Creamy baked cheesecake in a graham crust with chopped caramel, nougat or peanut butter candy bars folded into the filling and scattered on top.
Everything should be at room temperature for a smooth, crack-free filling. The center should still jiggle slightly when you turn the oven off; it sets as it cools.
Keeps 4 days covered in the fridge and freezes well, wrapped, for up to 2 months. Soft caramel candies chop best when chilled, with an oiled knife.
Ingredients
Scale
Measurement units
- 1 ½ cup graham cracker crumbs
- 5 tbsp unsalted butter
- 2 tbsp granulated sugar for the crust
- ¾ cup granulated sugar for the filling
- 24 oz cream cheese
- ½ cup sour cream
- 3 eggs
- 2 tbsp all-purpose flour
- 1 tsp vanilla extract
- 1 cup chopped candy bars for the filling
- ½ cup chopped candy bars for the topping
Ingredients
Scale
Measurement units
- 1 ½ cup graham cracker crumbs
- 5 tbsp unsalted butter
- 2 tbsp granulated sugar for the crust
- ¾ cup granulated sugar for the filling
- 24 oz cream cheese
- ½ cup sour cream
- 3 eggs
- 2 tbsp all-purpose flour
- 1 tsp vanilla extract
- 1 cup chopped candy bars for the filling
- ½ cup chopped candy bars for the topping
Instructions
Make the crust
Heat the oven to 325°F.
Chop the candy bars into small pieces.
Stir graham cracker crumbs (1 ½ cup) with unsalted butter (5 tbsp) and granulated sugar for the crust (2 tbsp) until evenly moistened.
Press into the bottom of a 9-inch springform pan and up the sides about 1 inch.
Equipment: 9-inch springform pan
Make the filling
Beat cream cheese (24 oz) with granulated sugar for the filling (¾ cup) until completely smooth.
Beat in sour cream (½ cup), all-purpose flour (2 tbsp) and vanilla extract (1 tsp).
Add eggs one at a time, mixing on low just until each disappears.
Fold in chopped candy bars for the filling (1 cup) and pour into the crust.
Bake
Bake about 55 minutes, until the edges are set and the center still jiggles slightly.
Turn the oven off and leave the cheesecake inside with the door ajar for 1 hour.
Top and chill
Cool on a rack until no longer warm.
Scatter chopped candy bars for the topping (½ cup) over the top.
Refrigerate at least 6 hours, until fully set, before releasing the springform ring.
Equipment: 9-inch springform pan
Before you cook
Cook notes
- • Everything should be at room temperature for a smooth, crack-free filling.
- • The center should still jiggle slightly when you turn the oven off; it sets as it cools.
- • Soft caramel candies chop best when chilled, with an oiled knife.
- • The topping goes on after baking so the chocolate and caramel don't scorch.
- • Keeps 4 days covered in the fridge and freezes well, wrapped, for up to 2 months.
Ratings
Loading ratings…
Your rating
Have you cooked this?
Comments
Loading comments…
Ready to cook? Or want to explore more recipes?