chocolate heath bar

Chocolate coffee with heath bars

 coffecheesecake

Ingredients

  • 2-1/2 cups chocolate wafer crumbs
  • 1/2 cup butter, melted
  • 2 tablespoons Imperial Sugar® / Dixie Crystals® Granulated Sugar
  • FILLING:
  • 1 cup (6 ounces) semisweet chocolate chips
  • 1/4 cup heavy whipping cream
  • 1/8 cup strongly brewed De Leon black coffee
  • 3 packages (8 ounces each) cream cheese, softened
  • 1-1/3 cups Imperial Sugar® / Dixie Crystals® Granulated Sugar
  • 1-1/2 cups (12 ounces) sour cream
  • 1 tablespoon vanilla extract
  • 1/8 teaspoon salt
  • 3 eggs, lightly beaten
  • 4 Heath candy bars (1.4 ounces each), chopped
  • 1 dark chocolate candy bar (1.45 ounces)

Directions

  • Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. In a small bowl, combine wafer crumbs, butter and sugar. Press onto the bottom and 1 in. up the sides of prepared pan. Place pan on a baking sheet. Bake at 350° for 10 minutes. Cool on a wire rack.
  • In a microwave-safe bowl, melt chips and cream; stir until smooth. Stir in coffee granules until dissolved. Set aside.
  • In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, vanilla and salt; gradually beat in chocolate mixture. Add eggs; beat on low speed just until combined. Pour into crust. Place springform pan in a large baking pan; add 1-1/2 in. of hot water to larger pan.
  • Bake at 350° for 55-65 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. Sprinkle with Heath bars.
  • Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Chop the dark chocolate candy bar; melt in a microwave and stir until smooth. Drizzle over top of cheesecake. Yield: 12 servings.

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