Sinful Snickers Cheesecake Food

SNICKERS CHEESECAKE BROWNIES

Steps:

• Preheat the oven to 170 degrees celsius (340 farenheit) and line a 20cm by 30cm baking tin with baking paper.
• Melt the chocolate and butter gently over a low heat in a saucepan and set aside to cool a little. Add the beaten eggs to the melted chocolate mixture, along with the ground almonds, hazelnuts and sugar mix to combine.
• Pour the mixture into the prepared baking tin. Unwrap the Snickers and smush into the batter, ensuring they are coated, but not sitting on the bottom.
• To make the cheesecake topping place the cream cheese and sugar in the bowl of an electric mixer fitted with a paddle attachment and beat until combined. Add the eggs and beat until smooth. Pour over the top of the brownie mixture and then drizzle with the melted chocolate, using a toothpick to create swirl patters.
• Bake for 25 to 35 minutes or until the edges of the brownie are starting to lightly crispen. Let the cheesecake brownies come to room temperature before refrigerating and cutting into squares.

SNICKERS CHEESECAKE BITES

Steps:

• NOTE: you may use a full size muffin tin. Recipe will yield 9-10 cheesecakes.
• Preheat the oven to 350 degrees then line the muffin tin with papers and set aside.
• Coarsely chop the snickers candy bars then set then aside as well.
• Crush the pretzels to crumbs using either a food processor or add to a zip-top bag and crush with a rolling pin then transfer to a small bowl.
• Pour the melted butter over the top of the pretzel crumbs, add the sugar and blend then divide the pretzel mixture between the cups using the back of a measuring spoon to gently press into the bottom of the liner.
• Add the room temperature cream cheese, vanilla, granulated sugar and peanut butter to a medium bowl. Cream together using a hand mixer then fold in the egg and blend completely.
• Using a spoon, blend about half of the coarsely chopped Snickers into the mix by hand. Reserve the remaining candy topping until after the cheesecakes are baked.
• Divide the cheesecake mixture between the cups (they should be almost full) and bake at 350 degrees, 12-15 minutes or until the edges are set and there's only a slight jiggle in the center. Remove from the oven to cool.
• To make the ganache, pour the chocolate chips and 2 tablespoons of the milk (more may be added as needed) into a microwave safe bowl. Heat on high 30 seconds then stir. If the chips aren't all melted microwave a few more seconds until the ganache is smooth and a consistency that will let you drizzle it easily.
• Once the cheesecakes are completely cooled, drizzle the ganache over the top followed by a drizzle of caramel sauce then top with the remaining candy pieces. Refrigerate 2 hours up to overnight.

SNICKERS CHEESECAKE

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• In a food processor, process the Oreos ( filling and all ) until they are completely crushed.
• Mix in the melted butter ( I do this in the food processor -- Just pour the butter in and process for a few more pulses until the butter is completely combined ).
• Press into a greased, 9" Spring Form pan with at least 3" high sides ( this is taller than standard!!!! )
• Bake for 8 minutes.
• In a heavy-duty mixer, mix cream cheese, white sugar, and sour cream until combined and smooth.
• Mix in the three eggs until just combined.
• Fold in the chopped up Mini Snickers.
• Bake in the preheated oven for 1 hour. Turn oven off. Let sit for two hours in the oven.
• To Make the Caramel Topping ( Optional ) : In a heavy-bottomed pan set to medium heat, whisk the brown sugar, half and half, and butter until the butter melts and the entire mixture starts to foam. Slowly whisk the mixture for 3 - 5 minutes, until it thickens slightly.

SNICKERS® CHEESECAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix ground cookies, butter, and 1 tablespoon sugar together in a bowl until combined. Press into the bottom of a 9-inch springform pan. Top crust with 1/4 cup caramel chips and 2 tablespoons chopped peanuts.
• Mix cream cheese and 1 1/2 cups sugar together until smooth. Blend in milk. Mix in eggs 1 at a time; stir until just incorporated. Mix in sour cream, vanilla extract, and 2 tablespoons flour, using a wooden spoon, until batter is smooth.
• Chop 6 mini candy bars into small pieces; toss with 1 tablespoon flour in a bowl (to prevent sinking to bottom of cake). Stir into batter; pour into crust-lined pan.
• Bake in the preheated oven for 1 hour. Keep door closed. Turn off heat; let cake cool in the oven for at least 3 hours. Remove from oven; chill 8 hours to overnight.
• Release cake from pan; transfer to a serving plate. Decorate top edge of cake with whipped cream. Put remaining 1/4 cup caramel chips and 2 tablespoons chocolate chips in separate microwave-safe bowls; heat in the microwave until melted, about 1 minute. Drizzle melted caramel over cake; repeat with melted chocolate. Chop remaining candy bars and arrange on top of whipped cream. Sprinkle remaining 2 tablespoons peanuts on cake.

