If there has ever been proof that there is a higher power, in my mind it would be cheesecake. I adore cheesecakes. You could give me a list of 100 types and I would not scratch one of them off and I would love to try every single last one of them. Is it any wonder that my butt is so big? I think not! The smoothness in the texture... the sweetness, creamy and tasty.
I talked to Scott recently about a childhood memory of his grandmother. He wrote that he loved her cheesecake as it had extra butter in the graham cracker crust. I agree with him that there needs to be real butter used... and just enough sugar... not too much as it will spoil everything.
What is my favorite type of cheese cake? I am not sure... but I don't think that I have met it yet, as there are simply too many. I really like pumpkin cheese cake with a ginger snap crust. It is AMAZING... and different and a little bit of heaven in my mouth.
I recently discovered a Mini Snickers Cheesecakes at a blog called Six Sister's Stuff. Please join them there for a peek at all of their wonderful goodness that they share with their readers. They have some amazing recipes they share. I have spent a couple of hours there reading. Love it.
On to the dessert... here is the recipe. My family loved it. Mini servings that I baked in my Demarle cupcake pan. No liners needed. Mini means portion control to me as I seriously could eat three slices of cheesecake if people don't watch me. I would pay for it as it is too rich for my stomach in that much quantity... yet... the taste makes me driven for more. I was able to send some of these home with my son Taylor and my daughter Amanda. I hope you enjoy them as much as we did.
Six Sister's ... you did good with this recipe. IT IS AMAZING!
Mini Snickers Cheesecakes Copy and pasted from their site. Please use link above to visit,
2 c. chopped Snickers Bars
2 1/2 c. graham cracker crumbs
2 Tbl. granulated sugar
5 Tbl. melted butter
2 8oz packages softened cream cheese
1 c. granulated sugar
1 Tbl. pure vanilla
3 Tbl. caramel sauce
**The original recipe suggests making these in a muffin top pan but I used a regular muffin tin pan and they worked fine! If you are using a regular muffin tin, use a little bit less than 1/4 c. when you are pouring the filling into each tin so they don't overflow.**
Preheat oven to 350 degrees F.
Place chopped Snickers Bars into a bowl, set aside for now. Place graham cracker crumbs, sugar and melted butter into a mixing bowl to combine. Spoon a couple spoonfuls of crumbs into each section of the muffin pan and press down and up the sides. Bake for 5-6 minutes or just until browned. Remove from oven.
In a stand or electric mixer, 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 c. 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