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Candy Bar Cheesecake

 Candy Bar Cheesecake
"With this recipe, you can easily create a cheesecake that tastes like a fancy store-bought treat," Julie Cervenka relates from Ballwin, Missouri. "It's always requested when I'm asked to bring dessert to a function."
12-14 ServingsPrep: 25 min. Bake: 1-1/4 hours + cooling


  • 1-3/4 cups crushed chocolate wafers (about 28 wafers)
  • 1/4 cup sugar
  • 1/3 cup butter, melted
  • 3 packages (8 ounces each) cream cheese, softened
  • 1 can (14 ounces) sweetened condensed milk
  • 1 cup chocolate syrup
  • 2 teaspoons McCormick® Pure Vanilla Extract
  • 3 eggs, lightly beaten
  • 6 Snickers candy bars (2.07 ounces each), coarsely chopped, divided
  • Additional chocolate syrup


  • In a small bowl, combine wafer crumbs and sugar; stir in butter.
  • Press onto the bottom and 1-1/2 in. up the sides of a greased 9-in.
  • springform pan. Place pan on a double thickness of heavy-duty foil
  • (about 18 in. square); securely wrap foil around pan. Place pan on a
  • baking sheet. Bake at 325° for 12 minutes. Cool on a wire rack.
  • In a large bowl, beat the cream cheese, milk, chocolate syrup and
  • vanilla until smooth. Add eggs; beat just until combined. Stir in
  • 2-1/2 cups chopped candy bars. Pour into crust. Place springform pan
  • in a large baking pan; add 1 in. of hot water to larger pan.

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Candy Bar Cheesecake (continued)

Directions (continued)

  • Bake at 325° for 75-80 minutes or until center is just set and
  • top appears dull. Remove springform pan from water bath. Cool on a
  • wire rack for 10 minutes. Carefully run a knife around edge of pan
  • to loosen; cool 1 hour longer. Refrigerate overnight.
  • Top with remaining chopped candy bars; drizzle with additional
  • chocolate syrup. Yield: 12-14 servings.
Nutritional Facts: 1 serving (1 slice) equals 347 calories, 16 g fat (9 g saturated fat), 85 mg cholesterol, 233 mg sodium, 44 g carbohydrate, 1 g fiber, 6 g protein.