Best 2 Heath Bar Cheesecake Recipes

Are you craving a delectable treat that seamlessly blends the richness of cheesecake with the irresistible flavors of Heath bars? If so, then this journey is for you! We'll embark on a culinary adventure to discover the best recipe for a Heath bar cheesecake that will tantalize your taste buds and leave you wanting more. From the perfect crust to the creamy filling and the decadent Heath bar topping, we'll uncover the secrets to creating a masterpiece that will be the star of any occasion. Get ready to indulge in a symphony of textures and flavors as we present you with the ultimate guide to crafting the most exceptional Heath bar cheesecake.

Check out the recipes below so you can choose the best recipe for yourself!

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

Ingredients

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

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

Ingredients

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.

Tips:

Use a springform pan for easy release of the cheesecake.
Gently mix ingredients together to avoid overmixing.
Bake the cheesecake in a water bath to create a moist and creamy texture.
Chill the cheesecake for at least four hours before serving.
Serve the cheesecake with whipped cream or fresh berries for a delicious and elegant dessert.

Conclusion:

With its smooth and creamy texture, rich chocolate flavor, and decadent Heath bar filling, this cheesecake is sure to be a hit at any gathering. Whether you're a fan of chocolate, cheesecake, or both, this recipe has something to offer everyone. So next time you're looking for a special dessert, give this Heath bar cheesecake a try. You won't be disappointed!