No Bake Snickers Cheesecake Pie Recipes

Steps:

• 1. Process chocolate graham crackers until fine crumbs. Add sugar and melted butter. Mix until incorporated. Press crumb mixture into a springform or deep-dish pie pan.
• 2. Mix cream cheese, powdered sugar, peanut butter, and caramel sauce until well blended. Mix in Cool Whip until thick, smooth, and creamy. Spread evenly in a pan over crust.
• 3. Warm caramel sauce in a double boiler or microwave. Evenly pour caramel sauce over the top of the cheesecake mixture. Sprinkle with salted peanuts. At this point, I put the cheesecake in the freezer for around 30 minutes or so. It makes it easier to spread the chocolate frosting if the caramel sauce is chilled.
• 4. Melt chocolate squares. Mix until smooth and creamy with cream cheese and powdered sugar. Gently spread chocolate cream cheese frosting over the top of the caramel and peanut layer. Let chill in the refrigerator for a minimum of 4 hours. I prefer to let it chill overnight.
• 5. Optional Fun Toppings: I top the cheesecake with a chopped Snickers bar and chocolate shavings with caramel and chocolate sauce swirls.

Steps:

• Spread 1/2 the jar of ice cream topping and over bottom of crust.
• In a medium size bowl whip the cream cheese and remaining ice cream topping, and mix well.
• Whip in the Cool Whip.
• With a spoon fold in the Snickers candy pieces.
• Spread over the the crust.
• Refrigerate for at least one hour. Keep refrigerated.

Steps:

• Preheat oven to 325°. In a heavy saucepan, bring butter, sugar and water to a boil, stirring constantly. Remove from heat. Stir in chocolate until melted; cool slightly. Stir in vanilla., In a large bowl, beat eggs until lightly beaten. Gradually add chocolate mixture; mix well. Combine flour, baking soda and salt; gradually add to egg mixture. Spread into a greased 9-in. deep-dish pie plate. Bake 20 minutes. Cool on a wire rack 10 minutes., Meanwhile, in a large bowl, beat cream cheese, sugar, egg and vanilla just until blended. Arrange candy bar pieces over brownie layer; spread cream cheese mixture over top. Bake 18-20 minutes or until top is set and edges are lightly browned. Cool on a wire rack for 1 hour., For glaze, bring cream to a simmer; remove from heat. Add chocolate and stir until smooth. Cool 15 minutes; pour over pie. Refrigerate until serving.