Eeeeeeeee! It’s the season of sugar! (You really can’t make weight loss resolutions until after Easter, seriously). Valentine’s Day is today, and I sure hope your pancreas is ready for what I’m about to dish up. 🙂
It started with the urge to make a decadent cheesecake for my mom’s birthday.
When I googled snickers cheesecake, I came up with results that showed cheesecakes with swamps of Snickers bar chunks on top. This seemed like a good idea (and it’s not bad, I’ve had it at the Cheesecake Factory before), but not quite what I was hoping for, as far as great flavor and texture are concerned. Instead, I decided to pay tribute to the spirit of a Snickers bar, with roasted, salted peanuts, hot fudge, caramel, and whipped cream on top. I think I’ve created a winner!
If you’re looking to make dessert this Valentine’s Day (or any celebration, for that matter), you’ll appreciate this cheesecake recipe. It’s not too hard (considering) and it tastes way better than shoving mutilated candy bars in your cheesecake batter. 🙂
Ditch the box of chocolates, Forrest Gump… you and your Valentine will die and go to candy heaven with this recipe.
Ode to Snickers Cheesecake
(Heavily adapted from a recipe for Irish cream cheesecake from Favorite Old-Fashioned Desserts by Pat Dailey)
By Brenna Arnesen
1 – 9 oz. box Nabisco Famous Chocolate Wafers
4 T unsalted butter, melted
1 c. plus 2 T granulated sugar
3 large eggs
2 lbs. (4 – 8 oz. packages) cream cheese, softened
1 T cornstarch
1 tsp. vanilla extract
Hot fudge sauce
Caramel sauce (I used jarred for both, quick & easy)
Roasted salted peanuts, coarsely crushed
Whipped cream (from a can)
Preheat the oven to 350°.
Crush the cookies into fine crumbs in a food processor or blender. Add the butter and mix well. Transfer crumbs to a 10-inch springform pan and press them into an even layer on the bottom of the pan. Bake until the crumbs are set, about 10 minutes. Set aside to cool.
For the filling, mix the sugar and eggs in a food processor or with an electric mixer for 1 to 2 minutes. Add the cream cheese in batches and mix until thoroughly smooth. Add the cornstarch and vanilla and mix well.
Pour the filling into the crust. Bake until the cake is just set in the center, about 35 – 40 minutes. Remove the cake from the oven and cool for 5 minutes, but leave the oven on.
Take your crushed peanuts, approximately 1 – 1.5 cups worth, and sprinkle on top of cheesecake. Return cheesecake to oven and bake for 6 minutes or so, until peanuts set and get slightly toasted. Cool to room temperature. Drizzle with room temp hot fudge sauce and caramel sauce to your liking. Cover and refrigerate 4 hours before serving, and then serve with whipped cream.
And snicker at how easy this dessert was to make! 🙂
Have a sweet Valentine’s Day! What are you eating and drinking tonight?
The Rambling Vine
Thank you for the recipe, but I’ve got bad news: You’re a mother now and you have to wait until after Mother’s Day to loose weight. You’ve got less than three weeks before Memorial Day. Remember chocolate covered cherries?