Description Edit

This recipe came from an estate sale. I obtained it when I purchased the family collection from the Gingham Estate in Fort Worth, Texas in 1992.

Ingredients Edit

Directions Edit

  1. Preheat oven to 325°F.
  2. In a food processor grind cookies into fine crumbs then add butter and process until well blended.
  3. Press into bottom and about 1 inch up sides of a spring form pan.
  4. In a large bowl beat together cream cheese and sugar with an electric mixer on medium speed until smooth then beat in eggs one at a time then vanilla and 1 cup cream and beat 4 minutes.
  5. Fold in 1½ cups cut-up snickers pieces.
  6. Turn into a crumb-lined pan and bake 1 hour and 15 minutes then allow to cool to room temperature.
  7. Sprinkle remaining candy pieces over top of cheesecake then refrigerate at least 5 hours before serving.
  8. Run a knife around edge of pan to loosen cake and remove spring form side of pan.
  9. Whip remaining 1 cup of cream until stiff and spoon a dollop over each slice.
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