Heath Bar Cheesecake Food

HEATH CHEESECAKE BARS

Steps:

• First - gather your ingredients.
• Next - melt the butter.
• Then, use your Vitamix or food processor to crush the Oreo cookies and pretzels. Mix the butter and crushed mixture all together and push into the bottom of a 8x8 pan that is lined with parchment paper.
• Once your crust is made, time to whip up the cheesecake.
• In your stand mixer, on medium, mix the cream cheese until it's soft.
• Add in the egg, the sugar and vanilla. Mix well.
• Then, add in the peanut pieces, heath pieces and chocolate chips.
• Time to bake - set your oven to 350 degrees and bake for 30-33 minutes - until the edges are nice and golden brown.
• Let it cool for 25-35 minutes at room temperature and then in the fridge for at least 3 hours.
• Once the cheesecake is set - pull it out of the pan using the parchment paper. Then, take off the paper and place it on a cutting board. Cut away. I cut mine into 25 pieces.

PHILADELPHIA 3-STEP TOFFEE CRUNCH CHEESECAKE

Steps:

• Heat oven to 350°F.
• Beat cream cheese, sugar and vanilla in large bowl with mixer until blended. Add eggs; mix just until blended. Stir in 3/4 cup chopped toffee bars.
• Pour into crust; sprinkle with remaining chopped toffee bars.
• Bake 35 to 40 min. or until center is almost set. Cool completely. Refrigerate 3 hours.

HEATH BAR PIE

Steps:

• Spread caramel topping into pie crust.
• Beat milk and pudding mix for 2 minutes; let stand for 5 minutes. Stir in whipped topping and chopped candy bars. Spoon into crust.
• Freeze for 4 hours or until set. Before serving, let stand for 15 minutes so that pie can easily be cut. Store any leftovers in refrigerator.

TOFFEE CRUNCH CHEESECAKE

Steps:

• In a small bowl, combine the cracker crumbs, brown sugar, butter and vanilla. Press onto the bottom and 2 in. up the sides of a greased 9-in. springform pan. Bake at 350° for 6-8 minutes or until set; cool on a wire rack. Sprinkle with toffee bits., In a small bowl, beat cream cheese and sugar until smooth. Beat in sour cream and vanilla. Add eggs; beat on low speed just until combined. Pour into crust. Place pan on a baking sheet. , Bake at 350° for 50-60 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen., For topping, combine the sour cream, sugar and vanilla; spread over cheesecake. Bake 5 minutes longer. Cool on a wire rack for 1 hour. Refrigerate overnight. Remove sides of pan. Sprinkle with toffee bits.

TOFFEE BAR CHEESECAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• In a small bowl, stir together the graham cracker crumbs and 1/2 cup sugar. Add the melted butter and mix well. Press into the bottom of a 9 inch springform pan. Cover the outside of the pan with foil to make it waterproof.
• In a large bowl, cream together the cream cheese and 1 cup sugar until soft and smooth. Stir in the lemon juice and vanilla. Scrape the bottom of the bowl occasionally with a spatula to prevent lumps. Beat in the eggs one at a time, then fold in the toffee bits. Pour the batter into the prepared pan. Place the foil covered pan into a larger cake pan or any pan with at least 1 inch tall sides. Put into the oven, then fill the larger pan with water, creating a water bath.
• Bake for 90 minutes in the preheated oven, checking after 45 minutes to refill the water bath. After 90 minutes, turn off the oven and leave the cake inside for about an hour. Chill at least 4 hours before removing from pan.

