The moment I opened my eyes on our last morning in Hawaii, I reached for my phone. Squinting and blinking, I typed out a groggy reminder: “3 candy bars + 4 blocks cream cheese.”
Not exactly what most people think when they wake up in paradise.
But in my dream, I had been wandering around the grocery store, searching for the ingredients to make a cheesecake. As I debated which three candy bars to buy, the waves outside my window crashed through my subconscious like an alarm clock.
I scribbled down my shopping list that afternoon on the plane flight home and set out for the store the following day. This time, no ocean waves interrupted me as I strolled down the aisles, but that just made matters worse. I actually had to choose which candy bars to use on my own—I woke up before deciding on them in my dream!
I ended up with a massive variety pack of minis in my cart. The cashier shot me a strange look (nobody ever buys that much candy unless it’s Halloween), but it guaranteed that (a) every bite of cheesecake would contain both the candy bar filing and chocolate coating, and (b) I didn’t have to choose which candy bars to use until I started preheating the oven.
I eventually decided not to decide and threw all four types into the bowl. Then downsized to three blocks of cream cheese.
But my dream was only meant to be a guideline anyway, right?
|Candy Bar Cheesecake|| |
- 8 full sheets (140g) reduced-fat honey graham crackers
- 1 tbsp (14g) melted butter
- 3 egg whites, divided
- 3 (8 oz) blocks fat-free cream cheese, softened
- ¾ cup (144g) granulated sugar
- 1 tbsp (8g) all-purpose flour
- 1 tbsp (15mL) vanilla
- 8 mini 3 Musketeer Bars, cut into eighths (see Note)
- 4 mini Milky Way Bars, cut into eighths (see Note)
- 4 mini Snickers Bars, cut into eighths (see Note)
- 4 mini Twix Bars, cut into tenths (see Note)
- Preheat the oven to 300°, and lightly coat a 9” springform pan with nonstick cooking spray.
- To prepare the crust, add the graham crackers to a food processor, and pulse until they turn into fine crumbs. Mix together the graham cracker crumbs, butter, and 1 egg white in a small bowl. Press the mixture into the bottom and slightly up the sides of the prepared pan. Bake at 300° for 8 minutes, then cool completely.
- To prepare the filling, cream the cream cheese and sugar in a medium bowl. Add in the remaining egg whites, flour, and vanilla, mixing well. Fold in the chopped candy bars.
- Spread the filling on top of the cooled crust, and bake at 300° for 40-45 minutes, or until the center barely jiggles when shaken. Cool to room temperature before covering with plastic wrap, ensuring that it touches the top of the cheesecake, and chill for at least 8 hours.