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Category: Cheesecake
Prep Time: Cook Time: Total Time:
1 (18 oz) pkg refrigerated oatmeal cookie dough with chocolate and butterscotch chips*
2 (8 oz) pkgs cream cheese, softened
2 eggs
½ cup sugar
1 tsp vanilla extract
4 (1.4 oz) Heath candy bars, coarsely chopped*
To make the dough easier to slice, freeze it for two to three hours before starting the recipe.
Preheat oven to 350. Coat a 9” deep-dish pie pan with nonstick cooking spray. Slice the cookie dough into 24 slices and arrange on the bottom and up the sides of the pie plate. Press the dough together, making a uniform crust; set aside.
In a large bowl, with an electric beater on medium speed, beat the cream cheese, eggs, sugar and vanilla extract for 1 minute, until well mixed. Stir in the candy pieces and pour into the pie plate. Bake at 40 to 45 minutes until the center is firm. Remove from the oven and cool. Cover loosely, and then chill for at least 4 hours or overnight before serving.
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HEATH BAR CHEESECAKE
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Category: Cheesecake
Prep Time: Cook Time: Total Time:
1 (18 oz) pkg refrigerated oatmeal cookie dough with chocolate and butterscotch chips*
2 (8 oz) pkgs cream cheese, softened
2 eggs
½ cup sugar
1 tsp vanilla extract
4 (1.4 oz) Heath candy bars, coarsely chopped*
To make the dough easier to slice, freeze it for two to three hours before starting the recipe.
Preheat oven to 350. Coat a 9” deep-dish pie pan with nonstick cooking spray. Slice the cookie dough into 24 slices and arrange on the bottom and up the sides of the pie plate. Press the dough together, making a uniform crust; set aside.
In a large bowl, with an electric beater on medium speed, beat the cream cheese, eggs, sugar and vanilla extract for 1 minute, until well mixed. Stir in the candy pieces and pour into the pie plate. Bake at 40 to 45 minutes until the center is firm. Remove from the oven and cool. Cover loosely, and then chill for at least 4 hours or overnight before serving.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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