Kit Kat Cheesecake

People can’t stop talking about this Kit Kat cheesecake.


Crust :
22 whole graham crackers
2/3 cup unsalted butter, melted
38 Kit Kat fingers (there are 4 per package)

Filling :
2 cups heavy cream
2 8-ounce packages of cream cheese, softened
1 cup confectioners’ sugar

Topping :
8 Kit Kat fingers
1/2 cup heavy cream
1 cup dark chocolate chips


  1. Make the graham cracker mixture, break the graham crackers into small pieces and place them in a food processor or mini chopper. Pulse the crackers until they’re ground into fine crumbs. With the machine running, pour in the melted butter through the feed tube. Scrape the bowl if needed, and process the mixture until the crumbs are moistened.
  2. Assemble the cake pan and Kit Kats, snap together a 9-inch springform cake pan, and line the bottom with a circle of parchment or wax paper. Line the inside of the pan with the 38 Kit Kats by standing them on end with the Kit Kat logos facing out, and fitting them snugly side by side.
  3. Make the graham cracker base, working carefully so you don’t knock the Kit Kats down, scoop the moistened graham cracker crumbs into the bottom of the cake pan. Gently spread the crumbs out to the Kit Kat-lined sides. Use a tamping tool or the bottom of a drinking glass to press the crumbs down into a firm and even layer. (The crust will hold the Kit Kats in place.)
  4. Whip the cream, chill your mixing bowl for 10 minutes in the freezer. When it’s ready, pour the two cups of heavy cream into the bowl and whip the cream at high speed. Scrape the bowl once or twice, and whip the cream until stiff peaks form. Hold this aside.
  5. Blend the rest of the filling ingredients, beat the softened cream cheese in a stand mixer or with a hand-held mixer until it’s smooth and creamy. Slowly beat in the confectioners’ sugar until it’s completely incorporated. Use a rubber spatula to gently fold the whipped cream into the cream cheese mixture.
  6. Add the filling to the cake pan, scoop the cream cheese filling into the cake pan and smooth it to an even layer over the graham cracker crust. Cover the pan with plastic wrap and refrigerate the cake for 5 hours.
  7. Chop the Kit Kats, place 8 Kit Kat fingers on a cutting board. Use a sharp knife to chop them into coarse pieces. Hold these aside.
  8. Make the ganache, gently heat the 1/2 cup of heavy cream just until it’s hot, either in a saucepan or in a bowl in the microwave. Pour in the dark chocolate chips and gently stir until they’re melted and smoothly blended with the cream.
  9. Add the ganache and Kit Kats to the top, Remove the plastic wrap from the chilled cake. Carefully scoop the ganache over the top of the cheesecake filling. Use a rubber spatula or the back of a spoon to spread the chocolate over the whole cake. Sprinkle the chopped Kit Kats evenly over the ganache, and press them gently into the chocolate. Cover the cake with plastic wrap and refrigerate it for at least two hours.
  10. Serve! Use a sharp knife to cut the Kit Kat cheesecake into slices. I found that a serrated knife was best for cutting through the ganache layer without squishing the cheesecake filling. Gently pull the serrated knife back and forth through the chocolate, then move it down through the cheesecake and graham base.

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