SNICKERS Mini Cheesecakes

• Vegetarian

• Refrigerated

  • 2 Eggs

• Condiments

  • 1 (2 pk snickers peanut butter bar
  • 1 (4 pk snickers peanut butter bars, large
  • 2 tbsp Peanut butter

• Baking & Spices

  • 1 tbsp Caramel ice cream topping
  • 1/4 cup Semi-sweet chocolate chips
  • 9/16 cup Sugar
  • 1 tsp Vanilla

• Nuts & Seeds

  • 3 Snicker almond

• Snacks

  • 12 Chocolate cream-filled sandwich cookies

• Dairy

  • 2 tbsp Butter
  • 12 oz Cream cheese
  • 7 tbsp Heavy cream

Found on otasteandseeblog.com

Ingredients

• 12 chocolate cream filled sandwich cookies
• 2 Tbsp butter- melted
• 12 oz. cream cheese – at room temp
• 1/2 cup + 1 Tbsp sugar
• 2 eggs – room temp
• 1 tsp vanilla
• 3 Tbsp heavy cream
• 2 SNICKERS® Almond
• 1 large (4 pk) SNICKERS® Peanut Butter Bars
• 1-2 Tbsp caramel ice cream topping
• 1/4 cup semi-sweet chocolate chips
• 1/4 cup heavy cream
• 2 Tbsp peanut butter
• 1 SNICKERS® Almond
• 1 (2 pk) SNICKERS® Peanut Butter Bar

Directions

• Preheat oven to 325 degrees Place cookies in food processor and pulse until you have fine crumbs Pour crumbs in bowl and add melted butter Stir until well combined Line a 12 ct. muffin tin with cupcake liners Evenly divide crumb mixture into muffin tin Using fingers and then measuring cup (1/2 cup fit perfectly) press crumbs firmly into bottom of muffin tin Bake in preheated oven for 4-5 minutes Remove from oven and allow to cool on a wire rack while you mix the cheesecake Coarsely chop candy bars for filling If your crust has cooled, evenly divide the almond into 6 cups and peanut butter into 6 If crust needs more cooling time, set aside and add just before cheesecake mixture
• Place room temp cream cheese in bowl of stand mixer Using paddle attachment beat on medium speed 3-4 minutes until completely smooth and creamy *I CAN NOT stress enough the importance of ROOM TEMPERATURE cream cheese and eggs* Add room temp eggs, one at a time mixing well between each When eggs are mixed well, add heavy cream, sugar and vanilla Beat on medium speed until smooth *Here’s where it can get tricky. Make sure you somehow label your pan so you can remember which are almond and which are peanut butter. I suggest masking tape on the ends of your pan with an initial. I couldn’t find our masking tape so I just wrote right on the pan, thinking it would wash off. It didn’t. But, I didn’t get my cheesecakes confused. Divide cheesecake batter evenly into tins They will be almost full Bake at 20-22 minutes or until center looks set *Over baking causes tops to split. Although, the top gets covered in this recipe* Allow to cool in pan for 30 Remove from pan and allow them to cool on a wire rack another 30 minutes *Again use something to label flavors Place in refrigerator 2-4 hours
• Make chocolate ganache by placing chocolate chips and heavy cream in top of double boiler Heat and stir until smooth Place peanut butter in microwave safe boil and microwave 20-25 seconds Remove and stir Microwave a few more seconds until melted and able to drizzle Do the same with caramel topping Chop 1 SNICKERS® Almond and 1 Peanut Butter Bar Place chopped bars on corresponding cheesecakes Drizzle almond with caramel and chocolate Drizzle peanut butter with peanut butter and chocolate Enjoy right away or refrigerate for later