12 June, 2016
I have a friend whose family enjoys my cheesecake so much they now have me make them for a lot of their family gatherings. This time her sister called me up to make one for her. She had no particular flavor she wanted, she just asked that it have chocolate in it. She mentioned some kind of candy bar would be good. I’ve never made a Snickers cheesecake so I decided that is what I was going to make. Now the only bad thing about making a cheesecake for someone else is that I don’t get to eat it! It looked so good I know I’ll be making this one again soon for my family to try. If you try it out before me, let me know how it turned out for you.
- 2 cups of crushed Oreos
- 6 tbsp. butter, melted
- 4 8 oz. packages of Philadelphia Cream Cheese (room temperature)
- 1 1/3 cup sugar
- 3/4 cup heavy whipping cream (room temperature)
- 3 tsp. vanilla
- 3 eggs (room temperature)
- 1 1/2 cups crushed mini snicker bars
- 1/2 cup semi sweet chocolate chips
- 1/4 cup heavy whipping cream
- 10 mini Snicker bars coarsely chopped
- In a food processor chop the Oreo cookies.
- Add in the melted butter. Pulse until combined.
- Pre-heat the oven to 350
- Cover the bottom on a 9-inch springform pan with heavy duty tin foil.
- Pour the crust into the greased pan. Press the mixture evenly on the bottom and about 2-inches up the sides of the pan. You can use a glass to help with this process.
- Bake in the oven for 10 minutes and set aside to cool.
- In a large mixing bowl, beat the cream cheese, sugar, and heavy cream with an electronic mixer, until smooth and fluffy.
- Add the vanilla and beat on low until combined
- On the lowest speed add each egg one at a time. Do not over mix.
- Fold in 1 1/2 cups of the Snicker crumbs.
- Pour into the cooled crust.
- Put the cheesecake in the oven with a water bath. If you are not sure what a water bath is follow these directions. Place a roasting pan or baking pan with sides in the oven with water in it. You will want to line the bottom of the cheesecake pan twice with heavy-duty tin foil. Then place the cheesecake in the pan with water. This will help the cheesecake bake evenly and help prevent cracks. (See picture below) Some people have problem with water bath turning their crust soggy, but if you use heavy-duty tin foil and put two layers on it, it should turn out fine.
- Bake at 350 for 1 hour. Cheesecake should slightly jiggly in the center.
- Turn the oven off. Crack the door open a little and let the cheesecake cool in the oven for an hour.
- Take out of the oven and let it completely cool on the counter. Cover and place it in the fridge for over night.
- The next day, in a small sauce pan bring the whipping cream to a simmer.
- In a heat proof mixing bowl add the chocolate.
- Pour the cream over the chocolate and let sit for 3 minutes before stirring. Stir well until the mixture is combine and smooth.
- Let cool for 5 minutes. Spoon over cheesecake and spread. You could also pour it so that it pours down the sides, but I liked the cleaner look when making for someone else.
- Add the coarsely chopped snickers.
All packed and ready to go off to it’s owner.