Chocolate-Crunch Cheesecake

By Family Circle 

Makes: 16 servings
Prep: 25 mins
Bake: 1 hr 30 mins at 350°F
Chill: overnight


  • 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


  1. Heat oven to 350 degrees F.
  2. Mix together the crumbs and butter. Press over bottom and partially up side of a 9-inch springform pan. Refrigerate while making filling.
  3. 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.
  4. 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.
  5. 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

358 cal., 23 g total fat (13 g sat. fat), 114 mg chol., 289 mg sodium, 28 g carb. 8 g pro. 


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Cake Magazine: Chocolate-Crunch Cheesecake
Chocolate-Crunch Cheesecake
Cake Magazine
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