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Leftover Halloween Candy-Bottom Cheesecake

by Merle O'Neal featured in 6 New Takes On Cheesecake

Inspired by tasty.co

Ingredients

for 10 servings

Cookie Base

  • 1 ¾ cups
    assorted chocolate candy (310 g)
  • ½ cup
    brown sugar (110 g)
  • ¼ cup
    granulated sugar (50 g)
  • ½ cup
    unsalted butter, softened (115 g)
  • 1 large egg
  • 1 teaspoon
    vanilla extract
  • ½ teaspoon
    kosher salt
  • 1 teaspoon
    baking soda
  • 1 cup
    all-purpose flour (125 g)

Cheesecake Filling

  • 24 oz
    cream cheese (675 g)
  • ½ cup
    granulated sugar (100 g)
  • ½ teaspoon
    kosher salt
  • ½ tablespoon
    vanilla extract
  • 2 large eggs

For Decorating

  • chocolate syrup

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Preparation

  1. Preheat the oven to 350˚F (180˚C). Grease a 9-inch (23 cm) springform pan with cooking spray.
  2. Make the cookie base: Chop the candy into bite-size pieces, then transfer to a medium bowl and set aside.
  3. In a large bowl, whisk together the brown sugar and granulated sugar. Add the butter and cream with an electric hand mixer until fluffy.
  4. Add the egg, vanilla, salt, and baking soda and mix with a rubber spatula to combine.
  5. Fold in the flour just until smooth, then add the candy pieces and fold to incorporate.
  6. Transfer the dough to the prepared springform pan and pat down in an even layer. Refrigerate until ready to use.
  7. Make the cheesecake filling: In a large bowl, combine the cream cheese and sugar. Beat with an electric hand mixer until smooth.
  8. Add the salt, vanilla, and eggs and beat to combine.
  9. Pour the filling over the chilled base and smooth the top.
  10. Bake 35-40 minutes, until the sides are golden but the center still jiggles slightly. Let cool to room temperature.
  11. Drizzle chocolate syrup in a spiral pattern over the cheesecake. Using a toothpick, draw lines outward from the center to create a spiderweb pattern.
  12. Un-mold the cheesecake, then slice and serve.
  13. Enjoy!
 

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