Mini Snickers Cheesecake
Crust:
1 1/2 cups crushed chocolate graham cracker crumbs
6 tablespoons butter, melted
1/4 cup chopped peanuts
2 tablespoons sugar
dash salt
Cheesecake:
3 packages (8 oz each) cream cheese, softened
3/4 cup sugar
2 teaspoons vanilla
1/2 cup cream
3 eggs
1 cup coarsely chopped Snickers bars (about 5-6 oz)
Topping:
1/3 cup caramel ice cream topping
1/3 cup peanuts
1 cup coarsely chopped Snickers bars (about 5-6 oz)
Preheat oven to 350 degrees. Place a 9×13 baking pan filled with 1-inch water on bottom
rack of oven. Spray the sides and bottom of 4 mini spring-form pans (4 1/2 -5 inch
diameter)* with non-stick spray.
Mix together crushed crackers, melted butter, chopped peanuts, sugar and salt. Divide
evenly and press into the bottom of the prepared mini spring-form pans.* Place pans on
rack above the pan of water. Bake 6-7 minutes. Cool completely. Reduce oven heat to 300
degrees (leave pan of water in oven).
Beat together softened cream cheese and sugar until smooth and creamy. By hand, stir in
vanilla, cream and eggs; mix well but do not beat (beating incorporates air into the
cheesecake and contributes to cracks in the finished product). Pour approximately 1/4 the
batter into prepared pans; evenly distribute 1 cup chopped/quartered snicker bars in pans;
spread remaining batter over top of snickers. Tamp pans to settle filling and remove air
bubbles. Place pans in the middle of the oven on rack above the water. Bake cheesecakes
in a 300 degree oven for 45-60 minutes or until center is almost set. Turn oven off and
allow cheesecake to remain in the oven for 1 hour. Remove cheesecakes, cool and
refrigerate at least 4-6 hours before serving.
As needed, use a sharp knife to loosen cheesecake from sides of pan. Remove cheesecake
and carefully slide onto serving plates; drizzle with caramel topping and garnish tops with
additional snickers and peanuts.
Notes:
Delicious! Mini is key for these cheesecakes, divide each cake into fourths for serving. For
lower fat versions, substitute fat-free cream cheese.
* May replace mini pans with one 9-inch spring-form pan. Bake 75-90 minutes. Slice into
16 servings.
For delicious dairy recipes and nutrition information go to www.DairyCouncilUTNV.com, www.NationalDairyCouncil.org or on
Facebook www.facebook.com/DairyUTNV
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