A rich treat that will get many compliments. You can add just about any candy bar combination. Let your imagination run wild. I used the Halloween cookies with orange filling; the flavor is still the same. Before serving, carefully remove sides of pan and place on a serving dish. I added candy corn on top before serving.

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Recipe Summary

prep:
20 mins
cook:
50 mins
additional:
9 hrs
total:
10 hrs 10 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Crust:
Filling:

Directions

Instructions Checklist
  • Preheat oven to 300 degrees F (150 degrees C). Place a shallow pan 1/2-full with water on the lower oven rack to minimize cracking in the cheesecake. Spray the inside of a 9-inch springform pan with cooking spray and line with parchment paper.

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  • Mix chocolate sandwich cookies, sugar, and butter together in a bowl; press into the bottom of the prepared pan.

  • Beat cream cheese and sweetened condensed milk together in a separate bowl using an electric mixer until smooth; beat in eggs, 1 at a time, until just blended. Stir candy bars and vanilla extract into cream cheese mixture; pour over crust.

  • Bake in the preheated oven until edges are set and center is still slightly soft, about 50 minutes. Turn off oven, leaving door open, and cool cheesecake in oven, at least 1 hour. Run a knife or spatula around the edges to loosen cheesecake; refrigerate in the pan until set, 8 hours or overnight.

Nutrition Facts

490 calories; protein 9.3g 19% DV; carbohydrates 48.5g 16% DV; fat 29.8g 46% DV; cholesterol 114.2mg 38% DV; sodium 343.4mg 14% DV. Full Nutrition

Reviews (2)

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Most helpful positive review

Rating: 5 stars
10/18/2013
yes it is good Read More

Most helpful critical review

Rating: 1 stars
06/06/2019
3 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
10/18/2013
yes it is good Read More
Rating: 1 stars
06/06/2019