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Snickers Cheesecake

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

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

Equipment

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

Method
 

  1. #### Make the Crust
  2. **Preheat the oven**
  3. Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan or line the bottom with parchment paper.
  4. **Prepare the crust**
  5. In a bowl, mix chocolate cookie crumbs with melted butter until evenly coated. Press the mixture firmly into the bottom of the prepared pan.
  6. **Bake the crust**
  7. Bake for 8–10 minutes, then set aside to cool.
  8. #### Make the Cheesecake Filling
  9. **Cream the cream cheese and sugar**
  10. 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.
  11. **Add eggs and vanilla**
  12. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  13. **Add sour cream and cream**
  14. Reduce mixer speed to low and add sour cream and heavy cream. Mix until just combined. Avoid overmixing.
  15. **Fold in Snickers**
  16. Gently fold the chopped Snickers bars into the batter using a spatula.
  17. #### Assemble and Bake
  18. **Pour the batter**
  19. Pour the cheesecake batter over the cooled crust and smooth the top with a spatula.
  20. **Water bath (optional)**
  21. 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.
  22. **Bake**
  23. Bake the cheesecake at 325°F (160°C) for 60–70 minutes, or until the edges are set and the center is slightly jiggly.
  24. **Cool gradually**
  25. 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.
  26. #### Decorate and Serve
  27. **Add toppings**
  28. Once the cheesecake is chilled, drizzle the caramel sauce and chocolate ganache over the top. Sprinkle with chopped Snickers bars.
  29. **Garnish (optional)**
  30. Pipe whipped cream around the edges if desired.
  31. **Slice and serve**
  32. Use a sharp knife dipped in warm water and wiped clean between cuts for neat slices.