Layered Caramel Candy Bar Cheesecake
Prep 1 hr 30 min
Total 7 hr 40 min
Servings 12
Is it a candy bar? Is it a cheesecake? Is it a cake? Whatever you call it,
it’s a slice of pure chocolaty caramel, layered heaven.
By Heather Baird
Updated April 19, 2016
Betty Crocker Cake Mix
Make with
Betty Crocker Cake Mix
Ingredients
Cheesecake Layers
2
bars (2.05 oz each) Milky Way™ candy bars
1
cup unsalted butter, softened
1
cup sugar
4
packages (8 oz each) cream cheese, softened
4
eggs
1
package (4-serving size) vanilla pudding and pie filling mix (not instant)
2
teaspoons baking powder
Cake Layers
1
box Betty Crocker™ Super Moist™ dark chocolate cake mix
1
container (8 oz) sour cream
1/2
cup water
1/3
cup vegetable oil
2
eggs
Filling and Frosting
1
jar (12 oz) caramel topping
1 1/2
containers Betty Crocker™ Rich & Creamy chocolate frosting
2
bars (2.05 oz each) Milky Way™ candy bars, cut into 1/2-inch pieces
Steps
1 Heat oven to 325°F. Grease 2 (9-inch) round cake pans with shortening or
cooking spray. Line bottoms of pans with cooking parchment paper rounds;
lightly
grease paper. Chop 2 candy bars into small pieces; store in refrigerator
until needed.
2 In large bowl, beat butter and sugar with electric mixer until smooth
and creamy. Beat in cream cheese a little at a time until smooth; scrape
down
bowl. Beat in eggs one at a time until well combined. Add pudding mix and
baking powder; beat well until smooth. Fold in refrigerated candy bar
pieces.
Divide batter evenly between pans, about 4 cups per pan. Smooth top with
off-set spatula.
3 Bake 55 to 60 minutes. Layers will puff up during baking and then
deflate when removed from oven. Cool in pans on cooling racks 10 minutes.
Freeze
until solid, about 3 hours.
4 Turn cheesecakes out onto cookie sheet; peel off paper. Store in freezer
until ready to use.
5 While Cheesecake Layers are freezing, heat oven to 350°F. Grease 3
(9-inch) round cake pans with shortening or cooking spray.
6 In large bowl, beat Cake ingredients with electric mixer on medium speed
until well combined. Divide batter evenly among pans.
7 Bake 15 to 20 minutes or until toothpick inserted in center comes out
clean. Cool in pans on cooling racks 10 minutes. Remove cake layers from
pans
onto cooling racks. Cool completely.
8 To assemble, place 1 cake layer on serving plate or cake stand. Spread
1/4 cup caramel topping over top of cake layer. Place 1 frozen cheesecake
layer
on top of cake layer; top with 1/4 cup caramel topping. Repeat layering with
another cake layer, another cheesecake layer, and finally top with remaining
cake layer. Do not coat top cake layer with caramel.
9 Use 1 container of frosting to evenly coat entire cheesecake. Using
off-set spatula, swirl remaining container of frosting onto cake. Top with
pieces
from 2 candy bars. Refrigerate until cheesecake is well chilled before
cutting, about 2 hours. Store in refrigerator.
Expert Tips
One chocolate layer can be omitted by dividing the cake batter between two
pans instead of three. Begin with a cheesecake layer at the bottom and
assemble
as directed.
Use your favorite candy bar in place of the nougat and caramel candy bar.
Any chocolate flavor Betty Crocker™ Super Moist™ cake mix can be used in
place of the dark chocolate used in this recipe.
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Prep 1 hr 30 min
Total 7 hr 40 min
Servings 12
Is it a candy bar? Is it a cheesecake? Is it a cake? Whatever you call it,
it’s a slice of pure chocolaty caramel, layered heaven.
By Heather Baird
Updated April 19, 2016
Betty Crocker Cake Mix
Make with
Betty Crocker Cake Mix
Ingredients
Cheesecake Layers
2
bars (2.05 oz each) Milky Way™ candy bars
1
cup unsalted butter, softened
1
cup sugar
4
packages (8 oz each) cream cheese, softened
4
eggs
1
package (4-serving size) vanilla pudding and pie filling mix (not instant)
2
teaspoons baking powder
Cake Layers
1
box Betty Crocker™ Super Moist™ dark chocolate cake mix
1
container (8 oz) sour cream
1/2
cup water
1/3
cup vegetable oil
2
eggs
Filling and Frosting
1
jar (12 oz) caramel topping
1 1/2
containers Betty Crocker™ Rich & Creamy chocolate frosting
2
bars (2.05 oz each) Milky Way™ candy bars, cut into 1/2-inch pieces
Steps
1 Heat oven to 325°F. Grease 2 (9-inch) round cake pans with shortening or
cooking spray. Line bottoms of pans with cooking parchment paper rounds;
lightly
grease paper. Chop 2 candy bars into small pieces; store in refrigerator
until needed.
2 In large bowl, beat butter and sugar with electric mixer until smooth
and creamy. Beat in cream cheese a little at a time until smooth; scrape
down
bowl. Beat in eggs one at a time until well combined. Add pudding mix and
baking powder; beat well until smooth. Fold in refrigerated candy bar
pieces.
Divide batter evenly between pans, about 4 cups per pan. Smooth top with
off-set spatula.
3 Bake 55 to 60 minutes. Layers will puff up during baking and then
deflate when removed from oven. Cool in pans on cooling racks 10 minutes.
Freeze
until solid, about 3 hours.
4 Turn cheesecakes out onto cookie sheet; peel off paper. Store in freezer
until ready to use.
5 While Cheesecake Layers are freezing, heat oven to 350°F. Grease 3
(9-inch) round cake pans with shortening or cooking spray.
6 In large bowl, beat Cake ingredients with electric mixer on medium speed
until well combined. Divide batter evenly among pans.
7 Bake 15 to 20 minutes or until toothpick inserted in center comes out
clean. Cool in pans on cooling racks 10 minutes. Remove cake layers from
pans
onto cooling racks. Cool completely.
8 To assemble, place 1 cake layer on serving plate or cake stand. Spread
1/4 cup caramel topping over top of cake layer. Place 1 frozen cheesecake
layer
on top of cake layer; top with 1/4 cup caramel topping. Repeat layering with
another cake layer, another cheesecake layer, and finally top with remaining
cake layer. Do not coat top cake layer with caramel.
9 Use 1 container of frosting to evenly coat entire cheesecake. Using
off-set spatula, swirl remaining container of frosting onto cake. Top with
pieces
from 2 candy bars. Refrigerate until cheesecake is well chilled before
cutting, about 2 hours. Store in refrigerator.
Expert Tips
One chocolate layer can be omitted by dividing the cake batter between two
pans instead of three. Begin with a cheesecake layer at the bottom and
assemble
as directed.
Use your favorite candy bar in place of the nougat and caramel candy bar.
Any chocolate flavor Betty Crocker™ Super Moist™ cake mix can be used in
place of the dark chocolate used in this recipe.
-=-=-=-=-=-=-=-=-=-=-=-
