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A scrumptious vanilla cheesecake loaded
with chunks of Snicker's candy bars in a chocolate wafer crumb
crust, served with a drizzle of fudge topping and a dollop of
whipped cream. Now that's rich!
Snickers Bar Cheesecake
- 1 (9-ounce) package chocolate wafer cookies,
finely ground
1/4 cup butter, melted
3 (8-ounce) packages cream cheese, softened
1 cup granulated sugar
4 large eggs
1 tablespoon vanilla extract
1 cup heavy cream
1 (1 1/2-pound) snack-size Snickers Bars, each cut into sixths
Purchased fudge topping for accompaniment
Sweetened whipped cream for accompaniment
- Preheat oven to 325°F (160°C).
- Combine cookie crumbs and butter until
well blended. Press into bottom and about 1-inch up the sides
of a 9 1/2 to 10-inch springform pan.
- In a large bowl, beat together cream cheese
and sugar with an electric mixer on medium speed until smooth,
1 to 2 minutes. Beat in eggs, one at a time. Add vanilla and
heavy cream, beating 3 to 4 minutes. Fold in 1 1/2 cups cut-up
Snickers pieces. Turn into prepared crumb-lined pan.
- Bake 1 hour and 15 to 25 minutes, or until
cheesecake is almost set. Let cool to room temperature on wire
rack.
- Sprinkle remaining candy pieces over top
of cheesecake. Refrigerate at least 4 to 5 hours before serving.
Run a knife around edge of pan to loosen cake and remove sides
of pan.
- To serve, drizzle slices with fudge topping
and top with a dollop of sweetened whipped cream, if desired.
Makes 12 servings.
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