Kit Kat Cheesecake

This homemade Kit Kat Cheesecake makes the entire family go wild! You can never have just 1 slice of this creamy, chocolatey cheesecake. The crust really takes this recipe to the top with the perfect texture made from graham crackers, Kit Kat bars and melted butter.

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Course: Dessert

Cuisine: American

Keyword: Kit Kat Cheesecake, Baked Kit Kat Cheesecake, Homemade Kit Kat Cheesecake

Prep Time: 35

Cook Time: 1 25

Refrigeration Time: 8

Total Time: 10

Servings: servings

Calories: 958kcal

Equipment

Ingredients

Crust Ingredients

9 graham cracker sheets
2 Kit Kat Bars 1.5 oz size bars
6 tbsp unsalted butter melted

Cheesecake Filling

24 oz cream cheese full fat
1 cup granulated sugar
1.5 cups milk chocolate wafers melted
2 tbsp cocoa powder unsweetened
6 eggs 4 whole eggs and 2 egg yolks
3/4 cup heavy cream
2 tsp vanilla extract
6 Kit Kat Bars (1.5 oz bars) for topping

Chocolate Ganache

1 cup heavy cream
8 oz semi sweet chocolate bars

Instructions

Make The Crust

Preheat the over to 350 degrees F.
Combine the Kit Kat bars, graham crackers and melted butter into a food processor. Pulse until you achieve a fine, crumby texture.
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.
Bake the crust for 10 minutes. Set aside to cool while you make the rest of the cheesecake.

Prepare The Cheesecake Filling

Lower the oven temperature to 325 degrees F.
In a mixing bowl, beat the cream cheese and sugar until very smooth.
Continue mixing while adding in 1 egg at a time.
Add cocoa powder, vanilla extract and melted milk chocolate to the cheesecake mixture.
Mix in the heavy cream last at low speed until fully incorporated.
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.
Pour the cheesecake filling into the crust.
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 panabout 1 inch.
Bake for 1 hour and 25 minutes.
Remove from the oven and let cool at room temperature.
Transfer to the refrigerator for 8 hours or overnight.
Top with chocolate ganache and pieces of Kit Kat before serving.

Make Chocolate Ganache

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

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.

Nutrition