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Category: Cheesecake
Prep Time: Cook Time: Total Time:
Crust
35 Oreo cookies
4 tbsp butter, melted and cooled)
2 tablespoons water
1/4 cup sugar
3 (8 oz) pkg cream cheese, softened
2 eggs
1 (8 oz) container sour cream
1 cup sugar
1 1/2 cups semi-sweet chocolate chips
5 (3 2/3 oz) Snickers candy bars, coarsely chopped
1 cup semi-sweet chocolate chips
2 tbsp butter
5 oz whipping cream
Chopped peanuts, chopped snickers, garnish
Prepare crust: Preheat oven to 375. Cover the bottom of a 10-inch spring-form pan tightly with aluminum foil.
In a food processor, finely crush the cookies. Add melted butter, water and sugar to the cookie crumbs and continue using processor until the mixture is well blended. Turn into the spring-form pan and using your fingers, gently work the cookie mixture until the bottom of the pan is covered with about one inch up on the sides. Bake for only 6 or 7 minutes, no longer or the crust will be too hard. (If the crust rises a little during the baking, use the flat bottom of a glass to gently press down.) Set aside to cool.
Prepare filling: Beat the cream cheese until light and fluffy, Add eggs, one at a time, and beating well after each addition. Add in sour cream and sugar. Fold in the chocolate chips and chopped Snickers candy bars. Pour batter onto the crust and spread the mixture out from the middle to all the sides to help it bake evenly. Cover a cookie sheet with foil and place spring-form pan in middle and bake for about 45 minutes, or until top is light brown.
Transfer the cheese cake to a rack and cool while still in the springform pan. Lay a piece of plastic wrap directly on top of the cheesecake and refrigerate for at least 4 hours or overnight.
Prepare glaze: Melt chocolate chips, butter and only 1/3 of the heavy whipping cream in a double boiler over medium heat until just at the melting stage. Remove from heat and stir mixture until smooth. While still warm, stir in remaining heavy whipping cream and mix until well blended.
Using a sharp paring knife, run is around the edges of the spring-form pan to gently separate the cheesecake from the pan sides. Release the spring-form and remove from the cheesecake. Place cheesecake on serving dish and pour the chocolate glaze into the shallow crater. Sprinkle crushed peanuts or extra Snickers shavings on top. Refrigerate to allow the glaze to set.
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SNICKERS CHEESECAKE I
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Category: Cheesecake
Prep Time: Cook Time: Total Time:
Crust
35 Oreo cookies
4 tbsp butter, melted and cooled)
2 tablespoons water
1/4 cup sugar
3 (8 oz) pkg cream cheese, softened
2 eggs
1 (8 oz) container sour cream
1 cup sugar
1 1/2 cups semi-sweet chocolate chips
5 (3 2/3 oz) Snickers candy bars, coarsely chopped
1 cup semi-sweet chocolate chips
2 tbsp butter
5 oz whipping cream
Chopped peanuts, chopped snickers, garnish
Prepare crust: Preheat oven to 375. Cover the bottom of a 10-inch spring-form pan tightly with aluminum foil.
In a food processor, finely crush the cookies. Add melted butter, water and sugar to the cookie crumbs and continue using processor until the mixture is well blended. Turn into the spring-form pan and using your fingers, gently work the cookie mixture until the bottom of the pan is covered with about one inch up on the sides. Bake for only 6 or 7 minutes, no longer or the crust will be too hard. (If the crust rises a little during the baking, use the flat bottom of a glass to gently press down.) Set aside to cool.
Prepare filling: Beat the cream cheese until light and fluffy, Add eggs, one at a time, and beating well after each addition. Add in sour cream and sugar. Fold in the chocolate chips and chopped Snickers candy bars. Pour batter onto the crust and spread the mixture out from the middle to all the sides to help it bake evenly. Cover a cookie sheet with foil and place spring-form pan in middle and bake for about 45 minutes, or until top is light brown.
Transfer the cheese cake to a rack and cool while still in the springform pan. Lay a piece of plastic wrap directly on top of the cheesecake and refrigerate for at least 4 hours or overnight.
Prepare glaze: Melt chocolate chips, butter and only 1/3 of the heavy whipping cream in a double boiler over medium heat until just at the melting stage. Remove from heat and stir mixture until smooth. While still warm, stir in remaining heavy whipping cream and mix until well blended.
Using a sharp paring knife, run is around the edges of the spring-form pan to gently separate the cheesecake from the pan sides. Release the spring-form and remove from the cheesecake. Place cheesecake on serving dish and pour the chocolate glaze into the shallow crater. Sprinkle crushed peanuts or extra Snickers shavings on top. Refrigerate to allow the glaze to set.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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