Snickers Chocolate Cheesecake

• Vegetarian

• Refrigerated

  • 3 Eggs

• Condiments

  • 1 Chocolate and caramel syrup
  • 1 cup Chocolate syrup

• Baking & Spices

  • 1/4 cup Sugar
  • 2 tsp Vanilla extract

• Snacks

  • 1 3/4 cup Graham cracker crumbs

• Dairy

  • 3 packages (8 ounces each cream cheese
  • 1/3 cup Butter
  • 1 can Condensed milk, sweetened

• Desserts

  • 3 1/2 cups Snickers candy bars

Found on blessedbeyondcrazy.com

Description

Ingredients

• CRUST:
• 1 3/4 cup graham cracker crumbs (GF Option - use gluten-free graham crackers)
• 1/4 cup sugar
• 1/3 cup butter, melted
• FILLING:
• 3 packages (8 ounces each) cream cheese, softened
• 1 can (14 ounces) sweetened condensed milk
• 1 cup chocolate syrup, softened (GF Option - use a gluten-free brand of syrup)
• 2 teaspoons vanilla extract (GF Option - use a gluten-free brand of vanilla)
• 3 eggs, slightly beaten
• 3 1/2 cups chopped Snickers candy bars, divided (Use a gluten-free brand of chocolate candy bars)
• Chocolate and caramel syrup (GF Option - use gluten-free brands of syrups)

Directions

• Preheat oven to 325 degrees F.
• Place a 9-inch springform pan on a double thickness of heavy-duty foil. Securely wrap foil around pan.
• In a small bowl, combine graham cracker crumbs and sugar, stir in melted butter. Pour mixture into springform pan, press onto the bottom and 1 1/2-inches up the sides of the pan.
• Place pan on a baking sheet. Bake at 325 degrees F for 12 minutes. Cool.
• In a large bowl, beat the cream cheese, condensed milk, chocolate syrup and vanilla until smooth. Add eggs, beat just until combined.
• Stir in 2 1/2 cups chopped candy bars. Pour into crust.
• Place springform pan in a larger size baking pan; to create a water bath add 1-inch of hot water to large pan.
• Bake at 325 degrees F for 75 to 80 minutes or until center is just set and top appears dull. Remove springform pan from water bath.
• Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen. Cool 1 hour longer. Refrigerate overnight.
• Garnish with remaining chopped candy bars; drizzle with chocolate and caramel syrup.
• Serve.
• Refrigerate leftovers.