Food for the Soul
“People feel a drive to ‘do something for society,’ to undertake huge projects — having been liberated from the ‘limitations’ of their homes and families. What society needs more than anything else is a glimpse through a window into the family life of people who are becoming creative in amazingly diverse ways and who haven’t time to be bored. The natural sequence is a spilling over into a wider area affecting other people, even without meaning to do so.”
— Edith Schaeffer, What is Family?
Food for the Tummy
A few months ago I was cruising around Pinterest and saw a gorgeous photo of Snickers Cheesecake. I pinned it even know making it wouldn’t be a possibility where I live (no Snickers!) I figured that some day maybe I would be so lucky to find the chocolate-peanut goodness that is wrapped up in a Snickers bar.
Well, that “some day” came sooner than expected. We can now get Snickers bars and they are everywhere (not just the import store). I won’t even begin to try to guess how many I have eaten in the last two months. Three years without them makes a person go a little overboard.
And then, last week, I remembered about the cheesecake and I just couldn’t wait!
Now, to be honest, I didn’t follow any of the actual recipe that accompanied the gorgeous photo I had seen. I had nothing against it, but I already had a great recipe that called for less ingredients (no whipping cream) and I had already made the recipe in mini-cheesecake form and knew they were amazing. I just winged it for the topping. Seriously, it’s cheesecake. You could put almost anything on top and it would taste good! And boy did they taste good! So easy, so pretty, and so yummy!
Mini Snickers Cheesecakes
For the crust:
2 1/4 cups graham cracker crumbs
6 tbsp. butter, melted
3 tbsp. sugar
For the filling:
2 lbs. cream cheese, at room temperature
1½ cups sugar
Pinch of salt
1 tsp. vanilla extract
4 large eggs, at room temperature
For the topping:
Snickers bars, cut up into small pieces
Preheat the oven to 325˚ F. Line cupcake pans with paper liners. In a small bowl, combine the graham cracker crumbs, melted butter and sugar. Stir together with a fork until well blended and all the dry ingredients are moistened. Press 1 tablespoon of the mixture into the bottom of each cupcake liner. (Use a small drinking glass, like a sippy cup, to press crumbs down.) Bake until just set, 5 minutes. Transfer to a cooling rack.
To make the cheesecake, beat the cream cheese on medium-high speed in the bowl of an electric mixer until fluffy. Blend in the sugar until smooth. Mix in the salt and vanilla. Beat in the eggs one at a time, mixing well after each addition.
To assemble, spoon 3 tablespoons of the cheesecake batter over the crust in each cupcake liner.
Bake until the filling is set, about 22 minutes, rotating the pans halfway through baking. (They will look quite puffed initially but will return to normal quickly.) Transfer to a wire cooling rack and let cool to room temperature. Transfer to the refrigerator and let chill for at least 4 hours before serving.
When you are ready to eat, just drizzle cheesecakes with caramel and chocolate syrup and top with cut up pieces of Snickers.