My husband was out of town this weekend and I thought it would be a good time to make a cheesecake. He doesn’t like cheesecake at all. I also made a lot of food with cilantro in it this weekend since he doesn’t like that either. It’s always nice when the husband goes away for the weekend so I can make foods that he doesn’t like. However, there are some draw backs of him leaving too. Like… loud scary noises coming from the heater that won’t go away. That kept me up all night long….
I wanted to make something for Halloween and normally if it’s a type of food that’s supposed to look like something gross, I normally don’t have any of the ingredients on hand. Everyone has leftover Halloween candy or has eaten a ton of it already before they have to go back to the store and get some more. I just decided to top my cheesecake with chocolate candy bars and caramel sauce. I used 4 snicker’s bars, 4 Milky way’s, and 4 Reese’s Peanut Butter cups (the fun size kind). It’s a good way of getting rid of that left over Halloween candy in your kid’s trick-or-treat bag. I had the girls over Saturday night and they loved it. Hope you do too!Print
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 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.
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.