Rich Heath Bits Cheesecake

In my family, we love cheesecake. I make a special cheesecake at  Christmas that my family looks forward to each year. And throughout the year, I make new recipes to tantalize everyone’s pallet. 

Who doesn’t love Heath Bars? I know I do! I combined cheesecake with Heath Bar Bits and topped it with chocolate. What a treat! 

There are different crusts for cheesecakes, but my favorite is graham crackers. There is something so wonderful about taking a bite of cheesecake with clinging graham cracker crumbs. Perfect for Valentine’s Day.

Rich Heath Bits Cheesecake


3 packages (8 ounces) of Philadelphia cream cheese, softened

1 cup sugar

3 eggs

1 container (8 ounces) Hood dairy sour cream

1/2 teaspoon vanilla

1 (8-ounce package) Heath Milk Chocolate Toffee Bits

Graham Cracker Crust

1 1/2 Nabisco Honey Maid Graham Cracker Crumbs

2 tablespoon sugar

1/3 cup butter, melted  Cabot butter

Chocolate Glaze

2 tablespoon Cabot butter

1/4 cup Ghirardelli Cocoa
3 tablespoon water

1/2 tsp vanilla extract

1/4 cups powdered sugar

Preheat over 350° F. Beat cream cheese and sugar in a large bowl on medium speed of mixer until well blended. Add eggs, one at a time, beating well after each addition. Add sour cream and vanilla on low speed until combined. 

Pour half of the cream cheese mixture into the crust. Reserve 1/4 cup of toffee bits for topping. Sprinkle the remaining bits over the cheese mixture in the pan. Spoon the remaining cheese mixture over the bits. 

Wrap two aluminum foil pieces around the pan coming up the sides two inches. Place cheesecake in a pan filled with one-inch water.

Bake for 1 hour or until the filling is set. Cool on a rack for 15 minutes. Sprinkle with reserved bits over the top; with a knife, loosen the cake from the side of the pan. Cool completely, and remove the side of the pan. 

Graham Cracker Crust

Combine graham cracker crumbs, sugar, and butter. Press onto common, and 1-inch up the side of the 9-inch spring form pan. Refrigerate for about 30 minutes.

Chocolate Glaze

Melt butter in a small saucepan over low heat. Stir in cocoa and water. Cook, constantly stirring, until the mixture thickens. Do not boil. Remove from heat. Stir in vanilla. Gradually add powdered sugar, beating with a whisk until smooth. Add additional water, 1/2 teaspoon at a time, until desired consistency.



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