Filed Under: Cheesecake | Chocolate

Snickers Cheesecake

Recipe By Tessa Arias
April 23rd, 2018
4.46 from 24 votes
4.46 from 24 votes

Snickers Cheesecake with Oreo crust, cheesecake filling loaded with Snickers, thick chocolate ganache, and more Snickers on top! Ultimate decadence.  Download my free Ultimate Cheesecake Guide here!

Yield: 16 to 20 servings

Prep Time: 25 minutes

Cook: 1 hour

Tessa's Recipe Rundown...

Taste: Sweet and slightly tangy with that characteristic Snickers chocolate caramel and nut flavor throughout.
Texture: The crust is buttery yet crunchy, the filling is ultra luscious and creamy, and the ganache is ridiculously thick and fudgy. Not to mention the crunchy bites of Snickers throughout.
Ease: There’s no water bath required! You will dirty a few dishes.
Appearance: I mean… just look at that thick ganache dripping down the sides and the pile of Snickers on top? I don’t know if anyone would be able to deny themselves at least a taste!
Pros: So decadently amazing.
Cons: Ultra indulgent. A small slice on special occasions!
Would I make this again? Oh yes.

Sooooo, about this cheesecake recipe. It’s a completely ridiculous, over-the-top, decadent indulgence. I’m so sorry to do this to you.

But… not really. Because one bite into a slice of this Snickers Cheesecake and you will have been sent to heaven and back.

Snickers Cheesecake with Oreo crust, cheesecake filling loaded with Snickers, thick chocolate ganache, and more Snickers on top! Ultimate decadence.

It pretty much looks as outrageous as it tastes and is a showstopper at any get together. Make it for your family and they will adore you (and maybe hate you a little at the same time).

Snickers Cheesecake recipe with Oreo crust, cheesecake filling loaded with Snickers, thick chocolate ganache, and more Snickers on top! Ultimate decadence.

Snickers Cheesecake Recipe Tips

Oreo Cookie Crust

Use standard Oreo cookies for the crust, filling included. Since we’re using a springform pan, I always like to place my cheesecake on a rimmed baking sheet before baking just in case any butter seeps out of the cracks of the pan. That way you don’t end up with butter burning on the bottom of your oven. I would do this even if your pan says it’s “leakproof,” because that’s usually not 100% true.

Cheesecake Filling

Be sure to use high quality full-fat bricks of cream cheese. It really makes a difference! And whatever you don’t, don’t use cream cheese that’s for spreading on a bagel.

The cream cheese should be completely room temperature. If it’s too cold, it won’t mix thoroughly and you’ll end up with little bits and pockets of unblended cream cheese. For best results, make sure your eggs are room temperature too!

Baking Cheesecake without a Water Bath

There is no water bath required for this recipe! I decided to skip that hassle because even if some cracks form, we’re covering the cheesecake with thick chocolate ganache which will hide any imperfections. If you want more tips for baking cheesecake without cracks, check out my free Ultimate Cheesecake Guide.

When it comes to cheesecake, it’s always better to err on the side of underbaking than over-baking. The edges should be set and dry, but if the center is still slightly wobbly or jiggly that’s fine. The residual heat will continue to cook the cheesecake even once it’s removed from the oven.

In my online baking class The Magic of Baking, I go in-depth in this concept and others so that you can know with confidence when something is truly done.

Serving & Storing Cheesecake

The hardest part of this recipe is that you must let it chill for 4 hours before you even think of slicing and serving it! I usually like to let it chill overnight, just to make sure it’s completely set and I’m able to cut clean slices.

Store the cheesecake in the fridge for up to 2 days.

More Cheesecake Recipes

Who could resist this over the top Snickers Cheesecake?!

This recipe was originally published in 2014 and recently updated with new photos, weight measurements, and more recipe tips. Photos by Jess Larson.


4.46 from 24 votes

How to make
Snickers Cheesecake

Yield: 16 to 20 servings
Prep Time: 25 minutes
Cook Time: 1 hour
Inactive Time 4 hours
Total Time: 5 hours 25 minutes
Snickers Cheesecake with Oreo crust, cheesecake filling loaded with Snickers, thick chocolate ganache, and more Snickers on top! Ultimate decadence.  Download my free Ultimate Cheesecake Guide here!


For the crust::

  • 30 (340 grams) standard whole Oreo cookies (NOT double-stuffed)
  • 4 tablespoons (57 grams) butter, melted

For the cheesecake filling::

  • 32 ounces (907 grams) cream cheese, at room temperature
  • 5 large eggs
  • 1 1/2 cups (300 grams) lightly packed light brown sugar
  • 1/2 cup heavy cream
  • 1 teaspoon vanilla
  • 18 fun-size Snickers bars (1-11.8 ounce package), coarsely chopped

For the topping::

  • 1 cup (170 grams) semisweet chocolate chips
  • 1/2 cup heavy cream
  • 9 fun-size Snickers bars, coarsely chopped


For the crust:

  1. Preheat the oven to 325°F. In the bowl of a food processor, process the cookies until they are finely ground crumbs. Add the butter and pulse until moistened. Press into the bottom and halfway up the sides of a 9-inch springform pan. Bake for 10 minutes. Place on a wire rack to cool.

