I ♥ making stuff….
So in honor of that eloquent and profound statement, I have decided to add a category on my website dedicated to the random “stuff” in my book of creations.
First post: Yesterday’s Snickerbar Cheesecake that I made for a friend’s birthday. Serendipitously, I even had enough batter left over for 3 minis which were my absolute favorite. They fit perfectly on little saucer plates and were even small enough to slip underneath miniature cake domes that I crafted out of upside-down plastic bowls. Don’t you just love it when you picture how you want something to turn out in your head, and then when it’s done it turns out even better than you imagined?! This was one of those times.
STEP 1: Mix the following for 3 minutes:
3 8-oz pkgs cream cheese, softened
1 cup sugar
STEP 2: Then add:
1 Tbs vanilla extract
1 cup heavy cream
Mix for 4-5 minutes.
STEP 3: Cut approximately 20 mini snicker bars in half. Fold gently into the cheesecake batter.
STEP 4: Cut a circle of parchment paper the same size as the bottom of your springform pan. Spray the pan lightly with Pam and then stick the circle to the bottom of the pan. This will allow you to remove the cheesecake from the pan when it’s finished baking.
STEP 5: For the crust, mix 1 1/4 cups vanilla wafer crumbs, 1/3 cup powdered sugar, 1/3 cup cocoa, 1/4 cup butter. Press this mixture onto the parchment-paper lined bottom of the pan and about 1/3 up the sides of the pan.
STEP 6: Fill the pans with the cheesecake batter to about 1 inch from the top.
Bake in a 325 F preheated oven for 45 min to an hour for minis and 1 hour to 1 hour 15 minutes for larger pan.
Note: This recipe makes one 9-inch round cheesecake or one 8-inch round cheesecake and 3 minis.
TIP: For better baking results, place a pan of water in the oven on the bottom rack of the oven while your cheesecakes are baking on a rack above.
STEP 7: After baking, place on a wire rack for cooling.
While still warm, carefully slide a butter knife around the outside edges to release the cheesecake from the pan. This will help the prevent the cheesecake from splitting while cooling.
STEP 8: When the cake is completely cooled, unlatch the outside ring of the pan. Then, carefully slide a butter knife under the cheesecake. It should pop right off the pan leaving the parchment paper behind (if not, simply peel the parchment paper off the bottom of the cake). Place the cake onto your favorite serving plate for decoration.
STEP 9: Decorate the top of your cheesecake any way you like.
I like to pile the top with halved mini snickers and then drizzle the cake and the plate with Smuckers Magic Shell caramel and chocolate fudge ice cream topping. It hardens to a candy-like consistency.
You may also top this with sweetened whipping cream or ice cream if it’s not sweet enough as it is.
Easy Transport: I found the perfect-sized disposable bowl at the supermarket and flipped it upside down for a miniature cake dome. It snapped together tightly and helped ensure the safe transportation of this tiny individual-sized cake. I ♥ it!
PS…After the second or third day in the fridge, cheesecake is much better than the first day. Just a little incentive to not eat it all in one sitting. 🙂