If you take just one mouthful of this Snickers Cheesecake, you will feel as if you have traveled to paradise and back again. It very much looks as outlandish as it tastes, and it is sure to steal the show at whatever gathering you take it to. If you make it for your loved ones, they will absolutely appreciate you (and maybe hate you a little at the same time).
Sweet and zesty, with the signature chocolate caramel and nut taste found throughout that is distinctive of Snickers bars. In addition, the crust has a buttery flavor without losing its crispness, the filling is very decadent and velvety, and the ganache is absurdly dense and chocolatey. Not to mention the inclusion of Snickers in the form of crunchy bits throughout. There is no need for soaking in the water! There will be some dishes that need to be filthy.
I mean, would you look at that thick ganache dripping down the edges of the cake and the mountain of Snickers on top of it? I can’t see anybody being able to resist having at least one bite of such delicious food! Amazing in its opulent perfection.
YOU’LL NEED :
THE INGREDIENTS NEEDED FOR MAKING THE CRUST:
30 standard whole Oreo cookies.
4 large spoons.Of butter – melted.
THE INGREDIENTS NEEDED FOR MAKING THE CHEESECAKE FILLING:
900 grams.Of cream cheese – at room temp.
5 large eggs.
300 grams.Of lightly packed light brown sugar.
1/2 Cup.Of heavy cream.
1 small spoon.Of vanilla.
18 fun-size Snickers bars – coarsely chopped.
THE INGREDIENTS NEEDED FOR MAKING THE TOPPING:
170 grams.Of semisweet chocolate chips.
1/2 Cup.Of heavy cream.
9 fun-size Snickers bars – coarsely chopped.
THE CRUST PREP:
Prepare the oven to 325 degrees Fahrenheit. To make cookie crumbs, place the cookies in the bowl of a food processor and run the machine until the cookies are finely pulverized. After adding the butter, process the mixture until it is moistened.
Spread evenly over the bottom and up the edges of a springform pan about 9 inches in diameter. Bake for 10 minutes. Set the dish up to cool on a wire rack.
THE FILLING PREP:
In the bowl of an electric mixer, cream cheese should be beaten until it is smooth. Add the eggs one at a time while continuing to whisk the mixture until it is smooth.
After adding the sugar, vanilla, and cream, continue beating until everything is incorporated. Be careful not to beat the sound too much. Mix in the pieces of Snickers bar.
After the crust has cooled, pour the batter into it. Put the pan on top of a baking sheet with a rim to catch any liquid that may spill out. Bake for about one hour, or until the center is set and the top seems dry to the touch. It is OK for there to be some give in the center of the dish.
Place the cheesecake on a wire rack to allow it to cool fully. Keep in the refrigerator for at least four hours, or until it is thoroughly cooled. Take the cheesecake out of the pan and place it on a cake stand or serving dish.
THE TOPPING PREP:
Put the chocolate chips in a dish that can withstand the heat of a medium level. Warm the cream in a small saucepan over low heat until it begins to boil.
Pour on top of the chocolate chip cookie dough. Allow the mixture to remain undisturbed for three minutes before stirring it until it is melted and smooth.
Pour on top of the cheesecake and tilt the pan to let it run down the edges. The cheesecake should be sprinkled with Snickers. Serve immediately or cover and place in the refrigerator for up to two days’ worth of storage.