I’m sure you’ve heard the saying “Nothing good happens after midnight”.
So, to that I say… what about:
- Rock Band All nighters
- Blogging about what you just baked
- Movie marathons
- Great conversations
- Enjoying peace and quiet
Any others you’d like to add to the list?
Well, while you ponder that thought, you might also want to add enjoying a slice of this yummy cheesecake to the list.
Milky Way Midnight Cheesecake
20 chocolate graham crackers finely ground
1/2 cup granulated sugar
1 tablespoon instant coffee
4 ounces (1 stick) unsalted butter
Spray a 9 inch springform pan with cooking spray, then line it with parchment paper. This will prevent the candy from sticking to the pan.
Melt butter over low heat. In a bowl combine butter with crumbs, sugar, and instant coffee until thoroughly mixed. Press crumbs firmly into pan bottom.
Preheat oven to 325 degrees F.
16 oz cream cheese
1/4 cup granulated sugar
8 oz sweetened condensed milk
1/4 cup heavy cream
1 tablespoon vanilla extract
1 tablespoon all-purpose flour
1 1/2 cups chopped milky way midnight minis
pinch of salt
In a mixer, whip cream cheese on the highest speed for 5 minutes, then add sugar an whip for 2 more.
Add the eggs, one at a time, keeping the mixer on the lowest speed in order to prevent too much air from destroying the proper consistency of the batter; mix just until each egg has been incorporated into the batter.
Add condensed milk, heavy cream, vanilla, flour and salt. Blend until smooth. Stir in the chopped milky way.
Pour cheesecake batter into pan and bake for 45 minutes or until set. Turn oven off open the oven door slightly and let it sit there for another hour, then place in fridge overnight.
Just before serving melt some milk chocolate in a microwave safe bowl, in 30 second intervals at 50% power and drizzle it over the cheesecake.
If you are feeling extra naughty, drizzle with a little dark chocolate syrup (I used Hershey’s) and top with a Milky Way mini.
A nice drizzle of dark chocolate syrup goes a long way.