Ingredients
Scale
- 1 ½ cups crushed chocolate graham crackers
- 6 tablespoons unsalted melted butter
- 24 ounces cream cheese, softened
- 1 ½ cups powdered sugar
- 1 teaspoon vanilla extract
- 1 (12 ounce) container frozen whipped topping, thawed
- 16 Kit Kat bars, chopped
- Chocolate syrup, for drizzling (optional)
Instructions
- Step 1: In a medium bowl, combine the crushed graham crackers and melted butter. Press the mixture into the bottom of a 9-inch springform pan to form the crust.
- Step 2: In a large bowl, beat the softened cream cheese and powdered sugar until smooth and creamy. Mix in the vanilla extract.
- Step 3: Gently fold in the thawed whipped topping until well combined. Then, fold in about ¾ of the chopped Kit Kat bars.
- Step 4: Pour the cream cheese mixture over the graham cracker crust, spreading evenly.
- Step 5: Sprinkle the remaining chopped Kit Kat bars over the top of the cheesecake.
- Step 6: Cover the springform pan with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the cheesecake to set. Before serving, drizzle with chocolate syrup if desired.
Notes
- To prevent a soggy crust, chill it in the freezer for 15 minutes before adding the cream cheese mixture.
- This cheesecake is best enjoyed cold, straight from the fridge; reheating is not recommended.
- Serve chilled slices with a scoop of vanilla ice cream for an extra decadent treat.
- Store leftover cheesecake tightly covered in the refrigerator for up to 3 days to maintain its creamy texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American