Heath Bar Cheesecake

Heath Bar Cheesecake

1 (18 ounce) package refrigerated oatmeal cookie
dough with chocolate and butterscotch chips*
16 ounces cream cheese, softened
2 eggs
1/2 cup granulated sugar
1 teaspoon vanilla extract
4 (1.4 ounce) Heath candy bars, coarsely chopped*

To make the dough easier to slice, freeze it for two to three hours before starting the recipe.

Preheat oven to 350 degrees F. Coat a 9-inch deep-dish pie pan with nonstick cooking spray.

Slice the cookie dough into 24 slices and arrange on the bottom and up the sides of the pie plate. Press the dough together, making a uniform crust; set aside.

In a large bowl, with an electric beater on medium speed, beat the cream cheese, eggs, sugar and vanilla extract for 1 minute, until well mixed. Stir in the candy pieces and pour into the pie plate.

Bake at 40 to 45 minutes until the center is firm. Remove from the oven and cool.

Cover loosely, then chill for at least 4 hours or overnight before serving.



  1. Audrey says

    I have this recipe but have been looking for two years for a store that has the
    refrigerated oatmeal cookie dough with butterscotch chips and chocolate chips.

    What brand is it and what stores carry it?

    thanks for your help

    • Mary Ellen says

      Hi Audrey, I am not sure. I delayed in answering so I could see if any of the chain stores where I live carry it so I could give you an answer. I didn’t have any luck. Maybe someone reading this will know and leave a comment. If they do I will email you and let you know. Sorry I couldn’t be of more help. You may just have to make the dough yourself.

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