Snickers Cheesecake

4.60 (11)
⏱ 150 mins 🍽 serves 12 🌶 american 🏷 Dessert

This incredibly indulgent cheesecake is a celebration of the classic Snickers bar. It features a buttery Oreo crust layered with a creamy filling swirled with peanut butter and melted chocolate. Topped with salted caramel, chopped peanuts, and extra Snickers pieces, it's a show-stopping dessert that requires chilling for at least 6 hours, or preferably overnight, before serving. Perfect for special occasions, it yields 12 generous slices.

Snickers Cheesecake

Ingredients

  • 22 regular Oreo cookies (not Double-Stuf)
  • 5 Tablespoons (71g) unsalted butter, melted
  • 8 fun-sized Snickers, chopped (save some for topping)
  • 24 ounces (678g) full-fat brick cream cheese, softened to room temperature
  • 1 cup (200g) granulated sugar
  • 3/4 cup (180g) full-fat sour cream (or full-fat yogurt), at room temperature
  • 2 teaspoons pure vanilla extract
  • 3 large eggs, at room temperature
  • 1/3 cup creamy peanut butter*
  • 1 4-ounce (115g) bar semi-sweet chocolate, melted and slightly cooled
  • toppings: salted caramel, chopped Snickers, peanuts

Method

  1. Prepare the melted chocolate first so it can cool slightly before you need it in step 4.
  2. Position an oven rack in the lower third and heat the oven to 350°F (177°C). Grease a 10-inch springform pan. Process the Oreos into fine crumbs to yield about 2 cups. Mix the crumbs with 5 Tablespoons of melted butter, then press firmly into the base and sides of the pan. Wrap the pan's exterior tightly with foil. Bake the crust for 10 minutes. Scatter a portion of the chopped Snickers over the warm base, saving the remainder for garnish.
  3. In a large bowl, use a mixer to beat 24 ounces of cream cheese with 1 cup of sugar for 3 minutes until smooth. Incorporate 3/4 cup of sour cream and 2 teaspoons of vanilla. On a low setting, add 3 eggs individually, mixing just until combined after each. Split the batter evenly into two portions.
  4. Stir 1/3 cup of peanut butter into one half of the batter. Mix the prepared melted chocolate into the other half.
  5. Spoon both batters randomly over the prepared crust. Use a knife to gently swirl them together.
  6. Bring a kettle of water to a boil. Place the springform pan inside a large roasting pan. Carefully pour enough hot water into the roasting pan to reach 1 inch deep, then transfer it to the oven.
  7. Bake the cheesecake for 55–70 minutes until the centre is nearly set. Switch off the oven, prop the door open slightly, and leave the cheesecake inside for 1 hour. Take it out and let it cool fully on the counter. Chill in the refrigerator for at least 6 hours or overnight.
  8. Run a knife around the cheesecake's edge to release it from the pan and remove the outer ring. Decorate with salted caramel, the reserved Snickers pieces, and peanuts. Slice and serve cold. Keep any leftovers refrigerated for up to 4 days.

Nutrition (per serving)

Nutrition data not available.

Recipe details

CategoryDessert
Cuisineamerican
AuthorSally