A classic dessert combines with a popular candy bar for a sweet treat that will appeal to almost everyone.
By Taylor Mathis and Sally James
- 1¼ cups graham cracker crumbs
- 4 tablespoons melted unsalted butter
- 3 tablespoons dark brown sugar
- 4 (8 oz ) blocks of cream cheese, room temperature
- ¾ cup granulated sugar
- ⅓ cup dark brown sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract
- pinch salt
- 4 eggs plus 1 yolk, room temperature
- 1¾ cup chopped Heath Milk Chocolate English Toffee
- 2 cups semi-sweet chocolate morsels
- ¾ cup heavy whipping cream
- 9½ inch nonstick springform pan, buttered
- 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.
Sally James and Taylor Mathis are a mother and son duo from Charlotte, NC. Sally, a professional recipe developer, and Taylor, a professional Food and Lifestyle photographer, work together to create beautiful and delicious recipes designed to be eaten anywhere! Together they are the creators and authors of the food Blog Taylor Takes A Taste and worked together on The Southern Tailgating Cookbook.