Snickers Cheesecake

Snickers Cheesecake is a rich and creamy dessert, blending the classic taste of cheesecake with the crunch of Snickers bars. Easy to make and perfect for any event, it’s sure to be a hit with everyone.

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This Snickers cheesecake combines the best of two dessert worlds: the silky richness of cheesecake and the irresistible sweetness of Snickers bars. With a base made from crushed Oreos and a filling that’s creamy yet light, this dessert is packed with chunks of Snickers for that perfect balance of crunch, caramel, and chocolate. Finished with a topping of smooth chocolate ganache and caramel-drizzled peanuts, each bite is an explosion of flavors and textures.

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What You Need To Know

MAIN INGREDIENTS: chocolate sandwich cookies, salted butter, cream cheese, granulated sugar, cornstarch, creamy peanut butter, pure vanilla extract, extra-large eggs, Snickers candy bars, caramels, evaporated milk, dry roasted peanuts, milk chocolate chips, heavy cream

QUICK STEPS: make Oreo crust, mix cream cheese filling with peanut butter and Snickers, bake cheesecake in water bath, cool and chill overnight, prepare caramel peanut topping, add chocolate ganache, sprinkle with remaining Snickers

TOTAL TIME AND YIELD: 7 hours 45 minutes, serves 12

WHY THIS RECIPE: This recipe stands out because of the clever use of frozen Snickers chunks, ensuring that they hold their shape perfectly within the creamy cheesecake filling. Freezing the Snickers before adding them to the batter keeps the caramel and chocolate from melting into the cheesecake, so you get delicious, chewy bites of Snickers in every slice.

PRO TIP: If your cheesecake mixture looks lumpy, it’s likely because your cream cheese was too cold when you started to make your batter. Cover the mixing bowl with plastic wrap and leave it in a warm place in your kitchen for 30 minutes.

Mix again for a minute on medium-low speed to help break up the chunks.

Snickers Cheesecake Ingredients

You won’t be able to resist the rich and decadent flavors of our easy Snickers cheesecake recipe (it’s just like the Cheesecake Factory version!). Combining the creamy goodness of classic cheesecake with the nutty, chocolatey taste of Snickers, this dessert is a must-try for any cheesecake lover. 

Substitutions and Additions For Our Baked Snickers Cheesecake

If you need to adapt this Snickers Cheesecake recipe based on what’s available or your dietary preferences, there are several substitutions and additions you can make. 

Oreo Cookies: You can use store-bought Oreo crumbs if you prefer not to crush your own. You can also use graham crumbs to make a graham cracker crust, or another favorite variety of cookie.

Cream Cheese: You can substitute with a lower-fat cream cheese.

Cornstarch: Arrowroot powder or tapioca starch can be used as a 1:1 replacement.

Snickers Candy Bars: Substitute with other candy bars like Milky Way or Twix for a different mix of flavors. You can also use a combination of chocolate chips and extra chopped caramel pieces if you prefer.

Caramels: A thick, store-bought caramel sauce can be used instead of melting individual caramels. If you prefer, you can make a homemade caramel sauce, instead.

Dry Roasted Peanuts: Substitute with other nuts like almonds, pecans, or walnuts for a different crunch. For a nut-free option, consider using pretzels.

Milk Chocolate Chips: Dark chocolate or semi-sweet chocolate chips can be used to adjust the sweetness of the ganache.

How To Make A Snickers Cheesecake

Making the best Snickers cheesecake is easy and fun, mixing classic baking with the delicious crunch of Snickers bars. Follow along with our step-by-step guide, helpful photos, and Pro Tips throughout the post.

STEP ONE: Adjust your oven rack to the middle position.

STEP TWO: Preheat the oven and spray a springform pan with nonstick cooking spray. For easy release, line the bottom of the pan with a parchment paper circle.

PRO TIP:​ Use the wrappers from the butter to grease the springform pan. This adds a light coating of butter that helps prevent sticking, if you don’t have cooking spray.

