Ingredients
Chocolate cookie crust
- 2 cups chocolate cookie crumbs (chocolate grahams or chocolate wafers), finely crushed
- 5 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
- Pinch of salt
Oreo‑style crusts with butter and sugar are standard for Snickers cheesecakes because they echo the candy bar’s chocolate coating and hold up well under a heavy filling.
Cheesecake filling
- 24 ounces full‑fat cream cheese, softened
- 1 cup granulated sugar
- 3/4 cup packed light brown sugar
- 3 large eggs, room temperature
- 1 cup sour cream
- 1 tablespoon vanilla extract
- 1/2 cup thick caramel sauce
- 1 cup finely chopped Snickers bars
- 2 tablespoons all‑purpose flour
Using 24 oz cream cheese, sugar, eggs, sour cream, and a little flour matches many baked Snickers cheesecake bases and helps the filling bake thick and creamy without being dry.
Topping
- 1 1/2 cups chopped Snickers bars (bite‑size pieces)
- 1/2 cup caramel sauce
- 1/2 cup chocolate sauce or melted chocolate
- 1/4 cup roasted salted peanuts (optional)
Loading the top with more chopped Snickers and drizzles of caramel and chocolate is a signature element across Snickers cheesecake recipes and creates that candy‑shop look.
Step 1: Make and bake the crust
Preheat the oven to 325°F (165°C). Lightly grease a 9‑inch springform pan and, if you plan to use a water bath, wrap the outside in heavy‑duty foil to protect the crust from leaks, a common best practice in cheesecake baking.
In a bowl, combine chocolate cookie crumbs, sugar, melted butter, and a pinch of salt. Stir until the crumbs are evenly moistened, then press the mixture firmly into the bottom of the springform pan, using the bottom of a measuring cup to pack it tightly and create a smooth base.
Bake the crust for about 8 minutes, then set aside to cool slightly while you prepare the filling. Pre‑baking the crust helps it set and stay crisp under the creamy cheesecake.
Step 2: Prepare the Snickers cheesecake filling
Ensure all filling ingredients are at room temperature—especially the cream cheese and eggs—since cold ingredients are a common cause of lumpy cheesecake batter.
Beat the softened cream cheese on medium speed for about 2 minutes until smooth and fluffy. Add the granulated sugar and brown sugar and beat until fully combined and silky.
Beat in the eggs one at a time on low speed, scraping down the bowl between additions. Keeping the mixer on low at this stage helps minimize excess air, which is linked to cracking in baked cheesecakes.
Mix in the sour cream and vanilla extract until smooth. Add the 1/2 cup caramel sauce and blend until the batter is uniform and glossy. Sprinkle over the flour and mix just until combined to help stabilize the cheesecake as it bakes.
Fold in the finely chopped Snickers bars with a spatula so the candy is dispersed throughout the batter without over‑mixing. The batter should be thick, creamy, and generously studded with candy.
Step 3: Assemble, bake, and chill
Reduce the oven temperature to 300°F (150°C). Pour the cheesecake filling over the pre‑baked crust and smooth the top. Tap the pan gently on the counter to release any air bubbles, another trick often used to reduce the risk of cracks.
Optional water bath
For the most even bake and the fewest cracks, place the foil‑wrapped springform pan into a larger roasting pan and pour in about 1 inch of hot water to create a water bath, as recommended in many Snickers cheesecake recipes.
Bake for 55–70 minutes, until the edges look set and the center still has a slight wobble when you gently jiggle the pan. Cheesecakes from trusted sources use this “set edges, jiggly middle” cue to ensure a creamy texture.
Turn off the oven, crack the door slightly, and let the cheesecake rest inside for about 1 hour. Then remove it from the oven (and water bath, if using) and cool completely at room temperature before refrigerating for at least 4 hours, preferably overnight. Slow cooling like this is widely recommended to minimize cracking and help the cheesecake firm up.
Step 4: Load on the Snickers topping
Once the cheesecake is fully chilled and set, it’s ready for its candy‑bar crown. Scatter 1 1/2 cups of chopped Snickers pieces evenly over the top. Drizzle warm caramel sauce over the candy, then drizzle chocolate sauce or melted chocolate in thin streams.
If you like extra crunch and a stronger sweet‑salty contrast, sprinkle roasted salted peanuts over the top. Chill the cheesecake again for about 15 minutes to help the toppings set before slicing.
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