Next, in a large mixing bowl, beat the cream cheese with an electric mixer until it’s creamy and smooth. Gradually add in the sugar and vanilla extract, mixing until it’s well combined. Then, toss in the eggs—one at a time—mixing gently after each addition. Lastly, fold in the sour cream and chopped Snickers bars. This combination is heavenly; I can’t tell you how incredible your kitchen will smell at this point! Pour this luscious mixture over the baked crust and smooth the top with a rubber spatula.
Now, place the springform pan on a baking sheet and bake in the oven for about 55-60 minutes. The cheesecake should be set around the edges but still slightly jiggly in the center—it will firm up as it cools. Once the timer goes off, turn off the oven and let the cheesecake sit inside for about an hour with the door slightly ajar. This gentle cooling helps to prevent cracks. When you’re ready, take it out and let it cool to room temperature before transferring it to the refrigerator to chill for at least 4 hours (or overnight, if you can wait!).
Pro Tips for Best Results
I’ve made this cheesecake a few times, adjusting ingredients and methods to ensure it’s just right. One tip I discovered is to use room-temperature cream cheese; it blends more smoothly and helps avoid lumps. I’m all about that silky texture! Also, giving it enough chill time in the fridge is essential. I once couldn’t resist cutting a slice too soon, and it ended up being a gooey mess—don’t make my mistake! Lastly, if you want a rich chocolate boost, drizzle melted chocolate on top right before serving for that extra indulgence.
Common Mistakes to Avoid
One common mistake I’ve witnessed (and experienced!) is not properly mixing the cream cheese. You really want to make sure it’s smooth before adding other ingredients. Trust me, lumps in your cheesecake? No thanks! Another thing is opening the oven door while it’s baking. I know it’s tempting to peek, but every time you do, you affect the oven temperature and could end up with a cracked cheesecake. Also, remember that cooling slowly in the oven is crucial—give it that hour! Lastly, not using a springform pan can lead to a mess when serving. Trust me, this pan is a game-changer for cheesecakes. (See the next page below to continue…)