Description
Super decadent and rich Snickers cheesecake is made with a peanut butter and chocolate swirl, salted caramel, peanuts, and Snickers candy bars on top!
Ingredients
Crust
- 22 regular Oreo cookies (not Double-Stuf)
- 5 Tablespoons (71g) unsalted butter, melted
- 8 fun-sized Snickers, chopped (save some for topping)
Filling
- 24 ounces (678g) full-fat brick 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 creamy peanut butter*
- 1 4-ounce (115g) bar semi-sweet chocolate, melted and slightly cooled
- toppings: salted caramel, chopped Snickers, peanuts
Instructions
- *Time-saving tip: You 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). Lightly grease a 10-inch springform pan (NOT 9-inch) with nonstick cooking spray. In a food processor or blender, pulse the whole Oreos (cream filling and cookie) into a fine crumb. You should have about 2 cups (packed) crumbs, or 250g. Combine the Oreo crumbs and melted butter together in a medium bowl. Press tightly into the bottom and up the sides of prepared pan. Wrap aluminum foil on the bottom and tightly around the outside walls of the springform pan. 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.
- Prepare the simple water bath (see note): If needed for extra visuals, see my How to Make a Cheesecake Water Bath; the visual guide will assist you in this step. Boil a pot of water. You need 1 inch of water in your roasting pan for the water bath, so make sure you boil enough. I use an entire kettle of hot water. Place the pan inside of a large roasting pan. Carefully pour the hot water inside of the pan and place in the oven. (Or you can place the roasting pan in the oven first, then pour the hot water in. Whichever is easier for you.)
- 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.
Notes
- 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 (affiliate links): 10-inch Springform Pan | Food Processor | Electric Mixer (Handheld or Stand) | Large Roasting 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 salted caramel chocolate chip mini cheesecakes.
- Alternate Water Bath Method: This method works as well, and you don’t have to bake the cheesecake IN water. Boil a kettle or pot of water. You need 1 inch of hot water in your roasting pan for the water bath, so make sure you boil enough. Place the cheesecake on the center oven rack of the preheated oven. Place a large metal baking or roasting pan (do not use glass—I usually use a 9×13-inch baking pan or an extra-large cast iron skillet) on the bottom rack. Pour boiling water into the empty pan, about 1 inch deep. Immediately close oven to trap the steam inside. This unique water bath adds steam to the oven without having the cheesecake sit inside the water itself. No need to wrap the springform pan in foil. See How to Make a Cheesecake Water Bath for more information.
- 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.