Snickers: Minis Mix Chocolate, 1134 g

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Chill in the refrigerator for about 8 hours or preferably overnight. I like to just place a layer of paper towel on top to cover, so if the cheesecake “sweats” I can just dab it off.Caramel Peanut Topping: ok so this didn’t work exactly how I imagined. As you can see in some photos, I initially poured this on top of the whole cheesecake. I didn’t realize that after taking photos, the caramel topping would harden completely! This made the cheesecake hard to cut, so I suggest pouring the sauce on top of individual slices before serving. CARAMEL SAUCE: For a twist on the drizzle, consider using butterscotch or salted caramel sauce instead of regular caramel. Add egg and vanilla extract and beat again for another 20 seconds, scraping the bowl at every 10 seconds interval. Now put the cake pan into a BIGGER pan, I use a large 11x15-inch rectangle pan. Boil some water and pour it into the larger pan. Super easy leak-proof water bath! Bake crust in preheated oven for 10 minutes. Remove from the oven and reduce the temperature to 300°F.

Microwave in 30 second intervals for about 1 minute (two 30-second bursts in the microwave). Slowly stir mixture until chocolate melts and forms a smooth, glossy ganache. What I Put My Cheesecake in For the Water Bath: 9-inch Springform Pan | 10-inch Round Cake Pan | 11x15-inch Rectangular Cake Pan I drizzled chocolate ganache over the top of my caramel-topped cookie cups but hot fudge sauce or chocolate ice cream topping will work great too. 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.When baking, it is always best to weigh your ingredients, particularly flour. I include measurements in grams, ounces, cups, tablespoons, or teaspoons to make it easier for you. Alright, well I didn’t really want to make any homemade nougat to throw into this cheesecake, so let’s cut that part out. Moving on to the peanuts! Aside from the chopped peanuts on top of the cheesecake, I incorporated this flavour by adding peanut butter to the cheesecake batter! 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.

Almond extract can lend a subtle nuttiness, while mint extract can bring a refreshing twist. Use the same measurement as called for with vanilla. To make the cheesecake itself, you’ll need a few simple ingredients like cream cheese, peanut butter, sugar, cornstarch, sour cream, vanilla extract and eggs. With those chocolate and caramel swirls on top, this cheesecake is beautiful enough as it is! However, I still wanted to spruce things up a little bit.

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PERFECTLY PORTIONED: These individual-sized cheesecakes are not only adorable but also practical. They eliminate the need for slicing and serving, making them a hassle-free dessert. Heavy cream for the filling can be replaced with sour cream. Use exact same quantity as the heavy cream. 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. For more chocolate taste, sift half a tablespoon cocoa powder into the cheesecake batter together with the flour and salt. You can also add 50g of chocolate chips into the batter after the cream like in this chocolate peanut butter cheesecake. Mix well.

MAKE AHEAD: Once they’ve cooled and set in the fridge, you can cover them tightly with plastic wrap or aluminum foil. 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. Keep the cheesecakes chilled all the time. The cakes can last in the fridge for a good 4 to 5 days. Store them in a container to avoid the cakes from drying while in the fridge. This recipe has not been tested with other substitutions or variations. If you do try, please let me know in the comments section below! 👩🏻‍🍳How to make Making the crustIf you have a scale, weigh your ingredients. You'll get the most accurate measurements using grams. How to measure flour without a scale? 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. Pour Oreo crumbs into a medium bowl and mix in melted butter using a fork until all the crumbs are coated. VANILLA EXTRACT: While vanilla extract adds a classic, warm flavor, you can experiment with different extracts to create unique variations.