Prepare to embark on an extraordinary culinary journey with a dessert that redefines indulgence: the ultimate Snickers Cheesecake. Imagine a lusciously creamy cheesecake, studded generously with chunks of everyone’s favorite candy bar, all nestled within a rich, dark Oreo crust. But the delight doesn’t stop there; it’s lavishly crowned with a silky, homemade salted caramel topping and an extra sprinkle of Snickers pieces, creating a symphony of textures and flavors that will captivate your senses. This isn’t just a dessert; it’s a celebration of sweet and salty perfection, making it an ideal treat for Halloween festivities, a cozy fall gathering, or any occasion that calls for something truly spectacular.
For devoted Snickers aficionados, this cheesecake is nothing short of a dream come true. The magic truly happens when chopped Snickers bars are folded directly into the velvety cheesecake batter, baking into soft, chewy pockets of chocolate, nougat, caramel, and peanuts that provide an incredible textural contrast to the smooth, rich cheesecake. Each bite offers a delightful “crunch” that perfectly complements the creamy base. The golden salted caramel flowing over the top adds another layer of decadent sweetness with a hint of salt, making this dessert particularly perfect for the autumn season. We’ve gathered expert tips, tricks, and step-by-step photos to ensure your Snickers cheesecake turns out flawlessly every time!
Why This Snickers Cheesecake Will Become Your New Favorite
This Snickers cheesecake is more than just a recipe; it’s an experience. It brings together the beloved flavors of a classic Snickers bar and elevates them into a sophisticated yet fun dessert. Here’s what makes it an absolute must-try:
- Unforgettable Flavor Profile: The harmonious blend of sweet milk chocolate, chewy nougat, crunchy peanuts, and rich caramel from the Snickers bars integrates seamlessly with the tangy, creamy cheesecake base. The added layer of salted caramel on top deepens the flavor, creating an irresistible balance of sweet and salty that keeps you coming back for more.
- Sensational Textural Play: From the firm, buttery crunch of the Oreo crust to the velvety smoothness of the baked cheesecake, and the delightful chewiness of the embedded Snickers chunks, this dessert is a textural masterpiece. The final drizzle of luscious caramel and sprinkle of peanuts add even more dimension.
- Perfect for Any Occasion: While it’s an excellent way to use up leftover Halloween candy, this Snickers cheesecake is far too delicious to be confined to one season. Its rich, comforting flavors make it ideal for fall holidays, winter celebrations, or a show-stopping summer barbecue dessert.
- Impressive Yet Achievable: Don’t let its gourmet appearance intimidate you! With our comprehensive guide and helpful tips, even novice bakers can create a stunning, professional-looking cheesecake that will undoubtedly impress guests.
Essential Tips for Cheesecake Perfection
Achieving that perfectly smooth, crack-free, and incredibly creamy cheesecake is simpler than you might think with a few key techniques. Follow these essential tips to ensure your Snickers cheesecake turns out absolutely perfect:
- Tip 1: Precise Snickers Chopping. For the best eating experience, chop your fun-sized Snickers bars into small, manageable pieces, ideally into eighths. This ensures that every slice has a good distribution of candy chunks without overwhelming the delicate texture of the cheesecake. Too large, and they might create air pockets or be difficult to slice through; too small, and their distinct textures might get lost.
- Tip 2: Room Temperature Dairy is Non-Negotiable. This is perhaps the most crucial tip for any cheesecake. Ensure your cream cheese, sour cream, and heavy cream are at room temperature. This allows them to blend together smoothly and evenly, preventing lumps in your batter and, crucially, minimizing the amount of air incorporated during mixing. Less air means fewer chances of cracks forming during baking and cooling.
- Tip 3: The Power of the Water Bath. A water bath (bain-marie) is your best friend for preventing dreaded cheesecake cracks. It creates a moist, even heat environment around the cheesecake, allowing it to bake gently and set slowly without drying out the edges before the center is cooked.
- Method 1 (Recommended): Place your springform pan inside a slightly larger 10-inch cake pan. Then, place this assembly into an even larger roasting pan. Carefully add hot boiling water to the roasting pan, filling it about halfway up the sides of the cake pan. This double-pan method provides an extra layer of protection, virtually eliminating the risk of water seeping into your crust.
