Sinful Snickers Cheesecake Recipes

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SINFUL SNICKERS CHEESECAKE



Sinful Snickers Cheesecake image

This is AMAZING and only for those who like RICH and very SWEET cheesecake. I made this for my dad on Father's Day, and it took a bit of work, but it turned out amazing. I found the recipe at thepartyworks.com.

Provided by shannonA

Categories     Cheesecake

Time 1h30m

Yield 12 serving(s)

Number Of Ingredients 14

35 Oreo cookies
4 tablespoons butter (melted and cooled)
2 tablespoons water
1/4 cup sugar
24 ounces Philadelphia Cream Cheese (at room temperature)
2 eggs
8 ounces sour cream
1 cup sugar
1 1/2 cups semi-sweet chocolate chips
5 (3 2/3 ounce) Snickers candy bars (coarsely chopped)
1 cup nestle' semi-sweet chocolate chips
2 tablespoons butter
5 ounces whipping cream
chopped peanuts, chopped snickers (optional)

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.

SNICKERS® CHEESECAKE



Snickers® Cheesecake image

Decadently rich, but oh so addictive. Combines two of my loves, candy and cheesecake.

Provided by Kara

Categories     Desserts     Cakes     Cheesecake Recipes     Chocolate Cheesecake Recipes

Time 12h30m

Yield 12

Number Of Ingredients 15

20 chocolate wafer cookies, finely ground
¼ cup butter
1 tablespoon white sugar
½ cup caramel chips, divided
¼ cup chopped peanuts, divided
4 (8 ounce) packages cream cheese
1 ½ cups white sugar
¾ cup milk
4 eggs
1 cup sour cream
1 tablespoon vanilla extract
3 tablespoons all-purpose flour, divided
16 mini chocolate-coated caramel-peanut nougat candy bars (such as Snickers®), divided
1 (7 ounce) can whipped cream
¼ cup chocolate chips

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.

Nutrition Facts : Calories 647.2 calories, Carbohydrate 50.7 g, Cholesterol 178.6 mg, Fat 45.7 g, Fiber 0.8 g, Protein 11.8 g, SaturatedFat 26.5 g, Sodium 386.9 mg, Sugar 42.7 g

SLIGHTLY LESS SINFUL SNICKERS CHEESECAKE



Slightly Less Sinful Snickers Cheesecake image

I have tweaked the Sinful Snickers Cheesecake recipe...This recipe gets fantastic reviews everywhere I take it.

Provided by Kim S.

Categories     Cheesecake

Time 1h20m

Yield 14 slices, 14 serving(s)

Number Of Ingredients 11

23 reduced-fat oreo cookies
2 tablespoons butter, melted
24 ounces cream cheese (can be light)
2 eggs
8 ounces reduced-fat sour cream
1 cup sugar
1 cup miniature semisweet chocolate chips
4 (1 7/8 ounce) Snickers candy bars
1/2 cup semi-sweet chocolate chips
1 tablespoon butter
2 ounces half-and-half cream

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.

Nutrition Facts : Calories 444.1, Fat 31.4, SaturatedFat 17.3, Cholesterol 96.5, Sodium 235.1, Carbohydrate 38.3, Fiber 1.4, Sugar 33.6, Protein 6.3

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