The whipped cream recipe came from Crazy for Crust and she has five great variations on the recipe below. I made it over my lunch hour and piped it once I got home, and it stayed perfectly all night. Can't wait to try her peanut butter whipped cream!
What are your favorite cheesecake recipes? Post a link in the comments below!
Snickers Cheesecake with Oreo Crust
2 c. Oreo cookies with cream center removed, finely ground (2 sleeves)
1/4 c. butter, melted
2 Tbsp. sugar
32 oz. cream cheese, at room temperature
1 1/4 c. granulated sugar
4 eggs, at room temperature
3/4 c. heavy cream
1 Tbsp. vanilla extract
20 fun-size Snickers bars, coarsely chopped
Chopped Snickers bars
Hot fudge sauce
Position oven rack in the middle of the oven and preheat to 350 degrees F. Boil water for water bath.
Mix together the cookie crumbs, melted butter and 2 Tablespoons sugar and press into 9" springform pan. Set crust aside.
Beat together the cream cheese and sugar on medium speed until smooth and creamy, scraping the sides of the bowl as needed, about three minutes. Add the eggs one at a time, beating well until fully incorporated and scraping down the sides of the bowl after each addition. Add the heavy cream and vanilla and beat until well combined, about 1 minute. Using a rubber spatula, fold in the chopped Snickers bars. Pour the batter on top of the crust and bake using the water bath technique for 55-65 minutes, or until the edges are set, but the middle still jiggles a little.
Remove cheesecake from oven and place the pan on a wire rack to cool completely. Once completely cool, refrigerate for at least six hours (preferably overnight).
Garnish the cheesecake with fresh whipped cream, more chopped Snickers bars and drizzles of hot fudge and caramel. Leftover cheesecake can be stored, covered, in the refrigerator for up to four days.
Source: Adapted slightly from http://www.browneyedbaker.com/snickers-cheesecake-recipe
1 c. heavy whipping cream, cold
1 tsp. vanilla bean paste or 2 tsp. vanilla extract
2 Tbsp. powdered sugar
It is important to start with cold bowls and whisks. This recipe can be made with a stand mixer using the whisk attachment or a hand mixer using regular beaters. Place your bowl and whisk/beaters in the refrigerator or freeze for at least 10 minutes before making whipped cream.
Place cold whipping cream in the cold bowl. Attach whisk attachment (or beaters) and beat on high speed (6 or 8 with a stand mixer) until mixture thickens. Slowly add the powdered sugar and vanilla. Continue mixing on high until stiff peaks form. You may want to stop part way through and wipe down the sides of the bowl with a spatula. If you're using a stand mixer it will take just a few minutes to get stiff peaks. The whipped cream should be able to stay in its position when you turn the whisk attachment upside down.
Store in a sealed container for up to one day. This is best used the same day it's made.
Yield: 2 cups