STEP THREE: Chop the Snickers bars into bite-sized pieces if not already done, and place two cups of these in the freezer. Freezing them prevents sinking to the bottom of the cheesecake during baking.

STEP FOUR: Tear two pieces of heavy-duty aluminum foil to wrap around the springform pan. This will prevent any water from getting into the cheesecake from the water bath (explained further during the baking procedure below).

STEP FIVE: Mix the finely crushed chocolate sandwich cookies with melted butter until well combined. 

STEP SIX: Press this mixture firmly into the bottom and halfway up the sides of your prepared pan.

PRO TIP: Use the bottom of a measuring cup or a flat-bottomed glass to press down the crumbs into an even layer, ensuring the crust is compact and will hold together when the cheesecake is baked.

STEP SEVEN: In a small bowl, combine the granulated sugar and cornstarch. Whisk them together until there are no lumps to ensure a smooth consistency for the cheesecake filling.

STEP EIGHT: Using a stand mixer with a paddle attachment or an electric mixer, beat the softened cream cheese on medium speed until smooth. This step is crucial for achieving the creamy texture Snickers cheesecake is known for.

STEP NINE: Add the peanut butter to the cream cheese and mix until fully incorporated.

STEP TEN: Gradually add the sugar and cornstarch to the cream cheese mixture, mixing for another two minutes until the batter is smooth.

STEP ELEVEN: Mix in the vanilla extract until just incorporated.

STEP TWELVE: Reduce the mixer speed to low and add the eggs one at a time, mixing well after each addition. Ensure each egg is fully incorporated into the batter before adding the next.

PRO TIP: Keeping the mixer at low speed reduces the amount of air incorporated into the batter, which can lead to cracking.

STEP THIRTEEN: Retrieve the frozen Snickers pieces from the freezer and fold them into the cheesecake batter using a spatula or wooden spoon. 

PRO TIP:​ Try to make sure the pieces are well distributed, so every bite is full of yummy Snickers pieces.

STEP FOURTEEN: Pour the batter into the crust and gently tap the pan on the counter to release any trapped air bubbles.

STEP FIFTEEN: Place the springform pan into the large, disposable roasting pan.

STEP SIXTEEN: Fill the roasting pan with hot water to about an inch depth around the springform pan.

STEP SEVENTEEN: Bake for one hour, or until the center is just set but still slightly jiggly.

STEP EIGHTEEN: Turn off the oven, crack the door open, and let the cheesecake sit for 20 minutes.

STEP NINETEEN: Carefully remove the cheesecake from the water bath and let it rest for 5 minutes.

STEP TWENTY: Place the cheesecake in the refrigerator for at least six hours or overnight.

STEP TWENTY-ONE: Once the cheesecake has chilled, unwrap the caramels and add them to a microwave-safe bowl. Pour the evaporated milk over the caramels.

STEP TWENTY-TWO: Microwave on full power in 45-second intervals, stirring well after each interval until the caramels are melted and smooth.

STEP TWENTY-THREE: Add the peanuts to the caramel sauce and stir to combine.

STEP TWENTY-FOUR: Release the cheesecake from the springform pan. Carefully and slowly slide a kitchen knife between the bottom of the springform pan and the cheesecake crust to release the crust from the pan.

STEP TWENTY-FIVE: Transfer the cheesecake to either a large serving plate or a round cake board.

STEP TWENTY-SIX: Spoon the caramel and peanuts over the top of the cheesecake. Place the cheesecake back in the refrigerator while you make the ganache.

STEP TWENTY-SEVEN: Add the heavy cream to a microwave-safe bowl. Heat on full power for 45 seconds to one minute, or until small bubbles form. Add the chocolate chips to a small heat-safe bowl.

Pour the hot cream over the chocolate chips, and let sit for one to two minutes to melt the chocolate. Whisk the melted chocolate and cream until glossy and smooth.

STEP TWENTY-EIGHT: Spoon the ganache over the caramel peanut layer, smoothing to the edge of the cheesecake.

Just before serving, sprinkle the remaining chopped Snickers on top of the chocolate layer.

