AMAZING!
2 c. chopped Snickers Bars
2 1/2 c. graham cracker crumbs
2 Tbl. granulated sugar
5 Tbl. melted butter
2 8oz packages softened cream cheese
1 c. granulated sugar
2 eggs
1 Tbl. pure vanilla
3 Tbl. caramel sauce
**The original recipe suggests making these in a muffin top pan, but I used a regular muffin tin pan and they worked fine! If you are using a regular muffin tin, use a little bit less than 1/4 c. when you are pouring the filling into each tin so they don’t overflow.**
Preheat oven to 350 degrees F.
Place chopped Snickers Bars into a bowl, set aside for now. Place graham cracker crumbs, sugar and melted butter into a mixing bowl to combine. Spoon a couple spoonfuls of crumbs into each section of the muffin pan and press down and up the sides.Bake for 5-6 minutes or just until browned. Remove from oven.
In a stand or electric mixer, beat the cream cheese and sugar until smooth and creamy. Add in eggs and vanilla until well combined, scraping sides of bowl with a rubber spatula. Beat in caramel sauce until well combined. Pour about 1/4 c. of cheesecake mixture over each baked crust then top evenly with chopped Snickers. Bake for 23-26 minutes or until cheesecake edges are just starting to brown and centers are nearly set. Remove and let cool completely. While still warm, loosen all edges with a plastic knife to make for easier removal from pan. Refrigerate once cooled then top with caramel sauce and whipped cream to serve!
12 individual cheesecake
When I return from my travels, I will have to make these yummy treats!
Judy, I was all excited when I saw this recipe…Snickers is my favorite candy bar. But when I got to the “preheat oven” part I knew I couldn’t do it. If I need to bake it, I won’t do it. I burn everything I try, I blame it on my oven, even though it is only two years old. I am seriously a horrible baker. So I’ve decided to buy a Snickers bar, ice it with cream cheese and roll it in graham cracker crumbs…same thing huh? I’ll let you know how it tastes!
Mo
Maureen,
I can call the gas company if it’s a gas oven and they will come and calibrate it free of charge. I don’t know about electric. If you burn everything and follow the recipe it HAS to be your oven and it doesn’t matter how old it is. Having said that I think your no-bake version just MIGHT work. Let me know!
xxxxxx J.
Maureen, if electric, get an oven thermometer and adjust accordingly! Plus if you’re using dark pans, decrease the oven temperature by 25 degrees F. Dark pans burn more readily! Hope this is helpful!