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Candy Bar Cheesecake

1 12 cups chocolate wafer crumbs (about 30 wafers, crushed)
5 tablespoons butter, melted
3 tablespoons sugar
1 (14 ounce) bag caramels
14 cup milk
1 cup chopped unsalted peanuts
3 (8 ounce) packages cream cheese, softened
1 cup sugar
1 teaspoon vanilla extract
3 large eggs
13 cup whipping cream
34 cup milk chocolate chips
14 cup chopped unsalted peanuts


Making the crust:. Preheat oven to 325 degrees. In a medium bowl, combine wafer crumbs, butter and sugar; stir until crumbs are moist. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake crust until firm, about 12 minutes. Transfer the pan to a wire rack; let cool. Making the Caramel Layer:. In a medium microwave-safe bowl, combine caramels and milk. Microwave on HIGH for 5 minutes, stirring at 1 minute intervals, until the mixture is melted and smooth. Let the mixture cool for 15 minutes; stir in peanuts. Pour mixture over crust; spread evenly. Let cool completely. Making the Filling:. In a large bowl, using an electric mixer set on medium speed, beat cream cheese until smooth. Beat in sugar and vanilla until blended. Using mixer on low speed, beat in eggs, one at a time, just until blended, about 2 minutes. Spoon the filling over the caramel layer; spread evenly. Bake cheesecake until the filling is almost set, about 1 hour. Turn off oven; let cheesecake stand in oven with door ajar for 1 hour. Transfer the pan to a wire rack. Run a thin knife around the pan sides; cool completely. Remove the pan sides. cover tightly; refrigerate overnight. Topping the Cheesecake:. In a small saucepan, bring cream to a boil over high heat. Remove saucepan from heat; stir in chocolate chips. Whisk mixture until smooth and melted, about 30 seconds. Let cool for 20 minutes. Transfer cheesecake to a plate. Spread glaze over cheesecake; sprinkle with nuts. Refrigerate until glaze is set, 1 hour. Note: This Cheesecake is baked until almost set; it will become more firm as it cools.

Source: www.food.com