Snickers Cheesecake

Smooth creamy snickers cheesecake with caramel, chocolate, and tons of candy bars. This cheesecake recipe tastes just like my favorite candy bar.

I love making unique cheesecakes with flavors like cannoli and  Pecan Pie. However, this, Snickers cheesecake might be my new favorite.

I have fond memories of Grandma’s Candy Dish being filled with miniature snickers. There is just something irresistible about that combination of gooey caramel and peanuts enveloped in creamy milk chocolate.

This cheesecake features a buttery cookie crust, with snickers in the batter and on top. I also like to drizzle mine with caramel and chocolate sauce for an extra decadent treat.  If you like Snickers you are going to adore this cheesecake!

Why I Love This Recipe

• Candy x 2: I use Snickers candy in both the batter and on top. There’s no such thing as too much candy!
• Oreo Crust: I adore Oreos and they provide the perfect chocolate crust for this recipe.
• Forgiving: I’ll provide plenty of tips to prevent cheesecake cracks. However, worst-case scenario we’ll just cover them with candy and whipped cream.

Great For

• Birthdays: A candy lover’s dream come true!
• Potlucks and parties: Super quick to disappear!
• Sunday supper
• Chocolate cravings: Ladies if you know you know 😉

Snickers Origin

The origin of the Snickers can be traced back to 1930. It was actually named after the family’s racehorse.  It is said that when the product was first manufactured it contained only three ingredients: peanuts, nougat, and caramel. Today it is manufactured by Mars.

Ingredient Notes and Shopping Tips

• Oreos: I love an oreo cookie crust. However, you could also use graham crackers, vanilla wafers, or even pretzels.
• Cream Cheese: Use full-fat cream cheese for the best results. To quickly soften cream cheese cut it into small pieces and leave at room temperate for 20-30  minutes.
• Sour Cream: Sour cream adds tanginess and moisture.  Allow this to come to room temperature to make sure everything combines smoothly.
• Snickers: Feel free to use whatever candy you prefer. Other tasty options are Milky Ways, Three Musketeers, or even Reeses.
• Sauces: I used Hershey’s Chocolate and Caramel syrup for drizzling.

How To Make Snickers Cheesecake

1. Make the crust: Combine butter and Oreos. Press into pan and bake for 10 minutes.
2. For the cheesecake: Combine cream cheese, sugar, and flour. Stir in eggs, sour cream, vanilla, and finally Snickers candy bars.
3. Swirl: Pour half of the batter into the pan. Swirl chocolate and caramel sauces into the batter. Top with remaining batter.
4. Bake: Bake in a water bath for 95-105 minutes.
5. Garnish: Garnish with chocolate/caramel sauces and more Snickers if desired.

Leftovers

Storage: Store in the fridge for up to 5 days.

Freezing: Freeze for up to 3 months. Thaw overnight in the fridge before enjoying again.

Tips and Tricks

1. Chopping Candy: Avoid an ooey-gooey mess by freezing your candy bars and then chopping with a sharp chef’s knife.
2. Avoid premade crusts: They simply won’t have enough room for your filling. Homemade tastes better too!
3. Room Temperature Ingredients: Allow all ingredients to come to room temperature (around an hour on the counter). This helps everything mix together smoothly.
4. Avoid overmixing: This can add too much air to the batter which can lead to cracking.
5. Avoid overbaking: It is okay if your cheesecake still jiggles a tad in the center. It will continue to firm up as it cools.
6. Avoid sudden temperature changes: This is why I cool my cheesecake in the oven both the door open and closed for a bit. Allow to cool completely before refrigerating. These steps help prevent cracks too.

More Decadent Treats To Try

Reese’s Cake

Banana Pudding Cheesecake

Best Eggnog Cheesecake

No Bake Oreo Cookie Cheesecake

Twix Cake

Butterfinger Cake

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Snickers Cheesecake

Smooth creamy cheesecake with caramel, chocolate,and tons of Snickers. Your favorite candy bar in cheesecake form!

