Snickers Cheesecake

Snickers Cheesecake is an indulgent dessert that combines creamy cheesecake with the flavors of your favorite candy bar.

With a buttery chocolate crust, a rich cheesecake filling studded with Snickers pieces, and a decadent caramel and chocolate topping, this dessert is a showstopper perfect for any special occasion.

Kitchen Equipment Needed

• 9-inch springform pan
• Mixing bowls
• Hand mixer or stand mixer
• Measuring cups and spoons
• Spatula
• Baking sheet (for water bath, optional)

Ingredients Overview

• Crust: A chocolate cookie crust serves as the base.
• Cheesecake filling: Rich, creamy filling with chunks of Snickers throughout.
• Topping: Caramel, chocolate, and more Snickers pieces make this dessert irresistible.

Ingredients

Crust

• 2 cups chocolate cookie crumbs (e.g., Oreos, with filling removed)
• 5 tablespoons unsalted butter, melted

Cheesecake Filling

• 3 (8 oz) packages cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1/2 cup sour cream or plain Greek yogurt
• 1/2 cup heavy cream
• 1 1/2 cups chopped Snickers bars

Topping

• 1/2 cup caramel sauce (store-bought or homemade)
• 1/2 cup chocolate ganache (or melted chocolate chips)
• 1 cup chopped Snickers bars
• Optional: Whipped cream for garnish

Directions

Make the Crust

1. Preheat the oven
   Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan or line the bottom with parchment paper.
2. Prepare the crust
   In a bowl, mix chocolate cookie crumbs with melted butter until evenly coated. Press the mixture firmly into the bottom of the prepared pan.
3. Bake the crust
   Bake for 8–10 minutes, then set aside to cool.

Make the Cheesecake Filling

1. Cream the cream cheese and sugar
   In a large mixing bowl, beat softened cream cheese and granulated sugar with a hand mixer or stand mixer on medium speed until smooth and creamy, about 2–3 minutes.
2. Add eggs and vanilla
   Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
3. Add sour cream and cream
   Reduce mixer speed to low and add sour cream and heavy cream. Mix until just combined. Avoid overmixing.
4. Fold in Snickers
   Gently fold the chopped Snickers bars into the batter using a spatula.

Assemble and Bake

1. Pour the batter
   Pour the cheesecake batter over the cooled crust and smooth the top with a spatula.
2. Water bath (optional)
   Wrap the bottom of the springform pan in aluminum foil and place it in a larger baking dish. Fill the dish with hot water until it reaches halfway up the sides of the pan to prevent cracks.
3. Bake
   Bake the cheesecake at 325°F (160°C) for 60–70 minutes, or until the edges are set and the center is slightly jiggly.
4. Cool gradually
   Turn off the oven, crack the door slightly, and let the cheesecake cool in the oven for 1 hour. Refrigerate for at least 6 hours or overnight to fully set.

Decorate and Serve

1. Add toppings
   Once the cheesecake is chilled, drizzle the caramel sauce and chocolate ganache over the top. Sprinkle with chopped Snickers bars.
2. Garnish (optional)
   Pipe whipped cream around the edges if desired.
3. Slice and serve
   Use a sharp knife dipped in warm water and wiped clean between cuts for neat slices.

Prep Time

25 minutes

Bake Time

60–70 minutes

Total Time

7–8 hours (including chilling)

Nutrition (per slice, ~12 slices)

• Calories: ~500
• Fat: ~32g
• Carbohydrates: ~48g
• Sugar: ~37g
• Protein: ~7g

Expert Tips

• Room temperature ingredients
  Ensure all dairy ingredients are at room temperature for a smoother batter.
• Avoid overmixing
  Overmixing can incorporate too much air, causing the cheesecake to crack.
• Clean cuts
  Chill the cheesecake thoroughly before slicing, and wipe your knife clean after each cut.

FAQs

Can I make this cheesecake without a water bath?