Troubleshooting

We’ve broken this recipe down into individual, easy-to-follow steps to make sure that each one is straightforward. If you run into any trouble, these additional tips from our recipe testing team may help you:

• Leak-proof Foil: Use two layers of heavy-duty aluminum foil to wrap the springform pan securely, ensuring it’s fully sealed to prevent any water from seeping in.
• Room Temperature Ingredients: Using room temperature cream cheese and eggs is critical when making cheesecake batter. Leave them on the cupboard for at least 30 minutes before you begin baking. 
• Caramel Consistency: Heat the caramel slowly and add evaporated milk gradually, stirring constantly until the desired consistency is reached. If your sauce seems too thick, add additional milk or heavy cream until it reaches your desired consistency.
• Smooth Batter: Scrape down the sides of the mixing bowl frequently when making the cheesecake batter to ensure all ingredients are well incorporated and the batter is smooth.
• Water Bath Stability: Place the roasting pan on the oven rack first, then add the hot water to the pan. Finally, set the cheesecake inside the water bath. This method helps avoid spilling water into the cheesecake.

How To Serve Snickers Bar Cheesecake

Whether you’re hosting a gathering or enjoying a quiet evening at home, presenting your copycat Cheesecake Factory Snickers cheesecake beautifully and pairing it with complementary items can make the experience even more special.

Classic Presentation: Serve the cheesecake on a pretty platter, garnished with a drizzle of caramel sauce and a sprinkle of chopped peanuts. This highlights the rich layers of the cheesecake and adds an extra touch of elegance.

With Whipped Cream or Ice Cream: Add a dollop of whipped cream or a scoop of vanilla ice cream for a creamy touch.

Afternoon Tea: For a special afternoon treat, serve generous slices of Snickers cheesecake alongside a selection of teas and freshly brewed coffee.

Potluck or Family Gathering: This cheesecake is a fantastic choice for a potluck or family gathering. Serve it on a tiered cake stand surrounded by other small desserts like marshmallow cookies and brownie bites. It will be a showstopping centerpiece for your dinner.

Snickers Cheesecake Bites: Cut the cheesecake into bite-sized squares and serve them on a platter with toothpicks. This option is great for a buffet or dessert table, allowing guests to sample a small piece without committing to a full slice.

Dessert Bar: Include Snickers cheesecake as part of a dessert bar featuring a variety of sweets. Pair it with more dessert favorites like candy bar brownies, chocolate cupcakes and strawberry fudge to provide guests with a range of delicious options.

MORE CHEESECAKE RECIPES

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Cookies And Cream Cheesecakes

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Orange Creamsicle Cheesecake

How To Store Snicker Cheesecake

Proper storage is essential to maintain the freshness and flavor of your Snickers Cheesecake. Here’s a guide on how to store your cheesecake, whether you’re making it ahead, keeping it in the fridge, or freezing it for later.

MAKE AHEAD: You can prepare Snickers cheesecake up to two days in advance. Follow the recipe up to the chilling stage, then cover it tightly with plastic wrap and store it in the refrigerator. Add the toppings just before serving to keep them fresh.

IN THE FRIDGE: Store your Snickers cheesecake in the refrigerator, covered with plastic wrap or in an airtight container, to prevent it from drying out. It will stay fresh for up to five days.

IN THE FREEZER: To freeze Snickers cheesecake, wrap it tightly in plastic wrap and then in aluminum foil, or place it in an airtight freezer-safe container. It can be frozen for up to three months.

To thaw, transfer the cheesecake to the refrigerator and let it thaw overnight.

Why This Recipe For Snickers Cheesecake Is the Best

Snickers Cheesecake quickly became a favorite with our recipe development team, and our families agree: This recipe is one we’ll definitely make again!

Here’s why we know you’ll love it:

Rich and Decadent: Combining cream cheese, peanut butter, and Snickers creates a dessert that’s rich and satisfying.

Perfect for Any Occasion: Whether it’s a family gathering or a potluck, this cheesecake always impresses.

