Sooooo about this recipe. It’s a completely ridiculous, over-the-top, decadent indulgence. I’m so sorry to do this to you. But not really because one bite into this Snickers Cheesecake will have you sent to heaven and back. It pretty much looks as outrageous as it tastes and is a showstopper at any get together. Make it for your family and they will adore you (and maybe hate you a little at the same time).
I’m currently writing about this cheesecake from northern Arizona. The cheesecake is sadly long gone but I don’t feel all that bad because right now I’m enjoying the much cooler weather, the fresh scent of pine trees, and the ridiculously bright starry night above. Life isn’t bad at all. I’d love to know in the comments below: where are you typing from at this moment in time?
If you make this Snickers Cheesecake, be sure to take a picture and tag it #handletheheat on Instagram. I love seeing your photos!
Taste: Sweet and slightly tangy with that characteristic Snickers taste throughout.
Texture: The crust is buttery yet crunchy, the filling is ultra luscious and creamy, and the ganache is ridiculously thick and fudgy. Not to mention the crunchy bites of Snickers throughout.
Ease: Easy enough! Though you will dirty a few dishes.
Appearance: I mean… just look at that thick ganache dripping down the sides and the pile of Snickers on top? How can you deny a piece?!
Pros: So decadently amazing.
Cons: Ultra indulgent. A small slice on special occasions!
Would I make this again? Oh yeah.
How to make Snickers Cheesecake
For the crust:
30 (1-15.35 ounce package) standard Oreo cookies (NOT double-stuffed)
6 tablespoons butter, melted
32 ounces cream cheese, at room temperature
5 large eggs
1 1/2 cups lightly packed light brown sugar
1/2 cup heavy cream
1 teaspoon vanilla
18 fun-size Snickers bars (1-11.8 ounce package), coarsely chopped
1 cup semisweet chocolate chips
1/2 cup heavy cream
9 fun-size Snickers bars, coarsely chopped
Original article and pictures take http://www.handletheheat.com/snickers-cheesecake/ site