Snickers Cheesecake 2


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Boy, do I have a treat for you today! Tell me you love cheesecake, because I made you a super sinful cheesecake loaded with snickers. Everyone loves snickers, right?! My love affair with cheesecake began about 11 years ago when Steve baked me a cheesecake topped with caramel for our 6 month anniversary. Ever since then, cheesecake has been our go-to dessert for everything. Remember my Decadent Peanut Butter Cup Cheesecake that I bake every year for Steve’s birthday?! Oh, so good!! We love this snickers one just as much.

Snickers Cheesecake l Love.Bake.Read

So this cheesecake—it starts with a sweet and buttery Oreo crust. I love Oreos! As in, I used to eat 10 at a time with a glass of milk. Now that’s LOVE! Don’t judge. Anyway, Oreos make the best cheesecake crust because they are super chocolaty and sweet. I’m talking about whole Oreos…filling and all! I used to wonder am I supposed to scrape the filling out, but then I gave up wondering and just tossed whole cookies into the food processor. I even add a few extra tablespoons of sugar because the sweeter the better!

Snickers Cheesecake l Love.Bake.Read

To me, a cheesecake isn’t a cheesecake unless it’s THICK. I’m talking about 5 packages of cream cheese thick! That’s 40 ounces of creamy, tangy goodness stuffed to the max with chopped snickers. I mean, come on—my mouth is watering. This cheesecake is diiiirty, and I mean that in the best possible way.

Snickers Cheesecake l Love.Bake.Read

I used to be afraid to bake a cheesecake because I just couldn’t tell when the darn thing was done baking. Really though, it just takes a watchful eye. Nothing to be afraid of! When done, the cheesecake will still slightly jiggle in the middle, but no worries because it’ll set perfectly in the refrigerator. Never ever skimp on chilling the cheesecake overnight, or for 8 hours. I’ve done that before, and it’s not pretty. I made the mistake, so you don’t have to! You’re welcome.

Snickers Cheesecake l Love.Bake.Read

This Snickers Cheesecake is thick, dense, and creamy. It’s also rich, so one slice is just enough. You’ll need two bags of fun size snickers—1 for the cheesecake filling and 1 for the topping. I told you it was loaded to the max! Some chopped peanuts and caramel round out this stunning cheesecake.

Sharing is caring! But, this cheesecake freezes perfectly, so it’s okay to be selfish. Wrap each individual slice in plastic wrap and store them in a freezer bag. They won’t last long—trust me!

Snickers Cheesecake

Yields 16 slices

Ingredients

For the crust

  • 26 whole Oreos
  • 3 tbsp. sugar
  • 6 tbsp. unsalted butter—gently melted in the microwave

For the filling

  • 5 (8 oz.) packages for cream cheese—softened
  • 1 cup sugar
  • 3 tbsp. flour
  • 1 tbsp. vanilla extract
  • 1 cup sour cream
  • 4 eggs
  • 1 bag (11.18 oz.) fun size snickers—chopped

For the topping

  • 1 bag (11.18 oz.) fun size snickers—chopped
  • 1 cup chopped peanuts
  • ½ cup caramel sauce (I used ice cream topping)

Directions

For the crust

Preheat the oven to 350 degrees. Spray the inside (bottom) of a 9-inch springform pan with non-stick spray, line it with a parchment paper round, and spray again with non-stick spray. Line a baking sheet with foil. Set both aside.

Add the Oreos and sugar to a food processor and process on low until finely ground. Transfer the Oreo crumbs to a bowl and add the melted butter. Stir together until all crumbs are moistened. Add the crumbs to the springform pan and spread the crumbs all around the inside (bottom) of the pan only. Press down firmly to even out the crumbs into a single layer. Bake on the lined baking sheet for 7 minutes. Remove the pan from the oven and let it cool on a wire rack. Leave the oven on and add a large pan of water to the bottom rack.

For the filling

To a large bowl, add the softened cream cheese, sugar, flour, and vanilla extract. Using a hand mixer, mix on low until well combined. Add the sour cream and mix until incorporated. Add the eggs 1 at a time, mixing well after each addition. Gently mix in the chopped snickers.

Spray the sides of the springform pan with non-stick spray and pour the filling overtop of the crust. Spread the filling around the pan and gently even the top using a rubber spatula. Lift the springform pan and gently tap it on the counter top to release any air bubbles.

Place the springform pan back on the lined baking sheet and bake in the over for 35 minutes. Rotate the pan and bake for 30 more minutes. Turn the oven off, prop the door slightly open, and leave the cheesecake for 5 minutes. The cheesecake is done when the center only jiggles slightly when the pan is tapped. Remove the cheesecake from the oven and let cool on a wire rack for 1-2 hours. Very gently and slowly run a butter knife around the edge of the pan to help loosen the cheesecake, but do not remove the springform pan. Cover the pan with plastic wrap (cut a small hole in the center of the wrap) and refrigerate overnight or at least 8 hours.

For the topping

When ready to decorate, very gently remove the side of the springform pan. Flip the cheesecake over in your hand and peel off the bottom of the spring form pan and the parchment paper round. Place on a plate or platter.

Drizzle about ½ of the caramel sauce on top of the cheesecake. Spread the chopped snickers evenly on top of the cheesecake. Next, spread the chopped peanuts around the edge of the cheesecake, around the snickers (as pictured). Drizzle the remaining caramel sauce over top of the snickers and peanuts.

Refrigerate the cheesecake until ready to serve.

To serve / leftovers

Before serving, gently slice the cheesecake using a very sharp knife. This takes some effort, so be patient. It’s best to slice the cheesecake in half and then into quarters. Then slice each quarter into 4 slices. Serve cold.

Wrap leftover slices individually in plastic wrap and place the slices in a freezer bag or container and store in the freezer. To unthaw the slices, leave them on the counter for 5 minutes and you’re good to go.

Source

Cheesecake filling from Kraft Recipes

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