Betty demonstrates how to make a Snickers Bar Blondie Cheesecake. This is a dramatic cake that serves a crowd.
|Caramel ice cream topping||3/4 Cup (12 tbs) , warmed|
|Cream cheese||16 Ounce , softened|
|Creamy peanut butter||1 1/2 Cup (24 tbs)|
|Sweetened condensed milk||14 Ounce|
|Whipping cream||1 1/2 Cup (24 tbs)|
|Powdered sugar||2 Tablespoon|
|Snickers bars||4 (chopped into triangles)|
Make 1 recipe of Betty’s Brown Sugar Blondies. Cool and cut into 16 rectangles. (Recipe - http://ifood.tv/american/1014087-bettys-brown-sugar-blondies)
Using about 3/4 of the rectangles, press blondies into the bottom of a 9-inch x 3-inch springform pan, forming an even crust.
Spread with the caramel ice cream topping; set aside.
Crumble remaining 1/4 of the blondies; set aside.
In a large mixing bowl, combine cream cheese and peanut butter. Beat with an electric mixer on medium speed until just combined.
Add sweetened condensed milk. Beat until just combined.
In a medium bowl, beat whipping cream until soft peaks form.
Add powdered sugar. Beat until stiff peaks form.
Reserve 1/2 cup of the whipped cream mixture.
Fold remaining whipped cream into the cream cheese mixture.
Spread one-half of the cream cheese mixture over the caramel topping in pan.
Sprinkle with one-half of the reserved blondie crumbles.
Spread remaining cream cheese mixture over the blondie crumbles.
Top with the reserved 1/2 cup whipping cream.
Sprinkle with remaining blondie crumbles and chopped Snickers candy bars.
Cover with plastic wrap and chill overnight.
Cut into wedges and serve cold. Return leftover cheesecake to the refrigerator, covered with plastic wrap and aluminum foil.
Serving size Complete recipe
Calories 7790Calories from Fat 4838
% Daily Value*
Total Fat 547 g841.5%
Saturated Fat 239 g1195%
Trans Fat 0 g
Sodium 4362 mg181.75%
Total Carbohydrates 587 g195.7%
Dietary Fiber 29 g116%
Sugars 435 g
Protein 161 g322%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet