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Snickers Cheesecake

Graham Cracker Crust:

4 C. graham crackers

1/4 T. cinnamon

1 t. nutmeg

1/2 C. sugar

1/2 C. butter, softened

Caramel sauce:

1 1/4 C. sugar

1/2 C. water

1 1/4 T. salted butter

Cheesecake:

1 3/4 lbs. cream cheese

5 oz. sugar

1/2 t. vanilla extract

1/4 C. flour, sifted

3 egg yolks

3 egg whites, whipped

3 frozen Snickers bars or 9 fun-sized bars (chopped while frozen)

To make crust, mix all dry ingredients, then add softened butter. Press mixture into a 9-inch cheesecake pan.

Make sauce by cooking on medium heat sugar and water until caramelized. Add butter. Spread mixture on bottom of graham-cracker crust while hot.

Make cake by mixing cream cheese until soft. Add sugar and vanilla. Stir in flour. Add egg yolks. Mix all until smooth. Fold in whipped egg whites and chopped candy. Add to graham-cracker crust and bake for 2 hours at 290°F. Refrigerate overnight or at least 6 hours.

Makes 10 servings.

You can use your favorite recipe that you normally bake in a 13 x 9 inch pan, but bake it about 10 minutes longer in a 10 inch springform pan...or search all the other recipes that the others have offered. The Cheesecake Factory offers so many different flavors/varieties that I'm not even going to try to compete with foodnetwork.com or the other answers you get. Find a recipe that appeals and then bake it in the springform pan, but realize it'll be a little thicker (taller) so it'll take longer to bake.

INGREDIENTS

1 1/4 cups graham cracker crumbs

1/4 cup sugar

1/3 cup butter or margarine, melted

2 (10 ounce) packages frozen sweetened strawberries, thawed

1 tablespoon cornstarch

3 (8 ounce) packages cream cheese, softened

1 (14 ounce) can sweetened condensed milk

1/4 cup lemon juice

3 eggs

1 tablespoon water

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DIRECTIONS

Combine graham cracker crumbs, sugar and butter. Press onto the bottom of an ungreased 9-in. springform pan. Refrigerate for 30 minutes. In a blender or food processor, combine strawberries and cornstarch; cover and process until smooth. Pour into a saucepan; bring to a boil. Boil and stir for 2 minutes. Set aside 1/3 cup strawberry sauce; cool. Cover and refrigerate remaining sauce for serving. In a mixing bowl, beat cream cheese until light and fluffy. Gradually beat in milk. Add lemon juice; mix well. Add eggs, beat on low just until combined. Pour half of the cream cheese mixture over crust. Drop half of the reserved strawberry mixture by 1/2 teaspoonfuls onto cream cheese layer. Carefully spoon remaining cream cheese mixture over sauce. Drop remaining strawberry sauce by 1/2 teaspoonfuls on top. With a knife, cut through top layer only to swirl strawberry sauce. Bake at 300 degrees F for 45-50 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove side of pan. Thin chilled strawberry sauce with water if desired; serve with cheesecake. Store in the refrigerator.

White Chocolate Cheesecake

INGREDIENTS:

1/4 cup butter

1-1/2 cups crushed brown edge wafers

1/2 cup finely chopped macadamia nuts

1/4 teaspoon cinnamon

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4-8 ounce packages cream cheese, softened

1/2 cup butter, softened

1/4 cup firmly packed brown sugar

4 eggs

3/4 pound white chocolate, melted

1 tablespoon praline liqueur or 1 teaspoon almond extract

2 teaspoons vanilla

1 cup coarsely chopped toasted macadamia nuts

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Optional garnishes:

whole macadamia nuts, melted semi-sweet chocolate,

cocoa powder design, white and milk chocolate leaves

PREPARATION:

Preheat oven to 350 degrees F.

Melt butter and let cool. In food processor, process wafers until crumbs. Add nuts and process. Add cinnamon. While processor is running, drizzle in butter. Press onto bottom and part way up sides of a 9-inch springform pan.

Bake 10 minutes. Cool on wire rack while preparing filling.

In stand mixer, beat cream cheese and butter until fluffy. Beat in sugar. Add eggs one at a time. Add melted chocolate, liqueur and vanilla. Stir in nuts. Pour mixture into crust. Reduce oven temperature to 300 degrees F. Bake 1-1/2 hours until set. Cool completely on wire rack. Cover and refrigerate for several hours of overnight.

hey you should definitely check out this website it has a alot of great cheesecake recipes on it!! enjoy!!

www.grouprecipes.com/s/cheesecake/recipe/1/relevancy

give this a look and see what u like

go to

http://allrecipies.com/ they might have it