If you think Kit Kat® Cheesecake is a sight to be seen… just wait until you taste it! It gives you more than just a break of that beloved chocolate-coated, crispy wafer that we love to snack on. Oh yes. There’s a smooth, chocolatey ganache, a creamy, sweet cheesecake filling, and a crunchy, crumbly graham cracker crust! Our mouth is watering just thinking about all that together on one slice. Get ready to start singing, “gimme a break, gimme a break, break me off a piece of that Kit Kat Cheesecake!”
Ingredients
For the crust:
- 22 whole graham crackers, broken into small pieces
- 2/3 cup unsalted butter, melted
- 38 Kit Kat fingers
For the filling:
- 2 cups heavy cream
- 2 (8-ounce) packages cream cheese, softened
- 1 cup confectioners’ sugar
For the topping:
- 1/2 cup heavy cream
- 1 cup dark chocolate chips
- 8 Kit Kat fingers, chopped into coarse pieces
Directions
Step 1 –Snap a 9-inch springform cake pan together and line the bottom with a circle of parchment paper or wax paper.
Step 2 –Place the graham cracker pieces into a food processor and pulse them until they are ground into fine crumbs.
Step 3 –With the food processor running, pour the melted butter through the feed tube and process the mixture, scraping the sides of the bowl if needed, until the crumbs are moistened.
Step 4 –Snugly line the inside of the prepared pan side-by-side with the 38 Kit Kats, with the logos facing out.
Step 5 –Gently spread the graham cracker crumb mixture on the bottom of the prepared pan.
Step 6 –Use a tampering tool or the bottom of a drinking glass to press the crumb mixture down into a firm and even layer.
Step 7 –Chill a mixing bowl in the freezer for 10 minutes.
Step 8 –In the chilled mixing bowl, add 2 cups of the heavy cream and whip, scraping the sides of the bowl as needed, until stiff peaks form.
Step 9 –In another bowl, beat the softened cream cheese until it is smooth and creamy.
Step 10 –Slowly beat the confectioners’ sugar into the cream cheese until it is completely incorporated.
Step 11 –Use a rubber spatula to gently fold the whipped cream into the cream cheese mixture.
Step 12 –Evenly spread the cream cheese filling on top of the crust and smooth out the top.
Step 13 –Cover the pan with plastic wrap and refrigerate for 5 hours.
Step 14 –Slowly heat the remaining heavy cream in a saucepan until it is hot.
Step 15 –Add the chocolate chips to the heavy cream and stir until the chocolate has melted and is blended with the cream.
Step 16 –Transfer the plastic wrap from the cake and carefully spread the ganache over the cheesecake filling.
Step 17 –Sprinkle the remaining chopped Kit Kat pieces over the ganache and gently press them into the chocolate.
Step 18 –Cover the cake with plastic wrap and refrigerate for at least 2 hours and up to overnight.
Step 19 –Slice with a serrated knife.
Step 20 –Serve.