- Method 2: If you don’t have a 10-inch cake pan, tightly wrap your springform pan twice in heavy-duty aluminum foil before placing it directly into the roasting pan. Fill the roasting pan halfway with hot water. While effective, this method carries a slightly higher risk of water leakage if not wrapped meticulously.
- Tip 4: Do Not Overmix! Overmixing the cheesecake batter, especially after adding the eggs, can incorporate too much air. This air expands during baking and then collapses during cooling, leading to cracks. Mix on low speed, and only until ingredients are just combined.
- Tip 5: Gradual Cooling is Key. Sudden temperature changes are a cheesecake’s enemy. Once baked, turn off the oven and prop the door open slightly. Let the cheesecake sit in the cooling oven for about 30-60 minutes before transferring it to a wire rack to cool completely at room temperature. This gradual decrease in temperature helps prevent cracks.
Crafting the Perfect Oreo Crust
The foundation of this incredible dessert is a sturdy yet flavorful Oreo crust. It’s simple to make but essential for the cheesecake’s structure and taste. Start by processing whole Oreo cookies (filling included!) into fine crumbs using a food processor. You’ll need about 2 ½ cups of crumbs. Combine these crumbs with melted unsalted butter. The butter binds the crumbs together, creating a rich, chocolatey base. Press the mixture firmly into the bottom and halfway up the sides of your prepared springform pan. Use your fingers first, then the flat bottom of a measuring cup or a glass to compact it tightly. A well-compacted crust prevents crumbling when sliced. A quick bake for 12 minutes sets the crust, ensuring it stays crisp and delicious underneath the creamy filling.
The Divine Snickers Cheesecake Filling
This is where the magic truly unfolds. The secret to an exceptionally creamy cheesecake lies in using room temperature dairy and gentle mixing. Begin by beating the softened cream cheese on high until it’s light and fluffy, usually about a minute. This initial whipping is vital for a smooth batter. Gradually add the granulated sugar, scraping the bowl thoroughly, and beat for another minute until fully incorporated. Next, mix in the vanilla extract, sour cream, and heavy cream on medium speed. Continue mixing until everything is beautifully smooth, remembering to scrape down the sides of the bowl multiple times to ensure no unmixed pockets remain.
Finally, incorporate the eggs one at a time, mixing on low speed only until each egg is just combined. Overmixing at this stage will introduce too much air, which can lead to cracks. Once the eggs are mixed in, remove the bowl from the mixer and gently fold in your precisely chopped Snickers bars. The gentle folding ensures the Snickers are evenly distributed without deflating the batter. Pour this irresistible batter into your pre-baked Oreo crust, smooth the top, and prepare for its water bath journey to cheesecake perfection.
Homemade Salted Caramel: A Decadent Topping
While store-bought caramel can work in a pinch, making your own homemade salted caramel takes this Snickers cheesecake to an entirely new level. It’s surprisingly straightforward and yields a rich, buttery, and perfectly balanced sweet-and-salty sauce. Have all your ingredients—cubed room temperature butter, heavy cream, salt, and vanilla extract—ready before you start, as the process moves quickly.
Begin by heating granulated sugar in a saucepan over medium heat. It will clump up before melting into a clear, amber liquid. Be patient and stir occasionally to ensure even melting. Once all sugar crystals have dissolved and the color is a beautiful amber, immediately remove it from the heat. This is the critical moment! Stir in the cubed butter, whisking continuously until it’s completely melted and incorporated. The mixture will bubble vigorously. Then, slowly pour in the heavy cream, half at a time, whisking vigorously after each addition. The caramel will again bubble and seize slightly, but keep whisking until it’s smooth. Finally, stir in the salt and vanilla extract. Transfer the warm caramel to a glass jar to cool completely. This luscious caramel can be stored at room temperature for up to three days, ready to crown your magnificent cheesecake.
