Chocolate crust, chocolate cheesecake, and chocolate ganache on top! This Triple Chocolate Candy Bar Cheesecake is also LOADED with candy bars. This Triple Chocolate Candy Bar Cheesecake is chocolate overload in the best possible way, and it also helps use up your leftover Halloween candy!
Good morning, and happy Friday! I can’t believe that October is almost over, and that Halloween is a few short days away. I was waiting to share this Triple Chocolate Candy Bar Cheesecake until after Halloween when you have a bunch of candy that you don’t know what to do with, but look, I’m just in a cheesecake mood after this week, so here we go.
Other than this Triple Chocolate Candy Bar Cheesecake, and one other thing, I didn’t do a lot for Halloween this year, and you guys probably know that even when I make Halloween recipes, the only thing I ever make is stuff that uses up leftover candy bars. See Leftover Halloween Candy Chocolate Bark, Leftover Halloween Candy Bar Brownies, Candy Bar Cookie Pie, and Candy Bar Brownie Pie. 😉 Those pies are ridic, btw, and I can’t recommend them enough!
I never do anything gross or gnarly-looking, or that has a ghost or vampire theme. I’m not really big into Halloween – are you???
It’s my least favorite holiday. I have friends that still love to get dressed up in costumes, but I’m not about it. I like the candy part, but that’s about it. I also like black cats, but I could take or leave the rest of Halloween.
So, are you getting dressed up? Are you going to any Halloween parties? Give me the deets! Whatever you do, I hope it’s fun, and that you stay safe!!
I can never predict how many trick-or-treaters we’ll get. Our neighborhood is very random – some years it’s a steady stream, and some years we only get a handful. Either way, we pick up multiple large bags from Sam’s Club.
This year, we had a miscommunication in our household so we have even more candy. My S.O. didn’t know that I’d already stocked up. What do you do with leftovers?? Or what candy your kids bring home?
Well, I already suggested some other ideas above, and this year’s idea: Triple Chocolate Candy Bar Cheesecake. Whhhhhy did I wait so many Halloweens to do this?
This Triple Chocolate Candy Bar Cheesecake is a chocolate lovers’ dream! But even if you’re not a major chocolate nut (like me), you will still lose it over this. It’s just way too good.
It has a thick Oreo crust, a creamy, rich chocolate cheesecake filling, LOADED with candy bars – I used Milky Ways, Snickers, Three Musketeers, and Twix! – and then topped with a luscious, silky, semi-sweet chocolate ganache. It is INSANE. For good measure, throw a bunch of extra candy bars on top.
Best of all, cheesecakes are seriously simple, and this Triple Chocolate Candy Bar Cheesecake is no different. As much as it has going on in the chocolate department, it’s not a lot of work! And now you have a reason to actually hope that you’ll end up with a ton of leftover candy after Halloween!
Triple Chocolate Candy Bar Cheesecake
Chocolate crust, chocolate cheesecake, and chocolate ganache. LOADED with candy bars! This Triple Chocolate Candy Bar Cheesecake is chocolate overload in the best possible way!
- 15 oz. package Oreo sandwich cookies (not Double Stuf) crushed into fine crumbs
- 2 tbsp. sugar
- 4 tbsp. butter melted
- 3 8 oz. packages cream cheese softened
- 1 cup sugar
- 2 tsp. vanilla
- 3 eggs at room temperature
- 6 oz. semi-sweet baking chocolate melted, slightly cooled
- 24 snack-sized assorted candy bars coarsely chopped
- 6 oz. semi-sweet baking chocolate broken into pieces
- 3 tbsp. butter
- 1/2 cup heavy cream
In a medium bowl, combine cookie crumbs, sugar, and butter, stirring until well-mixed.
Press into the bottom of a 9-inch springform pan.
For cheesecake batter:
In a large mixing bowl, beat cream cheese until smooth.
Add sugar, beating until smooth.
Add eggs, one at a time, beating well after each addition.
With the mixer running on low, drizzle the chocolate into the cream cheese mixture, beating until combined.
Fold in chopped candy bars.
Pour batter into prepared springform pan.
Bake at 325 for about 70 minutes, or until the center is slightly jiggly, and the edges are golden.
Remove to a wire rack to cool completely.
Run a knife around the edges, and release springform pan. Transfer cheesecake to a serving plate.
In a small microwave-safe bowl, combine the chocolate, butter, and heavy cream.
Heat at 20-30 seconds intervals, and whisk until mixture is melted and smooth. Do not overheat or microwave for long intervals or it risks scorching the chocolate and/or cream.
Pour ganache over top of the cheesecake, and allow to set, about 15-20 minutes.
Cut and serve. Garnish with additional chopped candy bars, if desired.
Store in refrigerator.
Baking chocolate usually comes in packages of 4 oz. Purchase three 4 oz. boxes, and use 6 oz. for the cheesecake, and 6 oz. for the ganache!