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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 1 |
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This layered dessert recipe starts with an Oreo crust, then a layer of chopped Snickers, then cheesecake batter and, finally, caramel sauce and peanuts. Creamy, sweet, and with a crunchy crust, this cheesecake is a dream dessert. Ingredients:
24 chocolate sandwich cookies (such as oreos) |
4 tablespoons unsalted butter, melted |
3 8-oz. packages cream cheese, at room temperature |
3/4 cup sugar |
3 large eggs, at room temperature |
2 teaspoons vanilla extract |
1 teaspoon lemon juice |
1 tablespoon cornstarch |
3 regular-size snickers bars, cut into 1/4-inch slices |
1/4 cup caramel sauce, optional |
1/4 cup chopped roasted and salted peanuts, optional |
Directions:
1. Make crust: Preheat oven to 350ºF. Mist a 9-inch springform pan with cooking spray. Wrap bottom and sides with 2 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.
2. Make filling: Place a roasting pan filled with 1 inch 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.
3. 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.
4. 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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