Candy Bar Cheesecake
The ultimate comfort food meets indulgence in this Candy Bar Cheesecake. With layers of smooth cream cheese and rich chocolate, it’s a dessert that’s easy to make and perfect for any occasion. Bring sweetness to your table tonight!
Equipment
- Wooden Spoon
- Mixing Bowl
- Frying Pan
- Chef's Knife
- Large Pot
- Blender
- Baking Sheet
- Oven
Ingredients
- 2 packages Cream Cheese at room temperature
- ½ cup Sugar
- 3 Eggs at room temperature
- ¼ cup Sour Cream at room temperature
- 1 teaspoon Vanilla Extract
- 4 ounces Milk Chocolate chopped, melted
Instructions
- Preheat your oven to 325ºF.
- Line a 10-inch round baking pan or springform pan with non-stick aluminum foil.
- In your stand mixer fitted with the paddle attachment, combine cream cheese, sugar, and vanilla extract.
- Add in eggs one at a time, mixing just until incorporated.
- Stir in sour cream and melted chocolate until blended.
- Pour the batter into the prepared pan.
- Bake in the preheated oven for about 45 minutes.
- Cool completely in the pan.
- Chill the cheesecake in the refrigerator for at least 4 hours.
- For the cake layer, heat your oven to 350ºF.
- Grease and flour two 10-inch round pans and line the bottoms with parchment.
- In a large bowl, stir together sugar, flour, cocoa, baking powder, baking soda, and salt.
- Add in eggs, milk, oil, and vanilla; beat on medium speed for 2 minutes.
- Stir in boiling water.
- Pour the batter into prepared pans.
- Bake for 30 to 35 minutes.
- Allow the cakes to cool for 10 minutes before removing them from the pans.
Notes
- Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Freezing: You can freeze this cheesecake for up to 3 months.
- Pairing: Serve with fresh berries for a delightful contrast.
- Serving Temperature: Serve cold for the best flavor.
- Variations: Experiment with different chocolates for a unique twist.