Snickers Cheesecake Recipes

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.

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.