“Decadent and delicious, this recipe comes from a Herberger's cookbook. My favorite homemade cheesecake.”
READY IN:
1hr 30mins
SERVES:
10-12
UNITS:
US

Ingredients Nutrition

  • CRUST
  • 1 34 cups vanilla wafer crumbs
  • 2 tablespoons sugar
  • 13 cup margarine, softened (I use butter)
  • FILLING
  • 3 (8 ounce) packages cream cheese, softened
  • 1 cup sugar
  • 3 eggs
  • 1 cup sour cream
  • 1 12 teaspoons vanilla
  • 5 (1 1/4 ounce) Heath candy bars, crushed

Directions

  1. Preheat oven to 350 degrees F. Combine crust ingredients; press into bottom and 1 1/2 inches up the sides of 9" springform pan. Refrigerate.
  2. In large bowl, beat cream cheese with sugar at medium speed until fluffy.
  3. Add eggs, 1 at a time, beating well after each addition.
  4. Beat in sour cream and vanilla; blend until smooth.
  5. Spoon half of filling over prepared crust. Sprinkle half of Heath bars over filling; cover with remaining filling.
  6. Bake one hour our until cheesecake is just firm when pan is tapped gently. Cool completely in pan on wire rack. Sprinkle remaining Heath bars over top.
  7. Refrigerate until chilled.

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