This recipe for Heath Bar Cheesecake, by Mary Flickner, is from The Schwab Family Cookbook Project,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 c chocolate wafer cookie crumbs 3 T melted butter 8 (1 3/16) Heath toffee candy bars 2 T instant coffee crystals 3 (8 oz) pkgs cream cheese 1 c sugar 4 eggs 1 t vanilla 2 c half and half
Directions:
Early in the day, combine cookie crumbs and butter and press into 9" springform pan. Chop 4 candybars in food processor and sprinkle over crust. Heat 1/2 c cream until just warm enough to dissolve coffee crystals. Set aside.
In large bowl of electric mixer, beat cream cheese and sugar until blended. Beat in remaining cream, eggs and vanilla. Add coffee cream mixture and continue beating until smooth. Pour into crust. Bake at 325 degrees for 1 hour and 15 minutes.
Meanwhile, combine chocolate chips and remaining 1/3 c cream in saucepan overlow heat. Stir until dissolved. Spread over cooked, cooled chesecake. Grnish with remaining crumbled candy bars.
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