Today is not a day for restraint, or dieting, or even my usual “as natural as possible” food. Today, we’re making one of my favorite versions of my absolute favorite indulgence : cheesecake. And not just any cheesecake: a Snickers Cheesecake.
When served cooled from the oven, it’s soft and creamy, but my preferred way to serve it is after you’ve chilled the cheesecake overnight, making it more of a New York Style cheesecake — my favoritttttte.
The toppings on this cheesecake are completely optional, but they do add a ton of “Wow” factor, AND make the entire baking process significantly less stressful by removing any worry of a cracked top.
By the way, a springform pan is pretty much necessary when making this decadent candy bar cheesecake. Here is my favorite one – it’s a great price, and has been a workhorse in my kitchen for almost a decade. If you decide to buy, I make a tiny commission that helps me keep the lights on ( at no extra cost to you! ):
INGREDIENTS:
crust:
3/4 cup super fine almond flour
- INGREDIENTS:
crust:
3/4 cup super fine almond flour
3 tablespoons Swerve or equivalent granulated sweetener
1/4 cup unsweetened cocoa powder
1/4 teaspoon baking soda
1 pinch salt
1 teaspoon vanilla extract
1/4 cup butter, cut into large chunks
caramel sauce:
1/4 cup butter
1 tablespoon Swerve or equivalent granulated sweetner
1 teaspoon vanilla extract
pinch of salt
2 tablespoons heavy whipping cream
- filling:
12 oz cream cheese, softened
6 tablespoons Swerve or equivalent granulated sweetener
1 teaspoon vanilla extract
1 cup heavy whipping cream
chocolate sauce:
1/3 cup Lilly’s Sugar Free Chocolate Chips or equivalent
1 tablespoon Powdered Swerve or equivalent powdered sweetener*
2 teaspoons coconut oil
1/3 cup salted peanuts, or almonds if Keto
- NSTRUCTIONS:
1. Preheat the oven to 375 degrees F and get out a pie pan.
2. Place almond flour, sweetener, cocoa powder, baking soda, and salt in a food processor or blender. Pulse to blend. Add the vanilla extract and butter and blend until the mixture comes together to form a dough. Transfer the dough to the pie pan and press the dough evenly into the bottom and sides of the pan. Use a fork to add holes in the crust for the steam to escape.
3. Bake for 10-12 minutes. Allow to cool in the pan for 1 hour. The crust will firm up as it cools.
NSTRUCTIONS:
1. Preheat the oven to 375 degrees F and get out a pie pan.
2. Place almond flour, sweetener, cocoa powder, baking soda, and salt in a food processor or blender. Pulse to blend. Add the vanilla extract and butter and blend until the mixture comes together to form a dough. Transfer the dough to the pie pan and press the dough evenly into the bottom and sides of the pan. Use a fork to add holes in the crust for the steam to escape.
3. Bake for 10-12 minutes. Allow to cool in the pan for 1 hour. The crust will firm up as it cools.
4. As the crust is cooling, make up the caramel sauce. Add the butter for the caramel sauce to small sauce pan. Cook over medium heat until golden and just boiling. Add sweetener to the pan, turn heat down to low and simmer for 1 minute. Add pinch of salt, vanilla extract and heavy whipping cream and stir well. Set aside to cool and thicken, about 1 hour. If it separates, just mix it until combined again.
5. Add filling cream cheese, vanilla extract and sweetener to a large bowl and whip with an electric mixer until light and fluffy. Add in cream and whip until hard peaks form. Store in the refrigerator until ready to use.
6. Fill the cooled crust with the filling mixture.
7. Microwave chocolate chips, sweetener and coconut oil in 30 second increments until melted and combined, about 90 seconds. Allow to cool for a few minutes.
8. Drizzle half of the caramel sauce onto the top of the pie. Drizzle half of the chocolate sauce over the pie. Sprinkle with peanuts and repeat until you have used up all the sauce.
9. Refrigerate or freeze until serving, and store leftovers in the refrigerator or freezer.