Serving and Storing Your Masterpiece
After your Snickers cheesecake has chilled for a minimum of 6 hours (or ideally, overnight), it’s ready for its grand reveal! Carefully remove it from the springform pan. Before slicing, allow the cheesecake to sit at room temperature for about 15-20 minutes for easier, cleaner cuts and to ensure the most tender texture. Use a hot, sharp knife, wiping it clean between each slice, for pristine portions. Serve each slice drizzled with extra salted caramel and garnished with additional chopped Snickers, mini chocolate chips, or even a few roasted peanuts for an extra layer of crunch.
Leftover cheesecake should be stored in an airtight container in the refrigerator for up to 5 days. For longer storage, individual slices can be wrapped tightly in plastic wrap and then foil, and frozen for up to 2-3 months. Thaw frozen cheesecake overnight in the refrigerator before serving.
Variations & Customizations
Feeling creative? This Snickers cheesecake recipe is a fantastic base for experimentation! Try these variations:
- Different Candy Bars: Instead of Snickers, try chopping up Butterfinger, Reese’s Peanut Butter Cups, Twix, or even Kit Kat bars for a completely different candy bar cheesecake experience. If you love candy desserts, you have to try my Snickers cake, Butterfinger cake, and Twix cake!
- Crust Alternatives: While Oreo is classic, a graham cracker crust or a shortbread cookie crust would also be delicious. For an even more intense chocolate flavor, use chocolate graham crackers.
- Nutty Additions: Boost the peanut flavor by adding a layer of peanut butter swirl to the cheesecake batter or incorporating chopped roasted peanuts into the crust or topping.
- Chocolate Drizzle: A simple chocolate ganache or a quick melt of chocolate chips drizzled over the top adds an extra touch of decadence.
If you’ve fallen in love with this recipe, please take a moment to leave a star review below! We’d love to see your creations too – tag us on Instagram @stephaniesweettreats. For more delightful dessert ideas and inspiration, be sure to follow us on Pinterest!
Recipe Video
Watch our step-by-step video to guide you through making this incredible Snickers cheesecake and see just how easy it is to achieve perfection!
The Best Snickers Cheesecake
Stephanie Rutherford
Print Recipe
Pin Recipe
Leave a Review
1 hr 15 mins
1 hr 30 mins
6 hrs
8 hrs 45 mins
16
slices
Ingredients
Oreo Crust
- 2 1/2 cups Oreo crumbs
- 5 TBSP Unsalted butter, melted
Snickers Cheesecake
- 24 oz Cream cheese, room temperature
- 3/4 cup White granulated sugar
- 1/2 cup Sour cream, room temperature
- 1/4 cup Heavy cream, room temperature
- 1 tsp Pure vanilla extract
- 3 Large eggs, room temperature
- 3 cups Mini Snickers bars , chopped into eighths. (Uses 1 1/2 bags of Snickers.)
Salted Caramel
- 1 cup White granulated sugar
- 4 TBSP Unsalted butter, room temperature
- 1/2 cup Heavy cream, room temperature
- 1 tsp Salt
- 1/2 tsp Pure vanilla extract
- Extra Snickers, for decoration
Instructions
Oreo Crust
- Preheat oven to 325°F (160°C). Lightly spray a 9-inch springform pan with non-stick baking spray. Place a 9-inch parchment paper circle on the bottom of the pan and spray again for easy release.
- In a food processor, pulse Oreo cookies until they form fine crumbs. You should have a total of 2 1/2 cups of Oreo crumbs.2 1/2 cups Oreo crumbs
- Combine the Oreo crumbs with the melted unsalted butter in a medium bowl. Mix until well combined and the crumbs are moistened.5 TBSP Unsalted butter
- Pour the crumb mixture into the prepared springform pan. Use your fingers to press the crust evenly onto the bottom and about 1/2 inch up the sides of the pan. Then, use the bottom of a flat measuring cup or glass to compact the crust firmly, paying extra attention to the edges.
- Bake the crust for 12 minutes. Remove from oven and let it cool completely on a wire rack while you prepare the filling.
