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Add a photoServings: 12
Ingredients
- 1/2 box Oreo cookie crumbs, to 3/4 box
- 2 Tbsp. Sugar
- 6 Tbsp. Unsalted butter, melted and cooled
- 3/4 c. Peanuts, dry-roasted, grnd
- 32 ounce Cream cheese, softened
- 3 x Large eggs
- 1 c. Sugar
- 1Â 1/2 tsp Vanilla
- 1 c. Peanut butter, softened
- 6 x Snickers Bar, in small dice
- 1/4 c. Semisweet chocolate chips, melted
- 1/2 c. Peanuts, dry-roasted, finely minced
Directions
- For Crust: Butter or possibly spray 9" springform pan. Combine Oreo cookie crumbs and sugar. Add in melted butter; blend till moist clumps form. Press onto bottom and up sides of pan. Refrigeratewhile 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 till fluffy, about 3 min. Add in Large eggs 1 at a time, beating just till 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 till cheesecake puffs and edges crack slightly, about 1 1/2 hrs.
- Transfer cake to rack. Run small knife around sides of cake to loosen. Cold completely.
- Heat chocolate chips in a baggie in the microwave. Cut small hole in corner of baggie and drizzle choclate over top of cake. Sprinkle the minced 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 refrigeratecake overnight.
- (Can be prepared 3 days ahead. Cover and keep chilled.)
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 183g | |
| Recipe makes 12 servings | |
| Calories 773 | |
| Calories from Fat 521 | 67% |
| Total Fat 59.34g | 74% |
| Saturated Fat 25.21g | 101% |
| Trans Fat 0.13g | |
| Cholesterol 155mg | 52% |
| Sodium 485mg | 20% |
| Potassium 466mg | 13% |
| Total Carbs 48.82g | 13% |
| Dietary Fiber 3.4g | 11% |
| Sugars 39.56g | 26% |
| Protein 17.49g | 28% |
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