Milky Way Cheesecake Recipes

Steps:

• 1. Preheat oven to 325 and position rack in center of oven. Place a roasting pan on the lower rack and fill it halfway with water.
• 2. Combine crust ingredients and press into bottom of 9-inch springform pan. Set aside.
• 3. With a mixer beat cream cheese and sugar at high speed until fluffy. Reduce speed to medium and beat in eggs 1 at a time. Add heavy cream, flour, and vanilla, beating until well blended.
• 4. Pour Half of batter into prepared pan. Bake 40 minutes. Remove from oven and place chopped candy in a single layer over cheesecake. Pour remaining batter into pan. Bake another 40 minutes (or until center jiggles slightly when pan is shaken) Turn off oven. Let cheesecake remain in the oven with the door closed for 30 minutes.
• 5. Remove from oven and run knife around the edges of cake to loosen. Coll completely on rack. Refridgerate for 8 hours. Remove ring of springform pan. Place cheesecake on a serving plate. Drizzle Caramel and fudge sauce over the top allowing some to run down sides of cake and garnish with chopped Milky Way.

Steps:

• In a small bowl, combine wafer crumbs and sugar; stir in butter. Press onto the bottom and 1-1/2 in. up the sides of a greased 9-in. springform pan. Place pan on a double thickness of heavy-duty foil (about 18 in. square); securely wrap foil around pan. Place pan on a baking sheet. Bake at 325° for 12 minutes. Cool on a wire rack., In a large bowl, beat the cream cheese, milk, chocolate syrup and vanilla until smooth. Add eggs; beat just until combined. Stir in 2-1/2 cups chopped candy bars. Pour into crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan. , Bake at 325° for 75-80 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight., Top with remaining chopped candy bars; drizzle with additional chocolate syrup.

Steps:

• Position racks in center and lower third of oven. Place roasting pan on lower rack. Fill halfway with water. Preheat oven to 325°F. Coat 9 x 3" springform pan with cooking spray. Combine cookie crumbs, 3 Tbsp. sugar, and stir in butter. Press cookie mix into bottom and up 1" sides of pan.
• Place 1 cup chocolate chips in heatproof bowl, in small microwave-safe bowl. Microwave 3/4 cup cream on high for 10-15 seconds until just warm. Pour over chips and let stand.
• In large bowl, with mixer on high speed, beat cream cheese and remaining sugar until fluffy. On medium speed, beat in eggs, one at a time. Stir cream and chips until smooth. Beat cream mix, cocoa powder, flour and vanilla into batter until blended. Pour into crust.
• Bake on center rack for 1 hr and 10 min or until center jiggles slightly. Turn oven off. Let cake stand in oven for 30 min with oven door closed. Run knife around edge of pan. Cool on rack. Refrigerate overnight.
• Remove sides of pan. Spread cake top with 1/3 cup caramel sauce. On high speed beat remaining 1-1/2 cups cream until stiff peaks form. Spoon over cheesecake. Microwave remaining chocolate chips on high in 15 second intervals until melted. Drizzle over cheesecake, along with remaining caramel sauce. Garnish with candy bars.

Steps:

• In a large saucepan, combine the milk and gelatin; let stand for 1 minute. Add the candy bars; cook and stir over medium heat for 5 minutes or until candy is melted and gelatin is dissolved. Cool to room temperature, about 45 minutes. , Meanwhile, in a small bowl, combine wafer crumbs and butter. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan; set aside., In a large bowl, beat the cream cheese, sugar and vanilla until smooth. Add chocolate mixture and cream. Beat on high speed for 4 minutes. Pour into prepared crust. Cover and refrigerate for 8 hours or overnight. , Carefully run a knife around edge of pan to loosen. Remove sides of pan. Garnish with whipped topping and berries.

Steps:

• Crust Preheat oven to 350°F. Spray bottom of 9-inch springform pan with 2 1/2-inch-high sides with nonstick spray. Stir ground cookies, butter, and sugar in medium bowl until moist clumps form. Press mixture firmly onto bottom of prepared pan. Wrap outside of pan with 3 layers of heavy-duty foil. Bake crust until firm and beginning to darken, approx 14 minutes. Cool crust. Maintain oven temperature. Place roasting pan in oven and fill with water 1/3-1/4 way up. Cheesecake Beat cream cheese and sugar in large bowl until smooth. Beat in butter, eggs (1 at a time, until just blended.) Beat in vanilla. Hand stir in half of the candy pieces. Pour batter over crust in pan. Place springform pan in roasting pan making sure water only goes up about 2/3 up the springform. Bake cake uncovered until filling is puffed around edges and moves slightly in center when pan is gently shaken, about 1 hour 5 minutes. Remove pan from water; remove foil. Place hot cheesecake uncovered in refrigerator overnight. When cheesecake is cool, run a knife around edge of springform pan and take sides off. Then put a plate on top of the cheesecake and flip it over. Carefully take bottom of springform off. You will have to carefully slide a knife between the crust and pan bottom. Then place your serving plate on the crust part and flip it over. The cheesecake part should not stick to the other plate. remove that and you are now ready to start topping. Caramel topping Stir sugar, water, and lemon juice in large saucepan over medium heat until sugar dissolves. Boil without stirring until mixture turns amber. Add cream (mixture will bubble). Reduce heat to medium-low. Simmer until mixture is reduced. Chill until thickened but still pourable. Take a spoon and drizzle over top of cheesecake saving some. Then place the rest of candy pieces on top. Drizzle a small amount of caramel over the candy pieces.