| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy, Eggs |
|
Choco5 |
12 |
servings |
INGREDIENTS
| 1/2 |
|
Box Oreo cookie crumbs; to 3/4 box |
| 2 |
tb |
Sugar |
| 6 |
tb |
Unsalted butter; melted and cooled |
| 3/4 |
c |
Peanuts; dry-roasted, ground |
| 32 |
oz |
Cream cheese; softened |
| 3 |
|
Eggs |
| 1 |
c |
Sugar |
| 1 1/2 |
ts |
Vanilla |
| 1 |
c |
Peanut butter; softened |
| 6 |
|
Snickers Bar; in small dice |
| 1/4 |
c |
Semisweet chocolate chips; melted |
| 1/2 |
c |
Peanuts; dry-roasted, finely |
|
|
; chopped |
INSTRUCTIONS
CRUST
FILLING
GLAZE
For Crust: Butter or spray 9" springform pan. Combine Oreo cookie crumbs
and sugar. Add melted butter; blend until moist clumps form. Press onto
bottom and up sides of pan. Chill while preparing filling.
For Filling: Position rack in center of oven and preheat to 300°F.
Using electric mixer, beat cream cheese, peanut butter, and sugar in large
bowl until fluffy, about 3 minutes. Add eggs 1 at a time, beating just
until combined after each addition. Beat in vanilla. Stir in Snickers bar
chunks.
Transfer filling to prepared crust. Place springform pan in oven. To
prevent cracking, put a small baking pan with water in the oven along side
the springform pan. Bake until cheesecake puffs and edges crack slightly,
about 1 1/2 hours.
Transfer cake to rack. Run small knife around sides of cake to loosen. Cool
completely.
Melt chocolate chips in a baggie in the microwave. Cut small hole in corner
of baggie and drizzle choclate over top of cake. Sprinkle the chopped
peanuts on top of the chocolate and press down gently on the nuts to adhere
them to the melted chocolate. Cover cake with plastic wrap and chill cake
overnight.
(Can be prepared 3 days ahead. Cover and keep chilled.)
Recipe by: Betsy Burtis
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