Snickers Cheesecake
Creamy, indulgent, and impossibly satisfying, this Snickers Cheesecake is the ultimate choc-nut dessert you never knew you needed.
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Servings: 8 servings
Equipment
- Mixing Bowl
- Oven
- Spatula
- Wire Rack
Ingredients
Ingredients
- 1 cup Granulated Sugar measured level
- 3/4 cup Light Brown Sugar packed for accuracy
- 3 large Eggs room temperature
- 16 oz Cream Cheese softened
- 1 cup Sour Cream
- 1 cup Heavy Cream
- 1 tsp Vanilla Extract
- 1 cup Chopped Snickers Bars roughly chopped
- 1 pre-made Graham Cracker Crust 9-inch works best
Instructions
- Preheat the oven to 325°F (160°C). Make sure the oven rack is in the lower-third position for even baking.
- In a large mixing bowl, beat the cream cheese with granulated sugar and brown sugar until smooth. Start on low speed and scrape the bowl often to avoid lumps.
- Add eggs one at a time, mixing well after each addition. Mix just until combined — overbeating can introduce air and cause cracks.
- Mix in sour cream, heavy cream, and vanilla extract until combined. Stir gently until the batter is silky and uniform.
- Gently fold in chopped Snickers bars. Use a spatula to fold so you keep the batter light and the candy pieces evenly distributed.
- Pour the cheesecake mixture into the graham cracker crust. Tap the pan lightly on the counter to release any big air bubbles.
- Bake for about 55-60 minutes, or until the center is set but still slightly jiggly. The edges should be set and the center will finish as it cools.
- Turn off the oven and leave the cheesecake inside for an hour. This gradual cooling helps prevent cracks and keeps texture smooth.
- Remove from the oven and let it cool to room temperature. Cooling on a wire rack speeds this up a bit.
- Refrigerate for at least 4 hours or overnight before serving. Chilling firms the cheesecake and deepens the flavors.
Notes
For a fancy finish, warm caramel sauce and swirl or pipe it on top just before serving.