Snickers Caramel Cheesecake

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There are number of all “American” things that most sweet tooth lovers enjoy…that is chocolate and well…cheesecake.    Combination of those two ingredients topped with peanuts and caramel syrup makes this desert simply irresistable.  I admit, I was never a fan of cheesecake…but perhaps this version will now change my mind.  I wouldn’t change anything about it, it came out just perfect.  I hope you will enjoy it too!

The main inspiration for this cake was Snickers and Peanuts.  Ofcourse being curious me, I went to my old friend google to learn more about it and thought to share with you what I found.

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“The Snickers Candy Bar is a chewy peanut butter nougat and caramel and roasted peanut topping candy bar covered in dairy milk chocolate made and marketed by Mars, Inc, a US based private corporation that is one of the world’s largest food and confectionary suppliers.   Frank and Ethel Mars, the founders of Mars, Inc created the very successful Milky Way chocolate bar in the early 1920s, which was America’s most popular candy bar between 1927 and 1929 allowing the company to expand and develop new recipes for chocolate candy. The Snickers bar took over three years to develop and wasn’t released to the market until 1930. Frank and Ethel also owned a farm that bred race horses in Tennessee, some of which were regular sweepstake winners, including Ethel’s favorite, a horse named Snickers.  ”Who would think this chocolate bar was named after a horse?”:)

Sadly the horse died a month or two before the new product was to be released, an since a new name hadn’t been settled on, and the farm in any event had been named after the first chocolate bar, the Milky Way Farm, it seemed fitting that the next chocolate bar should take its name from the farm. By all accounts Ethel was delighted that the name of her favorite horse would be chosen.

Very little changed with the Snickers brand during its first forty years of production, except in 1968 when Mars were inspired to produce the Snickers mini candy bar which sold in bags of a dozen or more and were labeled ‘fun size’. Fun size candy bars were heavily marketed at parents concerned about the sugar and fat content of regular size chocolate bars as the ideal accompaniment to school lunch boxes and family snacks for the kitchen pantry.”

Sources:
1.  History of Snickers Candy Bar.  Retrieved May 20, 2012.

 

Ingredients:
 
Crust Ingredients
2 cups graham cracker crumbs (or ready made package)
1 stick unsalted butter (melted)
½ teaspoon salt
3 tablespoons sugar
 

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Filling for the Cheesecake
3 (11.5 oz) packages of cream cheese (at room temperature)
1 ¼ cup granulated sugar
4 large eggs (at room temperature)
1 tablespoon vanilla extract
¾ cup heavy cream
 

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Topping
20 Mini Snickers bars (cut into fourths)
1/3 cup roasted peanuts (chopped)
¼ cup caramel syrup

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How to make Snickers Caramel Cheesecake.

1.  Preheat the oven to 350 degrees (that is to pre-cook your crust before you actually bake your cake).  Then wrap a 9 inch spring form pan tightly in heavy duty aluminum foil to prevent leaks when using the water bath.  I used double layer on the outside and it worked like magic no leaks!:)

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2. Melt one stick of butter in the microwave and add on top of 2 cups of crackers.  I used ready made mix, but you can simply blend them using your food processor.  You will need about two cups of crumbs.  In a medium bowl add your crumbs, melted stick of butter 1/2 teaspoon of salt and 3 tablespoons of sugar.

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3.  Mix together the crust ingredients until well combined.

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4.  Pour crumb mixture on the buttom of your spring form pan.  Make sure you flatten and even out the layer, I used the backside of small measuring cup to flatten crust out.  It should come about once inch higher on the sides of your spring form.  Once ready, place it into the oven and bake for 7 minutes. Cool on a wire rack.

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5.  While you cooking the cheesecake filling, boil a large pot of water, which will be used later for baking in a water bath. In a large bowl combine cream cheese and sugar and beat with a mixer until smooth.  I used Whipped Cream Cheese for my recipe to make this cake more airy and light.

6.  Crack all your eggs in a large measuring cup.  It will make blending process easier when blending eggs next.

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7.  Add the eggs one at a time (while mixing) until each is fully incorporated before adding the next. Make sure to scrape down the bowl with spatula in between each egg.

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8.  Once cream cheese and eggs are well mixed, add the heavy cream and vanilla to the cream cheese mixture and mix until smooth.

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9.  Your batter is ready.  You can pour the batter over the prepared crust in the spring form pan.

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10.  Place the spring form pan into a larger pan and pour the boiling water into the larger pan until halfway up the side of the cheesecake pan.

