* Exported from MasterCook * Snickers Cheesecake Recipe By : Betsy Burtis
Serving Size : 12 Preparation Time :0:00
Categories : Fareshare Chat 059 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- Crust:
1/2 box Oreo cookie crumbs -- to 3/4 box
2 tablespoons sugar
6 tablespoons unsalted butter -- melted, cooled
3/4 cup peanuts, dry-roasted -- ground
Filling:
32 ounces cream cheese -- softened
3 eggs
1 cup sugar
1 1/2 teaspoons vanilla
1 cup peanut butter -- softened
6 Snickers Bar -- in small dice
Glaze:
1/4 cup semisweet chocolate chips -- melted
1/2 cup peanuts, dry-roasted -- finely choppedFor Crust: Butter or spray 9" springform pan. Combine Oreo cookie crumbs
and sugar. Add melted butter; blend until moist clumps form. Press onto
bottom and up sides of pan. Chill while preparing filling. For Filling: Position rack in center of oven and preheat to 300°F. Using
electric mixer, beat cream cheese, peanut butter, and sugar in large bowl
until fluffy, about 3 minutes. Add eggs 1 at a time, beating just until
combined after each addition. Beat in vanilla. Stir in Snickers bar chunks. Transfer filling to prepared crust. Place springform pan in oven. To prevent
cracking, put a small baking pan with water in the oven along side the
springform pan. Bake until cheesecake puffs and edges crack slightly, about
1 1/2 hours. Transfer cake to rack. Run small knife around sides of cake to loosen. Cool
completely. Melt chocolate chips in a baggie in the microwave. Cut small hole in corner
of baggie and drizzle choclate over top of cake. Sprinkle the chopped
peanuts on top of the chocolate and press down gently on the nuts to adhere
them to the melted chocolate. Cover cake with plastic wrap and chill cake
overnight. (Can be prepared 3 days ahead. Cover and keep chilled.) [Candice] Very easy one. Formatted for MasterCook by Candice.
Contributed to the FareShare IRC Chat, 24 April 1999, by Candice. - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Tangerine Cheesecake Recipe By : Marilyn Sultar, "Manna to Mousse"
Serving Size : 12 Preparation Time :0:00
Categories : Fareshare Chat 059 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- CRUST:
1 cup Graham Crackers -- Crushed
2 tablespoons Melted Butter
2 tablespoons Sugar
FILLING:
24 ounces Cream Cheese -- Softened
2 tablespoons Tangerine Juice
4 Eggs
1 tablespoon Grated Tangerine Peel
1 cup Sugar
TOPPING:
1 1/2 cups Sour Cream
2 tablespoons Sugar
2 teaspoons Vanilla
2 tablespoons Tangerine Juice -- freshly squeezedCombine first 3 ingredients thoroughly. Press into bottom and sides of 9"
springform pan. Bake 5 minutes and cool; (350 degrees F. oven). Turn oven to
250 degrees F. Place 1 8-ounce package cream cheese and 1 egg in large mixer bowl; beat
thoroughly. Repeat with remaining cheese and eggs, beating well after each
addition. Gradually add sugar alternately with juice. Beat at medium speed
for 10 minutes. Stir in peel. Pour into crust and bake 25 minutes. Turn off
heat; let cake stand in oven 45 minutes and then remove. Turn oven to 350 degrees F. Thoroughly combine topping ingredients. Let
stand at room temperature. Gently spread over warm cake. Return to preheated
350 degree F. oven for 10 minutes. Partly cool on wire rack. Refrigerate
overnight. [Candice] That one is good with chocolate drizzled over the top. They really
are all tried and very good recipes. Discussion: [] Candice, a question. Have you ever made a cheesecake with a shortbread
crust?
[] My Italian Aunt makes a Ricotta Cake with a pastry crust.
[] I bet it is delicious. I have a friend from Sicily that makes a ricotta
cheesecake but I don't believe it has a pastry crust.
[Candice I have a recipe that has a shortbread crust but don't believe I
have ever made it. Formatted for MasterCook by Candice.
Contributed to the FareShare IRC Chat, 24 April 1999, by Candice. - - - - - - - - - - - - - - - - - -
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