A Snickers cheesecake reminiscent of my favorite flavor from The Cheesecake Factory. We are lucky that we can just pop over to The Cheescake Factory any time we like and order up a slice . . . but sometimes I really don't want to pay $9.00 for a slice of cheesecake -- you know?
So, I figured I could make my very own SNICKERS Cheesecake and serve it up to everyone in my family and not break the bank in the process. This is a FUN cheesecake to make and oh - so - very - rich to eat!
SNICKERS Cheesecake Recipe
For the Crust:
- 30 chocolate wafer cookies (whole)
- 5 tablespoons unsalted butter, melted
For the Cheesecake:
- 32 ounces cream cheese, room temperature
- 1¼ cups granulated sugar
- 4 eggs, room temperature
- ¾ cup heavy cream
- 1 tablespoon real vanilla extract
- 30 mini SNICKERS bars, quartered (you will need an entire bag of 19.50 oz of Mini SNICKERS)
- ¼ cup chocolate sauce
- ¼ cup caramel sauce
For the Topping:
Chopped SNICKERS bars
Hot fudge sauce
Hot Caramel sauce
Preheat oven to 325 degrees F.
The Crust: Place the chocolate wafer cookies in a food processor until ground into fine crumbs. Add the melted butter and pulse until the mixture is evenly moistened. Press the crumb mixture evenly and firmly into the bottom of a 9-inch spring-form pan(BE SURE to line with parchment paper first)and bake for 10 minutes in your preheated oven. Remove from oven and line pan with aluminum foil and set aside. Reduce over to 300 degrees.
The Cheesecake: Blend the cream cheese and sugar on low to medium speed (do not use high speed as this will cause your cheesecake to crack whilst baking) until smooth and creamy, scraping the sides of the bowl as needed. Add the egg whites one at a time, beating well until well blended. Add the heavy cream and vanilla and beat until well combined, still using low speed. Using a rubber spatula, fold in the chopped SNICKERS bars. Pour ½ of the cheesecake filling on top of the crust. Pour the chocolate and the caramel sauce on the filling and swirl sauces to combine into the filling. Pour the remaining cheesecake filling on top. Tap the spring-form pan on the counter to release any bubbles that may have formed.
Place your aluminum wrapped spring-form pan in another pan and fill ½ way with warm water. (the water should not go above the aluminum foil) Bake for 1½ hour, or until the edges are set, but the middle still jiggles a little. Turn the oven off and leave the door ajar. Leave the cheesecake in the oven for approximately another 20-30 minutes. Remove cheesecake from the water and set on a wire rack to cool completely. Once completely cool, place in refrigerate until firm (best if overnight).
The Topping: Remove the spring-form pan side and top the cheesecake with whipped cream, chopped SNICKERS bars and drizzles of hot fudge and hot caramel sauces.