SNICKERS CHEESECAKE

Steps:

• you'll need melted and slightly cooled chocolate in step 4. Melt it before you begin so it has time to cool before beating into the cheesecake.*
• Lower oven rack to the lower third position and preheat to 350°F (177°C). In a food processor or blender, pulse the whole Oreos (cream filling and cookie) into a fine crumb. Combine the Oreo crumbs and melted butter together in a medium bowl. Press tightly into the bottom and up the sides of an ungreased 10-inch springform pan (NOT 9-inch)*. Wrap aluminum foil on the bottom and tightly around the outside walls of the springform pan, as shown in photo above. This helps prevent leakage. Bake for 10 minutes. Sprinkle some of the chopped Snickers on top of the warm crust. Reserve the rest to decorate on top of the cheesecake.
• Using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and granulated sugar together on medium speed in a large bowl, about 3 full minutes until the mixture is smooth and creamy. Add the sour cream and vanilla extract and beat until combined. On low speed, add the eggs one at a time, beating after each addition until just blended. Do not overmix the filling after you have added the eggs. Divide the batter in half. (There's about 7 cups, so 3.5 cups each.)
• Beat the peanut butter into half of the cheesecake batter. Beat the melted and slightly cooled chocolate into the other half.
• Layer both batters into the pan on top of the crust. This doesn't have to be done in any fancy way, just randomly spoon both into the crust. Using a knife, swirl the two together.
• Place the springform pan into a large roasting pan and place into the oven. Fill with about 1 inch of hot water. The foil wrapped around the pan will prevent water from leaking inside. Click here to read more about my cheesecake water bath.
• Bake for 55-70 minutes or until the center is almost set.* Turn the oven off and open the door slightly. Let the cheesecake sit in the oven for 1 hour. Remove from the oven and allow to cool completely at room temperature. Refrigerate for at least 6 hours or overnight (preferred).
• Loosen the cheesecake from the rim of the pan and remove the rim. Top with salted caramel, the rest of the chopped Snickers, and/or peanuts. Cut into slices and serve chilled. Cover leftover cheesecake and store in the refrigerator for up to 4 days.

SNICKERS CHEESECAKE (NO BAKE)

Steps:

• Spread 1/2 the jar of ice cream topping and over bottom of crust.
• In a medium size bowl whip the cream cheese and remaining ice cream topping, and mix well.
• Whip in the Cool Whip.
• With a spoon fold in the Snickers candy pieces.
• Spread over the the crust.
• Refrigerate for at least one hour. Keep refrigerated.

NO-BAKE SNICKERS CHEESECAKE!

Steps:

• Melt the butter in the microwave on short bursts on in a small pan over a medium heat.
• Blitz the biscuits, cocoa powder, and peanuts in a food processor to a small crumb, add the melted butter, and pulse a few times until it is combined well.
• Tip into a 8″/20cm Deep Springform Tin and press down firmly - chill in the refrigerator whilst you do the rest!
• Melt the chocolate in a bowl over a pan of gently simmering water, stirring gently or microwave in short bursts until fully melted - leave to cool slightly whilst doing the rest.
• With an electric mixer (I used my KitchenAid) Whisk the Cream Cheese and Icing sugar, Carnations Caramel, and Vanilla until smooth - Whilst mixing, pour in the melted chocolate and whip again until smooth.
• Pour in the liquid double cream and continue to whip the mixture until it is starting to thicken a lot like a Mousse does (I use speed 6/10 on my KitchenAid) It won't take too long as the chocolate will harden quickly and cause it to thicken.
• Fold through the chopped Snickers bits through the mixture - Pour the mix on to the biscuit base, smooth over, cover, and chill in the fridge for at least 5-6 hours hours or preferably overnight.
• Remove the cheesecake from the tin carefully. I whip together my double cream and icing sugar till thick and pipeable.
• Drizzle over the caramel, and pipe the whipped cream on using a 2D Closed Star Piping Tip. Sprinkle on some chopped peanuts, and add a piece of Snickers to each Cream swirl!

SINFUL SNICKERS CHEESECAKE

Steps:

• Prepare crust: Preheat oven to 375°F.
• Cover the bottom of a 10-inch spring-form pan tightly with aluminum foil.
• Using a food processor, finely crush all the Oreo cookies.
• Add melted butter, water and sugar to the cookie crumbs and continue using processor until the mixture is well blended.
• Turn this cookie mixture out 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.
• It is okay if the crust rises a little during the baking-- if this occurs, use the flat bottom of a glass to gently press down and set aside to cool.
• Prepare filling: Using a large bowl and an electric mixer, beat the cream cheese until it is light and fluffy.
• When cream cheese is fluffy, add in one egg and mix well.
• Add second egg and mix well.
• Add in sour cream and sugar.
• Remove electric mixture to gently fold in the Nestle' 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 aluminum foil and place spring-form pan in middle and bake at 375F for about 45 minutes, or until top is light brown.
• It's ok if the middle of the cheesecake is sunk in a little.
• Transfer the cheese cake to a rack and cool while still in the spring-form pan.
• Lay a piece of plastic wrap directly on top of the cheesecake and refrigerate (still in spring-form pan) for at least four hours or more- overnight is best.
• 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.
• (You can use a microwave for this part but ensure the bowl is microwave safe).
• 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.