Makes: 16 servings
Prep: 25 mins
Bake: 1 hr 30 mins at 350°F
Chill: overnight
Nutrition Information for Chocolate-Crunch Cheesecake Servings Per Recipe: 16
Prep: 25 mins
Bake: 1 hr 30 mins at 350°F
Chill: overnight
[post_ads]Ingredients
- 1 box (10 ounces) shortbread cookies (such as Lorna Doone), finely crushed
- 4 tablespoons butter, melted
- 3 packages (8 ounces each) reduced-fat cream cheese, softened
- 1 cup plus 1 tablespoon sugar
- 2 tablespoons corn starch
- 4 eggs
- 1 cup sour cream
- 2 tablespoons coffee liqueur (such as Kahlua)
- 1 teaspoon vanilla extract
- 1 large Nestle Crunch candy bar (5 ounces), chopped
- 1 cup heavy cream
- Nestle Crunch bar (1.55 ounces), chopped, for garnish, optional
Directions
- Heat oven to 350 degrees F.
- Mix together the crumbs and butter. Press over bottom and partially up side of a 9-inch springform pan. Refrigerate while making filling.
- Beat cream cheese 1 minute. Add 1 cup of the sugar and the cornstarch; beat for 3 minutes. Beat in eggs, one at a time. Add sour cream, liqueur and vanilla; beat until smooth. Fold in chopped candy bar. Pour into crust.
- Bake at 350 degrees F for 90 minutes, until just set. Run a knife around edge of cake to separate from pan. Cool in pan on rack. Cover; refrigerate overnight.
- Remove side of pan. Whip cream and 1 tablespoon sugar to stiff peaks. Spread onto cake; garnish with candy bar, if desired.
Nutrition Information for Chocolate-Crunch Cheesecake Servings Per Recipe: 16
PER SERVING: 358 cal., 23 g total fat (13 g sat. fat), 114 mg chol., 289 mg sodium, 28 g carb. 8 g pro.
