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Prep Time: 20 Minutes Cook Time: 4 Minutes |
Ready In: 24 Minutes Servings: 12 |
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I love this cheese cake because the crust is different, and it is rich. It has some of my favorite candies in it. It was entered by a grandmother and her grand daughter to a magazine recipe contest and won! If you buy the bite sized candy bars you will save some time when it comes to chopping. Ingredients:
3/4 cup finely crushed shortbread cookie (about 12 cookies) |
1/4 cup finely crushed graham cracker crumbs |
1 tablespoon butter, melted |
1 (8 ounce) package cream cheese, softened |
3 tablespoons butter, softened |
1/2 cup half-and-half or 1/2 cup light cream |
3 eggs |
1 -4 cup sugar |
1 teaspoon vanilla |
3 (1 1/2 ounce) chocolate-covered english toffee bars, croarsely chopped |
1 (1 5/8 ounce) white chocolate baking bar, with crunchy chocolate cookie bits coarsley chopped |
1/3 cup malted milk balls, coarsley chopped (about 15) |
Directions:
1. Preheat oven to 350.
2. For crust, combine shortbread cookies, graham crackers and melted butter; stir to combine.
3. Mixture may be crumbly.
4. Press crumb mixture onto bottom and up sides of a 9x1-inch tart pan with a removable bottom.
5. Bake until lightly brown (about 10 minutes).
6. Set aside to cool.
7. For filling, in a food processor or blender combine cream cheese, 3 Tablespoons butter, half and half, eggs, sugar, and vanilla.
8. Cover and blend or process until smooth.
9. In a mixing bowl stir together chopped candy.
10. Stir in cream cheese mixture.
11. Pour filliing into the crust-lined pan.
12. Place in shallow baking pan to catch drips.
13. Bake for 30 minutes or until center appears neatly set when shaken.
14. Cool for one hour Cover and chill for at least 4 hours before serving.
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