This recipe came about one night from a craving for Snickers!! So what better way to make a snickers cheesecake we thought than throw a load of snickers into it. We used chopped pieces of snickers on the base of the cheesecake which is made up from chocolate digestive biscuits. Then we baked our favourite cheesecake mixture for the cheesecake. To finish the snickers cheesecake we roasted some peanuts which were sprinkled on top then we made a toffee sauce to go on top.
All in all it actually tastes very much like a snickers (how can it not though?!). If you remove the snickers and peanuts then the toffee sauce also works well with this cheesecake. And the chocolate digestive base turns into a heavenly golden base that goes well with the creamy cheesecake.
- 150g plain chocolate digestive biscuits
- 75g unsalted butter melted
- 600g cream cheese
- 250g caster sugar
- 1 tsp vanilla bean paste
- 2 eggs
- 100ml double cream
- 2 snickers chocolate bars
- 100-150g peanuts
- 100g unsalted butter
- 100g soft brown sugar
- 200ml double cream
- Preheat the oven to 160 degrees, grease and line a 23cm spring form tin.
- Blitz the biscuits in a food processor until fine and mix the crumbs with the melted butter.
- Press the crumb mixture into the base of the tin making sure it is smooth and even all the way round.
- Cut up the snickers bars into small pieces and place on top of the biscuit base.
- Place the cream cheese in the blender and beat for a 2 minutes, then add the sugar and vanilla and blend again until combined.
- Add the eggs one at a time and mix well.
- Add the cream and blend again (at this stage you can also taste the mixture and adjust the sugar and vanilla content).
- Pour the cream cheese mixture over the base, give it a gentle tap if needed to even it out then place in the oven.
- Bake for about 30 minutes or until the cheesecake becomes puffy around the edges, the cheesecake should be set but still wobbly in the centre. Turn the oven off and leave the cheesecake to cool inside (the cheesecake might crack on cooling but that’s ok).
- Once cool leave the cheesecake to chill in the fridge for at least two hours or ideally overnight.
- Toast the peanuts in a dry pan with a light sprinkle of salt and leave to cool.
- To make the caramel sauce place the cream, sugar and butter into a pan and cook over a very gentle heat, stirring occasionally. Once the mixture has warmed through and the butter has melted, allow to simmer for a few minutes, then take off the heat and leave to cool.
- To assemble the cheesecake, sprinkle the peanuts onto the cake and then pour the caramel sauce over the top. Ideally the cheesecake should be returned to the fridge for an hour or so to allow the caramel to set slightly.