snickers cheesecake

Snickers Cheesecake is a vanilla cheesecake full of chopped Snickers bars, layered with chocolate &amp; caramel sauce and nestled in an Oreo crust. It’s an amazing thick, creamy and gooey treat!

Snickers Cheesecake

Oreo crumbs

tbsp butter, melted

sugar

tbsp flour

eggs, room temperature

sour cream

tsp vanilla extract

30-35 mini snickers bars, chopped

chocolate sauce

caramel sauce

Whipped cream (Homemade Whipped Cream recipe)

chocolate sauce (I use Smucker’s Chocolate Sundae Syrup)

caramel sauce (I use Smucker’s Caramel Sundae Syrup)

chopped mini Snickers

2. In a small bowl, combine crust ingredients and mix well.

3. Press mixture into the bottom and up the sides of a 9-inch springform pan with parchment paper in the bottom.

4. Bake crust for 10 minutes then remove.

5. Cover the outsides of the pan with aluminum foil so that water from the water bath cannot get in, and set aside.

CRUST

2. In a large bowl, blend the cream cheese, sugar and flour with an electric mixer until combined (Use low speed to keep less air from getting into the batter, which can cause cracks). Scrape down the sides of the bowl.

3. Add eggs one at a time, beating slowly and scraping the sides of the bowl after each addition.

4. Add the sour cream and vanilla extract. Beat on low speed until well combined.

6. Add about half of the filling to the springform pan.

7. Pour the chocolate and caramel sauce on top of the filling. Then, use an offset spatula to swirl the sauces into the filling.

7. Pour the remaining cheesecake filling into the pan and again use the offset spatula to swirl around the chocolate and caramel sauces.

8. Drop the cheesecake on the counter a few times to release air bubbles that can cause cracks.

9. Place springform pan inside another pan. Fill outside pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan.

11. Turn off heat and leave cheesecake in oven with door closed for 20 minutes.

12. Crack oven door and leave the cheesecake in the oven for another 20 minutes or until set. This cooling process helps the cheesecake cool slowly to prevent cracks.

13. Remove cheesecake from oven and chill.

14. Remove springform pan sides from cheesecake and top with additional chocolate and caramel sauce, chopped mini Snickers and whipped cream.

CHEESECAKE FILLING

This Snickers Cheesecake was the first cheesecake I ever made. Being it was my first I really didn't know how it would turn out. I followed Lindsay's directions and low &amp; behold - it came out perfect!  It took me a long time to prep but it was so worth it. I made it for Thanksgiving and my family loved every single bite. Give it a try - you won't be sorry! Thanks Lindsay!!

Hello Lindsay, Made this last night but my crust is super soggy 🙁

Peanut Butter Cheesecake loaded with Snickers candy bars baked on a Brownie Crust topped with caramel and peanuts, finished with a thick layer of milk chocolate ganache is an impressive dessert recipe for any party. 

Peanut Butter Snickers Cheesecake

(17 oz.) box brownie mix

unsaletd butter-melted

water –

cream cheese-softened

vanilla

eggs-slightly

Tablespoons corn starch

peanut butter

Snicers candy bars-chopped

soft caramel candies-unwraped

milk

peanuts

milk chocolate-finely chopped (or milk chocolate chips)

heavy cream

Snickers candy bars

Line the bottom of an 9-inches springform pan with parchment paper, grease with baking spray and wrap the pan in two layers of heavy-duty aluminum foil. You won&#8217;t bake the cheesecake in a water bath, but aluminum foil prevents the cake from burning on the edges and rising unevenly.

In a large bowl combine brownie mix with 1 egg and ½ cup melted butter. Mix to comes together. The mixture will be very thick. If it’s not come together add 1 tablespoon of water at a time, until everything is well blended, but to stay thick. Pat the mixture on the bottom of the pan to make an even layer. Place in the fridge or freezer.

Brownie Bottom:

Beat softened cream cheese with sugar and vanilla.

Add sour cream, peanut butter, and corn starch and mix just to combine.

Add eggs and mix at low speed to combine evenly. Scrape down the bottom of the bowl.

Using a spatula, stir in chopped Snickers.

Spread the mixture over the brownie bottom and smooth the top. Place in the preheated oven, then place a small pot filled with water under the pan (at the bottom of the oven). This will provide enough moisture to prevent the cheesecake from cracking on top, and no need for a water bath.

Bake for about 1 hour and 20-30 minutes or until the center has set. If the top starts browning too much tent the top with parchment paper or aluminum foil. Turn off the oven and crack the door open for an additional hour, then place the cake on the counter to cool to room temperature, then chill in the fridge for 4 hours.

When it’s cooled remove the ring from the springform pan and transfer the cake onto the serving plate.

Peanut Butter Cheesecake:

Unwrap the candies and put them into a saucepan over low heat. Add evaporated milk and gently stir until smooth. When the caramel is smooth and creamy stir in peanuts.

Spoon the mixture over cooled cheesecake and spread into an even layer. Place in the fridge to firm.

Caramel Peanuts Layer:

Place chopped chocolate and ½ cup of heavy cream in a saucepan and melt over LOW heat, stir it gently until completely smooth and has no lumps. Then stir in the remaining cold heavy whipping cream. Cold cream will thicken the ganache. You’ll need a thick ganache so you can make a smooth and even layer over the lumpy peanut layer. Use just half of the ganache and set the cake in the freezer for 5-10 minutes to harden the ganache. Take the cake from the freezer and reheat the rest of the ganache to thin it so you can pour it over the cake to make the smooth and shiny surface.

