This week brings one of my favorite holidays. No, not Valentine’s Day, although I adore flowers, hearts, and chocolate. (I do love giving gifts though. For some darling Valentine’s Day gift ideas, check out this post!)
No, my favorite February holiday has to be February 15 – Valentine Candy Clearance Day.
Heart-shaped candies in heart-shaped boxes are certainly a lot of fun, but they’re also ridiculously expensive. As are all the beautiful cards and flowers that stores spend so much of their advertising budgets trying to get customers to purchase all the things.
My husband and I decided years ago to not “do” Valentine’s Day. We do, however, take full advantage of the day-after sales. That’s really the best time to go into places like Fannie May. Those delicious assortment boxes are usually 50% off. HUGE deal there!
So, once you’ve stocked up on all that yummy candy, what are you going to do with it all?
Besides eat it, obviously…
Never fear, I’ve got a fantastic option for you!
A brownie bottom cheesecake!
Candy Stash Cheesecake
There are multiple layers in this candy stash cheesecake so there are quite a few steps, but it’s a simple recipe with a lot of wow factor. The base is a brownie mix plus the ingredients called for on the box. Unless you have a homemade brownie recipe that you love, of course. The cheesecake itself is no-bake so that takes the difficulty out of making a “fussy” cheesecake. And if making homemade whipped cream seems intimidating, feel free to use whipped topping or the whipped cream in the spray can.
Candy Stash Cheesecake
Equipment
- 1 9" Springform Pan
Ingredients
- 1 box brownie mix for 8×8 pan, plus ingredients called for on box Use the ingredients called for on the box – usually water, oil, and eggs
- 8 oz brick of cream cheese
- ¾ cup granulated sugar
- 1 tsp vanilla
- 8 oz container of whipped topping
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- 1 cup chopped candy, plus extra for decoration I used the square minis, and 1 cup ended up being about 15, quartered.
Instructions
Brownie Bottom
- Following the directions on the brownie mix, combine all the ingredients.
- Spray your springform pan with cooking spray. Pour the batter into the pan, and bake for the time directed on the box. Cool completely.
Cheesecake
- Allow the cream cheese to come to room temperature.
- Using an electric mixer, cream the cream cheese until smooth.
- Add the granulated sugar and vanilla, and mix well.
- Fold the whipped topping into the cream cheese mixture until well combined and fluffy.
- Stir in the chopped candies.
- Spread the cheesecake mixture evenly onto the cooled brownies.
Topping
- Using an electric mixer with a whisk attachment, if possible, begin whipping the heavy cream on medium-low speed.
- Once it begins to thicken a bit, add in your powdered sugar.
- Continue whipping on medium until it almost reaches stiff peaks.
- Spread onto the top of the cheesecake. Use a piping tip and piping bag to make decorative designs if you're feeling fancy.
- Add extra candy on top, if desired.
- Place in the refrigerator and allow to rest for at least 2 hours, preferably overnight.
Notes
- If you have a favorite brownie recipe, feel free to use that in place of the brownie mix.
- I didn’t have a smaller box mix so I used a 9×13 mix and just split the batter between my springform pan and an 8×8 pan.
- You could definitely change this up depending on your mood and what you have! I’ve made this with mint extract and also with melted chocolate mixed into the cheesecake mixture. The sky is the limit!
February isn’t the only month with good clearance candy holidays so be sure to make a candy stash cheesecake after Easter and Halloween too!
Which holiday do you think has the best candy?
