Layered Caramel Candy Bar Cheesecake

Name: Layered Caramel Candy Bar Cheesecake
Prep time: 7 h 40 min
Cook time: 7 h 40 min
Total time: 7 h 40 min
Yield: 12
Cuisine: Global
Ingredients: 2 teaspoons baking powder; 340 grams jar caramel topping; 116 grams bars each) milk chocolate-covered nougat and caramel candy, cut into 1/2-inch pieces; 2 containers Betty Crocker® Rich & Creamy chocolate frosting; 907 grams packages each) cream cheese, softened; 2 eggs; 1 box Betty Crocker® SuperMoist® dark chocolate cake mix; 227 grams container sour cream; 237 milliliters sugar; 237 milliliters unsalted butter, softened; 1 package (4-serving size) vanilla pudding and pie filling mix (not instant); 79 milliliters vegetable oil; 118 milliliters water

For $2.26 per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. This recipe makes 12 servings with 1067 calories, 10g of protein, and 64g of fat each. It is a good option if you're following a vegetarian diet. From preparation to the plate, this recipe takes around 7 hours and 40 minutes. A mixture of sugar, vanilla pudding and pie filling mix, vegetable oil, and a handful of other ingredients are all it takes to make this recipe so yummy.

Instructions

Heat oven to 325°F. Grease 2 (9-inch) round cake pans with shortening or cooking spray. Line bottoms of pans with cooking parchment paper rounds; lightly grease paper. Chop 2 candy bars into small pieces; store in refrigerator until needed.

Ingredients you will need

Cooking Spray

Candy Bar

Shortening

Equipment you will use

Baking Paper

Oven

In large bowl, beat butter and sugar with electric mixer until smooth and creamy. Beat in cream cheese a little at a time until smooth; scrape down bowl. Beat in eggs one at a time until well combined.

Ingredients you will need

Cream Cheese

Butter

Sugar

Egg

Equipment you will use

Hand Mixer

Bowl

Add pudding mix and baking powder; beat well until smooth. Fold in refrigerated candy bar pieces. Divide batter evenly between pans, about 4 cups per pan. Smooth top with off-set spatula.

Ingredients you will need

Baking Powder

Candy Bar

Equipment you will use

Spatula

Frying Pan

Bake 55 to 60 minutes.

Equipment you will use

Oven

Layers will puff up during baking and then deflate when removed from oven. Cool in pans on cooling racks 10 minutes. Freeze until solid, about 3 hours.

Equipment you will use

Oven

Turn cheesecakes out onto cookie sheet; peel off paper. Store in freezer until ready to use.

Ingredients you will need

Equipment you will use

Baking Sheet

While Cheesecake

Layers are freezing, heat oven to 350°F. Grease 3 (9-inch) round cake pans with shortening or cooking spray.

Ingredients you will need

Cooking Spray

Shortening

Equipment you will use

Oven

In large bowl, beat Cake ingredients with electric mixer on medium speed until well combined. Divide batter evenly among pans.

Equipment you will use

Hand Mixer

Bowl

Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Cool in pans on cooling racks 10 minutes.

Equipment you will use

Toothpicks

Oven

Remove cake layers from pans onto cooling racks. Cool completely.

To assemble, place 1 cake layer on serving plate or cake stand.

Spread 1/4 cup caramel topping over top of cake layer.

Ingredients you will need

Caramel Sauce

Spread

Place 1 frozen cheesecake layer on top of cake layer; top with 1/4 cup caramel topping. Repeat layering with another cake layer, another cheesecake layer, and finally top with remaining cake layer. Do not coat top cake layer with caramel.

Ingredients you will need

Frozen Cheesecake

Caramel Sauce

Caramel

Use 1 container of frosting to evenly coat entire cheesecake. Using off-set spatula, swirl remaining container of frosting onto cake. Top with pieces from 2 candy bars. Refrigerate until cheesecake is well chilled before cutting, about 2 hours. Store in refrigerator.

Ingredients you will need

Candy Bar

Frosting