I bake this Snickers Cheesecake when you and I want a seriously over‑the‑top, candy‑bar cheesecake that tastes like a giant slice of Snickers wrapped in creamy vanilla cheesecake and chocolate cookie crust. You press a chocolate crumb crust into a springform pan, fold chopped Snickers and caramel into a rich cheesecake filling, then chill and cover the top with even more Snickers, caramel, chocolate sauce, and peanuts for the ultimate show‑stopping dessert.
Why you’ll love this Snickers cheesecake
This recipe hits all the textures U.S. readers crave in a candy‑bar dessert: crunchy chocolate crust, ultra‑creamy cheesecake, chewy nougat and caramel from the Snickers, and salty roasted peanuts on top. Baking low and slow at 300°F and cooling gently keeps the cheesecake velvety and sliceable, while the generous candy topping makes it perfect for birthdays, holidays, game day, or any “over‑the‑top cheesecake” moment.
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