Candy Bar Cheesecake



1-1/2 cups chocolate graham cracker crumbs

6 tablespoons butter, melted

2 tablespoons sugar

Directions for Crust

Preheat oven to 350 degrees.

Wrap aluminum foil under and around outside of a 9-inch springform pan.

Combine cracker crumbs, melted butter, and sugar in a medium bowl; stir until well blended.

Press into bottom and halfway up sides of prepared pan.

Bake for 5 minutes and cool completely.


4 packages (8 ounces each) cream cheese, softened

1 cup firmly packed brown sugar

3 eggs

1 tablespoon vailla extract

2 chocolate-covered caramel, peanut, and nougat candy bars, chopped (207 ounces each)

2 tablespoons caramel ice-cream topping

Directions for Filling

Preheat oven to 350 degrees.

Beat cream cheese in a large bowl until fluffy.

Gradually beat in brown sugar.

Add eggs, 1 at a time, beating well until after each addition.

Stir in vanilla.

Pour batter over crust.

Bake 1 hour or until filling is completely set.

Sprinkle with chopped candy bars.

Bake 7 minutes or until candy softens.

Cool on a wire rack.

Remove sides of springform pan.

Drizzle with caramel topping.

Store in an airtight container in refrigerator.