I must confess.
It’s been 3 years since I posted a new cheesecake recipe. And it wasn’t even a real cheesecake. It was a swirly twirly number by the name of pumpkin cake cheesecake.
Today we’re visiting the swirly twirly cheesecake atmosphere again. We’re trading pumpkin for peanut butter, chocolate, Snickers, and caramel.
Let’s take a second to think about what this Snickers cheesecake means.
- A layer of Oreo crust which is BUTTER and OREOS.
- A peanut butter cheesecake.
- A chocolate cheesecake.
- Salted caramel liquid gold.
- Salty peanuts + Snickers bars.
In other words, calories. This all really means: calories. If you clicked on Snickers cheesecake today and expected something other than a mountain of delicious calories… you may be backwards.
Let’s review each layer inside the Snickers cheesecake.
Oreo cookie crust: is there really an alternative that can live up to an Oreo cookie crust? All you have to do it pulse Oreos into a crumb (the entire cookie), mix with melted butter, and press into your springform pan. Make sure you pre-bake the crust for about 10 minutes. It’s the same crust we use for cookies & cream pie, only slightly scaled down.
Chopped Snickers: remove the warm Oreo crust from the oven and sprinkle some chopped Snickers on top. This is the base of your Snickers cheesecake. I love the Snickers chunks inside!
Cheesecake: the cheesecake portion is my go-to cheesecake. Creamy, luscious, and thick… I never stray from this basic cheesecake batter. You’ll need block cream cheese, sugar, eggs, and sour cream. You’ll divide the cheesecake batter in half. There’s about 7 cups total, so 3.5 cups each. Half will be chocolate flavored, half will be peanut butter flavored.
*I reduced the amount of sour cream down to 3/4 cup from my original cheesecake recipe. Because we’re adding chocolate and peanut butter to the batter, I wanted to reduce something down to avoid overflowing.
Here’s how to do it. Melt 4 ounces of pure chocolate, let it slightly cool, then stir into half of your cheesecake batter. TIP: Since you have to wait for it to cool, I usually melt the chocolate at the beginning of the recipe so it has a chance to cool down as I pre-bake the Oreo cookie crust.
The other half of cheesecake batter is peanut butter flavored. Super simple stuff here– just beat 1/3 cup of creamy peanut butter into the batter. See the picture below? Left: peanut butter batter. Right: chocolate batter.
Layer and swirl both batters on top of the Oreo cookie crust. Then BAKE!
My springform pan is wrapped in aluminum foil. Why? Make sure you read my post about how to avoid cheesecake cracks.
Make sure you plan ahead because this cheesecake has a few stages. First, cheesecakes are notorious for taking awhile to bake through. Second, it must sit in the oven after baking as the oven cools down– this is another trick to avoid cheesecake cracks. Third, once the cheesecake is room temperature, you must chill it. Because of all these steps, this is a great recipe to begin the night before.
After cheesecake has chilled in the fridge, take that sucker out and decorate it. I obviously kept things simple, can’t you tell? HA!! I loaded it up with salted caramel, peanuts, and more Snickers bars. Decorate the Snickers cheesecake however you’d like, but I definitely wouldn’t leave off that caramel. If your cheesecake ended up cracking (it still happens no matter what you do!), the caramel can cover it all up. Magic.
Diet starts tomorrow.
More Snickers recipes to try!
- Another version of Snickers cheesecake in Sally’s Candy Addiction
- Snickers cheesecake bars
- Ultimate Snickers cupcakes
- Caramel Snickers 7 layer bars
Super decadent and rich Snickers cheesecake is made with a peanut butter and chocolate swirl, salted caramel, peanuts, and Snickers candy bars on top!
- 18 whole Oreos (Double Stuf or regular)
- 1/4 cup (60g) unsalted butter, melted
- 8 fun-sized Snickers, chopped (save some for topping)
- three 8-ounce blocks (670g) full-fat cream cheese, softened to room temperature
- 1 cup (200g) granulated sugar
- 3/4 cup (180g) full-fat sour cream (or full-fat yogurt), at room temperature
- 2 teaspoons pure vanilla extract
- 3 large eggs, at room temperature
- 1/3 cup (125g) creamy peanut butter*
- one 4-ounce bar semi-sweet chocolate, melted and slightly cooled
- toppings: salted caramel, chopped Snickers, peanuts
- *Time-saving tip: you’ll need melted and slightly cooled chocolate in step 4. Melt it before you begin so it has time to cool before beating into the cheesecake.*
- Make the crust: Lower oven rack to the lower third position and preheat to 350°F (177°C). In a food processor or blender, pulse the whole Oreos (cream filling and cookie) into a fine crumb. Combine the Oreo crumbs and melted butter together in a medium bowl. Press tightly into the bottom and up the sides of an ungreased 10-inch springform pan (NOT 9-inch)*. Wrap aluminum foil on the bottom and tightly around the outside walls of the springform pan, as shown in photo above. This helps prevent leakage. Bake for 10 minutes. Sprinkle some of the chopped Snickers on top of the warm crust. Reserve the rest to decorate on top of the cheesecake.
- Make the filling: Using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and granulated sugar together on medium speed in a large bowl, about 3 full minutes until the mixture is smooth and creamy. Add the sour cream and vanilla extract and beat until combined. On low speed, add the eggs one at a time, beating after each addition until just blended. Do not overmix the filling after you have added the eggs. Divide the batter in half. (There’s about 7 cups, so 3.5 cups each.)
- Beat the peanut butter into half of the cheesecake batter. Beat the melted and slightly cooled chocolate into the other half.
- Layer both batters into the pan on top of the crust. This doesn’t have to be done in any fancy way, just randomly spoon both into the crust. Using a knife, swirl the two together.
- Place the springform pan into a large roasting pan and place into the oven. Fill with about 1 inch of hot water. The foil wrapped around the pan will prevent water from leaking inside. Click here to read more about my cheesecake water bath.
- Bake for 55-70 minutes or until the center is almost set.* Turn the oven off and open the door slightly. Let the cheesecake sit in the oven for 1 hour. Remove from the oven and allow to cool completely at room temperature. Refrigerate for at least 6 hours or overnight (preferred).
- Loosen the cheesecake from the rim of the pan and remove the rim. Top with salted caramel, the rest of the chopped Snickers, and/or peanuts. Cut into slices and serve chilled. Cover leftover cheesecake and store in the refrigerator for up to 4 days.
- Make Ahead Instructions: This cheesecake can be made the day before. It has to chill for quite some time before serving. See step 7. Another way to make this cheesecake ahead of time is to freeze it. Cheesecake can be frozen up to 2-3 months. Thaw overnight in the refrigerator before serving.
- Special Tools: KitchenAid Food Processor |KitchenAid Stand Mixer | KitchenAid Hand Mixer | Glass Mixing Bowls | 10-inch Springform Pan
- Peanut Butter: Do not use natural or homemade peanut butter. You need thick, creamy peanut butter like Jif , Skippy, or similar.
- Chocolate: Make sure you’re using pure chocolate, not chocolate chips, in the cheesecake batter. Real chocolate melts down into the proper texture for mixing into the batter. I prefer a Ghirardelli, Nestle, or Baker’s brand 4 ounce semi-sweet chocolate bar. Found in the baking aisle next to the chocolate chips.
- Pan: A 9-inch springform pan is too small. The cheesecake will overflow. Use a 10-inch springform pan. If a 9-inch springform pan is all you have, simply fill it up 3/4 full. Discard remaining batter or make mini cheesecakes like these.
- Important: Avoid overbaking the cheesecake. When the cheesecake is done, there will still be a 2 or 3 inch wobbly spot in the center; the texture will smooth out as it cools.
Try my Snickers caramel tart next 🙂