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Everything But the Kitchen Sink Candy Cheesecake Recipe

 

Oh, Thanksgiving is fastly approaching, you say? Oh, where is the pumpkin you ask?

 

Firstly, I already made one pumpkin recipe and that’s more than enough for now.  Who knows, I may change my mind next year, but this year I think we have enough, basic pumpkin recipes. Relax, America.

 

Secondly, you really should be using all of your kids’ leftover Halloween candy for the greater good. If your child has no more candy left, they are a gluttonous little brute. Or they weren’t warrior enough and fell short of adequate hunting and gathering. I got home with five pillow cases of candy. Trick-or-treat on fleek.

 

If you are a childless adult like myself, then use the Halloween candy that nobody came trick or treating for (What, is my house not good enough for you? Not ONE kid came to my home this year).

 

Soooo make this candy cheesecake. For Thanksgiving, for any time of year. It’s over the top loaded. Light and creamy sweet cream cheese, filled with M&M’s, Snickers, Twix, Reese’s Pieces, brownie chunks, chocolate covered pretzels, Kit Kats, Reese’s peanut butter cups, and an Oreo cookie crust. Don’t worry. We cut back on sugar in the recipe to allow all of that caramelly, chocolatey, peanut buttery goodness.

 

Ingredients for Everything But the Kitchen Sink Candy Cheesecake Recipe

1  1/2 sticks butter, melted and cooled

2 cups chocolate wafer crumbs

3 (8-ounce) packages of cream cheese completely softened to room temperature

1/2 cup granulated sugar

3 eggs, room temperature

1 teaspoon pure Rodelle vanilla extract or half a vanilla bean

2 teaspoons fresh-squeezed lemon juice

1 cup heavy cream room temperature

A variety of your favorite chocolate candy and sweets.

Springform pan, 9”

OR

Mini springform pans (makes about 4 mini cheesecakes)

I decided to make mini candy cheesecakes because I don’t like to share. It’s best this way. You’d end up with your hand getting stabbed by my fork otherwise.

 

 

First, you’ll want to PREP. Take out all cold ingredients and allow it to come to room temperature. It is VERY important that you do this. If you attempt to mix the cream cheese and it even slightly cool, your batter could end up with lumps in them.

 

Trace the bottoms of your springform pans on parchment paper. Cut out the circles and place one in the bottom of each pan. Wrap the bottom of each pan VERY well with aluminum foil.

 

Chop up your candy into lil’ bits. You can use a KitchenAid hand blender with the food chopper attachment for a quick job that’s less messy.

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Place a casserole dish filled with water in the oven and preheat to 350 degrees.

 

Start off with making the oreo cookie crust. You’ll use chocolate wafer cookies. They taste just like oreo, but without the sugar filling. Trust me, with everything else you have going on in this candy cheesecake, you really don’t need that sugar.

 

Melt butter and allow to cool. Use a food processor to break down cookies into crumbs. Mix into butter and press VERY FIRMLY along the bottom and sides of springform pans. Set to the side.

 

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Beat cream cheese very on low, turning up speed for a few minutes, until light and fluffy. Remember, it should be at room temperature, no cooler. Stir in sugar, then beat in eggs, one at a time, then add lemon juice and Rodelle vanilla extract or vanilla bean. Lastly, stir in heavy cream on low.

 

Don’t forget to scrape down the sides as you go!

 

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Pour candy cheesecake batter at little at a time into springform pans, adding in candy and chocolate sweets layer by layer. Place springform pans into water bath that you made using a casserole dish.

 

Make sure bottom of pans were covered VERY well with aluminum foil. You don’t want water seeping in.

 

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This was my trial recipe test with a large springform pan. I decided on mini pans for the final go.

 

Bake at candy cheesecake about 35 minutes for mini springform pans, 40 minutes for regular size pan. Although you want to avoid opening the oven, if you are unsure, cheesecake should be cooked around the edge and jiggle very slightly in the center.

 

Turn off the oven, do not open the doors and leave candy cheesecake in there to cool off. This helps prevent cracking! Place candy cheesecake in fridge and allow to chill before removing from springform pan.

 

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One candy cheesecake for me, and another for me.

 

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…and this is why I love food more than boys.

 

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All of those years of trick-or-treating my ass off was really a benefit for all mankind.

***If you are considering posting up photos or ideas from this candy cheesecake post or any other posts I am truly happy that you are excited and find my recipes interesting enough to share with others. Please see copyright standards in the footer (bottom) before you use photographs and/or recipes from this website.

Everything But the Kitchen Sink Candy Cheesecake
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 18
 
Light and creamy cheescake, filled with M&M's, Snickers, Twix, Reese's Pieces, brownie chunks, chocolate covered pretzels, Kit Kats, Reese's peanut butter cups, and an Oreo cookie crust. Perfect for leftover Halloween candy or just whenever.
Ingredients
  • 2 cups chocolate wafer crumbs
  • ½ cup granulated sugar
  • 1½ sticks butter, melted and cooled
  • 3 (8-ounce) packages of cream cheese completely softened to room temperature
  • 3 eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 2 teaspoons fresh-squeezed lemon juice
  • 1 cup heavy cream room temperature
  • A variety of your favorite chocolate candy
  • You do NOT have permission to paste or share this recipe anywhere without the author’s permission. Please see copyright standards in the footer of site. Visit: 1finecookie.com Search: “cheesecake” for photos, supply list and detailed instructions. Or click here
Instructions
  1. You do NOT have permission to paste or share this recipe anywhere without the author’s permission. Please see copyright standards in the footer of site. Visit: 1finecookie.com Search: “cheesecake” for photos, supply list and detailed instructions. Or click here
  2. Melt butter and allow to cool. Use a food processor to break down cookies into crumbs. Mix into butter and press along the bottom and sides of springform pans. Set to the side.
  3. Beat cream cheese very on low, turning up speed for a few minutes, until light and fluffy. Stir in sugar, then beat in eggs, one at a time, then add lemon juice and Rodelle vanilla extract or vanilla bean. Stir in heavy cream on low.
  4. Pour a little at a time into springform pans, adding in candy and chocolate sweets layer by layer. Place springform pans into water bath using a casserole dish.
  5. Bake at about 35 minutes for mini springform pans, 40 minutes for regular size pan. Cheesecake should be cooked around the edge and jiggle very slightly in the center.
  6. Turn off the oven, do not open the doors and leave cheesecake in there to cool off. This helps prevent cracking! Place in fridge and allow to chill before removing from springform pan.
Nutrition Information
Serving size: 1 Calories: 300

 

 

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