This recipe needs to begin with a disclaimer – serve in VERY small slices. Don’t get me wrong, it’s absolutely delicious, but with Oreos, caramel, peanuts, and cream cheese (to name a few!) on the ingredient list, it’s definitely a dish where the ‘less is more’ principle must be applied.
I made this baked cheesecake as a substitute birthday cake for a man I know who can always be found with a Snickers bar (or two!) upon his person, and needless to say, it did not disappoint. If you’re looking for a tasty treat for the Snickers lover in your life, look no further. It’s a dessert that they’ll remember for years and ask you to make again and again.
You can find the original recipe here.
24 chocolate cream Oreo biscuits
4tbsp butter, melted
4 Snickers bars
750g cream cheese
150g golden caster sugar
3 large eggs
1tsp vanilla extract
1 bottle caramel sauce
Large handful of salted peanuts
Preheat oven to 175 degrees, and line a springform cake tin with tin foil.
Smash Oreos into breadcrumb sized pieces.
Melt butter and add to Oreo crumbs.
Stir until combined and press into an even layer in the pan.
Bake your base for 10 minutes until set, then remove from oven and leave to cool.
Chop up Snickers bars and layer across the base.
Place a roasting tin filled with one inch of hot water on the middle shelf of the oven.
Beat cream cheese until smooth and stir in the sugar.
Whisk in the eggs, followed by the vanilla and cornstarch.
Pour the filling over the crust and Snickers, and put your cheesecake into the water bath to cook for 50-55 minutes (the edges will be set, but the centre will retain a slight wobble).
Allow cheesecake to cool, and then leave in the fridge for a minimum of 4 hours to become firm.
Drizzle with caramel sauce and sprinkle with salted peanuts.
Serve (and try not to develop diabetes!)