cream. Pour over crust.
- Bake cheesecake 1 1/4 to 1 1/2 hours or until center is set; cool 15 minutes. Run metal spatula along side of cheesecake to loosen. Refrigerate at least 2 hours.
- In 1-quart saucepan, melt candy bars over low heat, stirring occasionally. Stir in 1/2 cup whipping cream until smooth. Cool slightly. Remove side of pan. Serve sauce with cheesecake.
Nutrition Facts : Calories 405, Carbohydrate 26 g, Cholesterol 110 mg, Fiber 1 g, Protein 7 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 250 mg
CANDY BAR CHEESECAKE
"With this recipe, you can easily create a cheesecake that tastes like a fancy store-bought treat," Julie Cervenka relates from Ballwin, Missouri. "It's always requested when I'm asked to bring dessert to a function."
Provided by Taste of Home
Categories Desserts
Time 1h40m
Yield 12-14 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, combine wafer crumbs and sugar; stir in butter. Press onto the bottom and 1-1/2 in. up the sides of a greased 9-in. springform pan. Place pan on a double thickness of heavy-duty foil (about 18 in. square); securely wrap foil around pan. Place pan on a baking sheet. Bake at 325° for 12 minutes. Cool on a wire rack., In a large bowl, beat the cream cheese, milk, chocolate syrup and vanilla until smooth. Add eggs; beat just until combined. Stir in 2-1/2 cups chopped candy bars. Pour into crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan. , Bake at 325° for 75-80 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight., Top with remaining chopped candy bars; drizzle with additional chocolate syrup.
Nutrition Facts : Calories 347 calories, Fat 16g fat (9g saturated fat), Cholesterol 85mg cholesterol, Sodium 233mg sodium, Carbohydrate 44g carbohydrate (33g sugars, Fiber 1g fiber), Protein 6g protein.
LAYERED CARAMEL CANDY BAR CHEESECAKE
Is it a candy bar? Is it a cheesecake? Is it a cake? Whatever you call it, it's a slice of pure chocolaty caramel, layered heaven.
Provided by Heather Baird
Categories Dessert
Time 7h40m
Yield 12
Number Of Ingredients 15
Steps:
- Heat oven to 325°F. Grease 2 (9-inch) round cake pans with shortening or cooking spray. Line bottoms of pans with cooking parchment paper rounds; lightly grease paper. Chop 2 candy bars into small pieces; store in refrigerator until needed.
- In large bowl, beat butter and sugar with electric mixer until smooth and creamy. Beat in cream cheese a little at a time until smooth; scrape down bowl. Beat in eggs one at a time until well combined. Add pudding mix and baking powder; beat well until smooth. Fold in refrigerated candy bar pieces. Divide batter evenly between pans, about 4 cups per pan. Smooth top with off-set spatula.
- Bake 55 to 60 minutes. Layers will puff up during baking and then deflate when removed from oven. Cool in pans on cooling racks 10 minutes. Freeze until solid, about 3 hours.
- Turn cheesecakes out onto cookie sheet; peel off paper. Store in freezer until ready to use.
- While Cheesecake Layers are freezing, heat oven to 350°F. Grease 3 (9-inch) round cake pans with shortening or cooking spray.
- In large bowl, beat Cake ingredients with electric mixer on medium speed until well combined. Divide batter evenly among pans.
- Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Cool in pans on cooling racks 10 minutes. Remove cake layers from pans onto cooling racks. Cool completely.
- To assemble, place 1 cake layer on serving plate or cake stand. Spread 1/4 cup caramel topping over top of cake layer. Place 1 frozen cheesecake layer on top of cake layer; top with 1/4 cup caramel topping. Repeat layering with another cake layer, another cheesecake layer, and finally top with remaining cake layer. Do not coat top cake layer with caramel.
- Use 1 container of frosting to evenly coat entire cheesecake. Using off-set spatula, swirl remaining container of frosting onto cake. Top with pieces from 2 candy bars. Refrigerate until cheesecake is well chilled before cutting, about 2 hours. Store in refrigerator.
Nutrition Facts : Calories 1140, Carbohydrate 123 g, Cholesterol 230 mg, Fat 12 1/2, Fiber 2 g, Protein 11 g, SaturatedFat 36 g, ServingSize 1 Serving, Sodium 1170 mg, Sugar 79 g, TransFat 1 1/2 g
CANDY BAR-CHEESECAKE BARS
Provided by My Food and Family
Categories Home
Time 6h15m
Yield 28 servings
Number Of Ingredients 10
Steps:
- Heat oven to 325°F.
