• Save
  • Pinterest
  • Email
  • Facebook
  • Print

Layered Caramel Candy Bar Cheesecake

By Heather Baird
Created January 10, 2017
Here is a recipe for an over-the-top layered chocolate cheesecake.

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.


Grease two 9-inch cake pans (I used clear vegetable shortening) and line the bottom of each with a circle of parchment paper.


Make the cheesecake batter and gently fold in the chopped up caramel-nougat candy bar pieces.


Divide batter between the two prepared pans and smooth surface with an offset spatula.


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.


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.


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.


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.


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.


After covering the cake, use half of another container of frosting and an offset spatula to add textural swirls to the icing.


Top the cake with more chopped candy bars. Chill well before slicing and refrigerate any uneaten portions (if there are any!).