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.

Prep Time25

Cook Time1

Chill and Rest Time6 20

Total Time7 45

Course: Dessert

Cuisine: American

Keyword: Snickers Cheesecake Recipe

Servings:

Calories: 976kcal

Ingredients

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