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Snickers Cheesecake

This Snickers Cheesecake has a graham cracker crust, chunks of Snickers candy bars, a creamy cheesecake layer, then a smooth, chocolate cream cheese frosting. Don’t forget more Snickers and peanuts on top!

Prep Time
30 mins
Cook Time
2 hrs
Additional Time
6 hrs
Total Time
8 hrs 30 mins
Servings: 12 servings
Calories: 620 kcal
Course: Dessert
Cuisine: American

Ingredients

Crust
  • 13 full graham crackers (about 200g)
  • 1/4 cup sugar
  • 1/2 teaspoon salt
  • 1/3 cup plus 1 tablespoon butter melted
Cheesecake Filling
  • 20 oz cream cheese softened
  • 3/4 cup sugar
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon vanilla extract
  • 1/4 cup whipping cream
  • 2 egg yolks
  • 2 whole eggs
  • 2 full size snickers bars chopped
  • 1/2 cup salted peanuts roughly chopped
Frosting
  • 8 oz cream cheese softened
  • 2 oz (4 tablespoons) unsalted butter, softened
  • 1 cup powdered sugar
  • 2 tablespoons unsweetened cocoa powder
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons whipping cream
  • 1 1/2 full size snickers bars chopped
  • 1/4 cup salted peanuts

Instructions

    Cup of Yum
  1. Preheat the oven to 375ºF.
  2. Place the graham crackers in a food processor and process until they are fine crumbs. Add in the sugar and the salt and process to combined. Add the butter and pulse until the mixture comes together and looks like wet sand.
  3. Transfer the crumbs to a 9-inch springform pan and press the crumbs down on the bottom and 1 1/2 inches up the sides of the pan. Use the bottom of a measuring cup if needed to make sure the crust is evenly packed. Place in the oven and bake for 7 minutes. Remove and allow the crust to cool.
  4. Increase the oven temperature to 400ºF. Place one rack in the center of the oven and one rack at a lower position.
  5. In the bowl of a stand mixer, beat the cream cheese and sugar until smooth. Add the flour and vanilla and mix to combine. Beat in the cream, then add the egg yolks and full eggs one at a time, scraping down the sides of the bowl as needed. Beat until the mixture is smooth.
  6. Sprinkle the chopped Snickers bars and the peanuts over the bottom of the crust. Pour the cheesecake mixture over them, and use an offset spatula to smooth the top.
  7. Place an ovenproof dish of hot water on the lower oven rack. Place the cheesecake on the middle rack. Bake the cheesecake at 400ºF for 12 minutes, then reduce the heat to 225ºF and continue to bake for another 45 minutes. The cheesecake is done when there is just a little bit of jiggle at the center of the cheesecake when you shake the pan. Turn off the oven and let the cheesecake remain in the oven for another hour. Transfer to the refrigerator to cool completely, preferably overnight.
  8. To make the frosting, beat the cream cheese and butter until light and smooth. Add the powdered sugar, cocoa powder and vanilla and beat until the frosting is smooth. Slowly beat in the cream.
  9. Spread the frosting over the top of the cooled cheesecake. Top with the remaining Snickers bars and peanuts.
  10. Store the cheesecake in the refrigerator.

Notes

  • adapted from United States of Cakes
  • Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should only be used as a general guideline.

Nutrition Information

Serving 1slice Calories 620kcal (31%) Carbohydrates 49g (16%) Protein 10g (20%) Fat 44g (68%) Saturated Fat 22g (110%) Polyunsaturated Fat 14g Trans Fat 0g Cholesterol 156mg (52%) Sodium 422mg (18%) Fiber 1g (4%) Sugar 39g (78%)

Nutrition Facts

Serving: 12servings

Amount Per Serving

Calories 620

% Daily Value*

Serving 1slice
Calories 620kcal 31%
Carbohydrates 49g 16%
Protein 10g 20%
Fat 44g 68%
Saturated Fat 22g 110%
Polyunsaturated Fat 14g 82%
Trans Fat 0g 0%
Cholesterol 156mg 52%
Sodium 422mg 18%
Fiber 1g 4%
Sugar 39g 78%

* Percent Daily Values are based on a 2,000 calorie diet.