Snickers Topped Cheesecake with Caramel Drizzle

-


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!


♥Blessings!♥

Comments

  1. Betsy BrockNovember 24, 2012 at 10:58 PM

    Happy Day to you! That cheesecake looks awesome. I'm glad it was yummy for you to enjoy. Can't go wrong with caramel and snickers! ha.

    You're so young! Sigh. lol....

    ReplyDelete
  2. RebeccaNovember 25, 2012 at 5:07 AM

    Happy Birthday Martha! Can you guess what my mom got for a birthday present when she turned 43? :)

    ReplyDelete
    Replies
    1. MarthaNovember 25, 2012 at 8:03 AM

      I'm guessing you were born on or close to her birthday? :)

      Delete
  3. CQUEKNovember 25, 2012 at 7:16 AM

    I am always amazed when browsing through blogs how much I have to accomplish in the world of food.

    ReplyDelete
  4. AnonymousNovember 25, 2012 at 7:33 PM

    Oh my goodness - so wonderful - and delicious!!!! beautiful dessert :)))
    Mary x

    ReplyDelete
  5. UnknownNovember 25, 2012 at 11:05 PM

    Martha, you cheesecake looks over the top to me! And I agree with all of your thoughts, thanks for the great reminders!

    ReplyDelete
  6. AnonymousDecember 5, 2012 at 12:34 PM

    Hello it's me, I am also visiting this site on a regular basis, this web page is actually pleasant and the users are truly sharing good thoughts.
    Also visit my weblog ... daily-wet-tshirt.com

    ReplyDelete
  7. AnonymousDecember 5, 2012 at 1:04 PM

    Hi there just wanted to give you a brief heads up and let you know a few of the images aren't loading correctly. I'm not sure why
    but I think its a linking issue. I've tried it in two different internet browsers and both show the same outcome.
    Here is my page ... Amateur first time anal

    ReplyDelete

Post a Comment

Popular posts from this blog

Creamy Finger Jello

-
Image
I was asked to bring finger Jello to serve with a hot lunch us room Mom's were serving to Serena's classroom at school. Jello isn't something I typically serve,but I have about 2 or 3 recipes using Jello that I make about once in a blue moon. One reason I make this one is because it isn't a typical, plain finger Jello. But also because it looks like a two step process when it really isn't. Everything is mixed as one and it separates as it sets. And the cream adds a good flavor. 2 large boxes Jello 4 packages plain gelatin 4½ cups boiling water ¼ cup cold water 1 cup heavy cream Combine the Jello and gelatin and whisk together. Add the boiling water and whisk until Jello is dissolved. Add the remaining ingredients and stir. Pour into a lightly greased (this helps to remove from the pan in a cleaner cut, spray the pan then wipe it down with a paper towel) glass 9 X 13 pan. Cover and chill till firm. Cut into desired shapes or squares and serve.
Read more

Seasoned Pretzels

-
Image
These pretzels have been around the block and back again, but they  really are  such an easy snack and they go well as an appetizer too. They are simple and require no baking which in my opinion is a definite plus! 18 ounces pretzel twists ½ cup olive oil 1 envelope original Hidden Valley Ranch Mix 1 teaspoon dill weed ½ teaspoon garlic powder Pour pretzels into a large bowl. In a smaller bowl combine oil and seasonings and mix well with a whisk. Pour over pretzels and toss to coat. Allow to rest at room temperature, stirring every now and then to coat again, until oil and seasonings are gone from the bottom over the bowl. Pretzels are ready to serve when they look dry again. Be Blessed!
Read more

Rice Krispy Rollups

-
Image
Here is another chocolate and peanut butter concoction that is totally irresistible and so easy to make. I sometimes make these instead of cookies if  I'm not in the baking mood. The only trouble is they never last long. Here's what you'll need: ¼ cup butter, melted 10½ ounces mini marshmallows 5½ cups Rice Krispies 1½ cups milk chocolate chips ½ cup peanut butter Melt butter in a 6 quart kettle, add marshmallows. Melt completely over low heat. Add the Rice Krispies. Mix well. Spread evenly into a greased 10½ x 15½ baking sheet. In a microwave safe bowl combine chocolate chips and peanut butter.  Melt at 1 minute intervals until completely melted, stirring after each minute. Spread on top of Rice Krispy mixture. Let set in a cool place till chocolate mixture sets up. Be careful not to let the chocolate get too hard, it will not make a neat roll if you do. Loosen all around with a metal spatula. Roll, starting on
Read more