Heath Bar Cheesecake

5 from 1 vote

This Heath Bar cheesecake recipe combines classic cheesecake with the delicious sweetness of Heath Bar toffee for a tasty twist.

Prep Time15

Cook Time40

Total Time55

Servings:

Calories: 155kcal

Preheat the oven to 350F.
Start your crust by adding melted butter to graham cracker crumbs in a medium bowl and mix well.
Add mixture to the bottom of a springform pan with greased sides, and smooth with a flat bottom measuring cup or large spoon.
Lay half of the Heath bar pieces on the crust and prepare filling. Using a hand mixer on high beat cream cheese until thoroughly fluffy.
Add in sugar and vanilla and beat again.
Lightly beat in 2 eggs until combined and then mix thoroughly with a spatula.
Pour about half the mixture onto the prepared crust and then top with the additional roughly chopped Skor bars.
Pour the remaining filling on top.
Bake for 40 minutes or until the center of the cheesecake is almost set. This will look slightly jiggly but not wet.
Allow the cheesecake to come to room temperature and then chill in the fridge overnight.
You may need to run a knife along the edge of the pan prior to removing it.
Slice with a sharp, hot knife.

What is the best way to store cheesecake? Your freshly baked cheesecake will keep for around 1 week in the fridge. Make sure to cover the cheesecake loosely with plastic wrap or aluminum foil. You can also freeze cheesecake if you’d like to keep it longer. Cool it completely and wrap it tightly with plastic wrap or put in a freezer bag.
Do I have to use a springform pan to bake the cheesecake? Yes. Springform pans are designed to release the cheesecake more easily without damaging it. The springform pan has higher sides then a typical cake pan so this allows for the sides of your cheesecake to also be higher.