Prepare to embark on a mind-blowing culinary journey that will make your taste buds dance with pure delight! This White Chocolate Snickers Cheesecake is not just a dessert – it's a heavenly creation that combines the creamy richness of cheesecake, the smooth allure of white chocolate, and the iconic crunch of Snickers bars. Imagine a dessert so irresistible that it'll have your friends and family begging for seconds (and maybe even the recipe). Whether you're looking to impress at a dinner party or simply treat yourself to an extraordinary sweet experience, this show-stopping cheesecake is about to become your new obsession!
Prep Time: 30 mins
Cook Time: 60 mins
Total Time: 90 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1 cup white chocolate, chopped
- 16 oz cream cheese, softened
- 1 cup sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 Snickers bars, chopped
- Whipped cream for topping
Instructions
- Preheat the oven to 325°F (165°C). Prepare a 9-inch springform pan by lightly greasing the sides and bottom.
- In a medium bowl, mix graham cracker crumbs with melted butter until well combined. Press the mixture firmly into the bottom of the prepared springform pan, creating an even crust.
- Melt the white chocolate using a double boiler or in short microwave intervals, stirring frequently to prevent burning. Set aside to cool slightly.
- In a large mixing bowl, beat cream cheese and sugar together until smooth and creamy, using an electric mixer on medium speed.
- Add eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl to ensure even mixing.
- Stir in vanilla extract and melted white chocolate, mixing until the batter is completely smooth and uniform in color.
- Roughly chop the Snickers bars into small pieces. Gently fold half of the chopped Snickers into the cheesecake batter.
- Pour the batter over the graham cracker crust in the springform pan. Sprinkle the remaining Snickers pieces on top of the batter.
- Bake in the preheated oven for 50-60 minutes, or until the center is almost set but still slightly jiggly.
- Remove from oven and let cool at room temperature for 1 hour. Then refrigerate for at least 4 hours or overnight to set completely.
- Before serving, carefully remove the springform pan sides and top with whipped cream.
- Slice and serve chilled, garnishing with additional Snickers pieces if desired.
Tips
- Room Temperature Matters: Ensure all your ingredients, especially cream cheese and eggs, are at room temperature before mixing. This helps create a smooth, lump-free batter.
- Prevent Cracks: To avoid cheesecake cracks, avoid overmixing the batter and don't overbake. The center should still have a slight jiggle when you remove it from the oven.
- Water Bath Technique: Consider using a water bath (placing the springform pan in a larger pan filled with hot water) to ensure even baking and prevent cracking.
- Cooling is Crucial: Allow the cheesecake to cool slowly at room temperature before refrigerating. This gradual cooling helps prevent surface cracks.
- Chill Thoroughly: For the best texture and flavor, refrigerate the cheesecake for at least 4 hours, preferably overnight, before serving.
- Clean Cutting Trick: Use a hot, clean knife (wiped with a hot, damp cloth) between each slice for perfectly clean cuts.
- Storage Tip: This cheesecake can be stored in the refrigerator for up to 5 days, covered tightly with plastic wrap.
Nutrition Facts
Calories: 650kcal
Carbohydrates: 55g
Protein: 10g
Fat: 45g
Saturated Fat: 25g
Cholesterol: 160mg
