Snickers Cheesecake

Indulge in a decadent Snickers Cheesecake, featuring a creamy cheesecake base loaded with Snickers pieces, a rich chocolate ganache, and a luscious caramel layer.

Course Dessert

Cuisine American

Keyword cheesecake, snickers

Prep Time 30

Cook Time 1

Chill 3

Total Time 4 30

Servings slices

Calories 1050kcal

Equipment

9-Inch Springform Pan
Parchment Paper
Hand mixer
saucepan
Small Pot

Ingredients

Oreo Crust

2 cups Oreos crushed
6 tablespoons butter melted - unsalted

Cheesecake Filling

24 ounces cream cheese softened
¾ cup granulated sugar
¼ cup heavy cream
3 eggs
½ cup sour cream
1 teaspoon vanilla extract
2 cups mini snicker bars chopped - you can also use fun-size

Caramel Peanut Layer

10 ounces soft caramel candies squares or rolls
¼ cup heavy cream
1 cup salted peanuts

Chocolate Ganache Topping

¾ cup heavy cream
1 cup milk chocolate chips
¼ teaspoon salt

Extra chopped Snicker bites

Instructions

Crust

Prepare a springform pan with parchment paper. Set aside.
Combine the crushed Oreos and melted butter in a small mixing bowl. Stir with a spoon until all the Oreo pieces are coated with the butter.
Transfer the Oreo mixture to the prepared springform pan and spread it evenly with the spoon, packing the crumbs to form the crust.
Place the pan in the freezer while you make the cheesecake filling.

Filling

Beat the cream cheese in a large mixing bowl until smooth.
Mix in the sugar and heavy cream until combined.
Add the eggs one at a time, blending in between each addition. When adding the last egg, also mix in the sour cream and vanilla extract. Blend on medium-high speed until completely smooth and creamy.
Fold in the chopped candy bars.
Transfer this filling to the top of the chilled Oreo crust and bake for 60 minutes.
Turn off the oven and crack open the door, letting it continue to cook in the hot oven, and then allow it to cool for another hour while still on the rack.
About 10 minutes before the cheesecake is done cooling, start making the caramel peanut layer.

Caramel Peanut Layer

Melt the caramel candies and heavy cream together in a saucepan over medium heat, stirring continuously until smooth and creamy.
Remove from the heat and stir in the peanuts.
Pour this caramel layer on top of the baked cheesecake.
Refrigerate for 15 minutes until the caramel is less sticky.

Ganache

Heat the heavy cream in a small saucepan over low heat until it begins to steam. Do not boil. Remove.
Place the chocolate chips in a heat-safe bowl along with the salt. Pour the heated heavy cream over the top.
Let sit for 2 minutes before stirring together to create a smooth, shiny ganache.

Finish

Remove the cheesecake from the springform pan and place on the serving plate.
Pour the ganache all over the top of the cheesecake and spread evenly letting some chocolate drip over the sides.
Top with additional Snickers pieces around the edge of the cheesecake.
Chill in the refrigerator for at least 2 hours before serving.

Nutrition