Snickers Cheesecake
Decadent, indulgent, and irresistibly rich, this Snickers Cheesecake is a true showstopper for dessert lovers! Featuring a buttery graham cracker crust, velvety cream cheese filling studded with chunks of Snickers bars, and a luxurious layer of chocolate ganache, this cheesecake is the ultimate celebration of sweet and salty flavors. Finished with a drizzle of gooey caramel sauce and a sprinkle of crunchy peanuts, every bite delivers a blend of creamy, chocolatey, and nutty perfection. Perfect for holidays, birthdays, or any special occasion, this easy-to-follow recipe includes a water bath baking method to ensure a flawless, crack-free finish. Whether you're a fan of candy bars, cheesecake, or both, this dessert will leave you craving seconds.
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Recipe Information
Ingredients
- 1.5 cups graham cracker crumbs
- 4 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
- 24 ounces cream cheese, softened
- 1 cup granulated sugar
- 0.5 cup sour cream
- 3 large eggs
- 1 teaspoon vanilla extract
- 8 ounces Snickers bars, chopped
- 1 cup semisweet chocolate chips
- 0.5 cup heavy cream
- 0.5 cup caramel sauce
- 0.25 cup peanuts, chopped (optional)
Instructions
Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the outside in aluminum foil to prevent leaks.
In a medium bowl, mix the graham cracker crumbs, melted butter, and 2 tablespoons of sugar until well combined.
Press the mixture firmly into the bottom of the prepared springform pan to form the crust. Bake for 10 minutes, then set aside to cool.
In a large bowl, beat the softened cream cheese and 1 cup of sugar together using a hand or stand mixer until smooth and creamy.
Add the sour cream, eggs (one at a time), and vanilla extract to the cream cheese mixture. Beat on low speed until just combined; do not overmix.
Gently fold in the chopped Snickers bars with a spatula.
Pour the cheesecake batter over the crust in the springform pan. Smooth the top with a spatula.
Place the springform pan in a large roasting pan. Carefully fill the roasting pan with about 1 inch of hot water to create a water bath.
Bake in the preheated oven for 50-60 minutes, or until the edges are set and the center is slightly jiggly.
Turn off the oven, crack the door open slightly, and let the cheesecake cool inside the oven for 1 hour to prevent cracking.
Remove the cheesecake from the oven and water bath. Run a knife around the edge to release it from the pan, then let it cool completely to room temperature.
Refrigerate the cheesecake for at least 4 hours, or overnight, to fully set.
To make the chocolate ganache, heat the heavy cream in a small saucepan over medium heat until it begins to simmer. Pour the hot cream over the chocolate chips in a bowl and let it sit for 2-3 minutes, then stir until smooth.
Pour the ganache over the chilled cheesecake, spreading evenly over the top.
Drizzle caramel sauce over the ganache and sprinkle with chopped peanuts, if desired.
Refrigerate for 10-15 minutes to set the ganache. Slice and serve. Enjoy!
Nutrition Facts
Calories |
8163 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 527.3 g | 676% | |
| Saturated Fat | 292.3 g | 1462% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 1680 mg | 560% | |
| Sodium | 4718 mg | 205% | |
| Total Carbohydrate | 778.1 g | 283% | |
| Dietary Fiber | 26.1 g | 93% | |
| Total Sugars | 625.4 g | ||
| Protein | 118.5 g | 237% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 1496 mg | 115% | |
| Iron | 22.7 mg | 126% | |
| Potassium | 2841 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
