Heath Bar Cheesecake

June 22, 2010 at 4:49 am (Food)

I wanted cheesecake the other day, and I”m in love with this new recipe.  I figured I’d share!  Don’t be afraid of cheesecake.  It’s really not that hard.  It’s not quick, but the results will be worth it!


1 package chocolate graham crackers, crushed (just the individual package in side the box, about 9 crackers, I think)

1/3 cup butter, melted

1/4 cup sugar


4 (8oz) packages of cream cheese

1 1/4 cups sugar

2 Tbsp flour

1/4 cup heavy cream

4 whole eggs

2 egg yolks

2 tsp vanilla

1 package of Heath Toffee bits (I found them in a bag near the chocolate chips)

1. Leave all of the filling ingredients out on the counter for about an hour.  They’ll mix together better this way.

2. Preheat oven to 350*.  Mix together the crust ingredients and press into the bottom of a 9″ springform pan.  Bake for ten minutes.

3. In a small bowl, mix eggs, yolks, vanilla and cream together, set aside.  In a large bowl, mix cream cheese, sugar and flour together.  Gradually add in egg mixture.  Gently fold in the toffee bits.

4. Pour over crust in spring form pan.  If you have a pan large enough to put the springform into (and at least 2″ tall), you can bake your cheesecake in a water bath, which is my first choice; if you don’t, don’t sweat it.

5. For water bath baking: set the springform pan on a large single piece of 18″ foil.  This must be a single piece, otherwise water will get through.  Wrap the edges of the foil up the sides of the pan, but not over.  Set into your larger pan.  Add water about half way up the side of the springform.

6. Baking with or without a water bath: Bake cheesecake for one hour at 350*.  DON’T OPEN THE OVEN.  Turn off the heat and leave it alone for 2 hours.  Remove your cheesecake from the oven and refrigerate it at least 2 hours (preferably longer) before unpanning and cutting.


The reasons for the water bath and leaving it in the oven so long is simple: cracks.  Cheesecakes crack for two reasons.  One is when cheesecakes heat quickly and end up with peaks that will fall and crack upon cooling.  The water in a water bath will allow the cheesecake to heat more evenly and reduce this risk.  The other reason for cracks is cooling a cheesecake too quickly.  After baking one hour, the cheesecake will probably not be 100% baked, but leaving it in the warm oven will finish off the baking and help it to cool slowly.


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: