Cheesecake Factory Snickers Copycat Recipe
/Ingredients
- Crust:
- 2½ cups chocolate crumbs
- ½ stick butter melted
- Filling:
- 3 8 oz packages cream cheese
- 1 c sugar
- 2 TBSP all purpose flour
- 5 eggs
- 1 c sour cream
- 2 tsp vanilla
- 30 mini Snickers bars, chopped
- ¼ c chocolate syrup
- ¼ c caramel sauce
Instructions
- Crust:
- Combine crust ingredients, set aside. Heat oven to 325 degrees.
- Line the bottom of the cheesecake pan with wax paper.
- Press crust mixture onto bottom and up the sides of the pan.
- Bake for approximately 10 minutes then remove. Cover the entire outside of the pan with aluminum foil. Make sure that no water can get in from the water bath.
- Cheesecake:
- Lower temperature of oven to 300 degrees.
- Beat the cream cheese, sugar, and flour in a mixer on low. Make sure to scrape down the edges.
- Add eggs one at a time, beating on low.
- Next, add the sour cream and vanilla. Beat on low.
- Stir in half of the snickers bars.
- Add half of the filling to the pan.
- Pour the chocolate syrup and caramel sauce on top of the filling. Swirl into the filling.
- Pour the rest of the cheesecake filling in to the pan. Swirl again.
- Drop the cheesecake on the counter to get out air bubbles.
- Now, place cheesecake inside of another pan. (I had to use a deep cookie sheet). Add water as deep as possible. Make sure not to go above the top edge of the aluminum foil.
- Bake for 1 hour and 45 minutes.
- Turn off oven and leave cheesecake in oven resting for 20 minutes.
- Crack open the oven door and leave again 20 minutes or until set.
- Remove from oven and chill.
- Remove the cheesecake from the pan and top with the rest of the Snickers and drizzle with chocolate syrup and caramel. Add whipped cream just before serving.