Milk Chocolate Ganache:

Rich, 10-ingredient vegan cheesecake infused with the flavors of a Snickers bar: caramel, peanuts, and chocolate.

Vegan Snickers Cheesecake

dates

walnuts

tsp sea salt

cashews

tsp vanilla extract ((optional))

maple syrup

full-fat coconut milk ((or sub another dairy-free milk,

Tbsp lemon juice

vegan dark chocolate ((I like the 72% dark chocolate from Trader Joe’s))

Tbsp coconut oil ((optional))

Add cashews to a bowl and cover with boiling hot water. Let sit, uncovered, for 1 hour. Then drain thoroughly. Also line an 8×8-inch baking dish* with parchment paper. Set aside.

In the meantime, make crust by adding dates to a food processor. Blend/mix until small bits remain or it forms into a ball. Remove and set aside.

Add walnuts and sea salt to the food processor and process into a meal. Then add dates back in and blend until a loose dough forms - it should stick together when you squeeze a bit between your fingers. If it's too dry, add a few more dates through the spout while processing. If too wet, add more walnuts.

Press the crust into the parchment-lined dish (see photo), until uniformly flat. I like to lay parchment paper on top and then press down with something flat - like a liquid measuring cup - and press down so it's firmly packed. Set crust in freezer to set.

Next make date caramel by adding 3/4 cup dates (amount as original recipe is written // adjust if altering batch size) to the food processor. Blend until a paste forms, then add hot water a little at a time until it forms a nice caramel-like paste that's spreadable. Try not to add more than 3-4 Tbsp (45-60 ml // amount as original recipe is written // adjust if altering batch size), which will depend on the freshness of your dates. Set aside.

Add your drained, soaked cashews to a high-speed blender, along with vanilla (optional), maple syrup, coconut milk, sea salt, oil, and lemon juice. Blend on high until creamy and smooth, scraping down sides as needed.

Taste and adjust flavor as needed, adding more lemon for brightness, salt for flavor balance, or maple syrup for sweetness.

Pour filling over the crust and tap on the counter to release any air bubbles. Then add half of the date caramel in small spoonfuls and swirl with a toothpick or chopstick (see photo).

Sprinkle the peanuts on top and tap once again so they gently sink in. Cover lightly with plastic wrap, and then seal the top with foil. Freeze for 4-6 hours, or until completely set and firm.

When ready to serve, set out cheesecake (to thaw briefly) and top with remaining date paste and a few more roasted peanuts (optional).

In the meantime, prepare chocolate sauce. Add chocolate and coconut oil (optional) to a ceramic (or other heat-safe) bowl and set over a small saucepan with 1 inch simmering water (over medium heat). Stir occasionally over the simmering water until melted (alternatively, melt in a microwave-safe bowl in the microwave in 30 second increments).

Drizzle the chocolate over the cheesecake, slice into 9 to 12 bars&nbsp;(amount as original recipe is written // adjust if altering batch size) and serve.

Enjoy immediately. Store leftovers in the freezer up to 3 weeks (best in the first week).

I am literally so obsessed with this recipe. I even made it with coconut flakes in the cheesecake itself and it’s amazing. I have made it 4 times in a row and no plans to stop. lol. Just a perfect recipe.

Super tasty. I am looking for an Easter GF Dessert and this does not disappoint. I used pistachios instead of peanuts because that is what I had on hand. I used less chocolate than called for, maybe 1/2 cup in total. Next time I will try this recipe in a round pan.

Hey,

Thanks so much for your answer about Coconut Oil!

In general, you use unflavored Coconut Oil in your recipes or the original unrefined? (But it has Coconut Coconut taste and depending the recipe it can hide the others flavors in some cases but personnally I love Coconut)
 
But if I remove totally oil I can go with 1/2 cup + 3Tbsp Chilled Coconut Milk thick part so a total of 170g for this recipe (about 2/3 Cup right?)

Please let me know!

Henri 😉

I really hope it can work with Springform pan I dont want to miss the cake...


For the Drizzle Chocolate it can be done before puting cake in the freezer or best last minute before serving?

In this case I can prepare the Chocolate drizzle in advance and store?

But it will solidify with the Coconut Oil so no storage in fridge?

Thanks!

Hey thanks you are so nice!

Yes I saw the comments but sometimes no notifications...

Sorry for repeating sometimes!

For Coconut Milk or Cream always thick part of the can?

Hey Im so happy to have an answer from you!

Thanks so much!

I forgot to ask you if Coconut Oil can be substitute with Coconut Butter for filling as it solidify quickly and set up well.. or Coconut Cream?

I also left you comments and questions on Chocolate Raspberry Tart and Salted Caramel Chocolate Ganache Tart..

So if you can help me the same as you did for this Cheesecake I would be very happy and grateful!

Henri 😉

Hey,

Im really fan of your recipes and follow you on YouTube channel!

I plan to make your Cakes for my daughter birthday coming soon.

Salted Caramel Chocolate Pie and Chocolate Raspberry Tart are on my List!

For this Cheesecake can i use a classic round Springform pan 8' ?

With same quantities?


I really love Dates especially fresh soft ones like MEDJOOL and Sukari so would be perfect to make 
Caramel!



Please let me know!

Many thanks in advance 

Henri 🙂

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Top 3 snickers cheesecake recipes from across the web

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