We’ve updated our Privacy Policy. Please note we also have new Legal Terms, which require all disputes related to the purchase or use of any General Mills product or service to be resolved through binding arbitration. For more information on these changes, please click here.

IMPORTANT: We have a new Privacy Policy and Legal Terms. Learn more.

ENDECA_EXCLUDE_START
ENDECA_EXCLUDE_END

Layered Caramel Candy Bar Cheesecake

Here is a recipe for an over-the-top layered chocolate cheesecake.

heather_baird_80
Betty Blogger
When it comes to family get-togethers, I’m usually volunteered to make dessert, and I’d have it no other way! I try to make something everyone will love, and since we have a big family whatever I’m bringing needs to feed a crowd. This cake does exactly that. With its many layers, there’s more than enough to go around. It’s rich and indulgent too, so a little goes a long way!

Start by chopping up caramel-nougat candy bars with a sharp chef’s knife. You’ll need two regular size bars or eight mini bars. After they're chopped, stick them in the refrigerator so they’ll stay firm.

2-25-2013-1_1
Grease two 9-inch cake pans (I used clear vegetable shortening) and line the bottom of each with a circle of parchment paper. 2-25-2013-1_2
Make the cheesecake batter and gently fold in the chopped up caramel-nougat candy bar pieces. 2-25-2013-1_3
Divide batter between the two prepared pans and smooth surface with an offset spatula. 2-25-2013-1_4
Cheesecake will puff up during baking and deflate when it is removed from the oven. The surface will be golden, but the interior will stay beautifully pale. Transfer the baked cheesecakes to the freezer and allow them to remain there until frozen solid. 2-25-2013-1_5
In the meantime, prepare the chocolate cakes and allow them to cool completely. When the cheesecakes are ready, assemble the cake. You’ll need 1 1/2 containers Betty Crocker ® Rich & Creamy chocolate frosting and a 12 oz. jar of caramel ice cream topping. Make sure the caramel is the thick, jarred variety; the squeeze bottle kind will be too thin. 2-25-2013-1_6
Place a chocolate cake layer on a serving platter or cake stand. Pour about 1/4 cup caramel topping on the cake’s surface and spread thin with an offset spatula. 2-25-2013-1_7
Repeat with remaining cheesecake and cake layers, but do not cover the top layer of cake with caramel. You may have a little caramel topping left over. 2-25-2013-1_8
Cover the cake with an even layer of frosting using an offset spatula. This is a big cake, so you’ll use one entire container of frosting for the initial coating. Pay special attention to the sides, being careful to fill in any gaps and crevices. 2-25-2013-1_9
After covering the cake, use half of another container of frosting and an offset spatula to add textural swirls to the icing. 2-25-2013-1_10
Top the cake with more chopped candy bars. Chill well before slicing and refrigerate any uneaten portions (if there are any!). 2-25-2013-1_11

REVIEWS & COMMENTS

ENDECA_EXCLUDE_START
ENDECA_EXCLUDE_END
close