For the filling:

  1. In the bowl of an electric mixer, beat the cream cheese until smooth. Add the eggs, one at a time, beating until smooth. Add in the sugar, cream, and vanilla and beat until combined. Be careful not to overbeat. Stir in the Snickers bars.
  2. Pour the batter into the cooled crust. Place the pan on a rimmed baking pan to prevent any leakage. Bake for about 1 hour, or until set and the top looks slightly dry. If the middle is slightly wobbly, that’s fine. Err on the side of underbaking rather than overbaking. Cool the cheesecake completely on a wire rack. Refrigerate until completely chilled, at least 4 hours. Release the cheesecake from the pan onto a cake stand or serving plate.

For the topping:

  1. Place the chocolate chips in a medium heatproof bowl. In a small saucepan heat the cream just until simmering. Pour over the chocolate chips. Let sit for 3 minutes before stirring until the mixture is melted and smooth. Pour over the cheesecake, allowing to drip down the sides. Sprinkle the Snickers over the cheesecake. Serve or cover and store in the fridge for up to 2 days.

Recipe Video

Recipe Notes

Some readers have experienced "leakage" from their springform pans while making this recipe, making a mess of the oven. Although this has never happened to me, you might want to place your springform pan on rimmed foil-lined pan in the oven to catch any leaks.
Course: Dessert
Cuisine: American
Tessa Arias

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

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Recipe Rating

  1. #
    Gaby — September 19, 2014 at 6:56 am

    These cheesecake is totally irresistible!

  2. #
    Renata Cáceres — September 19, 2014 at 9:18 am

    Typing from Brazil, waiting for the weekend to try this recipe…….

  3. #
    Jackie — September 19, 2014 at 7:18 pm


    How did you cut this cheesecake.

    • #
      Tessa — September 21, 2014 at 2:53 pm

      Simply with a big sharp knife. I wiped it clean between slices.

  4. #
    Megan {Country Cleaver} — September 20, 2014 at 4:58 pm

    Holy MOLY!!! This is totally drool worthy!!

  5. #
    Stevie — September 20, 2014 at 5:53 pm

    The most BEAUTIFUL Cheesecake I’ve ever laid my eyes on! (Drooling)

  6. #
    Diana — September 21, 2014 at 7:22 am

    Typing from Western Colorado and drooling over the snickers cheesecake !LOL

  7. #
    Susie — September 21, 2014 at 6:05 pm

    Typing from New York! Can’t wait to try this recipe 🙂

  8. #
    Lisa Jones — September 22, 2014 at 2:24 am

    Currently on holiday in the Mekong Delta, Vietnam. Sitting in the doorway of our bamboo hut. Bliss.

  9. #
    Rachel — September 22, 2014 at 9:10 pm

    Typing from New Zealand – this looks insaaaaane, dying to try it out!

  10. #
    Cookin Canuck — September 24, 2014 at 10:10 am

    That is one insanely gorgeous cheesecake! I’m typing from Utah.

  11. #
    Aleisha — October 22, 2014 at 8:39 am

    Made this last night but my crust is super soggy 🙁

    • #
      Tessa — October 22, 2014 at 10:05 am

      Oh strange! Mine definitely wasn’t. Did you use double-stuffed Oreos? You might try reducing the butter by a tablespoon next time.

  12. #
    Laura — October 25, 2014 at 6:24 am

    On the snicker’s cheesecake, do you scrape the cream off the oreos before crumbling the cookie?

  13. #
    Mariana — October 25, 2014 at 11:45 am

    Hi! Do you bake the filling at the same temperature as the crust?

  14. #
    Chichi — November 6, 2014 at 8:39 am

    OMG, this cheesecake looks amazing

  15. #
    Megan H — November 8, 2014 at 3:56 pm

    Hi! I can’t wait to try this. I think it’s going on the table with all the other Thanksgiving desserts. Just a quick question – do you spray the springform pan with cooking spray or anything before pressing the Oreos into it? I wasn’t sure if the crust would work if there was no spray. Thanks!

    • #
      Tessa — November 8, 2014 at 4:17 pm

      I don’t because the Oreo crust is so rich and buttery on its own it usually doesn’t stick, plus I have a nonstick springform pan. I would use your best judgement!

  16. #
    Diana Hanson — November 16, 2014 at 6:37 am

    Atlanta, GA here! For some reason…a traditional graham cracker crust sounds like it would go better with this wonderful cheesecake than the oreo one….comments, anyone???

