Crust:
- 12 chocolate cream filled sandwich cookies
- 2 Tbsp butter- melted
Cheesecake:
- 12 oz. cream cheese – at room temp
- 1/2 cup + 1 Tbsp sugar
- 2 eggs – room temp
- 1 tsp vanilla
- 3 Tbsp heavy cream
- 2 SNICKERS® Almond
- 1 large (4 pk) SNICKERS® Peanut Butter Bars
Topping:
- 1-2 Tbsp caramel ice cream topping
- 1/4 cup semi-sweet chocolate chips
- 1/4 cup heavy cream
- 2 Tbsp peanut butter
- 1 SNICKERS® Almond
- 1 (2 pk) SNICKERS® Peanut Butter Bar
Here’s the Recipe:
Crust:
- 12 chocolate cream filled sandwich cookies
- 2 Tbsp butter- melted
Cheesecake:
- 12 oz. cream cheese – at room temp
- 1/2 cup + 1 Tbsp sugar
- 2 eggs – room temp
- 1 tsp vanilla
- 3 Tbsp heavy cream
- 2 SNICKERS® Almond
- 1 large (4 pk) SNICKERS® Peanut Butter Bars
Topping:
- 1-2 Tbsp caramel ice cream topping
- 1/4 cup semi-sweet chocolate chips
- 1/4 cup heavy cream
- 2 Tbsp peanut butter
- 1 SNICKERS® Almond
- 1 (2 pk) SNICKERS® Peanut Butter Bar
*Take cream cheese out of refrigerator several hours in advance to allow it to come to room temp*
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Preheat oven to 325 degrees
Place cookies in food processor and pulse until you have fine crumbs
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Pour crumbs in bowl and add melted butter
Stir until well combined
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Line a 12 ct. muffin tin with cupcake liners
Evenly divide crumb mixture into muffin tin
Using fingers and then measuring cup (1/2 cup fit perfectly) press crumbs firmly into bottom of muffin tin
Bake in preheated oven for 4-5 minutes
Remove from oven and allow to cool on a wire rack while you mix the cheesecake
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Coarsely chop candy bars for filling
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If your crust has cooled, evenly divide the almond into 6 cups and peanut butter into 6
If crust needs more cooling time, set aside and add just before cheesecake mixture
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Place room temp cream cheese in bowl of stand mixer
Using paddle attachment beat on medium speed, beat 3-4 minutes until completely smooth and creamy
*I CAN NOT stress enough the importance of ROOM TEMPERATURE cream cheese and eggs*
Add room temp eggs, one at a time mixing well between each
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When eggs are mixed well, add heavy cream, sugar and vanilla
Beat on medium speed until smooth
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*Here’s where it can get tricky. Make sure you somehow label your pan so you can remember which are almond and which are peanut butter. I suggest masking tape on the ends of your pan with an initial. I couldn’t find our masking tape so I just wrote right on the pan, thinking it would wash off. It didn’t. But, I didn’t get my cheesecakes confused.
Divide cheesecake batter evenly into tins
They will be almost full
Bake at 20-22 minutes or until center looks set
*Over baking causes tops to split. Although, the top gets covered in this recipe so don’t stress if you have cracks*
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Allow to cool in pan for 30
Remove from pan and allow them to cool on a wire rack another 30 minutes
*Again use something to label flavors
Place in refrigerator 2-4 hours or overnight
Making Topping:
Make chocolate ganache by placing chocolate chips and heavy cream in top of double boiler
Heat and stir until smooth
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Place peanut butter in microwave safe boil and microwave 20-25 seconds
Remove and stir
Microwave a few more seconds until melted and able to drizzle
Do the same with caramel topping
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Chop 1 SNICKERS® Almond and 1 Peanut Butter Bar (2 pk)
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Place chopped bars on corresponding cheesecakes
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Drizzle almond cheesecakes with caramel and chocolate
Drizzle peanut butter cheesecakes with peanut butter and chocolate
Enjoy right away or refrigerate for later
*If serving from fridge….I highly recommend taking them out a few minutes before serving to allow them to warm a little, otherwise candy bars are a little hard.
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