White Chocolate Heath Bar Cheesecake ๐ฐ
Overview:
- Prep Time: 1 hour 20 minutes
- Cook Time: 2 hours
- Total Time: 3 hours 20 minutes
- Servings: 16
- Calories per serving: 777.1
- Rating: โญโญโญโญโญ (1 review)
Description:
From a fellow teacher–I think there should be a class on how to say no to this, if you know what I mean;)
Recipe Category:
Cheesecake ๐ฐ
Keywords:
Dessert, Weeknight, For Large Groups, < 4 Hours
Ingredients:
| Quantity | Ingredient |
|---|---|
| 2/3 cup | Graham cracker crumbs |
| 2/3 cup | Sugar |
| 1 tsp | Cinnamon |
| 3/4 cup | Butter, melted |
| 8 oz | Cream cheese |
| 4 oz | Sugar |
| 3 | Eggs |
| 2 tsp | Vanilla extract |
| 6 oz | White chocolate, melted |
| 2/3 cup | Heavy cream |
| 2 tbsp | Butter |
| 1/2 tsp | Salt |
| 4 oz | Sugar |
| 1/4 cup | Evaporated milk |
| 3 tsp | Vanilla extract |
| 1 2/3 | Heath bars, chopped |
Instructions:
Making the Crust:
- Preheat oven to 350ยฐF (175ยฐC).
- 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 chopped candy in a mound in the center of the crust; bake for 10 minutes.
- Set aside to cool.
Making 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 heavy cream slowly, mixing until well blended.
- Drizzle in the melted white chocolate; blend well.
- Pour the filling over the crust; let it stand for 10 minutes.
- Place the cheesecake in another pan filled with 1/2″ of water.
- Bake for 90 minutes; remove from the oven.
- Sprinkle the remaining chopped candy on top; return to the oven for 10 minutes.
- Remove the cheesecake from the oven and the water bath.
- Let it cool for at least 2 hours; cover and refrigerate for at least another 4 hours.
Making 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.
Nutritional Information per Serving:
- Calories: 777.1
- Fat: 48.1g
- Saturated Fat: 28.1g
- Cholesterol: 153.8mg
- Sodium: 424.2mg
- Carbohydrates: 82.9g
- Fiber: 1.6g
- Sugar: 75.2g
- Protein: 9g
Notes:
- This White Chocolate Heath Bar Cheesecake is a decadent treat that’s perfect for any dessert lover.
- The combination of creamy cheesecake, rich white chocolate, and crunchy Heath bar pieces creates a delightful contrast of textures and flavors.
- Don’t skip the step of wrapping the pan in foil and using a water bath while baking; this helps ensure a creamy, crack-free cheesecake.
- Serve slices of this cheesecake with a drizzle of warm fudge sauce for an extra indulgent touch.
- Enjoy the sweet satisfaction of each bite, and be prepared for requests for the recipe!
This recipe for White Chocolate Heath Bar Cheesecake is a true showstopper, perfect for special occasions, gatherings, or any time you want to treat yourself to a slice of creamy, chocolatey heaven! ๐๐ฐ
