Chocolate Snickers Cheesecake - a Modern Twist On Old Fave!

April 18 Baking, Chocolate, Dark Chocolate, Easy dessert recipe, Party ideas Comment

Once upon a time we all loved Snickers bars. Some of us were kids, getting them as a reward for a good behaviour and grades. Some of us were adults or youngsters indulging into this sweet treat. Snickers bars are not exactly a healthy snack for everyday consumption.  But let's imagine you have a special party perhaps seeing some old friends or just in the mood to cook something special for your family and with a nostalgic twist reminiscent of childhood or good ol' times.

To that end our friend and an amazing dessert artist  Lizzie has invented a way to get the flavor of an old favorite - a Snickers bar - in her new recipe Chocolate Snickers Cheesecake. An easy dessert recipe, it does not require any special skills and takes only about 40 minutes. The recipe set up to make mini version - so you can bring it to the party! 

 

Here is HOW:

Ingredients for the Crust:

1 and 3/4 cups crushed Cookies and Cream, Lizzie uses originalcannolichips

5 tablespoons melted unsalted butter

1 tablespoon granulated sugar

Cheesecake: 

2, 8 ounce packages softened full fat cream cheese

1/3 cup plus 1 tablespoon granulated sugar

1 teaspoon pure vanilla extract, Lizzie uses ballard-extracts

2 eggs

12 mini Snickers bars, cut into fourths

Topping:

2 and 1/2 ounces melted  K'UL chocolate, Lizzie uses Brazilian Single Origin bars

1/2 cup jarred caramel sauce 

12 Snickers minis cut in half for decorating

DIRECTIONS:

Preheat your oven to 350 degrees.  In a small bowl, mix crushed Cannoli Chips, butter and sugar until combined.  Line your muffin pan with 12 cupcake liners. In the bowl of your stand mixer, or with a hand held mixer, beat cream cheese and sugar until smooth and creamy. Add eggs one at a time, scraping down your bowl as needed.  Add vanilla and mix thoroughly.

Divide your chips mixture evenly in the bottom of the 12 cupcake liners.  Take a shot glass dipped in sugar, and press down firmly to form the crust. (It will be fairly thick, but that is a good thing) 

Pour about 1/3 cup batter on top of the cannoli chip crust. It will fill the liners a little over 3/4 full. They really don’t rise much, so it’s ok!

Place each Snickers minis cut into fourths on top of the batter.  Bake for 10 minutes and rotate the pan half way.  Bake for another 7-10 minutes or until the cheesecakes are set, but still a bit underdone in the middle.  If your cheesecakes get too brown, they will be dry.  Remember that they will continue to bake in the pan after they come out of the oven. Remove from the pan after about 15 minutes and place in the fridge for 30 minutes.  Place a Snickers mini cut in half on top of each cooled cheesecake, and drizzle the caramel and K’ul chocolate over the top.  Keep in the fridge until ready to eat!

 Original photos and recipe are HERE


Posted by K'ul Team

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