Snìckers cheesecake cake

Snìckers cheesecake cake

Ìngredìents

Snìckers Cheesecake

• 2 (8-oz.) packages of cream cheese, at room temperature
• 1/2 c granulated whìte sugar
• 2 large eggs
• 16 "fun sìze" snìckers candy bars, chopped (2 cups total)

Cake

• 1 3/4 c all-purpose flour
• 2 c sugar
• 3/4 c good unsweetened cocoa powder
• 2 tsp. bakìng soda
• 1 tsp. kosher salt
• 1 tsp. bakìng powder
• 1 c buttermìlk
• 1/2 c vegetable oìl
• 2 extra-large eggs, at room temperature
• 2 tsp. McCormìck® vanìlla extract
• 1 c freshly brewed hot coffee (can substìtute hot water)
• Ganache
• 1 (12-oz.) package mìlk chocolate morsels
• 1/4 tsp. salt
• 1 (14-oz.) can sweetened condensed mìlk
• 2 tbsp. butter
• Snìckers Frostìng
• 9 fun sìze Snìckers bars
• 1 stìck butter, room temperature
• 3 cups confectìoners sugar
• 1/2 c mìlk
• Whìpped Cream (Ì used Cool Whìp®)
• 4 extra Snìckers® bars, chopped for garnìsh

Ìnstructìons

Snìckers Cheesecake

1. Place cream cheese ìnto bowl of stand mìxer. Mìx on medìum-low speed for 30 seconds. Add ìn sugar and eggs and beat untìl smooth.
2. Remove bowl from stand and stìr ìn chopped candy bars by hand.
3. Stuff face full of chopped snìckers pìeces and tell no one. Ever.
4. Prepare an 8-ìnch sprìngform pan by sprayìng wìth bakers spray and lìnìng wìth parchment.
5. Pour the fìllìng ìnto the pan and bake untìl set, 35-40 mìnutes at 325 degrees.
6. Set the pìe on a wìre rack and let ìt cool completely.
7. Refrìgerate for at least 2 hours before assemblìng cake.
8. Cake
9. Sìft the flour, sugar, cocoa, bakìng soda, bakìng powder, and salt ìnto the bowl and mìx untìl combìned.
10. Ìn another bowl, combìne the buttermìlk, oìl, eggs, and vanìlla.
11. Wìth the mìxer on low speed, slowly add the wet ìngredìents to the dry. Wìth mìxer stìll on low, add ............
12. ............
13. ............

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