Mabel’s Original Chick-O-Stick® Cheesecake
Atkinson Candy Company started with Grandmother Mabel’s original candy recipes. To celebrate this month of family traditions and thanksgiving for many blessings, we would like to share some of her favorite recipes that incorporate the candy flavors Atkinson’s is famous for.
8 Tbsp. (1 stick) Unsalted butter, melted, room temperature
10 Chick-O-Sticks (2 cups), crushed
1/3 packed dark-brown sugar
1 tsp. packed, finely grated lemon zest, plus 1 Tbsp. Fresh juice
1 ¼ Tbls. Kosher salt
2 ½ lbs. cream cheese (five 8-ounce packages), room temperature
1 1/3 cups granulated sugar
5 large eggs, room temperature
1 cup sour cream, room temperature
1 tsp. pure vanilla extract
Preheat oven to 350°F. Assemble a 9-by-3-inch springform pan with its bottom inverted, so the raised lip faces down. Butter pan with 6 Tbsp. of the melted butter.
Chick-O-Sticks crumble easily, so putting them in a plastic baggie and hitting them softly with a wooden spoon will get the fine consistency you need for the crust. Transfer the crumbles to a bowl and add melted butter, brown sugar, lemon zest, and ½ tsp. salt.
Stir by hand until mixture resembles pink sand. (It is best not to use a food processor, because the candy will stick to the blades). Press evenly into bottom and halfway up sides of the prepared pan. Bake until golden and set, 8 to 10 minutes; let cool completely.
Reduce oven temperature to 325°. Use an electric mixer to beat the cream cheese on medium speed until smooth. Gradually add granulated sugar and beat until light and fluffy, 2 to 3 minutes. Add in lemon juice and remaining 3/4 teaspoon salt. Add eggs, one at a time, beating well after each addition. Beat in sour cream and vanilla until smooth.
This step is optional, but we added it to help prevent moisture from seeping into the pan from the water bath. Place pan in the center of a double layer of foil. Lift edges of foil up, wrapping tightly around sides of pan and folding foil under itself as needed until flush with top of pan. Pour filling into pan (it should come almost to top of rim); smooth top with a spatula.
Place filled pan inside a larger, deep, pan or roasting pan and transfer to center rack of oven. Carefully pour enough boiling water into bigger pan to come halfway up sides of springform pan (this is safer than pouring it in and then transferring to the oven).
Bake until cake is puffed and golden brown on top and slightly wobbly in center, 1 3/4 to 2 hours (it will continue to cook as it cools).
Carefully remove springform pan from its water bath pan; transfer to a wire rack and let cool 20 minutes. Remove foil and run a small paring knife around sides of pan to loosen cheesecake. Let cool completely. Drape pan loosely with plastic wrap and refrigerate until cold, at least 8 hours and up to 3 days. Unmold cake and serve.