Snickers cheesecake

Snickers cheesecake

This is easily the most decadent cheesecake I’ve ever eaten, and believe me, I’ve had my fair share of cheesecakes in my day. Theres no point trying to beat about the bush pretending that this is a slightly healthy pudding – it’s not! This is 100% pure indulgence and will most definitely make you loosen a notch or two on your belt. I promise you its all worth it though. It is out of this world amazing and will win you all sorts of friends.

I wish I could say I dreamt up this recipe myself but the credit goes to Tessa from Handle the Heat (have a look at her original recipe here). Well done lady, this is an absolute winner and was beyond scrummy! I’ve copied the recipe directly from her website and didn’t make any changes or adaptations as it was perfect as it was.

Ingredients

FOR THE CRUST:

30 (1-15.35 ounce package) Oreo cookies
6 tablespoons butter, melted

FOR THE CHEESECAKE FILLING:

32 ounces cream cheese, at room temperature
5 large eggs
1 1/2 cups lightly packed light brown sugar
1/2 cup heavy cream
1 teaspoon vanilla
18 fun-size Snickers bars (1-11.8 ounce package), coarsely chopped

FOR THE TOPPING:

1 cup semisweet chocolate chips
1/2 cup heavy cream
9 fun-size Snickers bars, coarsely chopped

Method

FOR THE CRUST:

Preheat the oven to 325°F. In the bowl of a food processor, process the cookies until they are finely ground crumbs. Add the butter and pulse until moistened. Press into the bottom and halfway up the sides of a 9-inch springform pan. Bake for 10 minutes. Place on a wire rack to cool.

FOR THE FILLING:

In the bowl of an electric mixer, beat the cream cheese until smooth. Add the eggs, one at a time, beating until smooth. Add in the sugar, cream, and vanilla and beat until combined. Be careful not to overbeat. Stir in the Snickers bars.

Pour the batter into the cooled crust. Bake for about 1 hour, or until set and the top looks slightly dry. If the middle is slightly wobbly, that’s fine. Err on the side of underbaking rather than overbaking. Cool the cheesecake completely on a wire rack. Refrigerate until completely chilled, at least 4 hours. Release the cheesecake from the pan onto a cake stand or serving plate.

FOR THE TOPPING:

Place the chocolate chips in a medium heatproof bowl. In a small saucepan heat the cream just until simmering. Pour over the chocolate chips. Let sit for 3 minutes before stirring until the mixture is melted and smooth. Pour over the cheesecake, allowing to drip down the sides. Sprinkle the Snickers over the cheesecake. Serve or cover and store in the fridge for up to 2 days

 

2 Comments

  1. youthfoodblog

    Love the toppings. Great-looking cheesecake!

  2. lapetitepaniere

    Looks really really good! 🙂

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