Snickers Cheesecake

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Super decadent and rich Snickers cheesecake with peanut butter and chocolate swirl, salted caramel, peanuts, and Snickers candy bars on top! Recipe on sallysbakingaddiction.com

I must confess.

It’s been 3 years since I posted a new cheesecake recipe. And it wasn’t even a real legit cheesecake. It was a swirly twirly number by the name of pumpkin cake cheesecake. Though I’m not really complaining because… pumpkin cheesecake.

Today we’re visiting the swirly twirly cheesecake atmosphere again. We’re trading pumpkin for peanut butter, chocolate, Snickers, and caramel.

THIS is how you Monday.

Super decadent and rich Snickers cheesecake with peanut butter and chocolate swirl, salted caramel, peanuts, and Snickers candy bars on top! Recipe on sallysbakingaddiction.com

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.

Oreo cookie crust for Snickers cheesecake on sallysbakingaddiction.com

Oreo cookie crust for Snickers cheesecake on sallysbakingaddiction.com

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.

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.

Peanut butter and chocolate for Snickers cheesecake on sallysbakingaddiction.com

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.

Snickers cheesecake batter on sallysbakingaddiction.com

Layer and swirl both batters on top of the Oreo cookie crust. Then BAKE!

Snickers cheesecake batter on sallysbakingaddiction.com

My springform pan is wrapped in aluminum foil. Why? Make sure you read my post about how to avoid cheesecake cracks.

Super decadent and rich Snickers cheesecake with peanut butter and chocolate swirl, salted caramel, peanuts, and Snickers candy bars on top! Recipe on sallysbakingaddiction.com

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.

Super decadent and rich Snickers cheesecake with peanut butter and chocolate swirl, salted caramel, peanuts, and Snickers candy bars on top! Recipe on sallysbakingaddiction.com

Super decadent and rich Snickers cheesecake with peanut butter and chocolate swirl, salted caramel, peanuts, and Snickers candy bars on top! Recipe on sallysbakingaddiction.com

More Snickers recipes to try!

Snickers Cheesecake

Ingredients:

Crust

  • 18 whole Oreos (Double Stuf or regular)
  • 1/4 cup (60g) unsalted butter, melted
  • 8 fun-sized Snickers, chopped (save some for topping)

Filling

  • 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 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 cool
  • toppings: salted caramel, chopped Snickers, peanuts

Directions:

  1. *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.*
  2. 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.
  3. 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.)
  4. Beat the peanut butter into half of the cheesecake batter. Beat the melted and slightly cooled chocolate into the other half.
  5. 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.
  6. 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.
  7. 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).
  8. 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 tip: 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.

Recipe Notes:

*Do not use natural or homemade peanut butter. You need thick, creamy peanut butter like Jif , Skippy, or similar.

*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.

*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.

*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.

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© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting Sally’s Baking Addiction.

Try my Snickers caramel tart next 🙂

Snickers caramel tart on sallysbakingaddiction.com

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Here are some items I used to make today’s recipe.

KitchenAid Food Processor |KitchenAid Stand Mixer | KitchenAid Hand MixerGlass Mixing Bowls | 10-inch Springform Pan | Custom Stamped Forks

Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting Sally’s Baking Addiction.

Super decadent and rich Snickers cheesecake with peanut butter and chocolate swirl, salted caramel, peanuts, and Snickers candy bars on top! Recipe on sallysbakingaddiction.com

63 Comments

All Comments

  1. I made the Snickers Cheesecake and wow was it good! I used a 10 inch pan (as thats the only one I have) and it worked beautifully. I think the butter in the crust could be cut back to 3 Tbs, as I had melted butter in the bottom groove of the pan after cake was done. I didn’t set the pan directly in the water either. I set another cake pan under it on next rack below, filled with at least an inch of water. Turned out great! Will make it again. Thank you for the great recipes!

  2. I made this for my wife’s 30th and was loved by all. Thank you so much for your amazing recipes. They’re well enjoyed in this household in Australia!

  3. Hi Sally! I want to make this on Saturday, but will not have time to do it on Friday or Saturday. Do you think it would be ok to make it ahead on Thursday and keep it in the fridge? I always like to make my desserts as fresh as possible, but don’t mind making ahead if the taste will not be compromised. Thanks!

