Gluten-Free Snickers Cheesecake with Salted Caramel Cookie Crust and Chocolate Ganache

Indulge in this decadent Snickers cheesecake with a gluten-free salted caramel cookie base and a rich chocolate ganache topping. It’s a holiday dessert that’s sure to impress.

Ingredients:

For the Cookie Crust:

• 2 1/4 cups gluten-free flour
• 1 tsp salt
• 1 tsp baking soda
• 1 cup brown sugar
• 1/4 cup caramel-flavored sugar (or additional brown sugar)
• 1/4 cup granulated sugar
• 2 sticks of butter, softened
• 1 tsp vanilla extract
• 2 large eggs, room temperature
• 1 bag of gluten-free salted caramel baking chips

For the Cheesecake:

• 32 oz cream cheese, softened
• 1 1/3 cup granulated sugar
• Pinch of salt
• 4 large eggs, room temperature
• 2 tsp vanilla extract
• 2/3 cup heavy cream
• 2/3 cup sour cream

For the Chocolate Ganache:

• 7 oz chocolate, roughly chopped
• 1/3 cup heavy cream

Instructions:

1. Start by preheating your oven to 375°F (190°C). Mix together the gluten-free flour, salt, and baking soda in a bowl.
2. In a separate bowl, cream together the brown sugar, caramel sugar, granulated sugar, softened butter, and vanilla extract until smooth. Mix in the eggs one at a time, then gradually blend in the dry ingredients. Stir in the salted caramel baking chips.
3. Scoop the cookie dough onto a baking sheet and bake for 8-10 minutes. Once cooled, process the cookies into fine crumbs to yield 2.5 cups.
4. Combine the cookie crumbs with 3 tablespoons of melted butter, press into the bottom of a springform pan, and bake at 350°F (175°C) for 10 minutes.
5. For the cheesecake, reduce the oven temperature to 325°F (163°C). Beat the cream cheese for 4 minutes, then mix in the sugar and continue to beat for another 4 minutes. Add the pinch of salt and vanilla extract. Incorporate the eggs one at a time, then blend in the sour cream until smooth.
6. Wrap the bottom and sides of the springform pan with foil. Pour the batter over the crust and place it in a larger pan filled with a water bath halfway up the side of the springform pan. Bake for 90 minutes.
7. After baking, turn off the oven, crack the door open, and allow the cheesecake to cool for 1 hour inside. Then, refrigerate for at least 4 hours.
8. For the ganache, heat the heavy cream until it starts to bubble, then pour it over the chopped chocolate. Let it sit for 2 minutes, then stir until smooth.
9. Pour the ganache over the chilled cheesecake and return it to the fridge for another hour to set.

This Snickers cheesecake combines the best of everything: a crunchy, sweet crust with a creamy, luxurious filling, all topped with a smooth, rich chocolate layer. Every bite is a celebration of flavors and textures, perfect for satisfying your sweet tooth during the festive season. Enjoy this delightful twist on a classic dessert that’s as pleasing to the palate as it is to the eye.