The popular chocolate bar as a cheesecake! It has tons of Snickers pieces folded into the batter to give it a rich caramel and peanut flavor! This cheesecake is one of the best I have made!
The famous chocolate bar as an even better cheesecake version! Creamy, luscious, delicious!
Chopped up Snickers pieces give this cake its delicious flavor
The beautiful part of this cheesecake is that it follows the basic recipe for my New York style cheesecake with the simple addition of mini Snickers pieces to give it that well known flavor!
Want to make a Snickers layer cake instead? Check out this Snickers cake recipe!
These are the cheesecake pans that I always use in my recipe videos: Springform pan and Removable bottom pan
A 8 inch springform pan is the traditional choice to make most cheesecake recipes. I usually use it for no bake cheesecakes. For baked cheesecakes I prefer the removable bottom pan. It has the advantage of fitting a water bath snuggly around it.
You could of course make it a caramel cheesecake or a peanut butter flavored cheesecake but in my honest opinion I think it would be too much. Caramel would make it overly sweet. You could add it and omit the white sugar. Peanut butter would actually be my preferred addition but only in a small portion. I would go with peanut butter swirls. So before adding the Snickers pieces to the batter separate about 2 cups and mix it with 1/3 cup of peanut butter to get a darker batter. After filling the regular cheesecake batter in the spring form pan with the Snickers pieces mixed in add dollops of the peanut butter batter and use a wooden stick or spatula to swirl the cheesecake.
Read here how to get a perfectly smooth cheesecake!
Snickers Cheesecake
Ingredients: for an 8 or 9 inch cake
32 oz (910 g) cream cheese, softened at room temperature
1 cup (200 g) sugar
3 tbsp flour
1 tsp vanilla extract
4 large eggs, at room temperature
1/2 cup (120 ml) sour cream, at room temperature
20 mini Snickers (340 g), cut in 8 pieces each
For the OREO crust:
30 OREO cookies (340 g, 12 oz), crumbs
5 tbsp (75 g) melted butter
For the caramel sauce:
1 cup (200 g) brown sugar
4 tbsp (55 g) butter
1/2 cup (120 ml) half and half
10 mini snickers for decoration
1/4 cup peanuts, chopped in smaller pieces
Check out my youtube channel for other recipes:
(recipe video coming soon)
INSTRUCTIONS:
Step 1:
Preheat the oven to 350 °F. Start off with making the OREO crust. For that you need to make cookie crumbs. You can either blend the cookies in a food processor or use a zip lock bag and a rolling pin. Mix the fine crumbs with melted butter. Press the mixture in a lined and greased spring form pan about 1/2 inch up the sides and the bottom. Bake it for about 8 minutes. Let it come to room temperature. Reduce the oven temperature to 325 °F.
Step 2:
To make the cheesecake filling, start off with a large bowl or use a food processor. Add the cream cheese, flour and vanilla in a big mixing bowl and mix it until smooth for about 4 minutes. Add sour cream and sugar. Mix until well combined. Mix in eggs, one by one. When it is smooth add Snickers pieces and fold it in.
Step 3:
Fill the cheesecake batter into the cooled cookie crust. To bake the cheesecake cover the spring form pan in aluminum foil or with a silicon baking pan to make sure no water can enter. Place it in a slightly bigger baking pan and fill it 1/2 to 1 inch high with water. Bake the cake in this water bath at 325 °F for about 80 minutes until the top turns golden brown. Do not open the oven as the cheesecake could break. Turn the oven off and let the cheesecake cool in the oven for about 10 minutes. Take it out of the oven and remove water bath. Cut around the top to loosen the cheesecake from the baking pan. Let it come to room temperature for 30 minutes. Then let it cool over night or for at least 6 hours in the fridge.
Step 4:
To decorate the cake pour caramel sauce on top and decorate it Snickers pieces. You can add whipped cream swirls with caramel sauce drizzle shortly before serving as the caramel is very soft and will move the whipped cream. Serve directly from the fridge! The longer the cheesecake stays at room temperature the softer it gets!
Enjoy!
**PRO-TIPS**
Don’t overbake the cheesecake as it will continue baking while cooling down. When the cake has a slightly jiggly texture in the center it is done baking.
When you have left over filling use it for mouth-sized mini cheesecakes! Line up a cupcake baking sheet and fill it with crust and the left over filling. Bake the mini cheesecakes like the regular cheesecake but only for 20 minutes. They are even easier to bake since they don’t need a water bath. Let them cool down at room temperature and let them rest in the fridge for at least 2 hours before eating.
To ensure a crack free cheesecake I recommend to read this cheesecake recipe.
Add more flavor with a whipped cream topping: To make the whipped cream use a tall measuring cup. Add heavy cream and powdered sugar. Whip it on low for about 30 seconds with a hand mixer using the whisk attachment. When it begins to thicken increase speed and whip until fluffy. Fill it in a piping bag with a star tip. Pipe some swirls of whipped cream and garnish with caramel sauce immediately before serving.
