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Trick-or-Treat Cheesecake

Celebrate the Season - Fall Baking Recipe Magazine Contest 2010 shared by Diane Neibling from Overland Park, KS

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  • Prep Time 20 min
  • Total Time 8 hr 10 min
  • Servings 12

Ingredients

1 1/2
cups crushed chocolate wafer cookies (about 25 cookies)
1/3
cup sugar
1/3
cup butter or margarine, melted
2
packages (8 oz each) cream cheese, softened
1
can (14 oz) sweetened condensed milk (not evaporated)
3
eggs
2
teaspoons vanilla
20
bars (fun-size) candy, unwrapped, cut into quarters (about 2 cups)

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 Heat oven to 300°F. Spray 9-inch springform pan with cooking spray. To minimize cracking, place shallow pan half full of hot water on lower oven rack.
  • 2 In medium bowl, mix cookie crumbs, sugar and butter. Press on bottom of pan. In large bowl, beat cream cheese and sweetened condensed milk with electric mixer until smooth. Beat in eggs, one at a time, just until blended. Stir in vanilla and candy. Pour over crust.
  • 3 Bake 40 to 50 minutes or until edge of cheesecake is set at least 2 inches from edge of pan but center of cheesecake still jiggles slightly when moved. Run small metal spatula around edge of pan to loosen cheesecake. Turn oven off; open door at least 4 inches. Let cheesecake remain in oven 30 minutes. Cool in pan on cooling rack 30 minutes. Refrigerate at least 6 hours or overnight.
  • 4 Just before serving, run small metal spatula around edge of pan; carefully remove side of pan. Cover and refrigerate any remaining cheesecake.

EXPERT TIPS

Expert Tips

"Here’s a great way to use up those leftover Halloween candy bars!" Diane Neibling

Use your choice of candy bars, mixing and matching flavors if you like. Buy on sale after Halloween or use your kids’ leftovers.

To easily cut cheesecake, dip the knife into water and wipe with paper towel after every cut.

Get new recipe inspiration every week! Free Newsletters

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
550
(
Calories from Fat
290),
% Daily Value
Total Fat
32g
32%
(Saturated Fat
17g,
17%
Trans Fat
1g
1%
),
Cholesterol
120mg
120%;
Sodium
380mg
380%;
Total Carbohydrate
57g
57%
(Dietary Fiber
1g
1%
  Sugars
47g
47%
),
Protein
9g
9%
;
% Daily Value*:
Vitamin A
15%;
Vitamin C
0%;
Calcium
15%;
Iron
6%;
Exchanges:
0 Starch; 0 Fruit; 3 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 1 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 5 Fat;
Carbohydrate Choices:
4
*Percent Daily Values are based on a 2,000 calorie diet.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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