Snickerdoodle Heath Bar Caramel Cheesecake
  • Cheesecake recipe-adapted from Ina Garten
  • Ingredients For the crust:
  • 1½ cups graham cracker crumbs
  • 1 tablespoon sugar
  • 6 tablespoons butter, melted
  • For the filling:
  • 2½ pounds cream cheese, at room temperature
  • 1½ cups sugar
  • 5 eggs, at room temperature
  • 2 yolks, at room temperature
  • ¼ cup sour cream
  • 1 tablespoon grated lemon zest
  • 1½ teaspoons pure vanilla extract
  1. Preheat the oven to 350 degrees F.
  2. Crust: combine the graham crackers, sugar, and melted butter. Press into 9-inch springform pan onto bottom of the pan and about 1-inch up the sides. Bake for 8 minutes. Cool to room temperature.Change the oven temperature to 450 degrees F.To make the filling: beat the cream cheese and sugar in mixer on medium-high speed until light and fluffy, about 5 minutes. Reduce the speed of the mixer to medium and add the eggs and egg yolks, 2 at a time, mixing well. Scrape down the bowl and beater, as necessary. On low, add the sour cream, zest, and vanilla. Mix well and pour onto your crust that has cooled.Bake for 15 minutes. Turn the oven temperature down to 225 degrees F and bake for another 1 hour and 15 minutes.
  3. Turn the oven off and open the door wide. The cake will not be completely set in the center.
  4. Allow the cake to sit in the oven with the door open for 30 minutes.
  5. Remove it from the oven and let sit at room temp for 2 to 3 hours or until it is completely cooled. Wrap well and chill overnight.
Recipe by Hugs and Cookies XOXO at