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Chocolate, caramel and peanut cheesecake
A friend loves Snickers and so I concocted this absolutely gorgeous cheesecake for them. You can play around with the recipe and use your favourite chocolate bar instead. Top this cheesecake with toffee sauce for a nice finishing touch.
Ingredients
Serves: 12
- 3 tablespoons butter, melted
- 110g digestive biscuit crumbs
- 1 tablespoon caster sugar
- 150g caster sugar
- 675g cream cheese
- 3 eggs
- 2 teaspoons vanilla extract
- 2 caramel-peanut-nougat chocolate bars, such as Snickers, chopped
Method
Prep:20min ›
Cook:55min ›
Ready in:1hr15min
- Preheat oven to 180 C / Gas 4.
- In a small bowl, combine the melted butter, digestive biscuit crumbs and 1 tablespoon sugar. Press into the bottom of a 23cm springform cake tin. Bake in preheated oven for 10 minutes. Allow to cool.
- In a large bowl, cream the 150g of sugar and cream cheese together until smooth. Add eggs, one at a time, and vanilla. Stir in chopped chocolate bar, and pour over baked base.
- Bake at 180 C / Gas 4 for 45 minutes. Let cool and carefully remove the springform tin's side.
Perfect cheesecake tips
Don't overbake: While it may look underdone, a cheesecake is actually done when the centre is still wobbly. Residual heat 'carries over' and the centre continues to cook once out of the oven.
Remove the cheesecake from the oven to cool on a rack, or simply leave the oven door closed, turn off the heat and let the cheesecake cool undisturbed for at least 1 hour. This helps prevent the cheesecake from sinking in the centre. After chilling, the once-wobbly centre should firm up beautifully!
Bake in a water bath: The most effective way to bake a cheesecake evenly without browning the top is to bake in a water bath. Since water evaporates at boiling point, the water bath will never get hotter than 100C, no matter the oven temperature. This means that the outer edge of your cheesecake won't bake faster than the centre, which can cause it to sink and crack.
Mixing matters: Make sure your cream cheese and eggs are at room temperature before mixing, or you'll end up with lumps in your cheesecake. If you do end up with lumps in the batter, give it a quick spin in the food processor for silky smooth results.
Don't forget to chill: A cheesecake needs several hours to chill and set, making it a perfect make-ahead dessert.
Cheesecake tips
For more easy tips on how to make a perfect cheesecake, check out our Perfect cheesecake tips how-to guide.
Watch how!
Watch our video to see how to make the easiest no-bake chocolate cheesecake ever! Watch now!
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Reviews & ratings
Average global rating:
(105)
Reviews in English (85)
this is a lovely dessert thank you - 18 Jun 2013
I can't wait to try this, it looks delicious. - 04 Aug 2012
This cheesecake is absolutely marvelous! One of the reviewers (KIMAR) had trouble making the crust. She thought the ratio of crumbs to butter was off. I think her oven was off. I have made this numerious times and NEVER had a problem with the crust. To the reviewer who said they had a problem with the top cracking, this happens with most cheescakes that get overbaked. Always watch your cheesecake when there is 5-10 minutes left in the baking process. Cheesecake is done when the center is set (sort of looks like Jello). Overall, this recipe is terrific on ease & taste. I don't think KIMAR knows the first thing in baking cheesecakes. It takes a lot of practice. And this one is a great one to start with! I also followed other people's reviews and garnished with chocolate and caramel sauce. I then sliced snickers and placed them around the edge! What a professional look! Thanks so much for this great recipe! - 12 Feb 2003 (Review from Allrecipes US | Canada)