Candy Bar Cheesecake
A decadent candy bar cheesecake featuring rich chocolate, crunchy walnuts, and creamy sour cream topping, perfect for special occasions or indulgent dessert lovers seeking bold flavors.
Ingredients
Instructions
- Combine graham cracker crumbs, finely chopped walnuts, 2 tablespoons sugar, and melted oleo; mix well.
- Firmly press the mixture into the bottom and sides of an 8-inch spring-form pan.
- Break the Hershey bars into several pieces and melt in a double boiler or microwave; set aside.
- Beat cream cheese with an electric mixer until light and fluffy.
- Combine 3/4 cup sugar, cocoa, and salt; gradually add to the cream cheese, mixing well.
- Add eggs one at a time, beating well after each addition.
- Add melted chocolate; beat until blended.
- Stir in sour cream and vanilla, blending well.
- Pour the mixture into the prepared pan.
- Bake at 325°F (160°C) for 40 minutes.
- Turn off the oven and let the cheesecake stand in the closed oven for 30 minutes.
- Remove from oven, cool at room temperature, then chill thoroughly.
- Remove the sides of the spring-form pan.
- Spread sour cream topping over the cheesecake and sprinkle with walnuts.
Tips & Substitutions
For a richer chocolate flavor, consider using semi-sweet chocolate instead of Hershey bars. If you need a gluten-free option, substitute the graham cracker crumbs with crushed gluten-free cookies. Make sure to beat the cream cheese until very smooth to avoid lumps in your cheesecake. For a twist, add a pinch of espresso powder to enhance the chocolate taste.
Serving Suggestions
Serve the cheesecake chilled, topped with a dollop of whipped cream or a drizzle of chocolate sauce for extra indulgence. It pairs beautifully with a cup of coffee or a scoop of vanilla ice cream. Consider serving alongside fruit, like fresh strawberries or raspberries, for a refreshing contrast. This dessert is a perfect ending to a rich meal, like the Savory Sausage Coffee Cake.
Storage & Reheating
Store leftover cheesecake tightly wrapped in the refrigerator for up to 5 days. To reheat, remove from the fridge and let sit at room temperature for about 30 minutes before serving. For a chilled dessert, simply return slices to the fridge until ready to enjoy.
Nutrition & Diet Analysis (per serving)
Each serving of Candy Bar Cheesecake contains roughly 304 calories, with 7g protein, 32g carbohydrates, and 15g fat. It is a good source of dietary fiber (19% of the Daily Value), iron (15% of the Daily Value), and protein (14% of the Daily Value). It also contributes 5g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of nut instead of walnuts?
Yes, you can easily substitute walnuts with pecans or almonds for a different flavor profile. Just ensure that the nuts are finely chopped to blend well with the crust. If nut allergies are a concern, you can omit them altogether or use seeds like sunflower seeds as a crunchy alternative.
What can I do if my cheesecake cracks during baking?
Cracking can occur due to rapid temperature changes. To prevent this, avoid opening the oven door while baking and ensure your cream cheese is at room temperature before mixing. If cracks do happen, you can cover them with the sour cream topping after cooling, making them less noticeable.
How do I know when the cheesecake is done baking?
The cheesecake is done when the edges are set but the center still has a slight jiggle. It will continue to firm up as it cools. If you’re unsure, you can use a toothpick to check; it should come out mostly clean, with just a bit of creamy residue.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).