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Snickers Cheesecake

** Post edited on 12/2/09 with new picture and new cooktime (as noted below)**

WOW - that's all I have to say about this... W.O.W!!! Because of going two places in a short amount of time on Thanksgiving I'm never asked or expected to bring a dish because we're never in one place for a full meal. Well, this year I insisted on taking something to my families Thanksgiving dessert and the pies were taking care of so I opted to make a cheesecake. While talking to my mom, out of nowhere I decided to make a Snickers Cheesecake. It wasn't hard to find a recipe but it wasn't as easy as I'd expected. Being that I've never made a cheesecake before I didn't want to just wing it with a standard recipe and add-ins, though I'm sure I could have. This recipe ended up being a winner because all but one piece were eaten by my small little family... other desserts didn't even look to have been touched aside from the pumpkin pie of course.

















SNICKERS CHEESECAKE
Source: Frantic Home Cook
CHEESECAKE
20 chocolate graham crackers
4 Tablespoons butter, melted
2 Tablespoons water
1/4 c. sugar
1 Teaspoon Vanilla
3 (8 oz.) packages cream cheese, softened
1-cup (8 oz.) sour cream
2 eggs, at room temperature
As desired – chopped snickers bars (save some for topping)
GANACHE
2 c. semi-sweet chocolate chips
2 Tablespoons butter
1/3 c. heavy cream

Directions
Preheat oven to 350.
In a food processor, crush the graham cracker crumbs.
Add the melted butter, water and sugar and process until well blended and mixture clumps.
If necessary, add a bit more water.
Pat into the bottom of an 8″ springform pan.
Bake for 6-7 minutes and let cool.

In a mixer, beat the cream cheese until fluffy then mix in the sour cream.
Add the eggs, one a time, mixing well after each. Pour in the sugar and add the vanilla.
Mix until blended.
Fold in the chopped Snickers (you could also add mini chocolate chips and chopped peanuts if you wished).
Pour into the cooled crust and bake about 45-50 minutes or until the top is lightly browned and a toothpick comes out clean in the center (it will be slightly moist…don’t overcook it.)
Cover with plastic wrap and refrigerate at least 4 hours.
** Mine baked significantly longer than the recipe indicated – about 90 minutes**
***EDIT - when I made this for Thanksgiving 08 it took 90 minutes but for some reason when baking this for Thanksgiving 09 it took 50-55 minutes***

In a double boiler, melt the chocolate chips and butter.
Whisk in the heavy cream.
Pour mixture over the cooled cheesecake and top with chopped Snickers, chocolate shavings and/or chopped peanuts.


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Comments

  1. What's Cookin ChicagoDecember 2, 2008 at 9:07 AM

    This looks heavenly and your picture is so droolworthy! Great job :)

    ReplyDelete

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