Snickers Cheesecake
This thick and creamy Snickers Cheesecake features an Oreo cookie crust, chunks of Snickers folded into the batter, and a glossy chocolate ganache poured over the top. Topped with salted caramel drizzle and extra chopped Snickers, this showstopper dessert is a crowd-pleaser that tastes like your favorite candy bar in cheesecake form.
Equipment
- 9-inch springform pan
- Stand mixer or hand electric mixer
- Large mixing bowl
- Medium saucepan or microwave-safe bowl - for ganache
- Food processor or zip-lock bag and rolling pin - for crushing Oreos
- Rubber spatula
- Offset spatula or butter knife - for spreading
- Aluminum foil - for wrapping the pan base
- Instant-read thermometer - optional
- Measuring cups and spoons
- Parchment paper
Ingredients
- 24 Oreo cookies - regular, not double-stuffed; about 2 cups or 220g crumbs
- 5 tablespoons unsalted butter - 70g, melted
For the Cheesecake Filling
- 3 packages full-fat cream cheese - 8 oz or 225g each, softened to room temperature
- 1 cup light brown sugar - 200g, packed
- 3 tablespoons all-purpose flour - 24g
- 1 cup full-fat sour cream - 240g, room temperature
- 2 teaspoons pure vanilla extract - 10ml
- 3 large eggs - room temperature
- 1.5 cups Snickers bars - about 8 oz or 225g, roughly chopped into 1/2-inch pieces (about 6 fun-size bars), chilled
For the Chocolate Ganache
- 1 cup semi-sweet chocolate chips - 170g
- 0.5 cup heavy cream - 120ml
For the Topping
- 0.5 cup salted caramel sauce - 120ml, store-bought or homemade
- 0.75 cup Snickers bars - about 4 oz or 115g, roughly chopped for topping
- 0.25 cup roasted salted peanuts - 35g, optional for extra crunch
Instructions
- Preheat oven to 325°F (163°C). Grease a 9-inch springform pan, line the base with parchment paper, and wrap the outside tightly with aluminum foil.
- Pulse Oreo cookies in a food processor until fine crumbs form. Mix with melted butter until moistened. Press firmly into the bottom and 1 inch up the sides of the prepared pan. Bake for 10 minutes, then cool on a wire rack while preparing filling.
- Chop Snickers bars into 1/2-inch pieces. Reserve 3/4 cup for topping, and freeze the remaining 1 1/2 cups for 10 minutes before folding into the batter.
- Beat softened cream cheese on medium speed for 2-3 minutes until smooth. Add brown sugar and flour, mixing until combined. Add sour cream and vanilla, mixing on low. Add eggs one at a time, mixing on low just until incorporated. Gently fold in the chilled Snickers pieces.
- Pour filling over cooled crust and spread evenly. Tap the pan gently to release air bubbles. Bake at 325°F for 55-65 minutes, until edges are set and the center has a gentle wobble.
- Turn off the oven and crack the door open 1 inch. Let the cheesecake rest inside for 1 hour. Remove, run a knife around the edges, and cool completely on a wire rack for 1-2 hours. Refrigerate for at least 6 hours or overnight.
- Remove cheesecake from the refrigerator and unclasp the springform pan. Place chocolate chips in a heatproof bowl. Heat heavy cream until simmering, pour over chips, and let sit for 3 minutes. Stir until smooth, then let cool for 5 minutes.
- Pour ganache over the top of the chilled cheesecake and spread to the edges, allowing it to drip down the sides. While still tacky, scatter chopped Snickers and optional peanuts over the top. Drizzle generously with salted caramel sauce.
- Refrigerate for at least 30 minutes to set the ganache and toppings. Serve chilled, wiping the knife clean with a warm, damp cloth between each slice for clean cuts.
Notes
- Room temperature ingredients are essential: Cold cream cheese creates lumps that won't bake out. Pull cream cheese, sour cream, and eggs from the fridge at least 1-2 hours before starting.
- Do not overmix after adding the eggs: Mix each egg in on low speed just until combined. Excess air means cracks.
- Freeze the Snickers pieces before folding them in: This keeps them from sinking straight to the bottom during baking.
- Do not open the oven door during baking: Temperature fluctuations are a primary cause of cracking.
- Cool gradually: The slow cool in the turned-off oven with the door cracked is what makes the biggest difference for a smooth top.
- Chill overnight for the best texture: A minimum of 6 hours is needed, but overnight produces a firmer, more sliceable cheesecake with better flavor.
- Warm your knife before slicing: Run it under hot water, wipe it dry, and make your cut. Repeat between slices for clean, photo-worthy results.
- Storage: Cover and refrigerate for up to 5 days. Freeze individual slices (without toppings) for up to 2 months – thaw overnight in the refrigerator before serving.
- No water bath required: This recipe is designed to be beginner-friendly without a water bath while still producing a creamy, crack-resistant cheesecake.