Whose favorite candy bars doesn't include Snickers? Pair it with a creamy and light peanut butter cheesecake and you will be asking for seconds.
Keyword: cheesecake, snickers
Skill Level: Intermediate
24ouncescream cheesesoftened at room temperature
1 ¼cupscreamy peanut butter
1 14ozcan sweetened condensed milk
12fun size snickerschopped
5-6fun size snickerschopped
Salted Caramel Sauce
To make the crust:
Preheat oven to 325 degrees F. Wrap the bottom and sides of a 9-inch springform pan with heavy-duty aluminum foil.
In the bowl of a food processor, pulse the cookies and salt until they are into fine crumbs. Transfer to a medium bowl and add in the melted butter. Mix with a fork until crumbs are moist and together. Press evenly into the bottom and up the sides of the prepared springform pan. Bake for 10-12 minutes or until crust is set. Let cool while you prepare filling.
To make filling:
Beat the cream cheese, peanut butter and sugar on medium-high speed until creamy. Reduce speed to low and add in the condensed milk. Mix until combined. Beat in the eggs, one at a time, until incorporated. Scrape down the sides of the bowl as needed. Add in the vanilla and salt and beat for an additional minute. Using a rubber spatula, fold in the snickers by hand into the batter.
Pour into the cooled crust and smooth the top. Gently give the pan a tap to release any air bubbles. Place the springform pan into a roasting pan with hot water; making sure the water comes halfway up the sides of the pan.
Bake for 60- 70 minutes or until the center is just set. Allow to cool for at least an hour before running a knife through the edges of the pan and removing the sides of the pan. Continue to cool before refrigerating 3-4 hours before serving.
To serve, top with chopped snickers and drizzle homemade with salted caramel sauce.