Snickers Cheesecake
Ultra-creamy cheesecake made with caramel, chocolate, and real Snickers bars, baked on a chocolate cookie crust and topped with candy and sauce.
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.