Ingredients
Crust
- 12 oreo cookies [or any other chocolate cookie]
- 2 tablespoons unsalted butter
Cheesecake Filling
- 12 oz cream cheese, at room temperature
- � cup + 1 tablespoons granulated white sugar
- 2 eggs, at room temperature
- 1 teaspoon vanilla
- 3 tablespoons heavy cream
- 4 snickers, chopped into small pieces
Chocolate Ganache Topping
- � cup semi-sweet chocolate chips
- � cup heavy cream
Caramel Topping
- � cup brown sugar
- � cup heavy cream
- 2 tablespoons unsalted butter
- � teaspoon vanilla extract
- pinch of salt
- 1 Snickers Bar, Coarsely Chopped, For Topping
Instructions
Crust
- In a food processor pulse the oreo cookies till you get fine crumbs.
- Transfer cookie crumbs to a bowl, add 2 tablespoons of melted butter to it and mix till crumbs are well coated with the butter.
- Line a 12 cup muffin pan with paper liners. Distribute the crumb mixture equally into 12 cupcake liners. Preheat oven to 325 F degrees.
- Press the crumbs firmly into the bottom of the liners, first using your fingers and then using back of a measuring cup.
- Bake the crust at 325 F degrees for 4-5 minutes. Set aside to cool.
Cheesecake Filling
- Chop the snickers bar into small pieces. I didn't chop them fine, just coarsely.
- Take softened cream cheese in a bowl, make sure that the cream cheese is at room temperature. This is absolutely essential.
- Beat the cream cheese using the paddle attachment of your stand mixer or using your hand mixer till completely smooth and creamy, around 3-4 minutes. scraping from the sides as required. There shouldn't be any lumps.
- Add egg one at a time, mixing well after each addition.
- Once eggs are mixed, add in the heavy cream, granulated white sugar and vanilla extract.
- Beat till mixture on medium speed till it completely smooth.
- Stir in the chopped snickers.
- Using an ice cream scoop, fill the cupcake liners with the cheesecake batter. The liners should be almost full.
- Bake at 325 F degrees for 20-22 minutes or till the center looks set. It's okay if the center is still little wobbly, it better to underbake than to overbake the cheesecake.
- Let the cheesecakes cool down in the pan for 30 minutes and then take them out of the pan. Let them cool for 30 minutes more and then place in the refrigerator for 2-4 hours to set.
- Once the mini cheesecake are set and chilled, start making your ganache. Heat heavy cream in a pan on medium-low heat.
- As soon as the cream starts simmering [not boiling] remove it from heat and pour it over the semi-sweet chocolate chips. Set is aside for 3-4 minutes.
- After 4-5 minutes, take a spoon and whisk the mixture till chocolate and cream are mixed together completely.
Caramel Topping
- Add brown sugar, heavy cream and unsalted butter in a pan on medium heat.
- Whisk till it's all melted and smooth. Let the sauce simmer on medium heat.
- After 3-4 minutes, the caramel sauce will thicken and that's when you remove the pan from heat and set aside.
To Serve
- To assemble the mini cheesecakes, take them out of the refrigerator and use a spoon to place the chocolate ganache in the center of each cheesecake.
- Drizzle some caramel sauce and then place few chopped snickers pieces on top.
- Keep the cheesecakes refrigerated.
Source : http://www.cucinadeyung.com/2017/05/mini-snickers-cheesecakes.html