Snickers Cheesecake

Name: Snickers Cheesecake
Prep time: 30 min
Cook time: 1 h
Total time: 8 h 30 min
Yield: 12 servings
Ingredients: 250 g Graham crackers; 50 g salted hazelnuts; 80 g melted butter; 1 tbsp cocoa powder; 2-3 tbsp caramel; 4 Snickers Bars; 250 g mascarpone cheese; 400 g cream cheese; 100 g brown sugar; 200 ml heavy cream; 2 eggs; 1 tsp vanilla extract

User Reviews

4.9

141 reviews

Excellent

Prep Time
30 mins
Cook Time
1 hr
Additional Time
7 hrs
Total Time
8 hrs 30 mins
Servings
12 servings
Course
Dessert
Cuisine
American, International

Snickers Cheesecake

Iris Warren

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This Snickers cheesecake recipe is the ultimate indulgence for lovers of both cheesecake and Snickers candy bars. It features a creamy and rich cheesecake filling that is flavored with caramel and chopped Snickers bars, and is baked on top of a buttery graham cracker crust.

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Ingredients

Servings

Base:

250 g Graham crackers
50 g salted hazelnuts
80 g melted butter
1 tbsp cocoa powder
2-3 tbsp caramel

Filling:

4 Snickers Bars store-bought or homemade
250 g mascarpone cheese
400 g cream cheese
100 g brown sugar
200 ml heavy cream
2 eggs
1 tsp vanilla extract

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Instructions

Base:

Grease a cake tin with butter and line the bottom with parchment paper.
Grind the graham crackers finely in a food processor or place them in a ziplock bag and smash them with a rolling pin. Divide them in half, add the ground hazelnuts to one half and the cocoa powder to the other.
Melt the butter over a low heat and then divide it equally between the two cracker mixtures and mix well.
Place the hazelnut cracker mixture on the base of the cake tin and press it down well. Add the cocoa cracker mixture on top, press down again, and pour the caramel on top. Refrigerate.

Cream filling:

Using a mixer, combine the cream cheese and mascarpone with the sugar for 2-3 minutes. Add the eggs, one at a time, mixing well after each one. Add the heavy cream and vanilla extract and mix until smooth. Finally, gently fold in the Snickers bars, cut into small pieces. Remove the cake tin from the fridge and pour the mixture over the base.
Bake the cheesecake for 60-75 minutes in a preheated oven at 160 °C (320 °F). When ready, leave in the oven to cool for 1-2 hours, then refrigerate for at least 6 hours.
For decoration, I used a little whipped cream, caramel, and some more Snickers bars. It was great!