Cheesecake with Oh Henry Twist

There's something special about Shavuot meals, a time when our love for dairy cuisine reaches new heights. The essence of the holiday invites us to infuse our favorite dishes with a dash of creativity, producing a winning menu that includes our favorite dairy delights. No dairy meal is complete without indulging in our favorite cheesecake.

Get ready to indulge in this dairy treat! This cheesecake is a true winner consisting of a creamy and rich texture. It's topped with my all time favorite Oh Henry chocolate bar, a bar filled with crunchy peanuts, creamy caramel and chewy fudge - oh so good. 

The combination of cheesecake and Oh Henry -  my favorite dairy delicacies in one. You can imagine my excitement when I stumbled on this recipe in the Netivot Hatorah cookbook many years ago. Since moving to Israel, I've had to go the extra mile to prepare this dairy delight, placing a special order from someone coming from overseas. Although Israel is definitely the land of milk and honey, with an abundance of dairies available, Oh Henry remains a cherished childhood treat.

From the very first bite, the flavors unfold. The crust, infused with the sweetness of honey-coated peanuts, perfectly complements the richness of the filling. And let's not forget the crowning glory—roughly cut chunks of Oh Henry chocolate.

So, get ready to savor each bite as you follow this recipe to create a cheesecake masterpiece that you'll love.

Crust:

1 cup finely chopped honey roasted peanuts

2/3 cup sugar

2/3 graham crumbs

5 tbsp melted margarine

Fillng:

1 (2.8 oz pkg vanilla pudding mix

2 cups whipping cream

2 (8 oz) pkgs softened cream cheese

2/3 cup sugar

3 eggs

1 tsp eggs 

1 tsp vanilla

1tsp liqueur

1 cup boiling water

Topping:

1 (320 g) bag chopped mini Oh Henry bites

Carmel sundae sauce

Instructions:

Preheat oven to 350F

Crust: In a large bowl, mix together all the crust ingredients. Press the crust firmly onto the bottom of a 10-inch round spring form pan.

FIlling: In a small bowl, whip vanilla pudding and whipping cream together. Set aside. In a large bowl mix cream cheese, sugar, eggs, vanilla and liqueur. Fold pudding and cream mixture into the cheese mixture. Pour into the pan over the crust.

Cover the outside bottom and sides of the spring form pan with 2 layers of aluminum foil. Place in a larger pan with a cup of boiling water poured in the bottom or fill with water to 1 inch of the sides. Bake for 1 1/2  hours or just until set.

Cool

Topping: When the cake is cool, sprinkle Oh Henry bars on top of the cake. Drizzle with caramel sauce.

Refridgerate.

Let me know much you enjoyed this rich and yummy cheesecake.

This recipe is from the Gatherings Cookbook - A project by the parents of Netivot HaTorah Day School, Toronto, Canada