Make-Ahead Friendly: You can prepare it in advance, making it convenient for busy schedules and events.

Crowd-Pleaser: Its blend of creamy and crunchy textures makes it a hit with both kids and adults.

Delicious Leftovers: It tastes just as good, if not better, the next day, making it perfect for enjoying over a few days.

This Snickers Cheesecake combines the creamy richness of cheesecake with the irresistible crunch of Snickers bars, making it a dessert for peanut butter and chocolate fans everywhere. It’s easy to make and perfect for any occasion!

More Recipes for Snickers Fans

• ​Snickers Cake
• Snickers Salad
• Snickers Brownies
• Snickers Snack Cups
• Mini Snickers Cheesecake
• No Bake Snickers Cheesecake Pie

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Snickers Cheesecake 

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Snickers Cheesecake is a rich and creamy dessert, blending the classic taste of cheesecake with the crunch of Snickers bars. Easy to make and perfect for any event, it’s sure to be a hit with everyone.

Prep Time 25 minutes minutes

Cook Time 1 hour hour

Total Time 7 hours hours 45 minutes minutes

Servings 12

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Ingredients

  

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For the Crust

• 25 chocolate sandwich cookies with cream filling, finely crushed (We used the Oreo brand, not double stuffed. This should measure out to 2 ½ cups)
• 5 tablespoons salted butter, melted and cooled

For the Cheesecake Filling

• 24 ounces cream cheese, softened to room temperature (three 8-ounce packages)
• 1 cup granulated sugar
• 4 tablespoons cornstarch
• ½ cup creamy peanut butter, We used Reese’s brand
• 1 ½ teaspoons pure vanilla extract
• 3 extra large eggs, at room temperature
• 18.71 ounces Snickers fun size candy bars, chopped into bite size pieces (Divide 2 cups for filling and 1 ½ cups for topping. Our bag had 31 fun-size candy bars) (530.4g)

For the Topping

• 25 individually wrapped caramels, We used Kraft brand
• 3 tablespoons evaporated milk
• 1 cup dry roasted peanuts, salted
• 1 cup milk chocolate chips, We used Toll House brand
• ¼ cup heavy cream

Instructions

 

