Yes, you read that right! A simple and rich cheesecake is transformed into a cinnamon sugar wonderland! This cheesecake gets topped with snickerdoodle blondies cut into cubes, a hefty sprinkle of heath bar pieces and a huge drizzle of caramel sauce. Bring it on!
Below, is the recipe for the cheesecake followed by the snickerdoodle blondie recipe. To assemble, chill the cheesecake overnight. Remove ring from pan. Cut the blondies into small cubes. Pour a thin layer of caramel sauce on top of the cheesecake. Place the cubed blondies all over the cheesecake. Add lots of chopped Heath Bar pieces and a nice caramel drizzle.
Snickerdoodle Heath Bar Caramel Cheesecake
- Cheesecake recipe-adapted from Ina Garten
- Ingredients For the crust:
- 1 ½ cups graham cracker crumbs
- 1 tablespoon sugar
- 6 tablespoons butter melted
- For the filling:
- 2 ½ pounds cream cheese at room temperature
- 1 ½ cups sugar
- 5 eggs at room temperature
- 2 yolks at room temperature
- ¼ cup sour cream
- 1 tablespoon grated lemon zest
- 1 ½ teaspoons pure vanilla extract
- Preheat the oven to 350 degrees F.
- 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.
- Turn the oven off and open the door wide. The cake will not be completely set in the center.
- Allow the cake to sit in the oven with the door open for 30 minutes.
- 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.
- Snickerdoodle Blondies-adapted from sweet peas kitchen
- 2-2/3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon cinnamon i used just a sprinkle!
- 2 cups packed brown sugar
- 1 cup 8 ounces unsalted butter, at room temperature
- 2 eggs
- 1 tablespoon vanilla extract
- 1 cup Heath Bar pieces
- 2 tablespoons granulated sugar
- 2 teaspoons cinnamon
- Preheat the oven to 350 degrees F. Line a 9×13-inch baking pan with nonstick foil.
- Beat together the butter and brown sugar on medium speed until light and fluffy, about 5 minutes. Add the eggs one at a time, and then the vanilla. Beat, scraping the bowl, until thoroughly combined.
- Add the dry ingredients and the Heath pieces. Mix well.Spread the dough evenly into the pan (I found an offset spatula was the best tool for the job, as it’s a thick batter).
- Mix sugar and cinnamon in a small bowl and sprinkle evenly over the top of the batter.
- Bake for 25-30 minutes.
- Cool completely before cutting.