Ingredients
Cookie Base
Cheese Filling
Topping
Instructions
Step 1
Crush the biscuits using a blender or rolling pin to form fine crumbs. Combine these crumbs with *melted butter* and *cocoa powder* if using. Press the mixture firmly into the base and up the sides of a springform pan, about 7 inches in diameter. Place in the refrigerator to chill while you prepare the filling.
Step 2
In a bowl, gently mix the *cream cheese*, *eggs*, *powdered sugar*, and *heavy cream* with a spatula. Avoid using a mixer to prevent incorporating too much air. For added flavor, stir in a couple of tablespoons of peanut butter. Pour the creamy mixture over the chilled cookie base and smooth the top.
Step 3
Preheat your oven to 140-150°C (280-300°F). Bake the cheesecake for 80-90 minutes. The mixture should set at the edges while the center remains slightly wobbly. Allow the cheesecake to cool in the oven with the door slightly ajar. Once cooled, refrigerate to let it stabilize completely.
Step 4
Combine caramel sauce with peanuts and spread this *delicious* mixture over the top of the cooled cheesecake.
Step 5
For *clean slices*, use a knife warmed under hot tap water before cutting the cheesecake. Enjoy!
Servings
Equipment
Essential for achieving the perfect cheesecake form. A 16-30 cm adjustable ring is recommended. Remember to wrap the bottom in foil to prevent leaks.
Use for crushing biscuits into a fine crumb. A blender will save time, but a rolling pin does the trick if you're in a pinch.
Have a few on hand for mixing different components like the base, filling, and topping.
An essential tool for smoothly spreading the cheesecake filling without incorporating too much air.
Make sure your oven is properly calibrated to ensure even baking at 140-150°C.
Variations
Gluten-Free Snickers Cheesecake 🌾
To make this gluten-free, simply swap out the regular biscuits for gluten-free ones. They provide the same crunchy base without the gluten worry!
Vegan Snickers Cheesecake 🌱
Replace the cream cheese with a vegan cream cheese alternative and use coconut cream instead of dairy cream. For the buttery base, choose a plant-based butter substitute. The result is a cheesecake that retains all the deliciousness without any animal products! 🥥
Faq
- What if my cheesecake cracks?
Cracks can form if the cheesecake cools too quickly or is overbaked. To prevent this, allow it to cool gradually in the oven with the door slightly open after baking.
- How do I know when the cheesecake is done?
It's done when the edges are set but the center still jiggles slightly. It will firm up as it cools.
- Can I substitute another type of nut for peanuts?
Absolutely! Feel free to use almonds or cashews for a different twist while still getting that nutty crunch.
- What’s the best way to store leftovers?
Wrap leftover slices tightly and store them in the fridge for up to 5 days. You can also freeze slices for longer storage – just thaw in the fridge before serving.
- Any tips for the perfect caramel topping?
Homemade caramel allows for flavor customization but requires attention to prevent burning. Stir constantly and remove from heat as soon as it reaches a rich amber color.
- How can I avoid a soggy base?
Ensure your biscuit base is well-packed and cooled before adding the filling. You can also bake the base briefly before adding the filling to keep it crisp.