Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chocolate | 1 oz (28g) semisweet | 155 |
| Butter | 1 tbsp (14g) | 102 |
| Cream Cheese | 1 oz (28g) | 99 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Candy Bar | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 9 ounce package chocolate wafer cookies
- 4 tablespoons unsalted butter melted
- 24 ounces softened cream cheese
- 1 cup granulated sugar
- 4 eggs at room temperature
- 1 tablespoon vanilla extract
- 2 cups heavy cream
- 1½ pounds snack size Snickers brand candy bars, cut into sixths
Directions
Preheat oven to 325°F.
In a food processor grind cookies into fine crumbs then add butter and process until well blended.
Press into bottom and about 1 inch up sides of a spring form pan.
In a large bowl beat together cream cheese and sugar with an electric mixer on medium speed until smooth then beat in eggs one at a time then vanilla and 1 cup cream and beat 4 minutes.
Fold in 1½ cups cut-up snickers pieces.
Turn into a crumb-lined pan and bake 1 hour and 15 minutes then allow to cool to room temperature.
Sprinkle remaining candy pieces over top of cheesecake then refrigerate at least 5 hours before serving.
Run a knife around edge of pan to loosen cake and remove spring form side of pan.
Whip remaining 1 cup of cream until stiff and spoon a dollop over each slice.
Category:Cathy's Recipes
Category:Cheesecake Recipes
Category:Cream cheese Recipes
Category:Egg Recipes
Category:Heavy cream Recipes