Snickers Cheesecake has all the good things - caramel, chocolate and peanuts. An easy to make cheesecake, perfect for dessert or afternoon tea.
1 1/2 cups chocolate wafer crumbs
1/4 cup butter, melted
750g cream cheese, softened
1 cup sugar
1 tblsp vanilla
1 cup heavy cream
1 1/2 cups small pieces of Snickers bars
60g unsweetened chocolate
1/4 cup sugar
1/3 cup boiling water
2 tblsp butter
3 tblsp light corn syrup
To make crust, combine wafer crumbs and melted butter. Press into the base and up the sides of a 9inch springform pan. Chill.
Preheat oven to 325 degrees farenheit.
Using an electric mixer on medium speed, beat cream cheese and sugar until mixture is smooth. Add eggs, one at a time, mixing well after each addition.
Add vanilla and cream. Beat at medium speed for five (5) minutes.
Fold in Snickers pieces.
Pour filling over crust and bake for an hour and twenty minutes, or until cheesecake is almost set in the middle.
Turn oven off and allow cheesecake to cool for two hours with the door slightly ajar.
Top cooled cheesecake with Snickers pieces and refrigerate for 4 to 6 hours.
To make fudge sauce, combine chocolate and butter in a saucepan and cook over low heat, stirring gently, until mixture has melted.
Stir in boiling water, sugar, and corn syrup, mixing until smooth. Increase heat to medium and stir until mixture starts to boil.
Reduce heat and let simmer for 5 minutes without stirring. Remove from heat and let cool for 15 to 20 minutes. Drizzle over chilled cheesecake just before serving.
Garnish cheesecake with whipped cream.
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