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Mini Snickers Cheesecake




Source of Recipe


KSL
Mini Snickers Cheesecake

http://media.bonnint.net/slc/2494/249446/24944665.jpg?filter=ksl/150x92_crop


* Crust:
* 1 1/2 cups crushed chocolate graham cracker crumbs
* 6 tablespoons butter, melted
* 1/4 cup chopped peanuts
* 2 tablespoons sugar
* dash salt
* Cheesecake:
* 3 packages (8 oz each) cream cheese, softened
* 3/4 cup sugar
* 2 teaspoons vanilla
* 1/2 cup cream
* 3 eggs
* 1 cup coarsely chopped Snickers bars (about 5-6 oz)
* Topping:
* 1/3 cup caramel ice cream topping
* 1/3 cup peanuts
* 1 cup coarsely chopped Snickers bars (about 5-6 oz)

Method:

Preheat oven to 350 degrees. Place a 9x13 baking pan filled with 1-inch water on bottom rack of oven. Spray the sides and bottom of 4 mini spring-form pans (4 1/2 -5 inch diameter)* with non-stick spray.

Mix together crushed crackers, melted butter, chopped peanuts, sugar and salt. Divide evenly and press into the bottom of the prepared mini spring-form pans.* Place pans on rack above the pan of water. Bake 6-7 minutes. Cool completely. Reduce oven heat to 300 degrees (leave pan of water in oven).

Beat together softened cream cheese and sugar until smooth and creamy. By hand, stir in vanilla, cream and eggs; mix well but do not beat (beating incorporates air into the cheesecake and contributes to cracks in the finished product). Pour approximately 1/4 the batter into prepared pans; evenly distribute 1 cup chopped/quartered snicker bars in pans; spread remaining batter over top of snickers. Tamp pans to settle filling and remove air bubbles. Place pans in the middle of the oven on rack above the water. Bake cheesecakes in a 300 degree oven for 45-60 minutes or until center is almost set. Turn oven off and allow cheesecake to remain in the oven for 1 hour. Remove cheesecakes, cool and refrigerate at least 4-6 hours before serving.

As needed, use a sharp knife to loosen cheesecake from sides of pan. Remove cheesecake and carefully slide onto serving plates; drizzle with caramel topping and garnish tops with additional snickers and peanuts.

Notes:

Delicious! Mini is key for these cheesecakes, divide each cake into fourths for serving. For lower fat versions, substitute fat-free cream cheese.

* May replace mini pans with one 9-inch spring-form pan. Bake 75-90 minutes. Slice into 16 servings.