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Snickers Cheesecake Recipe

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This recipe for Snickers Cheesecake, by , is from The Wooley Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Shelley Young


24 sandwich cookies, such as Oreos
4 T. unsalted butter, melted

3-8 oz. pkgs. cream cheese, at room temp
c. sugar
3 large eggs, at room temp
2 tsp. vanilla extract
1 tsp. lemon juice
1 T. cornstarch
3 regular size Snickers bars, cut into " slices
c. caramel sauce (optional)
c. chopped, roasted, and salted peanuts (optional)

Preheat oven to 350. Mist a 9" springform pan with cooking spray.Wrap bottom and sides with two large foil pieces.
Pulse cookies in a food processor until crushed. Pulse in butter. Press into an even layer in pan. Bake until firm, 8 to 10 minutes. Let cool.
Make filling. Place a roasting pan filled with 1" hot water on oven's center rack. Beat cream cheese until smooth. Add sugar; beat for 1 minute. Beat in eggs. Scrape down sides and bottom of bowl. Beat in vanilla, lemon juice, and cornstarch.
Sprinkle Snickers over crust. Pour batter into pan; place in water bath. Bake until cake is set around edges but still jiggles in center, about 55 minutes.
Remove cake from roasting pan, remove foil. Place cake on a rack to cool. Cover and chill until firm, 4 hours or up to 1 day. When ready to serve, drizzle top with caramel sauce and top with chopped peanuts, if desired.




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