Yes, but the water bath helps prevent cracks. If skipping, place a pan of hot water on the lower oven rack to create steam.

How long does it last?

Store in an airtight container in the refrigerator for up to 5 days.

Can I freeze it?

Yes, freeze individual slices or the whole cheesecake (without toppings) tightly wrapped for up to 2 months. Thaw in the refrigerator overnight before adding toppings.

Storing & Reheating

• Storing: Cover and refrigerate for up to 5 days.
• Freezing: Wrap the cheesecake tightly in plastic wrap and foil before freezing. Thaw overnight in the fridge before serving.

Substitutions & Variations

• Candy bar swap: Replace Snickers with Milky Way, Reese’s, or Twix for a different flavor.
• Gluten-free: Use gluten-free cookies for the crust.
• Mini cheesecakes: Divide the recipe into muffin tins for individual servings.

Snickers Cheesecake

Snickers Cheesecake is an indulgent dessert that combines creamy cheesecake with the flavors of your favorite candy bar.

Print Recipe Pin Recipe

Equipment

• - 9-inch springform pan
• Mixing bowls
• - Hand mixer or stand mixer
• Measuring cups and spoons
• Spatula
• - Baking sheet (for water bath, optional)

Ingredients

  

• #### Crust
• - 2 cups chocolate cookie crumbs e.g., Oreos, with filling removed
• - 5 tablespoons unsalted butter melted
• #### Cheesecake Filling
• - 3 8 oz packages cream cheese, softened
• - 1 cup granulated sugar
• - 3 large eggs room temperature
• - 1 teaspoon vanilla extract
• - 1/2 cup sour cream or plain Greek yogurt
• - 1/2 cup heavy cream
• - 1 1/2 cups chopped Snickers bars
• #### Topping
• - 1/2 cup caramel sauce store-bought or homemade
• - 1/2 cup chocolate ganache or melted chocolate chips
• - 1 cup chopped Snickers bars
• - Optional: Whipped cream for garnish

Instructions

 

• #### Make the Crust
• **Preheat the oven**
• Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan or line the bottom with parchment paper.
• **Prepare the crust**
• In a bowl, mix chocolate cookie crumbs with melted butter until evenly coated. Press the mixture firmly into the bottom of the prepared pan.
• **Bake the crust**
• Bake for 8–10 minutes, then set aside to cool.
• #### Make the Cheesecake Filling
• **Cream the cream cheese and sugar**
• In a large mixing bowl, beat softened cream cheese and granulated sugar with a hand mixer or stand mixer on medium speed until smooth and creamy, about 2–3 minutes.
• **Add eggs and vanilla**
• Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
• **Add sour cream and cream**
• Reduce mixer speed to low and add sour cream and heavy cream. Mix until just combined. Avoid overmixing.
• **Fold in Snickers**
• Gently fold the chopped Snickers bars into the batter using a spatula.
• #### Assemble and Bake
• **Pour the batter**
• Pour the cheesecake batter over the cooled crust and smooth the top with a spatula.
• **Water bath (optional)**
• Wrap the bottom of the springform pan in aluminum foil and place it in a larger baking dish. Fill the dish with hot water until it reaches halfway up the sides of the pan to prevent cracks.
• **Bake**
• Bake the cheesecake at 325°F (160°C) for 60–70 minutes, or until the edges are set and the center is slightly jiggly.
• **Cool gradually**
• Turn off the oven, crack the door slightly, and let the cheesecake cool in the oven for 1 hour. Refrigerate for at least 6 hours or overnight to fully set.
• #### Decorate and Serve
• **Add toppings**
• Once the cheesecake is chilled, drizzle the caramel sauce and chocolate ganache over the top. Sprinkle with chopped Snickers bars.
• **Garnish (optional)**
• Pipe whipped cream around the edges if desired.
• **Slice and serve**
• Use a sharp knife dipped in warm water and wiped clean between cuts for neat slices.