Snickers Cheesecake Recipe

02 March 2020 Bookmark0
Snickers Cheesecake with Oreo crust, cheesecake filling loaded with Snickers, thick chocolate ganache, and more Snickers on top! Ultimate decadence. 

It just about looks as outrageous because it tastes and may be a showstopper at any get together. Make it for your family and that they will adore you (and maybe hate you a touch at an equivalent time).

Snickers Cheesecake Recipe
Snickers Cheesecake Recipe

Use standard Oreo cookies for the crust, filling included. Since we’re employing a springform pan, I always wish to place my cheesecake on a rimmed baking sheet before baking just just in case any butter seeps out of the cracks of the pan. That way you don’t find yourself with butter burning on rock bottom of your oven. 

The hardest a part of this recipe is that you simply must let it chill for 4 hours before you even consider slicing and serving it! I usually wish to let it chill overnight, just to form sure it’s completely set and I’m ready to cut clean slices.

Snickers Cheesecake Recipe

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

For the crust:

  1. 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:

  1. 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.
  2. Pour the batter into the cooled crust. Place the pan on a rimmed baking pan to prevent any leakage. Bake for about 1 hour, 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 4 hours. Release the cheesecake from the pan onto a cake stand or serving plate.

For the topping:

  1. 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.


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