Snickers: Minis Mix Chocolate, 1134 g

Product Information

This is the type of cheesecake you find at The Cheesecake Factory. You know, the one decadent slice of pure sweetness that takes you a day or two to finish because you need breaks in between every few bites? That’s how it is for me, anyways.

Now just pour your crumbs into a prepared springform pan, and use the bottom of a measuring cup to press the crumbs into the bottom and up the sides of the pan. Pre-bake for 10 minutes so the crust can hold together. Baking the Cheesecake: Bake at 300°F for about 1 hour and 25 minutes. The cheesecake is done when the edges are set and the center jiggles just slightly.To give the cookie cups even more flavor, I sprinkled on some chopped peanuts and added some dark chocolate. Add melted butter and mix them well until the crumbs are all wet. There is no need to add sugar to the crust as the Oreo cookie filling is sufficiently sweet. Transfer mixture to the greased 9-inch springform pan and, using the flat bottom of a glass or measuring cup, press into the bottom and up the sides of the pan. TOPPING: There are plenty of ways to add even more decadence to these tasty treats. Sprinkle with toffee bits or chocolate chips for a little something extra.

Preheat oven to 325°F. Grease sides and bottom of one 9-inch springform pan with cooking spray and line the bottom with parchment rounds.

More Cookie Cups Recipes

The recipe combines the rich and indulgent flavors of a classic cheesecake with the irresistible deliciousness of your favorite candy bar to create a truly decadent dessert. Bake crust in preheated oven for 10 minutes. Remove from the oven and reduce the temperature to 300°F. Pour Oreo crumbs into a medium bowl and mix in melted butter using a fork until all the crumbs are coated. Alternatively, you can melt the chocolate and butter in a small saucepan set over low heat. Pour it into the mixing bowl once melted.

These mini cheesecakes freeze extremely well. Make them ahead of time and keep them in the freezer to serve the next time company comes to visit. Refer to the recipe card below for full list of ingredients and exact quantities. For best results, use a digital kitchen scale where applicable* 🧾Substitution and variations Use a butterknife to swirl both sauces together. Then pour remaining batter on top and swirl more chocolate an caramel sauce. If you have a scale, weigh your ingredients. You'll get the most accurate measurements using grams. How to measure flour without a scale? To ensure your cheesecakes have a smooth surface, keep to the mixing time indicated in the recipe card below. For best results, make sure the cheese is at room temperature so that it can be creamed at a faster rate than cold cream cheese.Heavy cream for the filling can be replaced with sour cream. Use exact same quantity as the heavy cream. Fill chocolate ganache and the homemade caramel sauce into one piping bag each. Cut a tiny hole at the ends. Pipe them in zig-zag patterns on the cheesecakes. I used precision scales that weigh to 0.01 of a gram which is regularly calibrated with a 100g weight. For more information see my recommended weighing scales here.

Beating the cheesecake filling for too long will tend to incorporate too many air bubbles into the batter. These air bubbles will create an unsightly bubbly surface on your cheesecake. Transfer whipped ganache to a piping bag fitted with a large tip. Pipe swirls around the top of the cheesecake. Slice and serve with the optional caramel peanut sauce! Add egg and vanilla extract and beat again for another 20 seconds, scraping the bowl at every 10 seconds interval.

Weight and Calories of Snickers Creamy Peanut Butter Bars

Press the cookie crumbs down firmly with a rolling pin (the ends), or with a spoon to form an even layer. Set the prepared crust aside. Make Ahead: The only thing that I recommend making ahead of time is the cheesecake and caramel. The whipped ganache will solidify in the refrigerator, and may not be the same if you try to rewhip it. For the caramel, I recommend just making a batch of the caramel sauce by itself. Then, when you’re ready to serve, heat it up in the microwave for about 30 seconds, then stir in the peanuts.