Heath Bar Cheesecake
- Total Time: 4 hours 10 mins
- Yield: 12 slices 1x
Description
A classic dessert combines with a popular candy bar for a sweet treat that will appeal to almost everyone.
Ingredients
Crust
- 1 1/4 cups (300 ml) graham cracker crumbs
- 4 tbsp (60 ml) melted unsalted butter
- 3 tbsp dark brown sugar
Cheesecake
- 4 (8 oz / 225 g) blocks of cream cheese, room temperature
- 3/4 cup (180 ml) granulated sugar
- 1/3 cup (80 ml) dark brown sugar
- 1 tsp vanilla extract
- 1/4 tsp almond extract
- pinch salt
- 4 eggs plus 1 yolk, room temperature
- 1 3/4 cup (420 ml) chopped Heath Milk Chocolate English Toffee
Ganache
- 2 cups (480 ml) semi-sweet chocolate morsels
- 3/4 cup (180 ml) heavy whipping cream
- 9 1/2 inch nonstick springform pan, buttered
Instructions
- Preheat oven to 325
- In a small bowl add the graham cracker crumbs, melted butter and brown sugar. Stir with a fork until well blended. Press crumb mixture evenly onto the buttered base of the springform pan. Set aside.
- Add the cream cheese to the work bowl of a stand mixer. Beat cream cheese on medium speed until blended and the consistency of thick frosting.
- With the mixer running, add the granulated sugar. When it is incorporated, add the brown sugar. Stop mixer and scrape the batter off the sides of the bowl. Set the mixer to low speed and add the vanilla and almond extracts, and the salt. Add the eggs one at a time, mixing until incorporated after each addition.
- Remove the batter from the mixer stand. Fold the chopped Heath bars in with a spatula until incorporated. Empty the batter into the prepared pan.
- Bake for 65 to 70 minutes until cheesecake is set and wiggles only slightly in the center. Remove cheesecake from the oven. Gently run a knife around the edges of the cake. Cool cake in pan. When cool, release the lock on the outer rim of the pan and remove the outer rim. Chill cake in refrigerator for 4 hours.
- To make the ganache, put the chocolate chips into a heat proof bowl. In a small saucepan, bring the heavy cream to a boil. Add the boiling cream to the chocolate chips. Stir the mixture with a fork until blended. Let ganache cool for 5 minutes. Stir. Pour ganache on the top of the cheesecake, spreading with a spoon. Return cheesecake to the refrigerator and chill for 3 more hours or overnight. Serve.
- Prep Time: 3 hours
- Cook Time: 1 hour 10 mins
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 630
If You Liked This Recipe, You’ll Love These
- The Perfect Homemade Chocolate Ice Cream
- Tamara’s Ultimate Cheesecake
- Porter, Coffee and Chocolate Bread Pudding
- Strawberry and Mint Pavlova
Frequently Asked Questions
How do I know when the cheesecake is done baking?
Bake at 325°F for 65-70 minutes, until the cheesecake is set and wiggles only slightly in the center. Immediately run a knife gently around the edges after removing from the oven — this prevents cracking as the cake cools and contracts.
Why does the recipe use both granulated and dark brown sugar?
The filling calls for 3/4 cup granulated sugar plus 1/3 cup dark brown sugar, mirroring the crust’s 3 tbsp of dark brown sugar. The brown sugar adds molasses depth that complements the toffee flavor of the 1-3/4 cups of chopped Heath bars folded into the batter.
How long does the cheesecake need to chill before serving?
After baking, cool in the pan then refrigerate for 4 hours. After adding the ganache — boiling heavy cream poured over chocolate chips and stirred smooth — refrigerate another 3 hours or overnight. At least 7 hours total chilling is needed. 
