Chocolate-Crunch Cheesecake |
|
 |
Prep Time: 25 Minutes Cook Time: 1 Minutes |
Ready In: 26 Minutes Servings: 16 |
|
This cheesecake features a shortbread crust and Nestle Crunch candy bars. Recipe is from Family Circle. Ingredients:
1 (10 ounce) box shortbread cookies, such as lorne doone (finely crushed) |
4 tablespoons butter, melted |
3 (8 ounce) packages reduced-fat cream cheese, softened |
1 cup granulated sugar |
1 tablespoon granulated sugar |
2 tablespoons cornstarch |
4 eggs |
1 cup sour cream |
2 tablespoons coffee liqueur (such as kahlua) |
1 teaspoon vanilla extract |
1 (5 ounce) nestle crunch bars, chopped |
1 cup heavy cream |
1 (1 5/8 ounce) nestle crunch bars, chopped for garnish (optional) |
Directions:
1. Heat oven to 350 degrees F.
2. Mix together the crumbs and butter.
3. Press over bottom and partially up side of a 9-inch springform pan.
4. Note: For a crust with an even thickness, use the bottom of a glass or measuring cup to press crumbs down into the pie plate.
5. Refrigerate while making filling.
6. Beat cream cheese 1 minute.
7. Add 1 cup of the sugar and the cornstarch; beat for 3 minutes.
8. Beat in eggs, one at a time.
9. Add sour cream, liqueur and vanilla; beat until smooth.
10. Fold in chopped candy bar.
11. Pour into crust.
12. Bake at 350 degrees for 90 minutes, until just set.
13. Run a knife around edge of cake to separate from pan.
14. Cool in pan on rack.
15. Cover; refrigerate overnight.
16. Remove side of pan.
17. Whip cream and 1 T sugar to stiff peaks.
18. Spread onto cake; garnish with candy bar, if desired.
|
|