Worth the Splurge: Alabama Chocolate Candy Jumbo Christmas CheesecakeKelsey Banfield
My Mom made this recipe for her friend Michele back in 1993. At least that is what the recipe card I have says on it. Clearly this recipe has been around for at least seventeen years, I can not speak to it’s origins. The very fact that it is still in my possession, however, speaks to it’s decadence. I mean, how can something with a name like this not be good! I made it recently for a friend and she agreed, if you are looking for an over the top cheesecake that will make everyone swoon, this is the one for you. It is especially popular with chocolate candy lovers, a category which I fall squarely into. So, surprise the family with this dessert this year, you’ll be glad you did!
Alabama Chocolate Candy Jumbo Christmas Cheesecake
1 9-ounce package of chocolate wafer cookies, crushed in the food processor
1/4 cup unsalted butter, melted and cooled
2 Snickers Bars, chopped into small cubes
16 ounces cream cheese, room temperature
1/2 cup granulated sugar
2 large eggs
3/4 cup semisweet chocolate morsels
1. Preheat the oven to 350ºF. Combine the melted butter and cookie crumbs in a small bowl and mix to combine. Press them evenly into the bottom of a 9 inch springform pan, allowing the crumbs to come up the sides about 1 1/2 inches. Sprinkles the chopped Snickers over the bottom of the crust and set aside.
2. In an electric mixer beat the cream cheese on high speed until light and fluffy. Add the sugar and mix until completely smooth. Add the eggs one at a time, mixing well after each addition. Stir in the chocolate morsels and vanilla.
3. Spoon the cream cheese over the chopped nougats and even out the top with a spatula.
4. Bake for 30 minutes, or until the top is completely set. Remove from the oven and run a knife around the edges of the pan. Let cool to room temperature, then cover and chill for at least 8 hours. To serve, release the edges of the pan and cut into wedges.