  17. #
    Diego — November 19, 2014 at 12:40 pm

    Hi Tessa
    I am going to make this recipe. I was just wondering what temp should I bake the cheesecake at?

    • #
      Tessa — November 20, 2014 at 10:49 am

      325°F – same as the crust just don’t turn the oven off 🙂

  18. #
    shantel martinez — November 20, 2014 at 3:29 pm

    Hey Tessa
    For the Oreo crust did you leave in the cream or did you take that out ?

    • #
      Tessa — November 20, 2014 at 8:20 pm

      Leave it in!

  19. #
    Melissa — November 21, 2014 at 1:59 pm

    I made this last night and was nervous because I had never made a cheesecake before. It was actually easier to make than I had thought, and it turned out wonderful. I was wondering what happened after it has been in the fridge after two days? Would it be OK to leave it in there for three days?

  20. #
    Mara — November 24, 2014 at 3:27 pm

    this is awesome! I’m so making this for thanksgiving,

  21. #
    Ashley — November 26, 2014 at 5:39 pm

    I tried to make this tonight, I did everything the recipe said and the cheese cake poofed up over the springform pan, did yours do that? or did I do something wrong?

    • #
      Tessa — November 26, 2014 at 9:28 pm

      The cheesecake will puff up slightly while it’s baking but it shouldn’t puff up over the pan (unless the pan is unusually shallow) however over-beating the filling batter can cause something like that to happen. Has it sunk to a more normal height since cooling?

  22. #
    Maria — November 27, 2014 at 1:59 am

    I just took mine out of the oven and its in the cooling stage. So far so good! My crust was a little soggy at first but popped it in the oven for an additional 2
    Minutes and really had to let it cool off and it turned out just fine. Cannot wait for the finished product. Btw, making this for thanksgiving.

    • #
      Tessa — November 27, 2014 at 8:28 am

      Hope you love it! Happy Thanksgiving 🙂

  23. #
    Kelsi Tsukayama — November 30, 2014 at 7:51 pm

    Can I just say, oh my goodness. I have never made cheesecake before and I have always been a little afraid to, but when I found this recipe I knew I HAD to try it. Made it for my Thanksgiving dinner party last night and it was AMAZING for sure. It was also a lot simpler than I thought it would be. I followed the recipe exactly and it was a hit. Thanks so much for sharing this!

  24. #
    Ash — December 15, 2014 at 2:45 am

    In the oven now! Cannot wait!

  25. #
    Susan — December 22, 2014 at 4:26 pm

    Typing from Summerville, South Carolina. This s going to be my big finish to our family Christmas dinner! Baking it tonight!

  26. #
    Janette — December 23, 2014 at 2:20 pm

    For the crust, the recipe called for 30 oreos, but then also listed 1 – 15.35 ounce package, which is 36 oreos. Just wanted to double check that the recipe only uses 30 of the cookies and not the whole package?

    • #
      Tessa — December 23, 2014 at 2:33 pm

      Hmm weird. Use 30 Oreos, my 15.35oz package of Oreos says that the serving size is 2 cookies and that it contains about 15 servings which would be 30. Unfortunately some of the package is missing so I can’t count the exact number 🙁

  27. #
    Chelsea — December 23, 2014 at 7:32 pm

    Making this right now. I agree too much butter, dripping out from my pan. Then filling is to the rim of my pan. Does anyone know if the pampered chef cheesecake pan is shallow? Nervous to see the outcome. 😉

  28. #
    Stephanie — January 15, 2015 at 3:25 pm

    Typing from New York! It’s in the oven right now and looks absolutely perfect! So excited to see and TASTE the finished product

  29. #
    S. Harris — January 19, 2015 at 1:33 pm

    My husband got a one pound snickers bar for Christmas and we’ve been staring at it wondering what do do with it, Than, what do you know, I just happened to come across your website and this beautiful recipe! I am SO excited to make this. Thanks for the tasty looking pictures and detailed recipe! I’m going to have a lot of fun checking out the rest of your blog now. I’m SO glad I found you!!!

  30. #
    Alice — January 27, 2015 at 10:50 am

    So yeah – any recipe that ends with instructions to “sprinkle the Snickers over the cheesecake” is alright by me :). I’ve been looking for a gluten-free birthday cake and with one tiny modification I think this just won by a long, long way, so thank you very much!

    • #
      Tessa — January 28, 2015 at 7:55 pm

      Haha! 🙂 Enjoy!

  31. #
    Jenny — February 6, 2015 at 10:43 am

    I think this definitely needs to be made in a 10″ springform! Mine is spilling over and I’m having to go way over the baking time. Smells yummy though!!

