One of my favorite things to do on the weekend is to bake something in the kitchen. I’ve been working on various cookie recipes since I’m expecting my first kid in the next couple of months and what kid doesn’t like cookies? If he’s like his dad, then this kid is going to be a certified cookie monster! But I’ve also branched out into making other baked goods like apple pies and cheesecake! And can I just say…cheesecake is by far my favorite dessert EVER! It’s rich and creamy and you can pretty much make it into anything you want. You can add your favorite fruit or candy to the mix and have this decadent dessert be anything you want!
My personal favorite is Snickers Cheesecake. Now, I’m not a huge fan of chocolate crusts, so don’t be alarmed that I opted for a traditional graham cracker crust. In all honesty, I think the graham cracker crust evens out all the chocolate from the Snickers bars and chocolate sauce.
What you’ll need that you may not have:
- Parchment paper
- Springform pan
- Aluminum foil
- Aluminum pan (or a pan big enough for springform pan to fit into for the cheesecake’s water bath)
Let’s get started!
In a small bowl, combine the ingredients for the crust and mix well. Once it’s mixed well, place the crumbs at the bottom of a springform pan (lined with parchment paper) and bake for 10 minutes.
Now we’re ready to make the cheesecake filling! Finally!
Use a large bowl to blend the cream cheese, sugar and flour with an electric mixer. Be sure to keep the speed on low because the last thing you want is a cheesecake mixture with too much air in it! It will make your cheesecake dry and not very good to look at if there are cracks everywhere.
Add each egg one at a time and scrape the sides of the bowl after blending each egg into the mixture. It might seem like a pain, but remind yourself…you want your cheesecake to be delicious!
The fun part! Add in the pieces of chopped Snickers bars! You can stir them in with a large spoon or spatula. Add half of the mixture to the springform pan and then add the chocolate and caramel sauces. Use the same spoon or spatula you used to stir in the candy and swirl the sauces evenly into the mixture.
Quick note – I’m one of those people who tries to remove air from the mixture by lifting the pan and dropping it onto the counter. I’m just paranoid about my cheesecake drying out. Feel free to skip this step if you want.
Voila! Here’s the finished product. Looks good, right? I plan to use some of the leftover chopped Snickers pieces to sprinkle over the top. You can also add some roasted peanuts too in the event you wanna get all fancy! ENJOY!!!!!
- 2 cups graham cracker crust
- 4 tablespoons melted butter
- Cheesecake filling
- 3- 8 ounce packages of cream cheese, room temperature
- 1 cup sugar
- 2 tablespoon of flour
- 4 eggs, room temperature
- 1 cup sour cream
- 1 1/2 teaspoons vanilla extract
- 30-35 miniature Snickers bars, chopped
- 6 tablespoons chocolate sauce
- 1/4 cup caramel sauce
- For the Crust
- 1. Pre-heat oven to 325 degrees.
- 2. In a bowl, combine crust and melted butter and mix well.
- 3. Press mixture into the bottom and up the sides of a 9-inch springform pan with parchment paper in the bottom. I would just cut along the edges of the pan to remove the excess paper and prevent burning.
- 4. Bake crust for 10 minutes then remove.
- 5. Wrap the outside of the pan with aluminum foil to prevent water from the water bath getting into the pan and ruining your cheesecake mixture!
- For the Cheesecake Mixture
- 1. Reduce oven to 300 degrees.
- 2. Mix the cream cheese, sugar and flour on the lowest setting using your Kitchen Aid mixer (it’s just easier) or an electric mixer until combined. Scrape down the sides of the bowl.
- 3. Add eggs one at a time, beating slowly and scraping the sides of the bowl after each addition.
- 4. Add the sour cream and vanilla extract. Beat on low speed until well combined.
- 5. Gently stir in the chopped Snickers. I would do this with a spatula.
- 6. Add about half of the filling to the springform pan.
- 7. Pour the chocolate and caramel sauce on top of the filling. Then, use the same spatula from above to swirl the sauces into the filling.
- 7. Pour the remaining cheesecake filling into the pan and use the spatula to swirl around the chocolate and caramel sauces.
- 8. Drop the cheesecake on the counter a few times to release any residual air bubbles. (optional)
- 9. Place springform pan inside another pan. Fill outside pan with warm water roughly halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan!
- 10. Bake for 1 hour and 30 minutes.
- 11. Turn off heat and leave cheesecake in oven with door closed for 20 minutes.
- 12. Remove cheesecake from oven and chill for about 5 hours.
- 13. Remove springform pan sides from cheesecake and top with additional chocolate and caramel sauce, chopped mini Snickers and whipped cream.