There are desserts that quietly impress, and then there are desserts that stop conversations mid-sentence. Snickers Cheesecake definitely belongs in the second category. The first time I made this cheesecake, it was meant to be a simple celebration dessert-but one bite in, and everyone knew it was something special. Rich, creamy cheesecake paired with caramel, chocolate, peanuts, and chunks of Snickers creates that unmistakable candy-bar magic in every forkful.
This Snickers Cheesecake is indulgent in the very best way. It's the kind of dessert you make when you want to spoil your guests, celebrate a milestone, or simply treat yourself to something unforgettable. With its chocolate cookie crust, silky caramel-infused filling, and over-the-top topping, this cheesecake delivers bold flavor while still being smooth, balanced, and surprisingly elegant.
Why You'll Love Snickers Cheesecake
- Ultra-creamy cheesecake texture with no dryness
- Loaded with real Snickers pieces in every layer
- Perfect balance of chocolate, caramel, and peanut flavors
- Impressive dessert for holidays and special occasions
- Make-ahead friendly-tastes even better the next day
- Classic candy bar flavor in a bakery-style cheesecake
Ingredients You'll Need
For the Crust
- 2 cups chocolate cookie crumbs - Chocolate graham crackers or chocolate wafer cookies work beautifully
- 5 tablespoons unsalted butter, melted - Binds the crust
- 2 tablespoons granulated sugar - Adds subtle sweetness
- Pinch of salt - Enhances the chocolate flavor
For the Cheesecake Filling
- 24 ounces full-fat cream cheese, softened - Room temperature is essential
- 1 cup granulated sugar
- ¾ cup packed light brown sugar - Adds depth and caramel notes
- 3 large eggs, room temperature - Ensures smooth blending
- 1 cup sour cream - Adds richness and a silky texture
- 1 tablespoon vanilla extract
- ½ cup thick caramel sauce - Avoid runny caramel
- 1 cup finely chopped Snickers bars - Even distribution throughout
- 2 tablespoons all-purpose flour - Helps stabilize the filling
For the Topping
- 1½ cups chopped Snickers bars
- ½ cup caramel sauce
- ½ cup chocolate sauce or melted chocolate
- ¼ cup roasted salted peanuts (optional) - For extra crunch and contrast
Step-by-Step Instructions
- Prepare the oven and pan
- Preheat the oven to 325°F (165°C).
- Lightly grease a 9-inch springform pan and set aside.
- Make the crust
- In a medium bowl, combine chocolate cookie crumbs, sugar, melted butter, and salt.
- Mix until evenly moistened and crumbly.
- Press firmly into the bottom of the springform pan, packing tightly.
- Bake for 8 minutes, then remove and allow to cool.
- Beat the cream cheese
- In a large bowl, beat the softened cream cheese for about 2 minutes until smooth and fluffy.
- Scrape down the sides of the bowl as needed.
- Add sugars
- Add granulated sugar and brown sugar.
- Beat until fully incorporated and silky.
- Incorporate eggs
- Add eggs one at a time on low speed, mixing just until combined.
- Scrape the bowl between additions to prevent lumps.
- Mix in remaining ingredients
- Blend in sour cream and vanilla extract.
- Add caramel sauce and mix until smooth and uniform.
- Stir in flour gently, then fold in chopped Snickers bars.
- Bake gently
- Reduce oven temperature to 300°F (150°C).
- Pour filling over the cooled crust and tap the pan gently to release air bubbles.
- Bake for 55-70 minutes, until edges are set and the center has a slight wobble.
- Cool slowly
- Turn off the oven and leave the cheesecake inside with the door cracked open for 1 hour.
- Remove and cool completely at room temperature.
- Refrigerate for at least 4 hours, preferably overnight.
- Add toppings and serve
- Before serving, top with chopped Snickers bars, caramel sauce, chocolate sauce, and optional peanuts.
- Chill for 15 minutes to set the toppings before slicing.
Serving and Storage Tips
Snickers Cheesecake is best served chilled for clean slices and optimal texture. For professional-looking slices, use a sharp knife dipped in hot water and wiped clean between cuts. This cheesecake pairs wonderfully with coffee or a glass of cold milk to balance the richness.
Store leftovers covered in the refrigerator for up to 5 days. Because of the toppings, avoid stacking slices directly on top of one another. While freezing is possible, it's best enjoyed fresh or refrigerated to maintain the creamy texture.
Helpful Notes
- Room temperature ingredients matter: Cold cream cheese can cause lumps and cracks.
- Don't overmix: Especially after adding eggs-overmixing incorporates air and can cause cracking.
- Thick caramel is key: Thin sauces may bleed into the filling and affect texture.
- Cooling slowly prevents cracks: The gradual temperature change keeps the cheesecake smooth and even.
- Customize the topping: Add extra peanuts or drizzle more chocolate for dramatic presentation.
Frequently Asked Questions
- Can I make Snickers Cheesecake ahead of time?
Yes! It's best made a day in advance to allow flavors to develop fully. - Do I need a water bath?
Not required for this recipe, as slow baking and cooling help prevent cracks. - Can I use mini Snickers bars?
Absolutely-mini bars work great and are easier to chop evenly. - Why is my cheesecake cracking?
Overbaking or rapid temperature changes are usually the cause. - Can I use a different candy bar?
Yes-Milky Way or Twix make delicious variations.
Final Thoughts
This Snickers Cheesecake is the ultimate dessert for anyone who loves rich, decadent flavors and show-stopping presentation. I've tested this recipe carefully to balance sweetness, creaminess, and texture, and it never fails to impress. Whether you're serving it for a holiday, birthday, or special gathering, this cheesecake delivers that unforgettable "wow" moment with every bite. If you're looking for a dessert that truly earns its place at the center of the table, this one is it.
Snickers Cheesecake
Ingredients
Crust
- 2 cups chocolate cookie crumbs
- 5 tablespoons unsalted butter melted
- 2 tablespoons granulated sugar
- Pinch of salt
Cheesecake Filling
- 24 oz full-fat cream cheese softened
- 1 cup granulated sugar
- ¾ cup packed light brown sugar
- 3 large eggs room temperature
- 1 cup sour cream
- 1 tablespoon vanilla extract
- ½ cup thick caramel sauce
- 1 cup finely chopped Snickers bars
- 2 tablespoons all-purpose flour
Topping
- 1 ½ cups chopped Snickers bars
- ½ cup caramel sauce
- ½ cup chocolate sauce or melted chocolate
- ¼ cup roasted salted peanuts optional
Instructions
- Preheat oven to 325°F (165°C).
- Mix cookie crumbs, sugar, melted butter, and salt. Press into a 9-inch springform pan. Bake 8 minutes; cool.
- Beat cream cheese until smooth and fluffy.
- Add granulated and brown sugar; beat until combined.
- Add eggs one at a time on low speed, scraping bowl between additions.
- Mix in sour cream and vanilla.
- Blend in caramel sauce.
- Stir in flour, then gently fold in chopped Snickers bars.
- Reduce oven temperature to 300°F (150°C).
- Pour filling over crust and tap pan to release air bubbles.
- Bake 55-70 minutes until edges are set and center slightly wobbly.
- Turn off oven and leave cheesecake inside with door cracked for 1 hour.
- Cool to room temperature, then refrigerate at least 4 hours or overnight.
- Top with Snickers pieces, caramel, chocolate sauce, and peanuts before serving.
Notes
- Use room-temperature ingredients to avoid lumps and cracks.
- Do not overmix after adding eggs.
- Allow cheesecake to cool slowly in the oven to maintain a smooth texture.
- For clean slices, use a hot knife wiped between cuts.
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