Pin it
This decadent Snickers cheesecake was born out of my craving for something extra special during a cold weekend at home. Imagine your favorite candy bar meeting creamy, classic cheesecake. The result is a swoon-worthy dessert that layers silky filling, a chocolatey crust, and a crown of gooey caramel and chopped Snickers. I promise, this one will be requested again and again.
The first bite took me straight back to my childhood love for candy bars mixed with the cozy comfort of homemade cheesecake. My family now asks for it at every birthday and get-together.
Ingredients
- Chocolate cookie crumbs: These are the core of the crust and give a deep chocolate flavor. Choose graham crackers or wafer cookies with a strong chocolate focus for best results.
- Unsalted butter: Fresh, quality butter makes your crust rich and holds the crumbs together without overwhelming the flavor.
- Granulated sugar and light brown sugar: Both are used for balanced sweetness and depth. Always select sugars that are free of clumps and have a fresh smell.
- Cream cheese: Full-fat and softened is best to ensure a creamy, smooth filling. Go for a well-known brand and check the expiration date.
- Eggs: Room temperature eggs blend in better and help keep the filling even.
- Sour cream: Adds tang and lifts the overall creaminess of the cheesecake.
- Vanilla extract: A pure extract makes a huge difference in flavor.
- Caramel sauce: Look for one that is thick and not overly runny for the perfect swirl and that signature Snickers touch.
- Chopped Snickers bars: Fresh bars with gooey caramel and peanuts give the most flavor. Chop them finely for folding into the batter and coarsely for the topping.
- All-purpose flour: A touch helps prevent cracking and keeps slices clean.
- Roasted salted peanuts: Optional but add a lovely crunch and a little extra salty accent.
Instructions
- Prepare the Crust:
- Mix the chocolate cookie crumbs, sugar, melted butter, and a pinch of salt until evenly moistened. Firmly press this into the base of a 9-inch springform pan using a measuring cup to create a smooth, tight layer. Bake at 325 degrees Fahrenheit for eight minutes then cool while preparing the filling. A sturdy crust is key for every good cheesecake.
- Make the Cheesecake Filling:
- Set out all your filling ingredients until they are fully at room temperature for optimal mixing. Beat the cream cheese until it is smooth and fluffy using medium speed. Add both sugars and beat until combined. On low speed, mix in the eggs one at a time scraping often. Add the sour cream and vanilla extract mixing until uniform. Pour in the caramel sauce and mix until silky and glossy. Stir in flour and gently fold in finely chopped Snickers bars for pockets of gooey candy in every slice.
- Assemble and Bake:
- Lower the oven temperature to 300 degrees Fahrenheit. Pour the creamy filling over the cooled crust. Tap the pan on the counter several times to release air bubbles that could cause cracks. Bake on the center rack for fifty-five to seventy minutes. The edges should look set while the very center wobbles slightly. Leave the cheesecake in the turned-off oven with the door cracked for an hour then bring it to room temperature before chilling in the fridge for four hours or overnight. The gradual cooling stages keep your cheesecake smooth and crack-free.
- Add the Topping:
- After chilling, layer chopped Snickers bars across the top. Drizzle thick caramel sauce generously over the surface then follow with melted chocolate or a thick chocolate sauce. If you love a salty crunch, sprinkle roasted peanuts over everything. Let it chill again for fifteen minutes to set the topping for clean slices.
Using full-fat cream cheese changed everything for me. The flavor and texture are unbeatable in creamy desserts. One time my niece helped sprinkle the Snickers on top and ended up licking the spoon clean before we could even decorate the cake.
Storage Tips
This cheesecake keeps well in the fridge for up to five days tightly covered with plastic wrap or in a cake carrier. For longer storage, slice into portions, wrap them tightly, and pop in the freezer for up to one month. Thaw overnight for best flavor and texture.
Ingredient Substitutions
Feel free to swap chocolate graham crackers for chocolate wafer cookies depending on what you find at the store. If you do not have caramel sauce, try thick dulce de leche. Allergic to peanuts Select another favorite nut or skip the peanuts entirely.
Serving Suggestions
A drizzle of warm extra caramel or chocolate sauce at serving takes each slice over the top. A little dollop of whipped cream or even a scoop of vanilla ice cream creates a truly indulgent experience. Serve it chilled for the best set texture and flavor.
Cultural and Holiday Fun
Cheesecake is a classic American celebration dessert and Snickers cheesecake is always a hit at Fourth of July barbecues and family birthdays in my home. The combination of chocolate, caramel, peanuts, and rich filling echoes the nostalgic flavors of childhood candies and makes everyone at the table feel like a kid again.
Seasonal Adaptations
Serve slices topped with fresh berries for a summer twist Add extra peanuts for a saltier flavor to welcome fall Try holiday sprinkles or gold dust for festive celebrations
Success Stories
Some of my friends now make this cheesecake and rave about how simple the steps are for such a stunning result It is a comfort food favorite at my potlucks and has never come home with leftovers You can easily bake it ahead for events and always count on clean slices and smiles
Freezer Meal Conversion
Portion the chilled and decorated cheesecake into slices. Wrap each tightly in plastic wrap and aluminium foil then freeze. To serve, remove as many slices as you need and thaw in the refrigerator overnight.
Enjoy every creamy, candy-studded slice—this Snickers cheesecake is sure to be a hit at your next celebration or family night. Don’t be surprised if it disappears fast!
Recipe FAQs
- → How do I avoid cracks in the cheesecake?
Use room temperature ingredients, avoid overmixing eggs, and allow the cheesecake to cool slowly in the oven with the door cracked open.
- → Why chill the cheesecake overnight?
Chilling gives the dessert time to set completely, resulting in cleaner slices and enhanced flavor integration.
- → Can I substitute Snickers with another chocolate bar?
Yes, similar bars with caramel and peanuts work well, but Snickers provides a classic flavor combination.
- → What’s the best way to get a smooth filling?
Ensure all dairy ingredients are at room temperature and mix on medium speed to achieve a lump-free, creamy texture.
- → Should I use store-bought or homemade caramel?
Either works! Just pick a thick, non-runny sauce to help maintain the desired rich consistency in the filling and topping.
- → How do I release the cheesecake from the pan?
Run a thin knife around the edge after cooling to loosen sides before removing the springform ring.