• Lower the oven rack to the middle shelf.
• Preheat the oven to 350°. Lightly spray a 9-inch x 3-inch springform pan with nonstick cooking spray. (We also lined the bottom of the pan with a parchment circle. It really helps when releasing the cheesecake from the pan.)
• Place the 2 cups of chopped Snickers in the freezer.
• Tear 2 pieces of heavy-duty aluminum foil to wrap around the springform pan. This will prevent any water from getting into the cheesecake from the water bath. (This is explained further in the baking procedure.)
• Add the cookie crumbs and the melted butter to a small bowl. Stir to completely coat the cookie crumbs.
• Press the buttered cookie crumbs into the bottom and halfway up the sides of the sprayed pan.
• Add the granulated sugar and cornstarch to a small bowl. Stir or whisk to combine.
• Using either a stand mixer with a paddle attachment, or a large bowl and a handheld electric mixer on medium speed, beat the softened cream cheese 1 ½ – 2 minutes until smooth. (The mixer speed needs to be on medium speed to help reduce introducing any extra air bubbles into the cheesecake batter. Trapped air can cause cracks in the cheesecake.)
• Add the peanut butter and continue mixing on medium speed just until the peanut butter is fully incorporated and no white or peanut butter streaks remain.
• Add the granulated sugar and cornstarch to the cream cheese mixture and continue mixing for another 2 minutes until smooth.
• Add the vanilla and mix just until no streaks of vanilla are visible.
• Lower the mixer speed to low. Add the eggs one at a time, mixing well after each addition. Continue mixing until no yellow streaks from the yolks are visible and the eggs are fully incorporated.
• Remove the 2 cups of chopped Snickers bars from the freezer. Break any pieces that may be sticking together apart. Stir in the frozen Snickers using a spatula or wooden spoon.
• Pour the cheesecake batter on top of the cookie crust. Gently tap the sides of the pan to help release any trapped air bubbles. (Remember, air bubbles are not friends with cheesecake)
• Place the disposable roasting pan in the oven. Place the foil-wrapped springform pan into the center of the roasting pan. (A disposable roasting pan is flexible enough to expand to hold the springform pan and the hot water for the water bath.)
• Add enough hot water to the roasting pan to measure about 1 inch. This will also help prevent cracks in the cheesecake.
• Bake for 1 hour, or until the center is still a bit jiggly. Turn the oven off and crack the oven door open. Let the cheesecake sit for 20 minutes before carefully removing the cheesecake from the water bath. (We recommend having a kitchen towel ready to catch any water dripping from the foil.) Let the cheesecake rest for about 5 minutes before placing the cheesecake in the refrigerator for at least 6 hours or overnight. (We suggest you chill the cheesecake overnight.)
• Once the cheesecake has chilled, you will need to make the caramel and peanut sauce.
• Add the unwrapped caramels to a microwave-safe bowl. Pour the evaporated milk over the caramels and microwave on full power in 45-second intervals, stirring well after each interval, until the caramels are melted and smooth.
• Add the peanuts to the caramel sauce and stir to combine.
• Release the cheesecake from the springform pan. Carefully and slowly slide a kitchen knife between the bottom of the springform pan and the cheesecake crust to release the crust from the pan.
• Transfer the cheesecake to either a large serving plate or a round cake board.
• Spoon the caramel and peanuts over the top of the cheesecake. Place the cheesecake back in the refrigerator while you make the ganache.
• Add the heavy cream to a microwave-safe bowl. Heat on full power for 45 seconds to 1 minute, or until small bubbles form.
• Add the chocolate chips to a small heat-safe bowl. Pour the hot cream over the chocolate chips, and let sit for 1-2 minutes to melt the chocolate. Whisk the chocolate and cream until glossy and smooth.
• Spoon the ganache over the caramel peanut layer, smoothing to the edge of the cheesecake. Keep refrigerated until ready to serve. (We recommend having a pizza pan or heavy-duty foil under the cheesecake to help reduce any mess from chocolate that may trickle down while chilling.)
• Just before serving, sprinkle the remaining chopped Snickers on top of the chocolate layer.
• Use a sharp kitchen knife to carefully cut 10-12 slices of cheesecake.
• Serve, and enjoy!

Notes

• Leak-proof Foil: Use two layers of heavy-duty aluminum foil to wrap the springform pan securely, ensuring it’s fully sealed to prevent any water from seeping in.
• Room Temperature Ingredients: Using room temperature cream cheese and eggs is critical when making cheesecake batter. Leave them on the cupboard for at least 30 minutes before you begin baking. 
• Lumpy Batter: If your cheesecake mixture looks lumpy, it’s likely because your cream cheese was too cold when you started to make your batter. Cover the mixing bowl with plastic wrap and leave it in a warm place in your kitchen for 30 minutes. Mix again for a minute on medium-low speed to help break up the chunks.
• Caramel Consistency: Heat the caramel slowly and add evaporated milk gradually, stirring constantly until the desired consistency is reached. If your sauce seems too thick, add additional milk or heavy cream until it reaches your desired consistency.
• Smooth Batter: Scrape down the sides of the mixing bowl frequently when making the cheesecake batter to ensure all ingredients are well incorporated and the batter is smooth.
• Water Bath Stability: Place the roasting pan on the oven rack first, then add the hot water to the pan. Finally, set the cheesecake inside the water bath. This method helps avoid spilling water into the cheesecake.

Nutrition

Calories: 976kcal | Carbohydrates: 100g | Protein: 18g | Fat: 59g | Saturated Fat: 26g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 18g | Trans Fat: 0.4g | Cholesterol: 139mg | Sodium: 650mg | Potassium: 493mg | Fiber: 4g | Sugar: 76g | Vitamin A: 1181IU | Vitamin C: 0.5mg | Calcium: 185mg | Iron: 2mg

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