Print

Heath Bar Cheesecake

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A rich and creamy cheesecake layered with crunchy chopped Heath Bars and baked over a buttery graham cracker crust for the perfect balance of smooth texture and toffee crunch.

Ingredients

Crust:

2 cups graham cracker crumbs

1/3 cup salted butter, melted

Cheesecake Filling:

2 (8 oz) blocks cream cheese, softened

1/2 cup granulated sugar

1 tablespoon vanilla extract

2 large eggs, room temperature

6 (1.4 oz) Heath Bars, roughly chopped and divided

Cooking spray

Optional Toppings: additional chopped Heath Bars, mini Heath Bars, caramel sauce, chocolate sauce, toffee bits, whipped cream

Instructions

  1. Preheat the oven to 350°F (175°C). Grease a springform pan with cooking spray.
  2. In a medium bowl, mix the graham cracker crumbs and melted butter until fully combined.
  3. Press the mixture firmly into the bottom of the prepared springform pan, smoothing evenly.
  4. Sprinkle half of the chopped Heath Bars evenly over the crust.
  5. In a large bowl, beat the softened cream cheese on high speed until smooth and fluffy.
  6. Add the granulated sugar and vanilla extract, beating until fully incorporated.
  7. Add the eggs and beat just until combined. Finish mixing gently with a spatula to ensure a smooth batter.
  8. Pour half of the cheesecake batter over the crust and spread evenly.
  9. Sprinkle some of the remaining chopped Heath Bars over the batter layer.
  10. Pour the remaining batter on top and smooth the surface.
  11. Bake for about 40 minutes, until the center is slightly jiggly but not wet.
  12. Allow the cheesecake to cool to room temperature, then refrigerate overnight until fully set.
  13. Run a knife along the edge before releasing the springform pan. Slice with a sharp knife dipped in hot water for clean cuts.

Notes

Do not overmix the batter to help prevent cracks.

The center should be slightly jiggly when removed from the oven; it will firm as it chills.

Chill overnight for best texture and clean slicing.

Store covered in the refrigerator for up to 1 week.

Cheesecake can be frozen after cooling; wrap tightly and thaw overnight in the refrigerator before serving.

Add toppings just before serving for best presentation.

Nutrition

Find it online: https://chocolatecoveredamy.com/heath-bar-cheesecake/