Snickers Chocolate Caramel Cheesecake (Print Version)
Creamy cheesecake packed with Snickers, caramel, and chocolate, layered on a rich cookie crust for a crowd-pleasing treat.
# Ingredients:
→ Crust
01 -
2 cups chocolate cookie crumbs (use chocolate graham crackers or chocolate wafer cookies, finely crushed)
02 -
5 tablespoons unsalted butter, melted
03 -
2 tablespoons granulated sugar
04 -
Pinch of salt
→ Cheesecake Filling
05 -
24 ounces full-fat cream cheese, softened to room temperature
06 -
1 cup granulated sugar
07 -
0.75 cup packed light brown sugar
08 -
3 large eggs, at room temperature
09 -
1 cup sour cream
10 -
1 tablespoon vanilla extract
11 -
0.5 cup thick caramel sauce
12 -
1 cup finely chopped Snickers bars
13 -
2 tablespoons all-purpose flour
→ Topping
14 -
1.5 cups chopped Snickers bars (bite-sized pieces)
15 -
0.5 cup caramel sauce
16 -
0.5 cup chocolate sauce or melted chocolate
17 -
0.25 cup roasted salted peanuts (optional)
# Steps:
01 -
Preheat oven to 325°F (165°C). In a medium mixing bowl, combine the chocolate cookie crumbs, granulated sugar, melted butter, and salt. Mix until evenly moistened. Press the mixture firmly into the base of a 9-inch springform pan and smooth the surface. Bake for 8 minutes, then remove from oven and allow to cool while preparing the filling.
02 -
Ensure all filling ingredients are at room temperature. In a large mixing bowl, beat cream cheese on medium speed for 2 minutes until smooth. Add granulated sugar and brown sugar; beat until fully combined. Add eggs one at a time, mixing on low speed and scraping the bowl after each addition. Blend in sour cream and vanilla extract. Add caramel sauce and mix until evenly incorporated. Sprinkle in flour and mix until just blended. Fold in chopped Snickers bars by hand using a spatula.
03 -
Reduce oven temperature to 300°F (150°C). Pour the cheesecake batter evenly over the cooled crust. Tap the pan gently to remove air bubbles. Bake for 55 to 70 minutes, or until edges are set and center has a slight wobble. Turn off oven, crack the oven door, and let cheesecake rest inside for 1 hour. Remove, cool completely at room temperature, then refrigerate for 4 hours or overnight.
04 -
After chilling, top cheesecake with chopped Snickers bars. Drizzle with caramel sauce, followed by chocolate sauce or melted chocolate. Sprinkle roasted peanuts on top if desired. Refrigerate for 15 minutes before slicing and serving.
# Notes:
01 -
Allowing the cheesecake to cool gradually in the oven reduces cracking and ensures a smooth, creamy texture.
02 -
Bringing all filling ingredients to room temperature produces a lump-free, velvety batter.
03 -
Cheesecakes benefit from chilling overnight for optimal slicing and flavor development.