Snickers Peanut Butter Cheesecake – Halloween Celebrations

Snickers Peanut Butter Cheesecake – Halloween Celebrations might be a good recipe to expand your main course recipe box. This recipe serves 8 and costs $2.89 per serving. One portion of this dish contains approximately 28g of protein, 82g of fat, and a total of 1334 calories. It can be enjoyed any time, but it is especially good for Halloween. 7418 people were impressed by this recipe. Head to the store and pick up caramel sauce, cream cheese, eggs, and a few other things to make it today. It is brought to you by Blahnik Baker. From preparation to the plate, this recipe takes about 45 minutes. Overall, this recipe earns a good spoonacular score of 76%. Try Peanut Butter Snickers Cheesecake Brownies, No Bake Peanut Butter Snickers Cheesecake, and Peanut Butter Snickers Cheesecake Brownie Pie for similar recipes.

Servings: 8

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 325 degrees F. Wrap the bottom and sides of a 9-inch springform pan with heavy-duty aluminum foil.In the bowl of a food processor, pulse the cookies and salt until they are into fine crumbs. Transfer to a medium bowl and add in the melted butter. Mix with a fork until crumbs are moist and together. Press evenly into the bottom and up the sides of the prepared springform pan. Bake for 10-12 minutes or until crust is set. Let cool while you prepare filling.Beat the cream cheese, peanut butter and sugar on medium-high speed until creamy. Reduce speed to low and add in the condensed milk. Mix until combined. Beat in the eggs, one at a time, until incorporated. Scrape down the sides of the bowl as needed. Add in the vanilla and salt and beat for an additional minute. Using a rubber spatula, fold in the snickers by hand into the batter.Pour into the cooled crust and smooth the top. Gently give the pan a tap to release any air bubbles. Place the springform pan into a roasting pan with hot water; making sure the water comes halfway up the sides of the pan.Bake for 60- 70 minutes or until the center is just set. Allow to cool for at least an hour before running a knife through the edges of the pan and removing the sides of the pan. Continue to cool before refrigerating 3-4 hours before serving.To serve, top with chopped snickers and drizzle homemade with salted caramel sauce.

 

Step by step:

1. Preheat oven to 325 degrees F. Wrap the bottom and sides of a 9-inch springform pan with heavy-duty aluminum foil.In the bowl of a food processor, pulse the cookies and salt until they are into fine crumbs.

2. Transfer to a medium bowl and add in the melted butter.

3. Mix with a fork until crumbs are moist and together. Press evenly into the bottom and up the sides of the prepared springform pan.

4. Bake for 10-12 minutes or until crust is set.

5. Let cool while you prepare filling.Beat the cream cheese, peanut butter and sugar on medium-high speed until creamy. Reduce speed to low and add in the condensed milk.

6. Mix until combined. Beat in the eggs, one at a time, until incorporated. Scrape down the sides of the bowl as needed.

7. Add in the vanilla and salt and beat for an additional minute. Using a rubber spatula, fold in the snickers by hand into the batter.

8. Pour into the cooled crust and smooth the top. Gently give the pan a tap to release any air bubbles.

9. Place the springform pan into a roasting pan with hot water; making sure the water comes halfway up the sides of the pan.

10. Bake for 60- 70 minutes or until the center is just set. Allow to cool for at least an hour before running a knife through the edges of the pan and removing the sides of the pan. Continue to cool before refrigerating 3-4 hours before serving.To serve, top with chopped snickers and drizzle homemade with salted caramel sauce.

Nutrition Information:

covered percent of daily need