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:
- Start by preheating your oven to 375°F (190°C). Mix together the gluten-free flour, salt, and baking soda in a bowl.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
