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How To make Snickers Bar Cheesecake
-Dottie Cross TMPJ72B 1 pk (9-oz) chocolate wafer cooki
4 tb Butter, melted
3 pk (8-oz) cream cheese, softene
1 c Sugar
4 Eggs
1 tb Vanilla extract
2 c Heavy cream
1 1/2 lb Snack-size Snickers bars;
-each cut into sixths -Yummy Fudge Topping -(see seperate recipe) Preheat oven to 325 degrees. In a food processor, grind cookies into fine crumbs. Add butter and process until well blended. Press into bottom and about 1 inch up sides of a 9-1/2-or 10-inch springform pan. In a large bowl, beat together cream cheese and sugar with an electic mixer on medium speed until smooth, 1 to 2 minutes. Beat in eggs, one at a time. Beat in vanilla and 1 cup cream; beat 3 to 4 minutes. Fold in 1-1/2 cups cut-up Snickers pieces. Turn into a crumb-lined pan. Bake 1 hour and 15 to 25 minutes, or until cheesecake is almost set but center still jiggles slightly. Let cool to room temperature. Sprinkle remaining candy pieces over top of cheesecake. Refrigerate at least 4 to 5 hours before serving. Run a knife around edge of pan to loosen cake and remove springform side of pan. Just before serving, drizzle Yummy Fudge Topping over cake. Whip remaining 1 cup of cream until stiff and spoon a dollop over each slice. Source: 365 Great Chocolate Desserts Cookbook Reformatted by: CYGNUS, HCPM52C
How To make Snickers Bar Cheesecake's Videos
Mini Snickers Cheesecake Dessert Cups Very Easy Make 2 Days Ahead Delicious Caramel Peanut AMAZING!
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INGREDIENTS: Makes 16 Mini Cups
1 Packet (137g Approx) Oreo Cookies
50g Melted Unsalted Butter
250g Cream Cheese (1 Block)
3/4 Cup Superfine Sugar
1 Tablespoon Peanut Butter
1/2 Cup Caramel or Dulce de Leche
1 Teaspoon Vanilla Extract
Pinch Of Salt
400mL Whipping Cream
12 Mini Snickers Diced (used for layering and topping)
Extra 1/2 Cup Caramel or Dulce de Leche (used for layering and topping)
1/3 Cup Melted Chocolate (no need to temper)
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How To Make No Bake Snickers Cheesecake - By One Kitchen Episode 321
I love love love this cheesecake!
SUBCRIBE for DAILY recipes:
You will need:
250 ml of sugar
315 grams of digestive biscuits
370 ml of heavy cream that you whisk into a whipped cream
2 tsp of vanilla extrakt
Seeds from 2 vanilla pods
600 grams of cream cheese
3½ tsp of gelatine powder
1 3/4 tsp of boiling water
175 grams of butter + butter for the pan
75 grams of unsalted peanuts
200 ml of creamy peanut butter
3 snickers for the filling and 2-3 snickers for the top
chocolate sirup and caramel sirup
I used a 23 cm large pan.
In the fridge for at least 4 hours.
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Snickers Cake Recipe | Beware: It's Addictive!
Snickers cake – a combination of chocolate, caramel and peanuts! What can be better of this combo? This cake is homage to the famous candy bar the we all loved when we were kids. But today, with this recipe, we can control the flavors and the sugar amount. Really amazing cake for birthdays, for parties and holidays.
► Full written recipe:
► Equipment I used in this video:
►More Recipes You Might Like:
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Ingredients:
For the cake:
3 Eggs
75g Sugar
30ml Vegetable oil
50ml Milk
80g Flour
20g Cocoa powder
3/4 teaspoon Baking powder
Pinch Salt
For the cream:
1 cup (225g) Cream cheese/mascarpone
1/4 cup (60ml) Heavy cream
1/4 cup (30g) Powdered Sugar
1 teaspoon Vanilla extract
For the caramel:
110g Sugar
1/4 cup (60g) Butter
1/3 cup (80ml) Heavy cream
100g Peanuts, toasted
For the chocolate glaze:
120g Dark Chocolate
100ml Heavy cream
40g Peanuts, chopped
Directions:
1. Make the cake: Preheat the oven to 350˚F (180C˚). Grease a 8-inch (20cm) round cake pan and set aside.
2. In a large bowl, place eggs, sugar and beat until light and fluffy, about 6-7 minutes. Add oil and mix until combined, add milk and mix until combined.
3. Sift in flour, cocoa powder, baking powder and salt. Fold just until incorporated. Do not over mix.
4. Pour into prepared pan. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool.
5. Meanwhile make the caramel: Heat sugar in a medium saucepan over medium-high heat, stirring occasionally with a spatula or wooden spoon. Sugar will form clumps and eventually melt into a thick brown, amber-colored liquid as you continue to stir. Be careful not to burn. Once sugar is completely melted and reached a deep amber color, reduce the heat and add the butter, stir until melted. Then, pour heavy cream and stir immediately until combined and smooth. Turn the heat off, add the peanuts and stir. Set aside while making the cream.
6. Make the cream filling: in a large bowl, beat cream cheese, powdered sugar and vanilla extract. Beat until smooth. Add cold heavy cream and whip until fluffy.
7. Assembly: cut the top of the cake the give the cake an esthetic look. Then, divide the cake into two. Spread the cream over the first layer of cake. Gently spread the caramel on top of the cream. Place the second layer of cake on top and gently press. Refrigerate for at least two hours.
8. Make the chocolate glaze: chop the chocolate and place in a heatproof bowl. In a small saucepan heat heavy cream. Pour hot cream over the chocolate, allow to sit for 2 minutes, then stir until melted and smooth. Add chopped peanuts and mix.
9. Pour chocolate ganache over the cake and allow to set in the fridge for at least 30 minutes.
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Made From Scratch Snickers Bar Cheesecake Recipe | Dessert Recipe | The Southern Mountain Kitchen
In today’s video, I am making a Snickers Bar Cheesecake. This recipe is one I came up with while trying to decide what to make when I was having company. It is pretty easy to make and tastes so good. I hope you love these as much as I do.
If you like the recipes I share here, please checkout The Southern Mountain Kitchen Cookbook, available for sale now.
Please remember to like and subscribe and share your thoughts on cooking. I would love to hear from you. Be safe, and all my best wishes to you!
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#SnickersCheesecake #dessert #cheesecake
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SNICKERS Cheesecake - NO BAKING recipe easy to make and with a fascinating taste! | Cookrate
SNICKERS Cheesecake - NO BAKING recipe easy to make and with a fascinating taste! | Cookrate
Cake top:
biscuits - 250 g (8.8 oz)
melted butter - 150 ml (5.07 fl oz)
nutella - 50 g (1.76 oz)
toffee - 200 g (7 oz)
peanuts - 100 g (3.5 oz)
In the microwave oven 5 min
Cream:
cheese cream - 400 g (14 oz)
nutella - 200 g (7 oz)
powdered sugar - 50 g (1.76 oz)
liquid cream - 200 ml (6.76 fl oz)
hydrated gelatine - 15 g (½ oz)
Tray with diameter 20 cm (8 in)
To cold 2 hours
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