  4. We have our annual Christmas Baking contest with our family (started it last year with Apple Pie!) and this year’s theme is Cheesecake! We love to bake so thought it would be fun for a little friendly family competition. (bragging rights really and fun silly prizes for top 2 winners). Think we have 7 or 8 people making cheesecake this year. So, my question is: can I condense this recipe to make it in a 7 inch spring form? We decided to go smaller as there will be a lot of cheesecake!

    We all have some fun recipes but we are allowed to use whichever one we want. So… Sally will get the credit for this one! I promise! It sounds divine!!! Please let me know! Thank you and Merry Christmas!

    1. Hi Karen! This cheesecake is huge and doesn’t even fit into a traditional 9-inch springform pan! If using a 7-inch pan, I suggest reducing down the ingredients OR using any extra batter to make little cheesecake cupcakes. You can freeze them! Merry Christmas 🙂

  5. I made this cheesecake for a work mate’s birthday and it was a massive hit!

    As I only had a 8.5 inch spring form pan I decreased the ingredients by 1/3rd and it filled the pan.

    After about 30 minutes the top of the cheesecake was golden brown so I covered it with aluminum foil for the next 30 minutes until the cake was cooked.

    I also used castor sugar as we don’t have granulated sugar in Australia. I also used Arnott’s choc ripple biscuits for the base with 70g of butter instead of Oreo’s.

    For the top I used 1 cup of Cadbury Melt’s and 2/3rd’s cup thickened cream.

    Office consensus was that it’s a 10/10 🙂

    1. Madi, I’m so happy that you made it work with the ingredients available to you! I’m happy to hear that it was such a hit!

  6. Hi Sally,

    Do you think that this recipe could be modified to use Crunchie instead of Snickers? And then instead of the peanut butter use crunchie chocolate spread?

    My friend has requested a Crunchie Cheesecake for her birthday and I love this snickers recipe and was hoping to adapt it to crunchie bars!

    Madi.

    1. Hi Madi! I was unfamiliar with a crunchie bar, so I looked it up. I can’t see why it wouldn’t work as a sub!

  7. Have you ever had problems with an Oreo crust? Both times I’ve tried it the filling has leeched out of the springform pan and caused a fire in my oven. I switched to using chocolate Graham crackers and they work so much better (with no blue smoke!).

  8. I just made this cheesecake this past weekend and it was so good! My stepdad loves chocolate and peanut butter cheesecake so I swapped out the snickers for Reeses peanut butter cups and I topped the cheesecake with cut up Oreos and peanut butter cups, and then a melted peanut butter drizzle. It tasted so good and looked so indulgent too! I didn’t use a water bath for it because I always have problems with water leaking into my cheesecake and creating a soggy crust because of it sitting in that water bath. I just ended up putting some pans of water in the oven next to the cheesecake as it baked to kind of act as a water bath to prevent cheesecake cracks but it didn’t work. My cheesecake did have a lot of cracks in it when it was done but I honestly didn’t mind at all because I knew I was going to load it with so many toppings that you wouldn’t be able to see even the top of the cheesecake . I highly recommend this recipe or even my variation of it into a peanut butter chocolate cheesecake because ittasted really rich and delicious and had lots of chocolate and peanut butter mixed into it. So yummy!

1 2

Reviews

  1. I made this cheesecake for a work mate’s birthday and it was a massive hit!

    As I only had a 8.5 inch spring form pan I decreased the ingredients by 1/3rd and it filled the pan.

    After about 30 minutes the top of the cheesecake was golden brown so I covered it with aluminum foil for the next 30 minutes until the cake was cooked.

    I also used castor sugar as we don’t have granulated sugar in Australia. I also used Arnott’s choc ripple biscuits for the base with 70g of butter instead of Oreo’s.

    For the top I used 1 cup of Cadbury Melt’s and 2/3rd’s cup thickened cream.

    Office consensus was that it’s a 10/10 🙂

    1. Madi, I’m so happy that you made it work with the ingredients available to you! I’m happy to hear that it was such a hit!

Questions

  1. Hi Sally,

    Do you think that this recipe could be modified to use Crunchie instead of Snickers? And then instead of the peanut butter use crunchie chocolate spread?

    My friend has requested a Crunchie Cheesecake for her birthday and I love this snickers recipe and was hoping to adapt it to crunchie bars!

    Madi.

    1. Hi Madi! I was unfamiliar with a crunchie bar, so I looked it up. I can’t see why it wouldn’t work as a sub!

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