Snickers Cheesecake

Name: Snickers Cheesecake
Prep time: 25 min
Cook time: 1 h
Total time: 5 h 25 min
Yield: 16 to
Ingredients: 30 (340 grams) standard whole Oreo cookies (NOT double-stuffed); 4 tablespoons (57 grams) butter, melted; 32 ounces (907 grams) cream cheese, at room temperature; 5 large eggs; 1 1/2 cups (300 grams) lightly packed light brown sugar; 1/2 cup heavy cream; 1 teaspoon vanilla; 18 fun-size Snickers bars (1-11.8 ounce package), coarsely chopped; 1 cup (170 grams) semisweet chocolate chips; 1/2 cup heavy cream; 9 fun-size Snickers bars, coarsely chopped

User Reviews

4.7

72 reviews

Excellent

Prep Time
25 mins
Cook Time
1 hr
Additional Time
4 hrs
Total Time
5 hrs 25 mins
Servings
16 to
Course
Dessert
Cuisine
American

Snickers Cheesecake

Joshua Davis

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Snickers Cheesecake with Oreo crust, cheesecake filling loaded with Snickers, thick chocolate ganache, and more Snickers on top! Ultimate decadence. Download my free Ultimate Cheesecake Guide here!

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Ingredients

Servings

For the crust::

30 (340 grams) standard whole Oreo cookies (NOT double-stuffed)
4 tablespoons (57 grams) butter, melted

For the cheesecake filling::

32 ounces (907 grams) cream cheese, at room temperature
5 large eggs
1 1/2 cups (300 grams) lightly packed light brown sugar
1/2 cup heavy cream
1 teaspoon vanilla
18 fun-size Snickers bars (1-11.8 ounce package), coarsely chopped

For the topping::

1 cup (170 grams) semisweet chocolate chips
1/2 cup heavy cream
9 fun-size Snickers bars, coarsely chopped

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Instructions

For the crust:

Preheat the oven to 325°F. In the bowl of a food processor, process the cookies until they are finely ground crumbs. Add the butter and pulse until moistened. Press into the bottom and halfway up the sides of a 9-inch springform pan. Bake for 10 minutes. Place on a wire rack to cool.

For the filling:

In the bowl of an electric mixer, beat the cream cheese until smooth. Add the eggs, one at a time, beating until smooth. Add in the sugar, cream, and vanilla and beat until combined. Be careful not to overbeat. Stir in the Snickers bars.
Pour the batter into the cooled crust. Place the pan on a rimmed baking pan to prevent any leakage. Bake for about 1 hour to 1 hour 15 minutes, or until set and the top looks slightly dry. If the middle is slightly wobbly, that’s fine. Err on the side of underbaking rather than overbaking.
Cool the cheesecake completely on a wire rack. Refrigerate until completely chilled, at least 6 hours. Release the cheesecake from the pan onto a cake stand or serving plate.

For the topping:

Place the chocolate chips in a medium heatproof bowl. In a small saucepan heat the cream just until simmering. Pour over the chocolate chips. Let sit for 3 minutes before stirring until the mixture is melted and smooth. Pour over the cheesecake, allowing to drip down the sides. Sprinkle the Snickers over the cheesecake. Serve or cover and store in the fridge for up to 2 days.

Notes

Some readers have experienced "leakage" from their springform pans while making this recipe, making a mess of the oven. Although this has never happened to me, you might want to place your springform pan on rimmed foil-lined pan in the oven to catch any leaks.