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Snickers cheesecake
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Prep Time:
410 minutes
Cook Time:
5 minutes
Total Time:
415 minutes
Indulge in a rich and creamy Snickers cheesecake bursting with chocolate flavor.
Ingredients:
  • 250g Arnott’s Choc Ripple biscuits
  • 100g butter, melted
  • 6.00 gm gelatine powder
  • 20.00 gm boiling water
  • 500g cream cheese, at room temperature
  • 300g sour cream
  • 200g dark chocolate, melted
  • 110g brown sugar
  • 2 x 50g Mars Snickers bars, finely chopped
  • 380g can Nestlé Top ’n’ Fill Caramel
  • 35g peanuts
  • 110g caster sugar
  • Chopped Mars Snickers bars, extra, to decorate
Instructions:
  • Prepare a 20cm springform pan by greasing and lining the base and sides.
  • Pulse biscuits in food processor until finely crushed. Add butter and blend until thoroughly mixed. Press mixture into pan using a straight-sided glass to evenly spread over base and sides. Chill in the fridge for 30 mins.
  • In a heatproof glass, dissolve the gelatine in water by stirring until completely melted. Then, in a food processor, blend cream cheese and sour cream until smooth. Add chocolate and brown sugar, continue processing until well mixed. Finally, pour in the gelatine mixture and process until the mixture is smooth.
  • Layer one-third of the creamy cheesecake mixture onto the base, followed by one-third of the chopped Snickers bar and a dollop of caramel. Swirl gently with a skewer. Repeat with half of the remaining cheesecake mixture, the rest of the Snickers bar, and caramel in two more layers. Chill in the fridge for 6 hours until firm.
  • Prepare a baking tray lined with parchment paper and spread the peanuts evenly. In a saucepan over medium heat, cook caster sugar while stirring continuously for 5 minutes until it melts and caramelizes. Gently pour the hot caramel over the peanuts. Allow it to cool and set. Once set, chop coarsely before using.
  • Gently transfer the cheesecake to a beautiful serving plate. Sprinkle with crunchy peanut praline and extra chopped Snickers bar. Slice into elegant wedges before serving.

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