5 from 6 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Prep Time: 20 minutes

Cook Time: 1 hour 35 minutes

Total Time: 1 hour 55 minutes

Servings: 9 Slices

Calories: 536kcal

Author: Krystle Smith

Ingredients

For the Oreo Cookie Crust

• ▢ 2 Cups Oreo Cookie Crumbs About 24 Cookies
• ▢ 4 Tablespoons Butter Melted

For the Cheesecake

• ▢ 3 8 Ounce Packages of Cream Cheese Softened
• ▢ 1 Cup White Sugar
• ▢ 2 Tablespoons All Purpose Flour
• ▢ 4 Eggs
• ▢ 1 Cup Sour Cream
• ▢ 2 Teaspoons Vanilla Extract
• ▢ 30-35 Mini Snickers Bars Roughly Chopped
• ▢ ¼ Cup Chocolate Sauce
• ▢ ¼ Cup Caramel Sauce

For the Whipped Cream Topping

• ▢ 1 Cup Heavy Whipping Cream
• ▢ ¼ Cup Powdered Sugar
• ▢ 2 Teaspoons Vanilla Extract
• ▢ Chocolate Sauce, Caramel Sauce , and Chopped Mini Snickers For Garnish If Desired

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Instructions

For the Crust

• Heat oven to 325 degrees F. Prepare a 9 inch springform pan with parchment paper.
• In a small bowl combine melted butter, and oreos.  Press into prepared pan. Bake for 10 minutes.
• Wrap the outside of the pan with 2 layers of aluminum foil.
• For the Snickers Cheesecake
• Reduce oven temperature  to 300 degrees F.
• In a large bowl, combine cream cheese, sugar and flour until smooth. Add eggs, sour cream, and vanilla until well combined. Fold in Snickers.
• Pour about half of the cheesecake filling into your spring form pan. Pour half of caramel, and chocolate sauces over filling and swirl with a spatula.
• Add remaining filling, and top with remaining sauces. Swirl with a spatula.
• Fill a large roaster with enough warm water to go about halfway up the sides of your pan. Bake for 95-105 minutes.
• Turn off oven, and leave cheesecake with the door closed for 20 more minutes. Crack oven door and leave in oven for 20 more minutes.
• Cool completely in the fridge.
• Top with whipped cream. Add extra chocolate/caramel sauce, and snickers to garnish if desired.

Notes

Ingredient Notes and Shopping Tips

• Oreos: I love an oreo cookie crust. However, you could also use graham crackers, vanilla wafers, or even pretzels.
• Cream Cheese: Use full-fat cream cheese for the best results. To quickly soften cream cheese cut it into small pieces and leave at room temperate for 20-30  minutes.
• Sour Cream: Sour cream adds tanginess and moisture.  Allow this to come to room temperature to make sure everything combines smoothly.
• Snickers: Feel free to use whatever candy you prefer. Other tasty options are Milky Ways, Three Musketeers, or even Reeses.
• Sauces: I used Hershey's Chocolate and Caramel syrup for drizzling.

Tips and Tricks

1. Chopping Candy: Avoid an ooey-gooey mess by freezing your candy bars and then chopping with a sharp chef's knife.
2. Avoid premade crusts: They simply won't have enough room for your filling. Homemade tastes better too!
3. Room Temperature Ingredients: Allow all ingredients to come to room temperature (around an hour on the counter). This helps everything mix together smoothly.
4. Avoid overmixing: This can add too much air to the batter which can lead to cracking.
5. Avoid overbaking: It is okay if your cheesecake still jiggles a tad in the center. It will continue to firm up as it cools.
6. Avoid sudden temperature changes: This is why I cool my cheesecake in the oven both the door open and closed for a bit. Allow to cool completely before refrigerating. These steps help prevent cracks too.

Nutrition

Calories: 536kcal | Carbohydrates: 63g | Protein: 6g | Fat: 29g | Saturated Fat: 15g | Cholesterol: 136mg | Sodium: 318mg | Potassium: 188mg | Fiber: 1g | Sugar: 44g | Vitamin A: 815IU | Vitamin C: 0.4mg | Calcium: 73mg | Iron: 3.7mg

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Snickers Cheesecake Adapted via Life Love Sugar