Ingredients

The following ingredients have 4 Servings
  • 1 1/2 cups cookie crumbs of your choice ((oreo or graham cracker))
  • 3 tbsp melted butter
  • 1 tbsp sugar ((optional, I usually omit it))
  • 3 8 oz packages cream cheese (, softened at room temperature for 30 minutes)
  • 1/2 cup sugar (I prefer my cheesecakes not too sweet
  • 1 tbsp all-purpose flour
  • 3 large eggs at room temperature
  • 2 tsp vanilla extract
  • 1 cup sour cream
  • 30 SNICKERS® Mini candy bites (, chopped (1 1/2-2 cups))
  • 2 tbsp caramel sauce
  • whipped cream
  • chopped SNICKERS® mini candy
  • caramel and chocolate sauce

Instruction

  • Preheat oven to 325 F.
  • Combine cookie crumbs, melted butter and sugar (optional). Press mixture to the bottom of a 9 inch springform pan. Bake for 10 minutes, then let it cool completely.
  • Reduce oven temperature to 300 F.
  • In the bowl of an electric mixer with the paddle attachment beat cream cheese for 2-3 minutes. Scrape down the sides of the bowl. Add sugar and flour and beat until incorporated. Scrape down the sides of the bowl again.
  • Add eggs one at a time, beating slowly and scraping down the sides of the bowl before each addition. Mix until combined.
  • Add sour cream and vanilla. Mix until just combined, do not overmix the batter, after the addition of the eggs.
  • Stir in the chopped SNICKERS® candy.
  • Line the bottom and the sides of the springform pan with 2-3 pieces of aluminum foil.
  • Pour cheesecake batter inside the springform pan. Drizzle caramel sauce on top (optional).
  • Drop the pan on the counter 2-3 mines to release any air from the batter.
  • Place the springform pan inside another, larger pan. Pour 2-3 cups warm water inside the larger pan. It needs to be halfway up the sides of the springform.
  • Bake cheesecake for 1 hour and 30 minutes at 300 F. Turn the oven off and open the door slightly. Let the cheesecake cool inside the oven for 15 minutes, then take it out. Let it cool at room temperature for 30 more minutes, then chill for at least 2 hours or overnight.
  • Remove the sides of the springform. Decorate the cake with whipped cream, chopped SNICKERS® candy and chocolate and caramel sauce.
  • Serve chilled.
  • Store in the fridge for up to 10 days.