Friday, June 21, 2013

Snickers Caramel Cheesecake Cookies

Michelle was intrigued by this recipe she found on Pinterest, so she decided to give it a try.  We don't have a muffin top pan, and considered just using a regular baking pan, but then decided to go the "mega-muffin pan" route.  They turned out just fine.  Be sure to let them cool first before trying to remove them!
Snickers Caramel Cheesecake Cookies

2 1/2 cups graham cracker crumbs
2 tablespoons granulated sugar
5 tablespoons melted butter
2 8-oz packages softened cream cheese
1 cup granulated sugar
2 eggs
1 tablespoon pure vanilla
3 tablespoons caramel sauce
2 cups chopped Snickers Bars  (Note: 16 fun-size bars)

Preheat oven to 350°.  Place graham cracker crumbs, sugar and melted butter into a mixing bowl to combine. Spoon a couple spoonfuls of crumbs into each muffin top pan and press down and up the sides. Bake for 5-6 minutes or just until browned. Remove from oven.  (Note: She only used about half of this mixture.)

Meanwhile, beat the cream cheese and sugar until smooth and creamy. Add in eggs and vanilla until well combined, scraping sides of bowl with a rubber spatula. Beat in caramel sauce until well combined. Pour about 1/4 cup of cheesecake mixture over each baked crust then top evenly with chopped Snickers. Bake for 23-26 minutes or until cheesecake edges are just starting to brown and centers are nearly set. Remove and let cool completely. While still warm, loosen all edges with a plastic knife to make for easier removal from pan. Refrigerate once cooled then top with caramel sauce and whipped cream to serve.

12 individual cheesecakes

More notes: These were delicious, although I thought the whipped cream on top was a bit much.  Michelle didn't!  The texture was a bit spongy and we're going to try these again using our "regular" cheesecake filling, and maybe even a vanilla wafer cookie for the crust, making it an adaptation of our tried and true "All to Myself Cheesecakes."

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