This is the ultimate dessert recipe combining nutty, chocolatey, creamy, caramelly deliciousness in one simple cheesecake.

Ingredients

BASE

½ x 250g packet Butternut Snap Cookie

½ cup roasted salted peanuts

50g unsalted butter, melted

FILLING

200g block milk cooking chocolate, chopped

180g packet Snickers Share Pack, chopped

2 x 250g blocks cream cheese, chopped, at room temperature

¼ cup firmly packed brown sugar

300ml tub thickened cream

TO SERVE

300ml tub thickened cream, whipped

2 x 50g Snickers chocolate bars, chopped diagonally

Method

Invert base of a 22.5cm round springform pan (base measures 21.5cm). Grease and line base and side with baking paper.

Process cookies and peanuts in a food processor until finely crushed. Add butter. Process until combined. Press over the base of prepared pan. Refrigerate.

To make filling, combine chocolate and half the Snickers bars in a medium heatproof bowl. Sit bowl over a medium saucepan of simmering water. Stir until melted. Remove bowl from heat. Cool for 5 minutes.

Beat cream cheese and sugar in a large bowl of an electric mixer until smooth. With motor operating on medium speed, beat in chocolate mixture until combined. Add cream. Beat until well-thickened and soft peaks form. Stir in remaining Snickers bars.

Spoon filling into prepared pan. Smooth over top. Cover. Refrigerate overnight until firm.

To serve, remove side of pan. Slide cheesecake onto a serving plate. Spread cream over top. Decorate with Snickers.

TIP: Decorate cheesecake with cream and Snickers just before serving. Cheesecake can be made up to four days ahead.

New Idea Food Team