- Line 13x9-inch pan with parchment, with ends of parchment extending over sides. Finely crush 5 cups pretzels; place in medium bowl. Add brown sugar and butter; mix well. Press onto bottom of prepared pan. Bake 10 min.
- Beat cream cheese, granulated sugar and vanilla in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended.
- Pour half the batter into medium bowl; stir in peanut butter. Pour over crust.
- Melt 1/2 cup chocolate chips as directed on package; stir into remaining batter. Pour over peanut butter layer in pan; spread to evenly cover peanut butter layer with chocolate batter.
- Bake 40 min. or until center is almost set. Cool 1 hour. Refrigerate 4 hours.
- Melt remaining chocolate chips; drizzle over cheesecake. Crush remaining pretzels lightly; sprinkle over cheesecake. Top with nuts. Use parchment handles to remove cheesecake from pan before cutting into bars.
Nutrition Facts : Calories 330, Fat 21 g, SaturatedFat 12 g, TransFat 0.5 g, Cholesterol 75 mg, Sodium 410 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 6 g
CANDY BAR CHEESECAKE
Make and share this Candy Bar Cheesecake recipe from Food.com.
Provided by Tisy Adams
Categories Cheesecake
Time 2h
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Making the crust:.
- Preheat oven to 325 degrees.
- In a medium bowl, combine wafer crumbs, butter and sugar; stir until crumbs are moist.
- Press the mixture firmly into the bottom of a 9-inch springform pan.
- Bake crust until firm, about 12 minutes.
- Transfer the pan to a wire rack; let cool.
- Making the Caramel Layer:.
- In a medium microwave-safe bowl, combine caramels and milk.
- Microwave on HIGH for 5 minutes, stirring at 1 minute intervals, until the mixture is melted and smooth.
- Let the mixture cool for 15 minutes; stir in peanuts.
- Pour mixture over crust; spread evenly.
- Let cool completely.
- Making the Filling:.
- In a large bowl, using an electric mixer set on medium speed, beat cream cheese until smooth.
- Beat in sugar and vanilla until blended.
- Using mixer on low speed, beat in eggs, one at a time, just until blended, about 2 minutes.
- Spoon the filling over the caramel layer; spread evenly.
- Bake cheesecake until the filling is almost set, about 1 hour.
- Turn off oven; let cheesecake stand in oven with door ajar for 1 hour.
- Transfer the pan to a wire rack.
- Run a thin knife around the pan sides; cool completely.
- Remove the pan sides.
- cover tightly; refrigerate overnight.
- Topping the Cheesecake:.
- In a small saucepan, bring cream to a boil over high heat.
- Remove saucepan from heat; stir in chocolate chips.
- Whisk mixture until smooth and melted, about 30 seconds.
- Let cool for 20 minutes.
- Transfer cheesecake to a plate.
- Spread glaze over cheesecake; sprinkle with nuts.
- Refrigerate until glaze is set, 1 hour.
- Note: This Cheesecake is baked until almost set; it will become more firm as it cools.
Nutrition Facts : Calories 651.1, Fat 42.1, SaturatedFat 20.6, Cholesterol 140.7, Sodium 389.7, Carbohydrate 61.9, Fiber 1.4, Sugar 46.8, Protein 11.1
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CANDY BAR CHEESECAKE RECIPE - PILLSBURY.COM
From pillsbury.com
4/5 (86)Category DessertServings 12Total Time 6 hrs 5 mins
- Heat oven to 325°F. Line 9- or 8-inch round cake pan with foil. In medium bowl, mix crushed cookies and butter; press firmly in bottom of pan. Bake 8 minutes.
- Meanwhile, in large bowl with electric mixer, beat cream cheese on medium speed until smooth and creamy. Reserve 1 tablespoon of the sugar; place in small bowl. Gradually beat remaining sugar and the whipping cream into cream cheese. Add eggs 1 at a time, beating well after each addition. In reserved sugar, toss 2 chopped candy bars until coated.
- Remove partially baked crust from oven. Sprinkle sugar-coated candy bar pieces over crust; press in lightly. Pour cream cheese mixture evenly over candy.
- Return to oven; bake 40 to 50 minutes or until edges are set and center is almost set but jiggles slightly. Cool on wire rack 1 hour. Refrigerate at least 4 hours before serving.
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