Snickers Cheesecake
Creamy, decadent, and studded with candy-bar goodness, this Snickers Cheesecake is the ultimate dessert for chocoholics and caramel lovers alike.
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Servings: 8 servings
Equipment
- Mixing Bowl
- Springform Pan
- Hand Mixer
Ingredients
Crust
- 2 cups chocolate cookie crumbs finely crushed
- 5 tablespoons unsalted butter melted
- 2 tablespoons granulated sugar
Filling
- 16 oz cream cheese softened to room temperature
- 3/4 cup powdered sugar sifted if lumpy
- 1 teaspoon vanilla extract
- 1 cup sour cream at room temperature
- 1 cup Snickers bars chopped into small pieces (about 4–5 bars)
Toppings
- 6 oz chocolate melted (for drizzle; semisweet or dark chocolate)
- 1/2 cup caramel sauce warmed slightly for drizzling
Instructions
- Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan well, or line the bottom with parchment for easy release.
- In a mixing bowl, combine 2 cups chocolate cookie crumbs, 5 tablespoons melted unsalted butter, and 2 tablespoons granulated sugar. Stir until the mixture looks like wet sand. Press the mixture firmly into the bottom of the prepared springform pan to form an even crust.
- In a large bowl, beat 16 oz softened cream cheese, 3/4 cup powdered sugar, and 1 teaspoon vanilla extract with a hand mixer or stand mixer on medium speed until completely smooth and no lumps remain (about 2–3 minutes). Scrape down the bowl as needed.
- Mix in 1 cup sour cream until just combined, scraping the bowl so the texture is silky. Fold in 1 cup chopped Snickers bars gently, so the pieces are evenly distributed without overmixing.
- Pour the filling over the crust and spread it evenly with a spatula. Tap the pan gently on the counter to release air bubbles.
- Bake for 55–60 minutes, or until the edges are set and the center still has a slight jiggle when the pan is gently shaken. Avoid overbaking to keep the cheesecake creamy.
- Turn off the oven and leave the cheesecake inside with the door closed for 1 hour — this prevents cracking and helps it set gently.
- Remove from the oven and let cool at room temperature for about 30 minutes, then refrigerate for at least 4 hours or overnight for best texture and flavor.
- Before serving, drizzle 6 oz melted chocolate and 1/2 cup warmed caramel sauce over the top in decorative patterns. Slice with a clean, hot knife for neat pieces.
Notes
Store leftover cheesecake covered tightly with plastic wrap or in an airtight container for up to 5 days. For longer storage, wrap the whole cake or slices in plastic wrap and then foil; freeze up to 2 months.