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Snickers Cheesecake Recipe

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4.4 from 116 reviews

This Decadent Snickers Cheesecake combines a rich chocolate cookie crust with a creamy cheesecake filling studded with chopped Snickers bars, caramel, and chocolate sauce. Baked in a water bath for a smooth and creamy texture, it is a luscious dessert perfect for chocolate and candy lovers alike, topped generously with extra Snickers pieces and drizzles of caramel and chocolate.

Ingredients

Crust

  • 1 ½ cups chocolate cookie crumbs (like Oreo)
  • ½ cup unsalted butter (melted)
  • ¼ cup sugar

Filling

  • 24 oz cream cheese (softened)
  • 1 cup granulated sugar
  • 1 tsp vanilla extract
  • 3 large eggs
  • 1 cup sour cream
  • 1 cup Snickers bars (chopped, plus extra for topping)
  • ½ cup caramel sauce
  • ½ cup chocolate sauce

Garnish

  • Chopped Snickers bars (for garnish)
  • Additional caramel sauce (for garnish)
  • Additional chocolate sauce (for garnish)

Instructions

  1. Prepare the crust: Combine chocolate cookie crumbs, melted butter, and ¼ cup sugar in a bowl. Mix until the crumbs are evenly moistened and resemble damp sand.
  2. Form the crust: Press the crumb mixture evenly into the bottom of a 9-inch springform pan. Pack it firmly to create an even and compact crust layer.
  3. Make the cheesecake filling: In a large bowl, beat the softened cream cheese until smooth. Gradually add 1 cup granulated sugar and the vanilla extract, beating until the mixture is light and fluffy.
  4. Add eggs: Incorporate the eggs one at a time, beating well after each addition to ensure a creamy and smooth batter. Gently fold in the sour cream just until combined, avoiding over-mixing.
  5. Incorporate Snickers mixture: Gently fold in the chopped Snickers bars, caramel sauce, and chocolate sauce into the batter, combining evenly without deflating the mixture. Pour this filling over the prepared crust and smooth the top.
  6. Bake in a water bath: Place the cheesecake pan in a preheated oven at 325°F (160°C). Bake in a water bath for 60-75 minutes or until the edges are set and the center is slightly jiggly to achieve a creamy texture.
  7. Cool and chill: After baking, cool the cheesecake in the oven with the door cracked open for 1 hour to prevent cracking. Then cool completely on a wire rack. Refrigerate for at least 6 hours or overnight to fully set. Before serving, garnish with extra chopped Snickers bars and drizzle with additional caramel and chocolate sauces.

Notes

  • Using a water bath helps prevent cracks and ensures a smooth cheesecake texture.
  • Make sure the cream cheese is fully softened to avoid lumps in the batter.
  • Chilling the cheesecake overnight improves slicing and flavor melding.
  • Use a springform pan for easy removal of the cheesecake.
  • Room temperature ingredients help create a smooth batter and even baking.
  • You can substitute Snickers bars with other similar candy bars if desired.

Find it online: https://mealoria.com/snickers-cheesecake-recipe/