Candy Bar Cheesecake

Total Time: 2 hrs Preparation Time: 1 hr Cook Time: 1 hr

Ingredients

• Servings: 12
• 1 1/2 cups chocolate wafer crumbs (about 30 wafers, crushed)
• 5 tablespoons butter, melted
• 3 tablespoons sugar
• 1 (14 ounce) bag caramels
• 1/4 cup milk
• 1 cup chopped unsalted peanuts
• 3 (8 ounce) packages cream cheese, softened
• 1 cup sugar
• 1 teaspoon vanilla extract
• 3 large eggs
• 1/3 cup whipping cream
• 3/4 cup milk chocolate chips
• 1/4 cup chopped unsalted peanuts

Recipe

• 1 making the crust:.
• 2 preheat oven to 325 degrees.
• 3 in a medium bowl, combine wafer crumbs, butter and sugar; stir until crumbs are moist.
• 4 press the mixture firmly into the bottom of a 9-inch springform pan.
• 5 bake crust until firm, about 12 minutes.
• 6 transfer the pan to a wire rack; let cool.
• 7 making the caramel layer:.
• 8 in a medium microwave-safe bowl, combine caramels and milk.
• 9 microwave on high for 5 minutes, stirring at 1 minute intervals, until the mixture is melted and smooth.
• 10 let the mixture cool for 15 minutes; stir in peanuts.
• 11 pour mixture over crust; spread evenly.
• 12 let cool completely.
• 13 making the filling:.
• 14 in a large bowl, using an electric mixer set on medium speed, beat cream cheese until smooth.
• 15 beat in sugar and vanilla until blended.
• 16 using mixer on low speed, beat in eggs, one at a time, just until blended, about 2 minutes.
• 17 spoon the filling over the caramel layer; spread evenly.
• 18 bake cheesecake until the filling is almost set, about 1 hour.
• 19 turn off oven; let cheesecake stand in oven with door ajar for 1 hour.
• 20 transfer the pan to a wire rack.
• 21 run a thin knife around the pan sides; cool completely.
• 22 remove the pan sides.
• 23 cover tightly; refrigerate overnight.
• 24 topping the cheesecake:.
• 25 in a small saucepan, bring cream to a boil over high heat.
• 26 remove saucepan from heat; stir in chocolate chips.
• 27 whisk mixture until smooth and melted, about 30 seconds.
• 28 let cool for 20 minutes.
• 29 transfer cheesecake to a plate.
• 30 spread glaze over cheesecake; sprinkle with nuts.
• 31 refrigerate until glaze is set, 1 hour.
• 32 note: this cheesecake is baked until almost set; it will become more firm as it cools.