Kit Kat Cheesecake Recipe

If you love Kit Kat chocolate bars you are going to love this recipe. Pure chocolately goodness!

Preheat oven to 325 degrees F
Crust

 1 1/2 cups                  chocolate cookie crumbs

 1/3 cup                       butter, melted

Filling

3 pkgs                        regular cream cheese at room temperature

3/4 cup                       granulated sugar

3                                 eggs

1 tsp                           vanilla

1 cup                          Sour Cream

2 tsp                           flour

9 packs                      Kit Kat chocolate bars*

*Reserve a few sticks of the bar and hand chop for the garnish.

Garnish

 left over chopped Kit Kat bars




For the crust, combine the chocolate crumbs and the butter. Press into a 9 inch spring form pan. Place the crust into the refrigerator while making the filling.

 Beat the cream cheese on low with an electric cake mixer until smooth. Beat in the sugar slowly until nice and fluffy. Beat in the eggs, one at a time, beating well after each addition. Beat in the vanilla, then the sour cream and flour.

 Pour 1/4 of the batter into the prepared pan. Place a stick at a time of the Kit Kat bar until evenly distributed around the pan. Place the remainder of the batter on top of the chocolate bars.

Place the spring form pan onto a cookie sheet filled with warm water to come up about 1/2 inch. Place the pan into the oven and bake for about 50 - 60 minutes or until set. Turn off the oven and let sit for about an hour.

Remove from the oven and let it cool completely. Place into the fridge for about 24 hours before you are ready to garnish.

Remove the sides of the spring form pan and place onto a serving plate. Sprinkle with chocolate. Voila!

Serves 10 to 12 Servings.

Dessert Time

Making Dessert for me is like therapy. Leave me alone in a kitchen and I can bake up a storm. The recipe below is an all time favorite. My children request this cake almost every time for their birthday cake. Save money, nothing beats a freshly baked cake.

Chocolate Cookie Cheesecake

Preheat oven to 325 degrees F

Crust

20                              chocolate sandwich cream cookies

5 tbsp.                        butter, melted

Filling

3 pkgs                        regular cream cheese at room temperature

3/4 cup                       granulated sugar

3                                 eggs

1 tsp                           Bailey's or Crème de Cacao if you don't have add vanilla

1 cup                          Sour Cream

2 tsp                           flour

20                               crushed chocolate sandwich cream cookies

Garnish

10                              chocolate sandwich cookies

1 cup                          sweetened whipped cream


For the crust, crush the cookies in a food processor. If you do not have a food processor, place the cookies in a bag and crush with a rolling pin. Place in a bowl and incorporate the melted butter into the cookies mixture. Once the crumbs and butter have been well incorporated, place the crumbs into a 9 inch springform pan. Place the pan into the refrigerator while you make the filling.

Beat the cream cheese on low with an electric cake mixer until smooth. Beat in the sugar slowly until nice and fluffy. Beat in the eggs, one at a time, beating well after each addition. Beat in the liqueur or vanilla, then the sour cream and flour.

Remove the bowl from the mixer and incorporate the crumbs by hand with a spatula or wooden spoon. Pour batter into the prepared pan.

Place the springform pan onto a cookies sheet filled with warm water to come up about 1/2 inch. Place the pan into the oven and bake for about 50 - 60 minutes or until set. Turn off the oven and let sit for about an hour.

Remove from the oven and let it cool completely. Place into the fridge for about 24 hours before you are ready to garnish.

Remove the sides of the springform pan and place onto a serving plate. Spread or pipe the sweetened whipped cream on top of the cake. Sprinkle the reserved cookie crumbs onto the cake. Voila!

Serves 10 to 12 Servings.