Ingredients
2cupsgraham cracker,or chocolate cookie, crumbs
½cupunsalted butter,(1 stick), melted
3tbspsugar
½tspsalt
8ozcream cheese,(4 bars), room temperature
1¼cupgranulated sugar
4large eggs,room temperature
¾cupheavy cream
1tbsppure vanilla extract,store-bought or homemade
20mini snickers,cut into fourths
⅓cuproasted peanuts,halved or chopped
½cupcaramel syrup
Preparation
Preheat oven to 350 degrees F. Prepare either a 9-inch springform pan by greasing liberally with cooking spray or butter.
In a separate bowl, stir together the crust ingredients until evenly mixed. Then press into the bottom of the pan, either just on the bottom or also about 1 inch up onto the sides. Bake for 7 minutes and cool completely on a wire rack.
Begin to boil a large kettle or pot of water for the water bath.
In the bowl of a stand mixer fitted with a paddle attachment, combine the sugar and cream cheese and cream together until smooth. Add eggs, one at a time, fully incorporating each before adding the next.
Make sure to scrape down the bowl in between each egg. Add heavy cream and vanilla and mix until smooth. Do not overmix. Pour batter into prepared crust.
Once the kettle or pot of water is boiling, carefully place a large baking dish on the lower rack of the oven and pull the rack out a few inches, and then pour the water into it.
Place the cheesecake pan in the oven, and bake for 45 to 55 minutes or until the edges appear to be set, but the center still has a slight jiggle to it.
At this point, close the oven door, turn the heat off, and let rest in the cooling oven for 1 hour. After one hour has passed, carefully remove the cheesecake and place on a cooling rack to cool completely.
Once the cake is completely cooled, place it into the refrigerator for at least 5 hours.
Serve topped with caramel, Snickers, and peanuts.
