12 Serves
100 Mins
Preheat your oven to 175°C and grease a springform pan.
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Vitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
10 µg / 400 µgCalcium
60 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
23 mg / 420 mgPhosphorus
82 mg / 1,250 mgPotassium
203 mg / 4,700 mgSodium
266 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
15 µg / 55 µgFiber
0 g / 28 gSugar
27 g / 50 gSaturated Fat
15 g / 20 gCholesterol
69 mg / 300 mgCaffeine
5 mgNet Carbs
31 gAlcohol
0 gIn a large bowl, combine flour and sugar to create the base mixture.
Using a hand mixer, cream the butter and sugar until light and fluffy, then incorporate the eggs one at a time.
Beat in the cream cheese and vanilla extract until the mixture is smooth and creamy.
Fold in the chopped Snickers bars into the cheesecake batter.
Pour the batter into the prepared springform pan and bake for 25-30 minutes until the edges are set.
Allow the cheesecake to cool completely before removing from the pan and serving.
2
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