Food Friday #3 — Mini Snickers Cheesecakes

 

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

Yield:32 cupcakes

Ingredients:

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:
caramel sauce
chocolate sauce
Snickers bars, cut up into small pieces

Directions:
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.

— Cheesecake recipe adapted from this recipe which was adapted from Martha Stewart Cupcakes.

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25 thoughts on “Food Friday #3 — Mini Snickers Cheesecakes

  1. amy

    my mom used to make mini cheesecakes like this , but she used vanilla wafers instead of the graham cracker crumbs , works well

    Reply
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  3. Roxanne

    Janet… I want you to know that your “story” has peaked interest in me. My family is grown now, but there is never a time at which we should stop learning, stop writing our “story”.. that which defines us. I have walked down paths that have lead me to “lessons” that needed to be learned… now .. older, and somewhat wiser, I fight the erge to fall prey to world’s quick pace…
    Open hands, Open hearts…
    God Bless you and your family, may you always know what it is to share love with others…

    Reply
  4. Amy

    These are delicious. Just made them today for my husbands birthday. I felt like I measured everything exactly, however, I ended up with enough crust mix for 30 cupcakes and only enough cheese cake mix for 26 cupcakes. Next time I may cut back the crust mix a bit and plan on filling 24 cupcakes to make them nice and full. Very tasty. We loved them. Thanks.

    Reply
  5. Karen

    When I make mini cheesecakes I use one vanilla wafer in place of the graham cracker crust. Just put one in the cupcake liner and the cheesecake mixture on top. When it bakes the wafer spreads forming the crust.

    Reply
  6. Carla

    I have used vanilla wafers in place of the graham cracker crust/crumbs. Works fine. Helps skip a step and take less time.

    Reply
  7. Audrey Driscoll

    This is my 3rd time making these cupcakes, and they are amazing EVERY time. My boyfriend absolutely loves them! And I do too 🙂 I love the graham cracker crust, I make the crust extra thick because we are graham cracker crust fans. This recipe is absolutely perfect, I love it!!

    Reply
  8. Joanne

    these look and sound awesome! I’ll have to give them a try 🙂 I just wonder how it would be with and oreo cookie taken apart and used as a bottom crust instead of the graham crust? Might just try it to see and eat the cream part from the cookie as I go lol

    Reply
  9. Eva Leidich

    I am making these to take to my stepdaughters house this Sunday and can’t wait to try them. We both LOVE snickers so I might add some coarsely chopped snickers into the filling in addition to the snickers I will be putting on top 🙂

    Reply
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