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If you read my blog on a regular basis, you may recall that I am a huge fan of cheesecake. As a matter of fact, I love it… I could probably eat it every day if I had an amazing metabolism; but unfortunately I do not. You may also remember that I use a specific method each time I bake a cheesecake recipe. This method seems to help minimize the likelihood of cracks in my cheesecakes and involves nothing more than some foil, an oven bag and a little patience.
After mentioning my cheesecake baking methods in several posts, I started to receive emails asking for further clarification. So, I decided to bust out the video camera and record my second vlog and show you how I bake my recipe for Snickers Cheesecake.
This cheesecake recipe is deliciously indulgent and perfect for anyone that loves ooey gooey Snickers bars. It was a huge hit with Brian’s co-workers and I hope you enjoy it as much as we did.
Snickers Cheesecake
Ingredients
- 2 cups graham cracker crumbs
- 1 stick unsalted butter; melted
- 3 tablespoons sugar
- ½ teaspoon salt
- 32 ounces cream cheese room temperature
- 1 ¼ cup granulated sugar
- 4 large eggs room temperature
- ¾ cup heavy cream
- 1 tablespoon pure vanilla extract
- 20 Mini Snickers; cut in fourths
- ⅓ cup roasted peanuts; chopped
- ¼ cup caramel syrup
Instructions
- 1. Preheat oven to 350 degrees F. Tightly wrap a 9 inch springform pan in heavy duty foil. This step prevents leaks when using a water bath. I also take the extra step by placing the foil wrapped spring form pan inside an oven bag while baking.
- 2. Mix together the crust ingredients and press into the bottom of your pan and about 1 inch up the sides. Bake for 7 minutes and cool completely on a wire rack.
- 3. Begin to boil a large pot of water for the water bath.
- 4. In the bowl of your stand mixer fitted with your paddle attachment, combine the sugar and cream cheese and cream together until smooth. Add eggs, one at a time, fully incorporating each before adding the next. Make sure to scrape down the bowl in between each egg. Add heavy cream and vanilla and mix until smooth.
- 5. Pour batter into prepared crust. Place pan into a larger pan and pour boiling water into the larger pan until halfway up the side of the cheesecake pan.
- 6. Bake 45 to 55 minutes, the edges will appear to be set, but the center will still have some jiggle to it. At this point, close the oven door, turn the heat off, and let rest in the cooling oven for one hour. After one hour has passed, carefully remove the cheesecake from the water bath and place on a cooling rack to cool completely. Once the cake is completely cooled, place it into the refrigerator for at least 5 hours.
- 7. Top with Snickers bars, peanuts and caramel.
YUMMM two of my favs snickers and cheesecake, I can’t wait to try and make this…
For some reason the video won’t load on my computer! Sad.
The cheesecake looks awesome though! Oh snickers. Now I’m craving one of their ice cream bars. Too good.
I love cheesecake but I’m a purist; not as crazy about it with a bunch of additional ‘stuff’ so typically stick to plain served with fruit or my favorite which has a layer of sour cream and then a lemon glaze.
BUT…I do love your videos…and maybe part of the charm of them and the evidence of them not being overproduced is the preponderance of ‘ums’ – we don’t care…makes you one of us!
This came up on my Reader and I just made a semi-embarrassing OMG/Gaaahhh/Yummmmmm! noise while sitting at my desk…
Looks delish!!!
Cheesecake isn’t the first dessert I would choose, but this snickers one looks AMAZING!! Anything drizzled with caramel and topped with candy bits has to be good! Great Vlog!!
I just happen to have a bag of snickers hiding away in my fridge! Your video was so wonderful. It really made me feel more confident about baking a cheesecake and gave plenty of helpful tips! In addition, that is one of the most beautiful cheesecakes I have ever seen. Nice job!
that foil trick is smart (on the inside bottom of the pan)! i’m not a huge fan of graham cracker crusts so i usually do a spongecake crust or occasionally a shortbread crust, but i think i’ll try your trick and see if that helps with tranferring the cheesecake to a cake board. i never have parchment around when i need it cuz i use silpats :
you have a lovely voice, thank you and keep the videos coming :)
I thought the foil trick was great the first time I saw it a few months ago on Rouxbe, but it made my cheesecake watery, so now I don’t use it at all. I think it all depends on how your springform pan is made. I have the “no-leak” kind.
I LOVE cheesecake. I might have to make this recipe ASAP!
Looks amazing.. May have to try with milky way. Can’t have nuts :(
That was a great video. I appreciate the effort that must’ve gone into that. The cheesecake looks fantastic, too.