Chocolate, Caramel and Peanut Cheesecake

    Chocolate, Caramel and Peanut Cheesecake

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    1hr15min


    101 people made this

    About this recipe: 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 

    1. Preheat oven to 180 C / Gas 4.
    2. 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.
    3. 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.
    4. 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 (2)

    1

    this is a lovely dessert thank you - 18 Jun 2013

    0

    I can't wait to try this, it looks delicious. - 04 Aug 2012

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