1 9″ Unbaked pie shell 2 oz Caramels
1 1/2 lb Cream cheese, cubed 1 tb Whipping cream
1 1/4 c Sugar 2 oz Semisweet chocolate morsels
1 ts Vanilla 3 tb Whipping cream
3 Eggs, divided Peanuts, chopped for garnish
6 Snickers candy bars, reg sz
Using a 9″ pie shell, remove fluted rim (reserve for another use) and
place pie shell in bottom of 9″ springform pan. Bake in 350~F oven
until golden brown. Allow pan to cool, grease sides of pan; set
aside. In a mixing bowl, place cream cheese, sugar, vanilla, and 1
egg. With flat beater, mix until smooth. Scrape down sides of bowl
with spatula and add 2 eggs. Mix until smooth and completely blended.
Cut each Snickers candy bars length-wise once, then cut crosswise
into 14 to 16 pieces. Fold Snickers chunks into cream cheese batter
with rubber spatula. Pour batter into prepared crust in spring-form
pan. Bake in 275~F oven for 2 hours. cool completely in refrigerator.
Remove from springform pan and place on service plate. Melt caramels
with 1 Tb whipping cream in microwave oven. Remove from microwave and
blend completely with whisk. Spread caramel on top of cheesecake to
within 1″ of edge. Melt semisweet chocolate morsels with 3 Tb of
whipping cream in microwave oven for 30 seconds on high setting.
Remove from microwave, blend completely with whisk. Spread on top of
cheesecake over caramel to 1/2″ of edge. Sprinkle top of cheesecake
with chopped peanuts.
Yields
12 servings
