Type what you have

Ingredients

• ✓ nougat
• cooking spray
• chocolate sandwich cookie
• white sugar
• butter
• cream cheese
• sweetened condensed milk
• egg
• chocolate
• caramel
• peanut
• candy bar
• vanilla extract

Instructions

1. 1 Preheat oven to 300 degrees F (150 degrees C). Place a shallow pan 1/2-full with water on the lower oven rack to minimize cracking in the cheesecake. Spray the inside of a 9-inch springform pan with cooking spray and line with parchment paper.
2. 2 Mix chocolate sandwich cookies, sugar, and butter together in a bowl; press into the bottom of the prepared pan.
3. 3 Beat cream cheese and sweetened condensed milk together in a separate bowl using an electric mixer until smooth; beat in eggs, 1 at a time, until just blended. Stir candy bars and vanilla extract into cream cheese mixture; pour over crust.
4. 4 Bake in the preheated oven until edges are set and center is still slightly soft, about 50 minutes. Turn off oven, leaving door open, and cool cheesecake in oven, at least 1 hour. Run a knife or spatula around the edges to loosen cheesecake; refrigerate in the pan until set, 8 hours or overnight.

By luv2bake

Ingredients

• ✓ nougat
• chocolate chip
• whipped cream
• candy bar
• peanut
• caramel
• chocolate
• all-purpose flour
• vanilla extract
• sour cream
• egg
• milk
• white sugar
• cream cheese
• peanut
• caramel chip
• sugar
• butter
• chocolate wafer cookie

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Mix ground cookies, butter, and 1 tablespoon sugar together in a bowl until combined. Press into the bottom of a 9-inch springform pan. Top crust with 1/4 cup caramel chips and 2 tablespoons chopped peanuts.
3. 3 Mix cream cheese and 1 1/2 cups sugar together until smooth. Blend in milk. Mix in eggs 1 at a time; stir until just incorporated. Mix in sour cream, vanilla extract, and 2 tablespoons flour, using a wooden spoon, until batter is smooth.
4. 4 Chop 6 mini candy bars into small pieces; toss with 1 tablespoon flour in a bowl (to prevent sinking to bottom of cake). Stir into batter; pour into crust-lined pan.
5. 5 Bake in the preheated oven for 1 hour. Keep door closed. Turn off heat; let cake cool in the oven for at least 3 hours. Remove from oven; chill 8 hours to overnight.
6. 6 Release cake from pan; transfer to a serving plate. Decorate top edge of cake with whipped cream. Put remaining 1/4 cup caramel chips and 2 tablespoons chocolate chips in separate microwave-safe bowls; heat in the microwave until melted, about 1 minute. Drizzle melted caramel over cake; repeat with melted chocolate. Chop remaining candy bars and arrange on top of whipped cream. Sprinkle remaining 2 tablespoons peanuts on cake.

By Kara

Ingredients

• ✓ nougat
• butterscotch pudding mix
• milk
• whipped cream topping
• chocolate
• caramel
• peanut
• candy bar
• apple

Instructions

1. 1 Gather the ingredients.
2. 2 Whisk butterscotch pudding mix into milk in a bowl until dissolved.
3. 3 Stir whipped cream topping into pudding mixture.
4. 4 Fold the candy bar pieces into the pudding mixture.
5. 5 Fold the apples into the pudding mixture.
6. 6 Serve and enjoy.

By lojoyner