Caramel Peanut Butter Snickers Cheesecake

I love to bake cheesecakes! I love to experiment with different flavors and dream of baking and selling them someday. Oh! Did I just admit that?! That kind of makes me panic. But fear is a bad thing,  conquering them is good!

Okay that was a sappy way to introduce a really, really good cheesecake! But anyway...

I discovered the Peanut Butter Snickers Squared candy bars. I will never be the same! I thought I loved regular Snickers but these surpass those if you are peanut butter lovers like we are here.!

I got to thinking about a cheesecake with those flavors and decided this was the perfect weekend to bake one because we had a fellowship dinner planned after/at church and we would have plenty of help to eat it. I think our church family kind of enjoys my experiments because the plate is usually empty. :) Today was no exception. The cheesecake is delicious! or so they said :)

Preheat Oven to 300°.

With the Spring Form pan apart, lay a piece of parchment paper across the bottom flat part and then clip the top part of the pan on. Trim the extra parchment paper close to the pan. Spray sides lightly with non stick spray.

For the Crust:
1 pkg. Oreo Cookies, icing removed and crushed
6 Tablespoons butter, melted

Combine and press into the bottom of a prepared 10 inch Spring Form Pan. Bake for 10 minutes. Remove from oven and allow to cool, at least a little bit.

For the Cheesecake:
5 (8 oz. each) Cream Cheese, softened
½ cup Creamy Peanut Butter
1½ cups Brown Sugar
5 eggs, room temperature and beaten
1 Tablespoon Vanilla Extract, beat with the eggs
6 Peanut Butter Snickers Squares, chopped

Topping:
Peanut Butter Snickers, chopped (desired amount)

10-15 Caramels
3-4 teaspoons milk

In a large mixer (Bosch) combine the cream cheese, peanut butter, and brown sugar. Beat until fluffy.
In a separate bowl beat the eggs and vanilla together. Add to the cream cheese and mix just until combined. Add the chopped snickers and mix again. DO NOT OVER BEAT! Pour over baked and cooled crust and place Spring Form pan onto a cookie baking sheet. (Place a small pan of HOT water on the bottom oven rack). Bake for 60-70 minutes or until the sides rise up and look dry. Turn oven off and prop door open with a wooden spoon handle for another 50-60 minutes. (I use a gas oven to bake all my cheesecakes because the electric oven I have bakes much hotter and faster. You may have to adjust the time and temperature according to your ovens performance). Remove from oven and run a thin, sharp knife around the edge. Allow to cool to room temperature. Refrigerate overnight. Before removing the Spring Form sides run a knife around the edges again. Place on a serving plate and garnish as desired.

♥Blessings!♥

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