Cheesecake Factory Snickers Cheesecake Recipe 435

Steps:

• 1. Preheat oven to 325 degrees
• 2. Grind cookies into fine crumbs in a food proceesor
• 3. Add butter and mix until blended
• 4. Press into bottom and about 1 inch up the sides of a 9 1/2 or 10-inch spring form pan
• 5. In a large bowl, beat cream cheese and sugar with mixer on medium speed until smooth
• 6. Beat in eggs one at a time
• 7. Beat in vanilla and cream, beat 3 to 4 minutes
• 8. Fold in 1 1/2 cup of candy bars
• 9. Bake 1 hour and 15 to 25 minutes, or until cheesecake is almost set but center still jiggles slightly
• 10. let cool to room temperature...I open my oven to cool
• 11. Sprinkle remaining candy bars over top of cake
• 12. Refrigerate for 4 to 5 hrs before serving
• 13. Remove springform pan
• 14. Just before serving, drizzle fudge topping over cheesecake, and top with whipped cream

Steps:

• Preheat oven to 325 degrees fahrenheit. Grind Cookies into fine crumbs. Add butter and mix well. Press into bottom and about 1" up the side of a 9 1/2" spring form pan. In a large bowl beat cream cheese and sugar with a mixer on medium speed until smooth for 1-2 minutes. Beat in eggs, one at a time, beat in vanilla and cream, beat 3-4 minutes. Fold in 1 1/2 Cups of cut up Snicker pieces. Put in the cookie lined pan and bake for 1 hour and 15-25 minutes or until cheesecake is almost set but center still jiggles slightly. Let cool at room temperature. Sprinkle remaining Snicker pieces over the top of the baked cheesecake. Refrigerate at least 5-6 hours before serving. Remove Springform pan. Garnish with fudge topping and whipping cream just before serving.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix ground cookies, butter, and 1 tablespoon sugar together in a bowl until combined. Press into the bottom of a 9-inch springform pan. Top crust with 1/4 cup caramel chips and 2 tablespoons chopped peanuts.
• Mix cream cheese and 1 1/2 cups sugar together until smooth. Blend in milk. Mix in eggs 1 at a time; stir until just incorporated. Mix in sour cream, vanilla extract, and 2 tablespoons flour, using a wooden spoon, until batter is smooth.
• Chop 6 mini candy bars into small pieces; toss with 1 tablespoon flour in a bowl (to prevent sinking to bottom of cake). Stir into batter; pour into crust-lined pan.
• Bake in the preheated oven for 1 hour. Keep door closed. Turn off heat; let cake cool in the oven for at least 3 hours. Remove from oven; chill 8 hours to overnight.
• Release cake from pan; transfer to a serving plate. Decorate top edge of cake with whipped cream. Put remaining 1/4 cup caramel chips and 2 tablespoons chocolate chips in separate microwave-safe bowls; heat in the microwave until melted, about 1 minute. Drizzle melted caramel over cake; repeat with melted chocolate. Chop remaining candy bars and arrange on top of whipped cream. Sprinkle remaining 2 tablespoons peanuts on cake.