This rich cheesecake has it all! Chocolate, nougat, caramel, peanuts… It doesn’t get much better than this!
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.
Note: I cut the 3 Musketeers, Milky Ways, and Snickers into half, then cut each half into 4 skinny pieces. I cut the Twix in half lengthwise, then cut each half into 5 skinny pieces. This ensures that there’s a piece of candy in almost every bite!
Recipe by Amy's Healthy Baking at https://amyshealthybaking.com/blog/2013/06/18/candy-bar-cheesecake/