Wednesday, August 13, 2008

Snickers Cheesecake

Snickers must be the most beloved candy bar in the U.S.of A. What's your favorite? I'm in the majority as Snickers are probably my favorite, although I like Reese's peanut butter cups, too. And Baby Ruth and Butterfinger. Apparently, I just like candy.

I also like cake, all kinds of cake, including cheesecake. I have known people who don't like chocolate but I don't think I've ever met anyone who doesn't like cheesecake.

Snickers + cheesecake = out of this world

I first got this cheesecake recipe from Bon Appetit magazine in the early 90s. I've made umpteen variations of it and it always turns out very tasty.

4 8-ounce packages of cream cheese, at room temperature
1 cup sugar
4 eggs
1 tablespoon vanilla
1 package Snickers miniatures, chopped
plus a regular size Snickers bar to garnish
various and sundry enhancements like caramel sauce, fudge sauce, peanuts - all optional

Preheat oven to 325 degrees.

For the graham cracker crust, combine about 1 1/2 cups crushed graham crackers with 2 tablespoons of sugar and about 6 tablespoons melted butter. Press into springform pan. Wrap outside of springform pan with aluminum foil; this will be important later.

Beat cream cheese and sugar until light. Add eggs one at a time, stirring after each addition. Stir in the vanilla. I love the way vanilla smells. The original recipe undoubtedly called for less vanilla but I always put more so I upped the amount some. I don't know by how much; the original recipe has been lost in the annals of time.

Pour about half the batter in the prepared springform pan. Sprinkle with the chopped miniature Snickers bars. Top with remaining batter.

Place cheesecake pan, wrapped in aluminum foil, in a larger dish, like a casserole dish. Pour warm water into the casserole dish so that it comes within an inch of the top of the springform pan, creating a warm, toasty water bath. I think that must be the secret of this cheesecake, and why it comes out so darn creamy.

Bake for about 1 hour and 10 minutes or until the center of the cheesecake isn't jiggly when you shake it.

Let cool on wire rack for an hour or two. You can remove the foil whenever you want, but leave the cheesecake in the springform pan.

Refrigerate for several hours or overnight. When ready to serve, remove springform pan and garnish the cake. You can take chocolate icing (like from a can, pipe rosettes around the top of the cake, and press a piece of Snickers bar in each chocolate rosette. Or you can drizzle store-bought ice cream toppings, such as caramel and fudge, and toss the whole thing with peanuts and pieces of Snickers pie. Or you can leave the whole thing blank if you want to. Whichever way, it still tastes good.

1 comment:

Kim Sue said...

I think I just gained 5lbs.