Peanut butter-snickers cheesecake

Name: peanut butter-snickers cheesecake
Cook time: 30 min
Total time: 475 min
Yield: 16
Ingredients: 350 g kletskop; 100 g 100% peanut butter natural; 1 vanilla bean; 400 g cream cheese; 450 g ricotta; 9 el kitchen syrup; 3 el wheat flour; 3 medium sized egg; 397 g condensed milk in cans; 200 g Snicker candys bites

Cheesecake with a base of peanut butter and chilled cups and a filling with Snickers and cream cheese.

Ingredients

Kitchen Stuff

1 food processor
1 baking paper
1 spring form (Ø 16 cm)
1 hand mixer

Directions

Preheat the oven to 180 ° C. Line the bottom of the greased spring form with baking paper. Put the chatter cups in the food processor and grind.
Mix with the peanut butter and spread over the bottom of the spring form. Press with a spoon. Bake for about 15 minutes in the middle of the oven.
Remove from the oven and allow to cool for 30 minutes. Lower the temperature to 150 ° C.
Make the filling. Cut open the vanilla pod and scrape out the marrow with a knife tip.
In a large bowl, mix the marrow with the cream cheese, ricotta, the syrup and the flour.
Add the eggs one by one while beating them with a mixer.
Divide the filling over the cake base and bake for about 1 hour in the middle of the oven until the filling has just solidified.
Turn off the oven and leave the cheesecake in the oven for 1½ hours with the door cooled ajar to room temperature. Then put in the refrigerator for at least 4 hours.
Heat the condensed milk and the rest of the syrup in a saucepan. Bring to a boil with a wooden spoon while stirring.
Cook over medium heat with stirring in 7 minutes until a syrupy caramel sauce. Allow 15 minutes to cool off the heat.
Cut the cheesecake loose from the mold and spread the caramel over the cheesecake. Halve the Snicker candy bites and garnish the cheesecake with them.