Sinful Snickers Cheesecake
Make snickers cheesecake with simple ingredients, clear steps, and helpful tips. Perfect for dessert tables, holidays, or weekend baking.
Total time
90 min
Servings
12
Calories
956
Category
Desserts
Indulge in the ultimate dessert mashup with this Sinful Snickers Cheesecake recipe. Combining a rich Oreo crust, creamy cheesecake filling, and the classic candy bar flavors of peanuts and caramel, this decadent treat is perfect for holidays, potlucks, or any sweet craving. Follow our step-by-step guide to create a show-stopping dessert that will have everyone asking for seconds.
Ingredients
Makes 12 servings
- 35 butter
- 4 water
- 2 sugar
- 1/4 Philadelphia Cream Cheese
- 24 eggs
- 2 sour cream
- 8 sugar
- 1 butter
- 1 1/2 peanuts
Method
Prepare crust: Preheat oven to 375°F.
Cover the bottom of a 10-inch spring-form pan tightly with aluminum foil.
Using a food processor, finely crush all the Oreo cookies.
Add melted butter, water and sugar to the cookie crumbs and continue using processor until the mixture is well blended.
Turn this cookie mixture out into the spring-form pan and using your fingers, gently work the cookie mixture until the bottom of the pan is covered with about one inch up on the sides.
Bake for only 6 or 7 minutes, no longer or the crust will be too hard.
It is okay if the crust rises a little during the baking-- if this occurs, use the flat bottom of a glass to gently press down and set aside to cool.
Prepare filling: Using a large bowl and an electric mixer, beat the cream cheese until it is light and fluffy.
When cream cheese is fluffy, add in one egg and mix well.
Add second egg and mix well.
Add in sour cream and sugar.
Remove electric mixture to gently fold in the Nestle' chocolate chips and chopped Snickers candy bars.
Pour batter onto the crust and spread the mixture out from the middle to all the sides to help it bake evenly.
Cover a cookie sheet with aluminum foil and place spring-form pan in middle and bake at 375F for about 45 minutes, or until top is light brown.
It's ok if the middle of the cheesecake is sunk in a little.
Transfer the cheese cake to a rack and cool while still in the spring-form pan.
Lay a piece of plastic wrap directly on top of the cheesecake and refrigerate (still in spring-form pan) for at least four hours or more- overnight is best.
Prepare glaze: Melt chocolate chips, butter and only 1/3 of the heavy whipping cream in a double boiler over medium heat until just at the melting stage.
Remove from heat and stir mixture until smooth.
(You can use a microwave for this part but ensure the bowl is microwave safe).
While still warm, stir in remaining heavy whipping cream and mix until well blended.
Using a sharp paring knife, run is around the edges of the spring-form pan to gently separate the cheesecake from the pan sides.
Release the spring-form and remove from the cheesecake.
Place cheesecake on serving dish and pour the chocolate glaze into the shallow crater.
Sprinkle crushed peanuts or extra Snickers shavings on top.
Refrigerate to allow the glaze to set.
Cook's notes
- For a cleaner slice, chill the cheesecake overnight before cutting.
- Use room temperature cream cheese to avoid lumps in the filling.
- Line the springform pan with extra foil to prevent water seepage if using a water bath.
Easy swaps
- Instead of butter, use coconut oil (for dairy-free)
- Instead of Philadelphia Cream Cheese, use vegan cream cheese alternative
- Instead of sugar, use coconut sugar or erythritol (reduce sweetness slightly)
- Instead of Oreo cookies, use gluten-free chocolate sandwich cookies
Frequently asked
Can I use a different crust?
Yes, graham cracker or shortbread crusts work well, but adjust baking time as needed.
How do I know when the cheesecake is done?
The edges should be set, but the center will still jiggle slightly. It will firm up as it cools.
Can I add caramel or chocolate sauce?
Absolutely! Drizzle over the top before serving for extra Snickers flavor.
