View Full Version : review: Snicker's Cheesecake (Oct. 98)
05-05-2002, 09:57 PM
I didn't see any specific review of this recipe so I started one. I've been wanting to make this for a long time and finally got around to it. I loved it! My in-laws who like lots of calories also liked it. My husband thought the Tofu Lemon-Lime Cheesecake was better , but I disagreed. For the crust I used half Oreos and half regular graham crackers and added a little bit of melted butter. If you haven't tried this one,you should try it. It's my favorite CL cheesecake yet. I've tried the pumpkin, banana split, lemon-lime nd sour cream.
05-06-2002, 06:38 AM
I can second your review. I made this when it first came out and loved it.
05-06-2002, 07:11 AM
I will third it! I often bring it to dinner's when invited:)
05-07-2002, 05:58 AM
I went back and checked for this issue, and can't find it. Could someone kindly post the recipe? Thanks! Beth
05-07-2002, 06:34 AM
2/3 cup chocolate graham cracker crumbs (about 5 cookie sheets)
2 cups fat-free cottage cheese
1 (8-oz) tub light cream cheese
¾ cup packed brown sugar
½ cup granulated sugar
½ cup fat-free sour cream
¼ cup all-purpose flour
2 teaspoons vanilla extract
2 large eggs
2 large egg whites
¼ cup fat-free caramel sundae syrup, divided
2 (2.07 oz) chocolate-coated caramel-peanut nougat bars (such as Snickers), chopped and divided
1. Preheat oven to 300.
2. Sprinkle crumbs into bottom and halfway up sides of a 9” springform pan coated with cooking spray.
3. Combine cheeses in a food processor; process 2 minutes or until smooth. Add brown sugar and next 6 ingredients (brown sugar through egg whites); process just until blended. Pour half of batter into prepared pan. Drizzle with 2 tablespoons syrup; sprinkle with half of chopped candy bar. Pour remaining batter into pan; drizzle with 2 tablespoons syrup. Bake at 300 for 50 minutes. Sprinkle with remaining chopped candy bar; bark 10 minutes or until almost set. Turn oven off; let cheesecake stand for 1 hour in oven with door closed. Remove cheesecake from oven; cool to room temperature. Cover and chill at least 8 hours.
Yield: 12 servings (serving size: 1 wedge)
Calories 271; fat 6.9g; protein 10.9g; carb 41.8g; fiber 0.3g; chol 49mg; iron 0.8mg; sodium 352mg; calc 74mg
Cooking Light, October 1998 p. 126
02-02-2004, 09:13 AM
I made this Snickers Cheesecake for dessert last night. We had neighbors over. I would vote it was a success as the neighbors finished theirs up and had seconds. My DH also commented on how good it was. A success in our home!
02-02-2004, 04:07 PM
I made this over the holidays and it was fabulous! Even though I made several key mistakes during the preparation, I managed to save it and it came out fine - another check in its favor, it's a forgiving recipe! I noticed that when you pour in half the batter, then the snickers bits, then the rest of the batter, it doesn't really layer, it just all mixes together. But no biggie, it's so delicious!
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