Ultimate Snickers Cheesecake

5 from 21 votes

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

Course Dessert

Cuisine American

Prep Time 20

Cook Time 1 35

Total Time 1 55

Servings Slices

Calories 536kcal

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

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.

Ingredient Notes and Shopping Tips

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.
Sauces: I used Hershey's Chocolate and Caramel syrup for drizzling.

Tips and Tricks

Chopping Candy: Avoid an ooey-gooey mess by freezing your candy bars and then chopping with a sharp chef's knife.
Room Temperature Ingredients: Allow all ingredients to come to room temperature. Just sit them out on the counter for around 30-60 minutes. This helps everything mix together smoothly and avoids a lumpy batter.
Avoid overmixing: This can add too much air to the batter, which can lead to cracking.
Avoid overbaking: It is okay if your cheesecake still jiggles a tad in the center. It will continue to firm up as it cools.
Avoid sudden temperature changes: This is why I cool my cheesecake in the oven, both open and closed, for a bit. Allow to cool completely before refrigerating. These steps help prevent cracks, too.