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11.  Now you are ready to bake your cake.  Place it into the oven and bake at 350 degrees for 50 to 55 minutes (depending on your oven).  You will know your cake is ready when the edges will appear to be set but the center will still have some jiggle to it.

12.  One it’s ready, close the oven door, turn off the heat, and let the cheesecake rest in the cooling oven for one hour. After one hour, carefully remove the cheesecake from the water bath and place it into a cooling rack to cool completely. Once it has cooled, place it into the refrigerator overnight.

13.  In order to remove the cake from the spring form, carefully run the knife around spring form edges (this will prevent your crust from breaking).  Finally release the spring form and gently place the caking on a cake platter (remove the foil gently from the buttom of the cake).

14.  Decorate your cake by chopping small bite size Snicker Bars and roughly chopped roasted peanuts.  Finally pour some good quality caramel syrup on the top.

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 Enjoy!

This recipe has been adopted from www.BlogChef.net.  Thank you very much to Bobby for inspiration!

Natalie

Snickers Caramel Cheesecake
 
Prep time
Cook time
Total time
 
Snickers Caramel Cheesecake topped with extra peanuts and caramel syrup.
Author:
Recipe type: Dessert
Cuisine: American
Serves: 8-10
Ingredients
  • Crust Ingredients
  • 2 cups graham cracker crumbs (or ready made package)
  • 1 stick unsalted butter (melted)
  • ½ teaspoon salt
  • 3 tablespoons sugar
  • Filling for the Cheesecake
  • 3 (11.5 oz) packages of cream cheese (at room temperature)
  • 1 ¼ cup granulated sugar
  • 4 large eggs (at room temperature)
  • 1 tablespoon vanilla extract
  • ¾ cup heavy cream
  • Topping
  • 20 Mini Snickers bars (cut into fourths)
  • ⅓ cup roasted peanuts (chopped)
  • ¼ cup caramel syrup
Instructions
  1. Preheat the oven to 350 degrees (that is to pre-cook your crust before you actually bake your cake). Then wrap a 9 inch spring form pan tightly in heavy duty aluminum foil to prevent leaks when using the water bath.
  2. Melt one stick of butter in the microwave and add on top of 2 cups of crackers. I used ready made mix, but you can simply blend them using your food processor. You will need about two cups of crumbs. In a medium bowl add your crumbs, melted stick of butter ½ teaspoon of salt and 3 tablespoons of sugar.
  3. Mix together the crust ingredients until well combined.
  4. Pour crumb mixture on the buttom of your spring form pan. Make sure you flatten and even out the layer, I used the backside of small measuring cup to flatten crust out. It should come about once inch higher on the sides of your spring form. Once ready, place it into the oven and bake for 7 minutes. Cool on a wire rack.
  5. While you cooking the cheesecake filling, boil a large pot of water, which will be used later for baking in a water bath. In a large bowl combine cream cheese and sugar and beat with a mixer until smooth. I used Whipped Cream Cheese for my recipe to make this cake more airy and light.
  6. Crack all your eggs in a large measuring cup. It will make blending process easier when blending eggs next.
  7. Add the eggs one at a time (while mixing) until each is fully incorporated before adding the next. Make sure to scrape down the bowl with spatula in between each egg.
  8. Once cream cheese and eggs are well mixed, add the heavy cream and vanilla to the cream cheese mixture and mix until smooth.
  9. Your batter is ready. You can pour the batter over the prepared crust in the spring form pan.
  10. Place the spring form pan into a larger pan and pour the boiling water into the larger pan until halfway up the side of the cheesecake pan.
  11. Now you are ready to bake your cake. Place it into the oven and bake at 350 degrees for 50 to 55 minutes (depending on your oven). You will know your cake is ready when the edges will appear to be set but the center will still have some jiggle to it.
  12. One it’s ready, close the oven door, turn off the heat, and let the cheesecake rest in the cooling oven for one hour. After one hour, carefully remove the cheesecake from the water bath and place it into a cooling rack to cool completely. Once it has cooled, place it into the refrigerator overnight.
  13. In order to remove the cake from the spring form, carefully run the knife around spring form edges (this will prevent your crust from breaking). Finally release the spring form and gently place the caking on a cake platter (remove the foil gently from the buttom of the cake).
  14. Decorate your cake by chopping small bite size Snicker Bars and roughly chopped roasted peanuts. Finally pour some good quality caramel syrup on the top.

 

 

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