I've said before that I'm obsessed with cheesecake. Well, during my pregnancy so far, a constant craving that I have had has been snickers bars. Except for the protein, they are not very good for you and are chock full of sugar and calories (although I suppose you could argue that the chocolate has antioxidants). I don't give into to this craving all the time, but every now and then, I gots to have a snickers. Cheesecake + snickers bars = super awesome. I had to make this combination.
My sister-in-law and fellow baker, got me this awesome cookie pop baking tray for Christmas this past year. Sadly, this is the first time that I have used it. If you don't have one of these nifty baking sheets, muffin pans will work, the treats will just be a little thicker and more like mini cheesecakes rather than cookies (No problem with that though!). I made a graham cracker crust and pressed it onto the bottom of the cookie tray.
Then I made a simple cheesecake batter and threw in some dulce de leche. Because I like it and it sounded good.
Then I poured the batter over the graham cracker crust, cut up some snickers bars into little pieces, and placed them on top.
Then bake them and you come out with these awesome cookies!!
Snickers Cheesecake Cookies.
adapted from the picky palate
2 cups chopped up snickers bars
2 1/2 cups graham cracker crumbs
2 Tbsp sugar
5 Tbsp butter, melted
2 8-oz pkgs cream cheese, softened
1 cup sugar
1 Tbsp vanilla extract
3 Tbsp dulce de leche
Preheat oven to 350. Mix together the graham cracker crumbs, melted butter and 2 Tbsp sugar. Spoon enough of the mixture into the bottom of the cookie tray (or muffin cups, whichever you may be using) and press down to flatten. Bake these for about 5 minutes.
With a mixer, beat the cream cheese and 1 cup sugar until smooth. Add in eggs and vanilla and mix until combined. Lastly, beat in dulce de leche. Pour the cheesecake mixture over each graham cracker crust bottom, filling it almost the very top. Top with a few pieces of snickers on each. Bake for about 25 mins, until the cheesecake is set and golden. Let them cool, and refridgerate for at least a few hours.
Makes 12 cookies.