Best Heath Bar Cheese Cake Recipes

HEATH BAR CHEESECAKE

Steps:

• Preheat oven to 350 degrees F. Combine crust ingredients; press into bottom and 1 1/2 inches up the sides of 9" springform pan. Refrigerate.
• In large bowl, beat cream cheese with sugar at medium speed until fluffy.
• Add eggs, 1 at a time, beating well after each addition.
• Beat in sour cream and vanilla; blend until smooth.
• Spoon half of filling over prepared crust. Sprinkle half of Heath bars over filling; cover with remaining filling.
• Bake one hour our until cheesecake is just firm when pan is tapped gently. Cool completely in pan on wire rack. Sprinkle remaining Heath bars over top.
• Refrigerate until chilled.

TOFFEE BAR CHEESECAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• In a small bowl, stir together the graham cracker crumbs and 1/2 cup sugar. Add the melted butter and mix well. Press into the bottom of a 9 inch springform pan. Cover the outside of the pan with foil to make it waterproof.
• In a large bowl, cream together the cream cheese and 1 cup sugar until soft and smooth. Stir in the lemon juice and vanilla. Scrape the bottom of the bowl occasionally with a spatula to prevent lumps. Beat in the eggs one at a time, then fold in the toffee bits. Pour the batter into the prepared pan. Place the foil covered pan into a larger cake pan or any pan with at least 1 inch tall sides. Put into the oven, then fill the larger pan with water, creating a water bath.
• Bake for 90 minutes in the preheated oven, checking after 45 minutes to refill the water bath. After 90 minutes, turn off the oven and leave the cake inside for about an hour. Chill at least 4 hours before removing from pan.

HEATH BAR CHEESE CAKE

Steps:

• 1. Make the vanilla wafer crust first. mix vanilla wafer crumbs with sugar and butter. Press in to a spring form pan about 9 inches. Refrigerate for 30 minutes. Heat oven to 350 degree's while making cake portion.
• 2. Beat the cream cheese and sugar together in a bowl until well blended. add 1 egg and beat well. Then add the next 2 eggs one at a time and beat well. Add sour cream and vanilla. Mix together well.
• 3. Pour half the cheese mixture in to pan. use 3/4 cup of heath bar and sprinkle on cheese mixture with the 1/4 cup of mini chocolate chips.
• 4. Spoon on remaining cheese mixture. and bake at 350 for one hour.
• 5. Cool 15 minutes,and sprinkle the rest of the heath bar bits on top. Cool completely and remove from spring form pan. Refrigerate at least 4 hours before serving. Garnish with more Heath bar pieces. Drizzle melted chocolate chips on top. Serve with whipped cream if desired. I usually do!!

NO BAKE HEATH CHEESECAKE

Steps:

• 1. Beat together cream cheese, sugar, and lemon juice. Fold in Cool Whip until well incorporated. Fold in heath, reserving some for topping (if desired). Pour into pie crust.
• 2. Drizzle with ice cream topping, and top with remaining heath bits. Refrigerate for at least 30 minutes.

HEATH BAR CHEESECAKE

Steps:

• 1. CHOCOLATE VANILLA WAFER CRUST: Combine vanilla wafer crumbs, powdered sugar and Hershey's cocoa in bowl; stir ini melted butter. Press mixture firmly onto bottom and 1/2 inch up sides of a 9-inch springform pan. Bake in a preheated 350º oven for 8 minutes; cool slightly.
• 2. FILLING: Beat cream cheese and sugar in a large bowl on medium speed until well blended. Add eggs, one at a time, beating well after each addition. Add sour cream and vanilla; beat on low speed until blended.
• 3. Pour half of cheese mixture into crust. Reserve 1/4 cup toffee bits for topping; sprinkle remaining toffee bits over cheese mixture in pan. Spoon in remaining cheese mixture.
• 4. Bake in a preheated 350º oven for 1 hour or until filling is set. Cool 15 minutes. Sprinkle reserved toffee bits over top. With knife, loosen cake from side of pan. Cool completely; remove side of pan. Cover; refrigerate at least 4 hours before serving.
• 5. Cover; refrigerate leftover cheesecake.

WHITE CHOCOLATE HEATH BAR CHEESECAKE

Steps:

• MAKE THE CRUST: Preheat oven to 350*F.
• Finely crush or chop the Heath bars; transfer to a bowl and set aside.
• Wrap the outside of a 10" springform pan with 3 layers of foil, reaching the top of the pan; grease the inside.
• Combine the graham cracker crumbs, sugar, cinnamon, and melted butter; press evenly into the bottom and partway up the sides of the prepared pan.
• Place half the candy in a mound in the center of the crust; bake for 10 minutes.
• Set aside to cool.
• MAKE THE FILLING: Using an electric mixer on medium speed, beat the cream cheese for 10 minutes.
• Add the sugar and beat another 10 minutes, until very light and smooth.
• Add the eggs, one at a time, beating well after each addition.
• Blend in the vanilla; add the cream slowly, mixing until well blended.
• Drizzle in the melted chocolate; blend well.
• Pour filling over crust; let stand for 10 minutes.
• Place the cheesecake in another pan filled with 1/2" of water.
• Bake for 90 minutes; remove from oven.
• Sprinkle remaining candy on top; return to oven for 10 minutes.
• Remove cheesecake from the oven and the water bath.
• Let cool at least 2 hours; cover and refrigerate at least another 4 hours.
• MAKE THE FUDGE SAUCE (if desired): Melt the butter and chocolate together in a large saucepan over low heat.
• Add the salt, sugar, evaporated milk, and vanilla, blending until smooth.
• Increase the heat to medium and whisk the mixture for 1 minute while it bubbles.
• Remove from heat; serve warm, with thin slices of chilled cake.