Sinful Snickers Cheesecake Recipes

Steps:

• Preheat oven to 350.
• Cover bottom of 10" springform pan with parchment, grease parchment and sides of pan (can spray, if you prefer).
• Using a food processor, finely crush Oreos, add melted butter, process until mixed.
• Use a fork to press into the greased pan, pressing up the sides slightly.
• Bake for 6 minutes. Set aside.
• Prepare filling: Using a large bowl and electric mixer, beat cream cheese until it is light and fluffy.
• Add eggs, one at a time, mixing well in between.
• Add sour cream and sugar, mix well.
• Take 2 Snickers bars and cut into 1/4 inch slices. Reserve 14 slices, separate and put on a plate in the fridge.
• Coarsly chop all remaining snickers bars.
• Gently fold in the mini chips and chopped snickers. Pour into pan, over the baked crust. Return to oven for about 50 minutes. It should be very lightly browned.
• In order to prevent cracking you need to change temperatures slowly. Here's what works for me. Turn the oven off, set timer for 5 minutes. After timer goes off, rollup a hotpad and use it to crack the oven door open. Set timer for another 5 minutes. Open oven door a little more and set the timer for another 5 minutes. Pull out cheesecake and sit on a wire rack. After 10 minutes or so, run a sharp knive around the inside of the springform pan. You can spring the pan after you do this. Allow it to fully cool just like this.
• Prepare glaze: Melt chocolate chips (mini or regular), butter and just a little of the half and half. in the microwave or use a double boiler. If using the microwave stir every 30 seconds. Chocolate chips melt but keep their shape, so they are deceiving to the eye. Stir until smooth, use your judgement as to how much of the cream you want to use. Smooth glaze over the top of the cheesecake, place your refrigerated cut Snickers pieces over the cake as decoration, garnish with chopped peanuts, if desired.

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.

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.

Steps:

• Prepare cake according to directions.
• Grease a 9 by 13 pan and pour in 1/2 batter .
• Bake at 350° for 20 minutes.
• Melt caramel with milk and margarine.
• Remove cake from oven and pour caramel mixture over top.
• Sprinkle with chips and nuts.
• Dot the top with remaining batter and bake 20 more minutes.