As a youngster, the weeks after Halloween were the most glorious: Butterfingers in my packed lunch, Skittles as an afternoon snack, and Snickers for my late-night, under-the-covers munchies. Though my trick-or-treating days are over and I don’t have a sack of candy lying around, I’ve still been coming across random chocolate bars in my suite — the product of Halloween-themed study breaks and fun-sized-candy-bar sales at Walgreens.

All the extra chocolate has to go somewhere. What better place than a candy bar cheesecake? Candy bars plus cheesecake yields delicious results. This recipe is one of my favorites and super easy to make. Choose any kind of chocolate bars your heart desires. Get crazy.


16 oz Philly cream cheese, softened

1/2 cup sugar

1/2 teaspoon vanilla

2 eggs

6 oz pre-made graham cracker crust

1 cup chocolate-covered candy bars, smashed

Mix cream cheese, sugar, and vanilla with electric mixer until well blended. Add eggs and mix well. Pour into crust. Sprinkle with chopped candy bars. Bake at 350 degrees for 40 minutes or until center is almost set. Cool and refrigerate for at least three hours.