Heath Barⓡ Cheese Cake Recipe
cheese cake with Heath Bar bits, graham cracker crust, chocolate nibs, caramel Chantilly
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Ingredients
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Crust
Cheesecake Filling
Caramel Chantilly
Garnish
Method
Crust
- 1
Preheat Oven
Preheat your oven to 350°F (175°C).
- 2
Prepare Crust Mixture
In a medium bowl, mix together the graham cracker crumbs, granulated sugar, and melted butter until well combined.
- 3
Form Crust
Press the mixture evenly into the bottom of a 9-inch springform pan.
- 4
Bake Crust
Bake the crust in the preheated oven for 10 minutes, then remove and let cool.
Cheesecake Filling
- 5
Beat Cream Cheese
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
- 6
Mix Filling
Add granulated sugar, sour cream, and vanilla extract to the cream cheese, and continue to beat until well combined.
- 7
Incorporate Eggs
Add eggs one at a time, mixing well after each addition.
- 8
Add Heath Bar
Fold in the Heath Bar pieces gently with a spatula until evenly distributed.
- 9
Fill Pan
Pour the cheesecake filling over the cooled crust in the springform pan.
- 10
Bake Cheesecake
Bake in the preheated oven for 50-60 minutes, or until the center is set but still slightly jiggly. Turn off the oven and let the cheesecake cool in the oven for 1 hour.
- 11
Chill Cheesecake
Remove from the oven and refrigerate for at least 4 hours, preferably overnight.
Caramel Chantilly
- 12
Prepare Chantilly Mixture
In a mixing bowl, combine heavy whipping cream and powdered sugar.
- 13
Whip Cream
Using an electric mixer, whip the cream until soft peaks form.
- 14
Add Caramel
Drizzle in caramel sauce and whip for an additional 30 seconds until just combined.
Garnish
- 15
Remove Cheesecake
Once the cheesecake has chilled, carefully remove it from the springform pan.
- 16
Top with Chantilly
Spread the caramel chantilly over the top of the cheesecake.
- 17
Add Garnish
Sprinkle chocolate nibs and additional Heath Bar pieces on top for garnish.