I told you yesterday that I woke up with this cheesecake on my mind. Well, I tasted it today and while it's nothing over the top awesome or anything like that. It IS good and the topping is lovely! I liked that it was not a solid cheesecake. It has a more fluffy texture. Snickers and Caramel being some of my favorite flavors I thought I should treat myself to some extra sugar today. 43 years ago today the journey began for me.
While I don't think I have all of life figured out, I have learned a few things along the way.
Basically those things sum up to this - I am not the Center of The Universe, and I can't change anything by worrying. Clinging to hurts from the past is a waste of energy. Forgiving someone makes me free and puts me in position to live the life God chose for me. And I pray to God. A lot! And even though I say I have learned these things, there are days that I have to learn them all over again.
The men left for hunting this morning after breakfast and Serena and I spent the day wrestling with "The Tree" and at the library and the Thrift Store. It's the only shopping I could convince myself to do besides a birthday gift for a cute little birthday girl niece. I will venture out next week perhaps when people have gone back to school and work. Shopping crowds make me "buggy".
Here are the ingredients for the cheesecake. Next time I might replace the sour cream with some peanut butter and see how that tastes. So many options. I like options. ☺
1 cup chocolate crumbs, cookie or graham cracker
4 Tablespoons unsalted butter, melted
Mix and press onto the bottom of a 6 inch Spring Form Pan (sprayed with non stick spray) . Bake @ 350° for 7 minutes. Cool.
Reduce heat to 300°.
2 (8 oz. each) cream cheese, room temp.
1 cup brown sugar
½ Tablespoon Vanilla extract
¼ cup sour cream
2 large eggs
6-8 small Snickers Bars, chopped
Beat cream cheese and sugar till light and fluffy. Add the vanilla and sour cream. Mix.
In a separate bowl beat the eggs, then add to the rest of the ingredients and beat gently just until incorporated. Pour onto cooled crust. Top with chopped candy bars. Bake for 50-55 minutes. Turn heat off and prop door open with a wooden spoon handle for another 45 minutes. Run a knife around the top edge upon removal from the oven and allow to cool before placing into the refrigerator. Allow to chill overnight before removing the Spring Form sides and serving. Enjoy!