Kit Kat Cheesecake

My entire household goes completely wild whenever I make this homemade Kit Kat cheesecake. Starting off, this recipe is made with a graham cracker and Kit Kat bar crust which makes it extra crunchy with the perfect texture. And to top it all off at the end, I poured homemade chocolate ganache over the cheesecake and crumbled Kit Kat pieces all over. You’ll absolutely want to bring this cheesecake recipe to every event. I also recommend trying my Guava Cheesecake and Instant Pot Raffaello Cheesecake if you own an Instant Pot.

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INGREDIENTS

• Cream Cheese, Sugar, Eggs, Heavy Cream, Melted Milk Chocolate, Vanilla Extract and Cocoa Powder – Beat the cream cheese and sugar first to smooth out lumps from the cream cheese. Always use room temperature ingredients!
• Kit Kat Bars, Graham Crackers and Butter – The addition of the Kit Kat Bars to the crust gives it a perfectly crunchy texture. You’ll just have to trust me on this one.
• Semi Sweet Chocolate Bars and Heavy Cream – Pour hot heavy cream into the chocolate to make the ganache. Once finished, drizzle all over the cheesecake.

How To Make Homemade Kit Kat Cheesecake

Make the crust:

1. Preheat the over to 350 degrees F.
2. Combine the Kit Kat bars, graham crackers and melted butter into a food processor. Pulse until you achieve a fine, crumby texture.
3. Pour the crust mixture into a greased 9 inch springform pan and use a 1/4 measuring cup or a spoon to press the crust down into the pan and a little bit up the sides.
4. Bake the crust for 10 minutes. Set aside to cool while you make the rest of the cheesecake.

Prepare The Cheesecake Filling:

1. Lower the oven temperature to 325 degrees F.
2. In a mixing bowl, beat the cream cheese and sugar until very smooth.
3. Continue mixing while adding in 1 egg at a time.
4. Add cocoa powder, vanilla extract and melted milk chocolate to the cheesecake mixture.
5. Mix in the heavy cream last at low speed until fully incorporated.
6. Wrap the bottom and sides of the springform pan with aluminum foil to keep water out of the pan during the water bath cooking process. I used 3 layers of aluminum foil.
7. Pour the cheesecake filling into the crust.
8. Pour hot water into a larger baking pan and place the cheesecake at the center of the pan. The water should go up the sides of the springform pan about 1 inch.
9. Bake for 1 hour and 25 minutes.
10. Remove from the oven and let cool at room temperature.
11. Transfer to the refrigerator for 8 hours or overnight.
12. Top with chocolate ganache and pieces of Kit Kat before serving.

Make Chocolate Ganache:

1. Heat heavy cream in a sauce pan over medium high heat. Let it come to a simmer but not a boil.
2. Pour the hot heavy cream over the chopped semi sweet chocolate bars. Make sure to use a heat proof bowl.
3. Mix well until the chocolate is completely melted.
4. Let the ganache cool for a bit before pouring over the Kit Kat Cheesecake.

Recipe Notes:

• Use room temperature ingredients for best results, including the heavy cream.
• Make sure you use enough aluminum foil layers around the springform pan and that it is wrapped tightly enough so that water does not seep into the cheesecake.
• The cheesecake will be a bit jiggly at the center when removed from the oven. This is normal and it will finish setting in the refrigerator.