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For best results, use the pan size
specified in the recipe. Springform pans -- with a removable bottom and a
spring-lock on the side for easy removal -- in a variety of sizes ranging from 7
to more than 10 inches in diameter -- are used in most instances. |
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Snickers Cheesecake
Graham Cracker Crust:
4 C. graham crackers
1/4 T. cinnamon
1 t. nutmeg
1/2 C. sugar
1/2 C. butter, softened
Caramel sauce:
1 1/4 C. sugar
1/2 C. water
1 1/4 T. salted butter
Cheesecake:
1 3/4 lbs. cream cheese
5 oz. sugar
1/2 t. vanilla extract
1/4 C. flour, sifted
3 egg yolks
3 egg whites, whipped
3 frozen Snickers bars or 9 fun-sized bars (chopped while frozen)
To make crust, mix all dry ingredients, then add softened butter. Press mixture
into a 9-inch cheesecake pan.
Make sauce by cooking on medium heat sugar and water until caramelized. Add
butter. Spread mixture on bottom of graham-cracker crust while hot.
Make cake by mixing cream cheese until soft. Add sugar and vanilla. Stir in
flour. Add egg yolks. Mix all until smooth. Fold in whipped egg whites and
chopped candy. Add to graham-cracker crust and bake for 2 hours at 290°F.
Refrigerate overnight or at least 6 hours.
Makes 10 servings.
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