The Best Cheesecake you've ever had!

The Best Cheesecake you've ever had!


Crust:
1.5 cups of crushed Honey Graham Crackers
1.5 tbsp of melted butter
1/4 to 1/2 tsp of Cinnamon (Depending on your taste)
1/2 cup light brown sugar

Filling:
4 (8 oz) blocks of cream cheese
1 + 1/3 cup of white sugar
1 tbsp + 1 tsp vanilla
4 eggs (added one at a time)

Parchment paper, Nonstick Spray, Aluminum Foil

(Use a 10'' nonstick spring-form pan with the outside covered in tinfoil and the inside lined with parchment paper and lightly sprayed with nonstick spray)

1. Preheat oven to 300.
2. Mix crumbs, butter, cinnamon, and brown sugar; press firmly onto bottom and 2 inches up side of pan.
3. Remove your cream cheese block from the foil and microwave for about 30 seconds up to 1 minute (cream cheese can cook and brown just like mozzarella cheese on a pizza - so be careful and don't over do it on the time in the microwave!)
4. Place into mixer and mix until creamy. Add sugar in slowly. When sugar is completely incorporated, add in the vanilla, 1 tsp at a time. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Do NOT over mix your cheesecake! It will make it rise and fall like a souffle and then leave the possibility wide-open for your cheesecake to crack during the cooking process (which can also happen if the cheesecake is cooled too quickly).
5. Pour into crust. Bake 1 hour 5 minutes to 1 hour 10 minutes or until center is almost set. Cool on the counter for at least one hour, preferably two. If you cover your cheesecake and refrigerate it while still warm, condensation will gather on the underside of the cover and drip onto the cake, making the first layer slimy and discolored -- so its important that you cool it slowly. By cooling too quickly -- not only do you have to worry about the slimy discoloration, but also the risk of having a cracked cheesecake and a huge trench to fill -- so don't skip this part......Trust me :)
6. Run knife or metal spatula around side of pan to loosen cake. Chill completely for at least 4 hours (if not overnight) in the fridge before removing side of pan.
7. After cooling, run the knife around the edges again. Unlatch the spring form around the circular bottom and gently lift it up the sides of the cake. Gently lift the cheesecake off of the spring form bottom and parchment using a large, thin spatula and transfer it to whatever you're going to serve it in. Do not top your cheesecake until its transferred to your serving platter or else you'll have a mess! You may top your cheesecake with whatever you want before serving, whether its a chocolate ganache, fresh fruit, a fruit topping, or just plain. My family loves it just the way it is. The first time I served it, I served it with a strawberry sauce. At the end of the night, I ended up taking home an empty cheesecake platter and a bowl full of strawberry sauce. If you're looking for something to serve this in, without having to use your spring form pan, I found some party platters that are perfect for Cheesecakes at Walmart. They have a thick aluminum bottom and a plastic top. Totally disposable! The only thing is -- wrap them in at least two layers of aluminum foil (the platter with the cheesecake inside) before transporting them anywhere. It will ensure your dessert will arrive safely and more intact!
8. Store left overs in fridge! Enjoy!

Snickers Fudge

Snickers Fudge For the first layer 1 cup milk chocolate chips 1/4 cup butterscotch chips 1/4 cup peanut butter For the second layer 4 tablespoons butter 1 cup granulated sugar 1/4 cup evaporated milk 1 1/2 cups marshmallow creme 1/4 cup peanut butter 1 teaspoon vanilla 1 1/2 cups chopped salted peanuts For the third layer 14 ounce package caramel cubes 1/4 cup heavy cream For the fourth layer 1 cup milk chocolate chips 1/4 cup butterscotch chips 1/4 cup creamy peanut butter To make the first layer In a small saucepan over low heat, add milk chocolate chips, butterscotch chips and peanut butter. Stir often until completely melted and smooth. Pour mixture into the bottom of a 9 x 13" baking pan lightly coated with nonstick spray. Using an off-set spatula, spread the mixture to an even layer and place in the refrigerator until set. To make the second layer In a medium heavy saucepan, melt butter over medium-high heat. Mix in sugar and evaporated milk. Once it comes to a boil, let cook 5 minutes while stirring. Remove from the heat and quickly stir in marshmallow creme, peanut butter and vanilla. Stir in peanuts. Pour over the set chocolate layer and use an off-set spatula to gently spread mixture in an even layer. Place in the refrigerator until set. To make the third layer Place the unwrapped caramel cubes and heavy cream in a medium saucepan. Place over low heat and stir until the mixture has completely melted and is smooth. Pour in the pan and quickly spread to an even layer with an off-set spatula. Place in the refrigerator until set. To make the fourth layer In a small saucepan over low heat, add milk chocolate chips, butterscotch chips and peanut butter. Stir often until completely melted and smooth. Pour over the third layer and use an off-set spatula to spread to an even layer. Place in the refrigerator for at least 1 hour before cutting into squares.