Oh yes, the one you have all been waiting for! I won’t make you wait any longer, let’s get right to it!
First of all, you are going to need a Spring-form pan. You will see from the pictures that mine has been very well used. I’m wanting one like this, maybe the cheesecake fairy will bring me one? You can get a more affordable one like this if you are just starting out in your cheesecake making. If you do not have a spring-form pan and can’t wait until your new one that you just ordered using my affiliate link so I can make some money, never fear! Ahem. Just line a 13×9 baking dish with foil, making sure to let the foil hang over the edges. Spray the foil with a non-stick spray then follow the recipe below. Then to serve the cheesecake just grab the corners of the extra foil and lift it right out of the pan. Look at you being inventive and adaptive in the kitchen!
Preheat oven to 350 degrees.
20 chocolate graham crackers
4 tbs butter, melted
1/4 cup sugar
2 tbs water if needed
Crush or puree crackers until fine, add all other ingredients and mix together. Add water if needed (if it’s too dry and won’t pat down). Pat down into a spring-form pan. Bake 6-7 minutes. Cool.
I forgot the chocolate graham crackers, so I had to use regular, which is why they look, you know, regular colored.
3 (8 ounce) softened cream cheese packages (you can soften the cream cheese by microwaving it in small intervals until nice and soft, but don’t cook it!)
1 cup (8 ounces) sour cream
1 cup sugar
20 mini or 3 King Size Snickers candy bars
Beat cream cheese on low until smooth. The key to a smooth cheesecake is to beat the filling nice and slow. If you beat it fast, too much air gets into the batter and it will not be smooth, it may also crack.
Don’t worry if you don’t have a fancy schmancy mixer like this. I just got mine last year!
A hand mixer will work just fine! Also, that is regular sugar there, it just looks brown because it’s organic.
Add sugar, then the sour cream. Beat until smooth. Add eggs one at a time and beat until smooth and creamy.
TIP: I’m a pretty experienced baker but I still like to crack my eggs into a small bowl instead of directly into the mixing bowl. There is nothing worse than trying to fish a stray egg shell out of a bowl of cream cheese!
At this point, I like to get out my spatula and scrape the bottom of the bowl. You don’t want any chunks in your cheesecake! If you find some chunks around the edges or at the bottom of the bowl, beat again until smooth.
Chop up the Snickers candy bars, trying as hard as you can not to do the ol’ one for the cheesecake two in my mouth game.
Fold in Snickers, leaving a handful aside to top the cheesecake with.
Pour into cooled pan. Bake for about 45 minutes or until the center is still a bit jiggly but the rest of the cheesecake is firm. Cool and refrigerate.
See? I hurried through the mixing stage and beat it too fast and my cheesecake cracked!
2 cups semi-sweet chocolate chips
2 tbs butter
1/3 cup heavy whipping cream
Slowly melt all ingredients together while stirring until smooth.
Pour over cooled cheesecake. Sprinkle with extra chopped Snickers pieces. Let cool.
Undo the pan (or pull out with the foil if not using a spring-form pan) and look at all the pretty layers. Pat yourself on the back!
Now to the good part. To serve, drizzle with caramel and whip cream.
Wipe the drool of your chin and enjoy!