October Assignment: CANDY! This was easy. I love chocolate and I love cheesecakes. This was a delicious naughty good cheesecake. No tricks with this cheesecake, it was a treat to eat!
1 package of Oreo cookies, not double stuff
4 Tablespoons butter, melted
Place on package of Oreo cookies in a food processor and pulse into fine crumbs. Combine with butter and place in a springform pan that has been sprayed with Pam. Place pan in freezer to set crust while you prepare the cheesecake.
3 8 ounce blocks of cream cheese
1 cup sugar
1 Tablespoon vanilla
11/2 Tablespoon cornstarch
3/4 cup sour cream
1 Fun Size package of Snickers candy bars, cut in quarters
Preheat oven to 325 degrees. Whip softened cream cheese until smooth. Add sugar and blend well. Add vanilla, cornstarch, eggs and sour cream. Mix to combine. Cut 1 package of Fun Size Snickers Bars with kitchen shears into fourths. Add to mixing bowl. Stir to combine. Pour into crust and bake for 1 hour. If your cheesecake is not set in the center after an hour, turn oven off and close the oven door. Leave the cheesecake in the oven for an additional hour with the oven turned off. Remove from oven and cool completely. Once cheesecake has cooled, place in refrigerator for 5-6 hours. Best if it’s overnight.
To decorate top:
1 bag bite size Snickers Candy Bars
1 bag of Snickers Fun Size Bag of candy bars
1/2 or more jar of caramel ice cream topping
Pour caramel sauce over top surface of cooled cheesecake. Pipe whip cream flowers using a Wilton 1M tip around outside edge of cheesecake and place bite size Snickers bars on whip cream flowers. Build a centerpiece with additional Snickers bars in the center of the cheesecake. Keep refrigerated until you ready to dive in. Enjoy!