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–+ servings
Benjamin

5-Ingredient Easter Dump Cheesecake

This Creamy Candy Bar Cheesecake Pie is the perfect combination of smooth, velvety cheesecake and crunchy, chocolatey candy bar pieces. Nestled in a rich chocolate cookie crust, this decadent dessert is an effortless showstopper. Whether you’re making it for a special occasion or indulging in a sweet treat, this pie is sure to impress with its creamy texture and bursts of candy goodness in every bite!
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Prep Time 15 minutes
Total Time 4 hours 55 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

For the Cheesecake Filling:
  • 2 8-ounce bars cream cheese, at room temperature
  • ½ cup sugar
  • 2 large eggs
  • 2 ½ cups chopped candy bars your favorite selection
  •  
For the Crust:
  • 1 8-inch chocolate cookie pie crust
  • 2 tablespoons melted butter

Method
 

  1. Preheat oven to 325°F.
  2. In a large bowl, beat the cream cheese and sugar until smooth.
  3. Add the eggs one at a time, mixing until fully incorporated.
  4. Gently fold in the chopped candy bars.
  5. Brush the chocolate cookie crust with melted butter for extra richness.
  6. Pour the cheesecake mixture into the crust, spreading evenly.
  7. Bake for 35-40 minutes or until the center is set.
  8. Let the pie cool at room temperature, then refrigerate for at least 4 hours before serving.

Notes

    • Use your favorite candy bars like Snickers, Twix, Reese’s, or Kit-Kat for different flavor combinations.
    • For a firmer texture, refrigerate overnight before serving.
    • Store leftovers in the refrigerator for up to 5 days or freeze for up to 2 months.
    • Serve chilled or let it sit at room temperature for a few minutes for a softer consistency.

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