HEATH BAR CHEESECAKE

Steps:

• 1. CHOCOLATE VANILLA WAFER CRUST: Combine vanilla wafer crumbs, powdered sugar and Hershey's cocoa in bowl; stir ini melted butter. Press mixture firmly onto bottom and 1/2 inch up sides of a 9-inch springform pan. Bake in a preheated 350º oven for 8 minutes; cool slightly.
• 2. FILLING: Beat cream cheese and sugar in a large bowl on medium speed until well blended. Add eggs, one at a time, beating well after each addition. Add sour cream and vanilla; beat on low speed until blended.
• 3. Pour half of cheese mixture into crust. Reserve 1/4 cup toffee bits for topping; sprinkle remaining toffee bits over cheese mixture in pan. Spoon in remaining cheese mixture.
• 4. Bake in a preheated 350º oven for 1 hour or until filling is set. Cool 15 minutes. Sprinkle reserved toffee bits over top. With knife, loosen cake from side of pan. Cool completely; remove side of pan. Cover; refrigerate at least 4 hours before serving.
• 5. Cover; refrigerate leftover cheesecake.

MINI HEATH BAR CHEESECAKES

Steps:

• Preheat oven to 325ºF. Line muffin tins with 24 cupcake liners and coat lightly with non-stick cooking spray.
• For the crust, in a small bowl, combine the graham cracker crumbs, brown sugar and melted butter. Stir together with a fork until well blended and all the dry ingredients are moistened. Press a heaping tablespoon of the mixture into the bottom of each cupcake liner. Set aside.
• For the cheesecake, using an electric mixer, combine cream cheese and sugar. Beat at medium speed until well combined. Add eggs on low speed, one at a time, beating well after each addition. Add vanilla, cream and flour mixing until smooth and creamy.
• Place 1 tsp of toffee bits on top of each cupcake crust. Fill each cup with the cheesecake mixture and sprinkle remaining toffee bits over cheesecake. Bake in preheated oven for 10 minutes, reduce heat to 275ºF and continue to bake 15 minutes more. Remove from the oven and allow the cupcakes to cool completely. Refrigerate before serving.
• To garnish, place a few chocolate bar pieces on top and drizzle with melted chocolate.

WHITE CHOCOLATE HEATH BAR CHEESECAKE

Steps:

• MAKE THE CRUST: Preheat oven to 350*F.
• Finely crush or chop the Heath bars; transfer to a bowl and set aside.
• Wrap the outside of a 10" springform pan with 3 layers of foil, reaching the top of the pan; grease the inside.
• Combine the graham cracker crumbs, sugar, cinnamon, and melted butter; press evenly into the bottom and partway up the sides of the prepared pan.
• Place half the candy in a mound in the center of the crust; bake for 10 minutes.
• Set aside to cool.
• MAKE THE FILLING: Using an electric mixer on medium speed, beat the cream cheese for 10 minutes.
• Add the sugar and beat another 10 minutes, until very light and smooth.
• Add the eggs, one at a time, beating well after each addition.
• Blend in the vanilla; add the cream slowly, mixing until well blended.
• Drizzle in the melted chocolate; blend well.
• Pour filling over crust; let stand for 10 minutes.
• Place the cheesecake in another pan filled with 1/2" of water.
• Bake for 90 minutes; remove from oven.
• Sprinkle remaining candy on top; return to oven for 10 minutes.
• Remove cheesecake from the oven and the water bath.
• Let cool at least 2 hours; cover and refrigerate at least another 4 hours.
• MAKE THE FUDGE SAUCE (if desired): Melt the butter and chocolate together in a large saucepan over low heat.
• Add the salt, sugar, evaporated milk, and vanilla, blending until smooth.
• Increase the heat to medium and whisk the mixture for 1 minute while it bubbles.
• Remove from heat; serve warm, with thin slices of chilled cake.

HEATH BAR TRIFLE

Steps:

• Prepare brownie mix as directed on package using water, oil, and eggs. Spread in pan. Bake then cool. Prepare pudding as directed using the milk.
• Cut brownies into 1 inch squares. Place half of the squares in bottom of 3 quart glass bowl. Pour half of the pudding over the brownies in the bowl. Top with half each of toffee bits and whipped topping . Repeat with the remaining brownies, pudding, toffee and whipped topping.
• Cover and refrigerate at 4 hours. Serve and enjoy!
• Optional: Garnish with chocolate curls. Make curls by pulling a vegetable peeler toward you across a milk chocolate candy bar. Press firmly using long thin strokes.

