Makes 12 servings
It’s a smooth and creamy vanilla cheesecake with golden swirls of sweetness throughout…ready and set for your next celebration!
GRAHAM CRACKER CRUMB CRUST (recipe follows)
4 bars (1.4 oz. each) HERSHEY’S GOLD Caramelized Creme Bar with Peanuts & Pretzels
3 packages (8 oz. each) cream cheese, softened
3/4 cup sugar
1 1/2 teaspoons vanilla extract
1 tablespoon milk
3/4 cup sweetened whipped cream
1.Heat oven to 350 degrees. Prepare GRAHAM CRACKER CRUMB CRUST (recipe below). Remove wrappers from candy bars; break into coarse pieces and set aside.
2.Beat cream cheese, sugar, and vanilla in large bowl until smooth. Add eggs, one at a time, beating well after each addition. Set aside 1/4 cup batter; spread remaining batter in prepared crust.
3.Place candy bar pieces and milk in medium microwave-safe bowl. Microwave at MEDIUM (50%) 30 seconds; stir. If necessary, microwave at MEDIUM, 10 seconds at a time, stirring after each heating, until candies are melted and mixture is well blended when stirred. Gradually blend reserved cheesecake batter into candy mixture. Drop candy mixture by tablespoons onto vanilla batter. Gently swirl with knife for marbled effect.
4.Bake 45 to 50 minutes, or until center is almost set. Remove from oven to wire rack. With knife, loosen cake from side of pan. Cool completely; remove side of pan. Cover; refrigerate until chilled. Top each serving with about 1 tablespoon whipped cream. Garnish as desired. Cover; refrigerate leftover cheesecake. Makes 12 servings.
GRAHAM CRACKER CRUMB CRUST
Makes 1 (9”) crust
1 3/4 cups graham cracker crumbs
1/4 cup sugar
1/3 cup butter, melted
1.Heat oven to 350 degrees.
2.Stir together graham cracker crumbs and sugar in medium bowl; blend in melted butter.
3.Press mixture onto bottom and 2 inches up side of 9” springform pan. Bake 8 minutes; cool.
TIP: Cheesecakes are less likely to crack if baked in a water bath.
Find this recipe and more holiday treats at hersheys.com