Best Heath Bar Cheesecake Recipes

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HEATH BAR CHEESECAKE



Heath Bar Cheesecake image

Decadent and delicious, this recipe comes from a Herberger's cookbook. My favorite homemade cheesecake.

Provided by simple food

Categories     Cheesecake

Time 1h30m

Yield 10-12 serving(s)

Number Of Ingredients 9

1 3/4 cups vanilla wafer crumbs
2 tablespoons sugar
1/3 cup margarine, softened (I use butter)
3 (8 ounce) packages cream cheese, softened
1 cup sugar
3 eggs
1 cup sour cream
1 1/2 teaspoons vanilla
5 (1 1/4 ounce) Heath candy bars, crushed

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.

Nutrition Facts : Calories 692.5, Fat 45.4, SaturatedFat 22, Cholesterol 151.6, Sodium 468.9, Carbohydrate 64.8, Fiber 1, Sugar 35.6, Protein 8.7

HEATH BAR CRUNCH CHEESECAKE



HEATH BAR CRUNCH CHEESECAKE image

Categories     Cake     Cheese     Dessert     Bake     Quick & Easy     Wedding

Yield 2 cakes

Number Of Ingredients 17

Crust:
3c. graham cracker crumbs
3/4c. (11/2 sticks) unsalted butter, melted
1/4c. packed golden brown sugar
1 teas. vanilla
Filling:
21/2c coarsely crushed chocolate-covered English toffee (such as Heath Bar or Skor, about 14oz.)
6 8-oz. pkgs cream cheese, room temp.
2c. sugar
4 tablsp. vanilla
2c. sour cream
8 large eggs
Topping:
3 cups sour cream
1/2c. sugar
4 teasp. vanilla
Coarsely chopped chocolate covered English toffee

Steps:

  • For Crust: Preheat oven to 350 degrees. Butter two 9" springform pans. Blend all ingredients in processor until moist. Divide mixture between prepared pans. Press onto bottom and 2" up sides of pans. For Filling: Sprinkle 11/4 c. crushed toffee over bottom of each crust. Beat cheese, sugar and vanilla in large bowl until well blended. Beat in sour cream. Beat in eggs 1 at a time. Divide filling between prepared crusts. Bake cakes until golden on top, cracked around edges and just set in center, about 1 hr. 5 min. Transfer cakes to racks; let cool 10 min (centers will fall). Maintain oven temp. Meanwhile, prepare topping: Whisk first 3 ingredients in medium bowl to blend. Spoon over cakes. Bake until topping just sets, about 5 minutes. Refrigerate immediately. Chill uncovered overnight. Cut around pan sides to loosen cakes. Release sides. Top with toffee.

HEATH BAR CHEESECAKE



HEATH BAR CHEESECAKE image

This recipe is a sort of combination of two recipes I found on the Heath website. I mixed and matched and came up with this deliciously rich cheesecake! 10-02-14

Provided by Ellen Bales

Categories     Puddings

Time 1h25m

Number Of Ingredients 12

CHOCOLATE VANILLA WAFER CRUST
1-1/4 c vanilla wafer crumbs
1/3 c powdered sugar
1/3 c hershey's cocoa
1/4 c (1/2 stick) melted butter
FILLING
3 pkg (8 oz.ea.) cream cheese, softened
1 c sugar
3 eggs
1 pkg (8 oz.) sour cream
1/2 tsp vanilla extract
1-1/3 c (8 oz.pkg.) heath milk chocolate toffee bits, divided

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



White Chocolate Heath Bar Cheesecake image

From a fellow teacher--I think there should be a class on how to say no to this, if you know what I mean;)

Provided by JamesDeansGirl

Categories     Cheesecake

Time 3h20m

Yield 16 serving(s)

Number Of Ingredients 17

2/3 cup graham cracker crumbs
2/3 cup sugar
1 teaspoon cinnamon
3 tablespoons butter, melted
8 Heath candy bars, chilled
4 (8 ounce) packages cream cheese, softened
2/3 cup sugar
3 large eggs
2 teaspoons vanilla extract
6 ounces white chocolate, melted
3/4 cup heavy cream
1/2 cup butter (OPTIONAL)
4 ounces unsweetened chocolate (OPTIONAL)
1/4 teaspoon salt (OPTIONAL)
3 cups sugar (OPTIONAL)
1 2/3 cups evaporated milk (OPTIONAL)
1 tablespoon vanilla extract (OPTIONAL)

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.

HEATH BAR CHEESECAKE DIP



Heath Bar Cheesecake Dip image

Make and share this Heath Bar Cheesecake Dip recipe from Food.com.

Provided by internetnut

Categories     Dessert

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 3

8 ounces cream cheese
5 ounces caramel sauce (1/2 jar or less like ice cream topping)
Heath candy bar, bits crushed (generous portion I used the ones in the bag by the chocolate chips)

Steps:

  • Pour caramel sauce over cheese block, sprinkle heath bits on top serve with apple slices or graham cracker sticks.
  • Note: I used shortbread cookies from Dollar Tree.

Nutrition Facts : Calories 287.2, Fat 19.8, SaturatedFat 12.5, Cholesterol 62.7, Sodium 291.5, Carbohydrate 24.9, Fiber 0.3, Sugar 0.1, Protein 4.8

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