HEATH BAR CHEESECAKE

Steps:

• Preheat oven to 350 degrees F. Combine crust ingredients; press into bottom and 1 1/2 inches up the sides of 9" springform pan. Refrigerate.
• In large bowl, beat cream cheese with sugar at medium speed until fluffy.
• Add eggs, 1 at a time, beating well after each addition.
• Beat in sour cream and vanilla; blend until smooth.
• Spoon half of filling over prepared crust. Sprinkle half of Heath bars over filling; cover with remaining filling.
• Bake one hour our until cheesecake is just firm when pan is tapped gently. Cool completely in pan on wire rack. Sprinkle remaining Heath bars over top.
• Refrigerate until chilled.

HEATH BAR CHEESECAKE DIP

Steps:

• Pour caramel sauce over cheese block, sprinkle heath bits on top serve with apple slices or graham cracker sticks.
• Note: I used shortbread cookies from Dollar Tree.

HEATH BAR CRUNCH CHEESECAKE

Steps:

• For Crust: Preheat oven to 350 degrees. Butter two 9" springform pans. Blend all ingredients in processor until moist. Divide mixture between prepared pans. Press onto bottom and 2" up sides of pans. For Filling: Sprinkle 11/4 c. crushed toffee over bottom of each crust. Beat cheese, sugar and vanilla in large bowl until well blended. Beat in sour cream. Beat in eggs 1 at a time. Divide filling between prepared crusts. Bake cakes until golden on top, cracked around edges and just set in center, about 1 hr. 5 min. Transfer cakes to racks; let cool 10 min (centers will fall). Maintain oven temp. Meanwhile, prepare topping: Whisk first 3 ingredients in medium bowl to blend. Spoon over cakes. Bake until topping just sets, about 5 minutes. Refrigerate immediately. Chill uncovered overnight. Cut around pan sides to loosen cakes. Release sides. Top with toffee.

TOFFEE CRUNCH CARAMEL CHEESECAKE

Steps:

• For gingersnap crust:
• Preheat oven to 350°F. Spray bottom of 9-inch springform pan with 2 1/2-inch-high sides with nonstick spray. Stir ground cookies, butter, and sugar in medium bowl until moist clumps form. Press cookie mixture firmly onto bottom of prepared pan. Wrap outside of pan with 3 layers of heavy-duty foil. Bake crust until firm and beginning to darken, about 14 minutes. Cool crust. Maintain oven temperature.
• For cheesecake:
• Beat cream cheese and sugar in large bowl until smooth. Beat in butter, then eggs, 1 at a time, until just blended. Beat in vanilla. Pour batter over crust in pan. Place springform pan in large roasting pan. Add enough hot water to come halfway up sides of springform pan. Bake cake uncovered until filling is puffed around edges and moves slightly in center when pan is gently shaken, about 1 hour 10 minutes. Remove pan from water; remove foil. Place hot cheesecake uncovered in refrigerator overnight.
• For caramel topping:
• Stir sugar, water, and lemon juice in large saucepan over medium heat until sugar dissolves. Increase heat; boil without stirring until mixture turns deep amber, occasionally swirling pan and brushing down sides with wet pastry brush, about 9 minutes. Add cream (mixture will bubble). Reduce heat to medium-low. Simmer until reduced to 1 1/4 cups, stirring occasionally, about 8 minutes. Chill until thickened but still pourable, about 15 minutes.
• Spoon caramel over top of cake just to edges (do not allow caramel to drip down sides). Garnish top edges with chopped English toffee. Chill at least 2 hours and up to 6 hours.
• Run knife around pan sides to loosen cake; release pan sides.