Description
This Snickers Cheesecake is a decadent dessert combining a chocolate cookie crust with a creamy cheesecake filling studded with chopped Snickers bars and swirled with caramel sauce. Topped with more crushed Snickers, caramel and chocolate drizzle, whipped cream, and peanuts, it delivers a rich and indulgent treat perfect for special occasions and holiday celebrations.
Ingredients
Scale
Crust
- 24 chocolate sandwich cookies (like Oreos)
- 5 tablespoons unsalted butter, melted
Filling
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup sour cream
- 1 tablespoon all-purpose flour
- 1 ½ cups chopped Snickers bars, divided
- ½ cup caramel sauce, plus extra for drizzling
Toppings
- ¼ cup chocolate sauce or hot fudge
- Whipped cream for topping (optional)
- Chopped peanuts (optional)
Instructions
- Prepare Crust: Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the outside with foil to prevent leaks. Crush the chocolate sandwich cookies into fine crumbs and mix thoroughly with the melted butter. Press this mixture firmly into the bottom of the prepared pan to form an even crust.
- Bake Crust: Bake the crust in the oven for 10 minutes. Once baked, remove from the oven and allow it to cool completely to set.
- Make Cheesecake Batter: In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and fluffy. Add the eggs one at a time, mixing well after each addition to fully incorporate. Blend in the vanilla extract, sour cream, and flour gently just until combined.
- Add Snickers and Caramel: Fold in 1 cup of the chopped Snickers bars and ¼ cup of caramel sauce into the cheesecake batter evenly.
- Assemble and Bake: Pour the batter over the cooled crust in the springform pan, smoothing the top with a spatula. Bake in the preheated oven for 55 to 65 minutes, or until the center is set but still slightly jiggly.
- Cool Gradually: After baking, turn off the oven and crack the oven door open. Let the cheesecake cool inside the oven for 1 hour. This gradual cooling helps prevent cracks.
- Chill: Remove the cheesecake from the oven and refrigerate it for at least 4 hours or overnight to fully set and develop flavor.
- Serve: Before serving, drizzle caramel and chocolate sauces over the cheesecake. Top with the remaining chopped Snickers bars, whipped cream, and chopped peanuts if desired for added texture and flavor.
Notes
- For clean and neat cheesecake slices, warm your knife under hot water and wipe it clean between each cut.
- This cheesecake can be made up to two days in advance and stored in the refrigerator, making it great for entertaining.
- If you are short on time, you can substitute the cookie crust with a store-bought crust.
