Ingredients:
For the Crust:
– 1 and 1/2 cups graham cracker crumbs – 1/4 cup granulated sugar – 1/2 cup unsalted butter, meltedFor the Cheesecake Filling:
– 24 ounces cream cheese, softened – 1 cup granulated sugar – 3 large eggs – 1 teaspoon vanilla extract – 1/2 cup sour cream – 1/4 cup all-purpose flourFor the Snickers Topping:
– 1 cup caramel sauce – 1 cup roasted peanuts, chopped – 1 cup chocolate ganache (made with 1/2 cup chocolate chips and 1/2 cup heavy cream) – 2 Snickers bars, choppedCooking Process:
Step 1: Preparing the Crust
- 1. Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- 2. In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter until well combined.
- 3. Press the mixture firmly into the bottom of the prepared springform pan, creating an even layer.
- 4. Bake the crust in the preheated oven for 10 minutes. Remove from the oven and set aside to cool.
Step 2: Making the Cheesecake Filling
- 1. In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy.
- 2. Add the eggs one at a time, beating well after each addition.
- 3. Mix in the vanilla extract, sour cream, and flour until fully incorporated and smooth.
- 4. Pour the cheesecake filling over the cooled crust in the springform pan, spreading it out evenly.
Step 3: Baking and Assembling the Cheesecake
- 1. Place the springform pan on a baking sheet and bake in the preheated oven for 45-50 minutes, or until the edges are set and the center is slightly jiggly.
- 2. Remove the cheesecake from the oven and let it cool completely at room temperature. Once cooled, refrigerate for at least 4 hours or overnight to set.
Step 4: Adding the Snickers Topping
- 1. Once the cheesecake is chilled and set, carefully remove it from the springform pan and place it on a serving platter.
- 2. Drizzle the caramel sauce over the top of the cheesecake, allowing it to drip down the sides.
- 3. Sprinkle the chopped peanuts over the caramel layer, followed by the chopped Snickers bars.
- 4. In a small saucepan, heat the heavy cream until simmering. Pour it over the chocolate chips and let it sit for 1 minute. Stir until smooth and glossy.
- 5. Drizzle the chocolate ganache over the top of the cheesecake in a decorative pattern.
Notes and Helpful Tips:
1. Room temperature ingredients: Make sure the cream cheese and eggs are at room temperature before mixing to ensure a smooth and creamy cheesecake filling. 2. Avoid overmixing: Overmixing the cheesecake filling can incorporate too much air, leading to cracks in the finished cheesecake. Mix until just combined for best results. 3. Cooling and setting: Allow the cheesecake to cool completely at room temperature before refrigerating to prevent condensation from forming on the surface. 4. Make ahead: This cheesecake can be made a day in advance and stored in the refrigerator until ready to serve. This allows the flavors to meld and the texture to firm up. 5. Serve chilled: For the best flavor and texture, serve the Snickers Cheesecake chilled straight from the refrigerator. With these simple steps and helpful tips, you’ll be able to create an unforgettable Snickers Cheesecake that is sure to impress your family and friends!Snickers Cheesecake
Ingredients
- Crust
1 and 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
- Filling
24 ounces cream cheese, softened
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream
1/4 cup all-purpose flour
Directions
Preheat to 325°F (163°C) and grease a 9-inch springform pan.
Mix 2 cups graham cracker crumbs and ½ cup melted butter. Press into pan bottom and up sides. Bake for 10 minutes, then cool.
Beat 24 oz cream cheese until smooth. Add 1 cup sugar and 1 tsp vanilla extract. Beat in 3 eggs, one at a time. Fold in 1 cup chopped Snickers.
Pour filling over crust. Bake for 55-60 minutes, until set but slightly jiggly in center. Cool completely.
Heat ½ cup heavy cream until steaming. Pour over 1 cup chopped chocolate. Let sit, then stir until smooth. Spread over cheesecake.
Top with additional chopped Snickers and drizzle with caramel sauce.
Refrigerate for at least 4 hours or overnight before serving.
Notes
- Make sure the cream cheese and eggs are at room temperature before mixing to ensure a smooth and creamy cheesecake filling.
- Overmixing the cheesecake filling can incorporate too much air, leading to cracks in the finished cheesecake. Mix until just combined for best results.