Preheat oven to 325 degrees. In a food processor, grind cookies into fine crumbs. Add butter and process until well blended. Press into bottom and about 1 inch up sides of a 9-1/2-or 10-inch springform pan. In a large bowl, beat together cream cheese and sugar with an electic mixer on medium speed until smooth, 1 to 2 minutes. Beat in eggs, one at a time. Beat in vanilla and 1 cup cream; beat 3 to 4 minutes. Fold in 1-1/2 cups cut-up Snickers pieces. Turn into a crumb-lined pan. Bake 1 hour and 15 to 25 minutes, or until cheesecake is almost set but center still jiggles slightly. Let cool to room temperature. Sprinkle remaining candy pieces over top of cheesecake. Refrigerate at least 4 to 5 hours before serving. Run a knife around edge of pan to loosen cake and remove springform side of pan. Just before serving, drizzle Yummy Fudge Topping over cake. Whip remaining 1 cup of cream until stiff and spoon a dollop over each slice. Source: 365 Great Chocolate Desserts Cookbook Reformatted by: CYGNUS, HCPM52C
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (293g)|
|Recipe Makes: 12|
|Calories from Fat: 497 (51%)|
|Amt Per Serving||% DV|
|Total Fat 55.2g||74 %|
|Saturated Fat 26.5g||132 %|
|Monounsaturated Fat 16.6g|
|Polyunsanturated Fat 4.9g|
|Cholesterol 459.9mg||142 %|
|Sodium 593.1mg||20 %|
|Potassium 433.5mg||11 %|
|Total Carbohydrate 102.7g||30 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 100.7g|
|Protein 19.9g||28 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 969
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