Heath Bar Cheesecake
"To make the dough easier to slice, I recommend freezing it for 1 to 2 hours before starting this recipe." Recipe submitted by Julee.
1 (18-ounce) package refrigerated oatmeal cookie dough
1 cup chocolate chips
2 (8-ounce) packages cream cheese, softened
2 large eggs
1/2 cup granulated sugar
1 teaspoon vanilla extract
4 Heath candy bars (1.4-ounces each), coarsely chopped
- Preheat oven to 350°F (175°C). Coat 9-inch deep dish pie pan with nonstick cooking spray.
- Slice the cookie dough into 24 slices and arrange on the bottom and up the sides of the pie plate. Press the dough together, making a uniform crust; Sprinkle with the chocolate chips; set aside.
- In a large bowl, with an electric beater on medium speed, beat the cream cheese, eggs, sugar and vanilla for 1 minute, until well mixed. Stir in the candy pieces and pour into the pie plate.
- Bake in a preheated oven at 40 to 45 minutes until the center is firm. Remove from the oven and cool. Cover loosely, then chill for at least 4 hours or overnight before serving.
Makes 12 servings.