Print

Snickers Cheesecake Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 406 reviews

This Decadent Snickers Cheesecake combines a rich chocolate cookie crust with a creamy cream cheese filling swirled with caramel, chocolate sauce, and chunks of Snickers bars. Baked to perfection in a water bath for a smooth texture, this indulgent dessert is topped with additional Snickers pieces and sauces, making it perfect for chocolate and candy lovers seeking an impressive yet approachable cheesecake.

Ingredients

Crust

  • 1 ½ cups chocolate cookie crumbs (like Oreo)
  • ½ cup unsalted butter (melted)
  • ¼ cup sugar

Cheesecake Filling

  • 24 oz cream cheese (softened)
  • 1 cup granulated sugar
  • 1 tsp vanilla extract
  • 3 large eggs
  • 1 cup sour cream
  • 1 cup Snickers bars (chopped, plus extra for topping)
  • ½ cup caramel sauce
  • ½ cup chocolate sauce

Garnish

  • Chopped Snickers bars
  • Additional caramel sauce
  • Additional chocolate sauce

Instructions

  1. Prepare Crust: Combine chocolate cookie crumbs, melted butter, and ¼ cup sugar in a bowl. Mix until the mixture is evenly moistened and has a texture similar to damp sand.
  2. Form Crust: Press the crumb mixture evenly into the bottom of a 9-inch springform pan. Pack firmly to create an even base for the cheesecake.
  3. Mix Cream Cheese: In a large bowl, beat the softened cream cheese until smooth. Gradually add 1 cup granulated sugar and vanilla extract while continuing to beat until the mixture is light and fluffy.
  4. Add Eggs and Sour Cream: Add the eggs one at a time, beating well after each addition to incorporate fully. Gently fold in the sour cream until just combined to maintain a smooth texture.
  5. Add Snickers and Sauces: Carefully fold in the chopped Snickers bars, caramel sauce, and chocolate sauce into the cheesecake batter. Pour the batter over the prepared crust and smooth the top evenly.
  6. Bake in Water Bath: Preheat the oven to 325°F (160°C). Place the springform pan in a water bath and bake for 60-75 minutes, or until the edges are set but the center still jiggles slightly when shaken gently.
  7. Cool and Chill: After baking, cool the cheesecake in the oven with the door slightly cracked open for 1 hour. Then transfer to a wire rack to cool completely. Refrigerate for at least 6 hours or overnight to allow flavors to meld and texture to firm up. Before serving, garnish with extra caramel sauce, chocolate sauce, and chopped Snickers bars.

Notes

  • Using a water bath helps prevent cracking and ensures a creamy texture.
  • Make sure the cream cheese is at room temperature to avoid lumps.
  • Chilling overnight is recommended for best flavor and texture.
  • Allow the cheesecake to cool slowly to avoid shrinking or cracking.
  • You can substitute caramel and chocolate sauces with homemade versions for a more personalized flavor.

Find it online: https://oliviabakes.com/snickers-cheesecake-recipe/