Florida Bay Snickers Cheesecake

by Kathleen Morrison

Servings: 12 servings

INGREDIENTS

1 9-inch unbaked pie shell
1-1/2 lbs. cream cheese, cubed
1-1/4 cups sugar
1 tsp. vanilla
3 eggs, divided
6 large Snickers candy bars
2 oz. caramels
1 tbsp. whipping cream
2 oz. semisweet chocolate morsels
3 tbsp. whipping cream
Peanuts, chopped, for garnish

INSTRUCTIONS

Using a 9-inch pie shell, remove fluted rim (reserve for another use) and place pie shell in bottom of 9-inch springform pan. Bake in 350°F oven untilgolden brown. Allow pan to cool, grease sides of pan; set aside.

In a mixing bowl, place cream cheese, sugar, vanilla, and 1 egg. With flat beater, mix until smooth. Scrape down sides of bowl with spatula and add 2 eggs. Mix until smooth and completely blended. Cut each Snickers candy bars length-wise once, then cut crosswise into 14 to 16 pieces. Fold Snickers chunks into cream cheese batter with rubber spatula. Pour batter into prepared crust in springform pan. Bake in 275°F oven for 2 hours. Cool completely in refrigerator.

Remove from springform pan and place on service plate. Melt caramels with 1 Tb whipping cream in microwave oven. Remove from microwave and blend completely with whisk. Spread caramel on top of cheesecake to within 1-inch of edge. Melt semisweet chocolate morsels with 3 Tb whipping cream in microwave oven for 30 seconds on high setting. Remove from microwave, blend completely with whisk. Spread ontop of cheesecake over caramel to 1/2-inch of edge. Sprinkle top of cheesecake with chopped peanuts.

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Tagged: cheesecakes, desserts, snickerscheesecake add tags

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