Snickers Cheesecake
- While the crust cools, begin preparing the cheesecake batter. Chop 3 cups of mini Snickers bars into small pieces (approximately eighths). Set aside.3 cups Mini Snickers bars
- In a large mixing bowl, using an electric mixer on high speed, beat the room temperature cream cheese for 1 minute until it is light and fluffy. Add in the white granulated sugar and scrape down the sides of the bowl. Beat the cream cheese and sugar together on high for another minute until fully combined and smooth.24 oz Cream cheese,
3/4 cup White granulated sugar - Add in the pure vanilla extract, room temperature sour cream, and room temperature heavy cream. Beat on medium speed for 1 minute until the mixture is completely smooth and creamy. Ensure you scrape the bowl several times throughout this process to incorporate all ingredients evenly.1/2 cup Sour cream,
1/4 cup Heavy cream,
1 tsp Pure vanilla extract - Add the large eggs one at a time, mixing on low speed just until each egg is combined into the batter. As soon as the last egg is fully incorporated, turn off the mixer. Gently fold in the chopped Snickers bars using a spatula. Avoid overmixing.3 Large eggs
- Prepare your water bath:
Option 1 (Recommended for no leaks): Place your springform pan inside a slightly larger 10-inch cake pan. Then, place this cake pan into a large roasting pan.
Option 2 (Alternative): Tightly wrap your springform pan twice with heavy-duty aluminum foil. Place this directly into a large roasting pan.
In either option, carefully pour hot, steaming water into the large roasting pan, filling it about halfway up the sides of the cheesecake pan.
- Bake for 85-95 minutes, or until the edges of the cheesecake are set and the center has only a slight jiggle when gently shaken. Once baked, turn off the oven and prop the oven door open about an inch. Let the cheesecake cool in the oven for 30 minutes.
- After 30 minutes, carefully remove the cheesecake from the oven and the water bath. Transfer it to a wire cooling rack and let it cool completely to room temperature. Once cooled, cover the cheesecake with plastic wrap and chill it in the refrigerator for a minimum of 6 hours, or ideally, overnight, before removing it from the springform pan.
Salted Caramel
- Cut room temperature unsalted butter into small cubes and set aside. Measure out the heavy cream, salt, and vanilla extract so they are ready to be added, as the caramel-making process moves quickly once the sugar melts.
- In a heavy-bottomed saucepan over medium heat, melt the white granulated sugar. It will first clump up into crystals, then gradually melt into a clear liquid. Continue heating and stirring gently until all sugar crystals are dissolved and the liquid is smooth.1 cup White granulated sugar
- Once the sugar is completely melted and smooth, stop stirring. Allow the sugar to cook undisturbed until it turns a beautiful amber color. This can happen very quickly (30 seconds or less), so watch it carefully. Remove the pan from the heat immediately when it reaches the desired color.
- Immediately add the cubed unsalted butter to the hot sugar. Whisk continuously and vigorously until the butter is completely melted and incorporated. The mixture will become very bubbly during this stage.4 TBSP Unsalted butter
- Immediately after the butter is mixed in, slowly pour in half of the heavy cream, whisking continuously. Then, add the remaining heavy cream and whisk again until smooth. The caramel will be very bubbly when you add the cream, but it will calm down as it mixes in.1/2 cup Heavy cream
- Stir in the salt and pure vanilla extract. Pour the finished salted caramel into a heatproof glass jar or container and let it cool completely to room temperature. For storage, cover the jar and keep at room temperature for up to 3 days, or refrigerate for longer (up to 2-3 weeks). Reheat gently if needed before serving.1 tsp Salt,
1/2 tsp Pure vanilla extract - Once the cheesecake is chilled and ready, pour the cooled salted caramel generously over the top. Garnish with more chopped Snickers bars. Optionally, sprinkle with chopped peanuts and mini chocolate chips for added visual appeal and flavor. Slice and serve!Extra Snickers
Notes
Calories:
340
kcal
,
Carbohydrates:
24
g
,
Protein:
3
g
,
Fat:
26
g
,
Saturated Fat:
16
g
,
Polyunsaturated Fat:
1
g
,
Monounsaturated Fat:
7
g
,
Trans Fat:
1
g
,
Cholesterol:
83
mg
,
Sodium:
293
mg
,
Potassium:
80
mg
,
Sugar:
23
g
,
Vitamin A:
977
IU
,
Vitamin C:
1
mg
,
Calcium:
59
mg
,
Iron:
1
mg
Did you make this recipe?
Please leave a star rating and review below!