DESSERT
Prep Time: 30-40 mins
Chill time: 7 hours
Yield: 8 servings
INGREDIENTS
- 1-1/4 cup graham cracker crumbs
- ¼ cup sugar
- 6 Tbs melted butter
- 8 standard packs KitKat or similar candy bars (or 42 individual)
- 1 cup powdered sugar
- 2, 8oz blocks cream cheese, softened
- 5 cups heavy whipping cream- divided
- 1 cup chocolate chips
DIRECTIONS
- Start by combining graham cracker crumbs, sugar, and melted butter in a large mixing bowl.
- Line the bottom of a 9” springform pan with parchment paper, add crust mixture and press into the bottom
- Break the KitKat bars up and line the outside of the pan, bottom sides facing inward. Press them into the crust mixture a little for stability. Any leftovers you have can be used for garnish at the end
- Next, whip 2 cups heavy cream in a cold bowl to stiff peaks, set aside
- Beat the softened cream cheese blocks with 1 cup powdered sugar until smooth
- Fold the cream cheese mixture into the whipped cream
- Add the cheesecake filling to the springform pan, carefully using a large spoon or silicone spatula
- Cover the pan with plastic wrap, chill for at least 5 hours
- Take the last ½ cup of heavy cream and get it hot, not boiling
- Add the chocolate chips and let that rest for about 10 minutes before whisking (this will ensure your ganache isn’t grainy)
- Top the chilled cheesecake with ganache, cover it back up and chill for 2 more hours.
- Finish with chopped KitKat pieces, release the cheesecake carefully from the springform pan, slice with a very sharp knife or pie server and serve immediately. Leftovers can be stored in the fridge for up to a week!