  32. #
    Melissa — March 31, 2015 at 7:55 am

    ALL of these recipes are MARVELOUSLY SINFUL!! 🙂

  33. #
    Jennifer — April 13, 2015 at 4:12 am

    Awesome! Just served this to my family and they loved it! It was the first cheesecake Ive made and was so much fun,, thank you!! From a farm in Australia 🙂

  34. #
    Carrie — June 11, 2015 at 8:30 pm

    Made this last night. It’s good but because it’s so much egg and brown sugar it turned into more of an egg custard than a creamy cheesecake. I think this would work better with three eggs instead of five and regular white sugar.

  35. #
    Sydney — June 25, 2015 at 5:21 am

    Making this and a few other cakes tomorrow for a party of 50 people! I’m typing from north Germany right now 🙂

  36. #
    Candi — July 13, 2015 at 7:31 pm

    Here in Mount Pleasant, SC. Baking in the oven right now! My niece posted this three times on her fb, so when I saw it today as part of her birthday post, I figured, why not? Hope it turns out great!

  37. #
    Fiona — November 26, 2015 at 6:08 pm

    My workmate brought in mini snickers cheesecakes today – amazing !! Going to make some for Christmas now – New Zealand 🙂

  38. #
    benay — December 10, 2015 at 11:17 am

    Made this for a ladies luncheon – I loved it and so did everyone else. The only thing I did switch out was the cream cheese. I used 24 ounces of mascarpone and 8 ounces of cream cheese. Some said it was the best cheesecake they’ve ever had. Going to make one for Christmas Eve lunch at the office and another one for Christmas day/granddaughter’s birthday. It’s a very simple cake to make that has a beautiful end result in both presentation and taste. Thanks for a great keeper.

    • #
      Tessa — December 10, 2015 at 9:54 pm

      Wonderful!! Love your twist with the mascarpone, sounds delish!

  39. #
    Sheree — December 13, 2015 at 6:50 pm

    Hi I am so excited to make this for Christmas day!! I am just wondering, as I am intolerant to gluten is there any other biscuits you would recommend using other than oreos? 🙂

    • #
      Tessa — December 14, 2015 at 4:24 pm

      I would just use your fave GF biscuits! Pretty much anything with the same crunchy sort of texture should work.

  40. #
    Pamela — January 9, 2016 at 8:06 am

    Hi I’m from lebanon middle east I can’t wait to try this it looks delicious.

  41. #
    Madison — January 11, 2016 at 6:39 pm

    I never have a problem following a recipient. I made this today for my husbands birthday. I followed it exactly and It never cooked all the way through it was runny. I put it in the ridge like you said for 4 hours and when I cut it open all the uncooked filling dumped out.

  42. #
    Isabelle — January 25, 2016 at 8:31 pm

    Could you just refrigerate this instead of bake it?

    • #
      Tessa — January 25, 2016 at 8:58 pm

      No, this recipe is formulated to be baked (eggs, liquid ratio, etc.)… maybe I’ll do a no-bake variation one day!

  43. #
    Shannon — January 26, 2016 at 1:31 pm

    If I wanted to make these into cupcake size cheesecake what would the cooking time be?

  44. #
    andy — March 4, 2016 at 11:58 am

    Hi, I really want to try this recipe but I noticed you didn’t mention a hot water bath for the cheesecake as most recipes do have it. Is it not necessary?

    • #
      Tessa — March 4, 2016 at 2:58 pm

      Nope, not necessary! The cheesecake is being topped with ganache and Snickers so if it cracks while baking it’s no big deal. Makes it much quicker and easier 🙂

  45. #
    Cha’ziah — March 6, 2016 at 4:48 pm

    If I’m doing “no bake” snickers cheesecake, are the eggs still necessary? I also rather not use gelatin or whipped cream. I like eggs

    • #
      Tessa — March 7, 2016 at 9:07 am

      Well, if you’re not baking then the uncooked eggs would pose a health hazard. I’d suggest finding a recipe that was specifically written to be no-bake instead of trying to convert one.

  46. #
    Evelynn — March 12, 2016 at 2:51 pm

    Are we suppose to make the ganache first and drizzle it and the snickers on top then put it in the fridge for the 4 hours, or put the cheesecake in the fridge first then make the ganache and pour on top with snickers?

  47. #
    Sara — April 17, 2016 at 12:31 pm

    Hi i’m from sweden and wonder how much 325°F is?

    And, 18 fun-size Snickers bars (1-11.8 ounce package), coarsely chopped. Does it mean 18 piece snickers bars?

  48. #
    Donald Baker — May 14, 2016 at 5:34 pm

    Made this Snickers cheesecake for my brother-in-law’s birthday…turned out awesome!

  49. #
    katie — June 26, 2016 at 8:55 am

    I made this for my boyfriends birthday, and he loved it, he brought it home and his dad had some and he normally doesn’t like cheesecake but he LOVED this one, they have been begging me to make another, so next weekend for Sunday dinner I will have to make one, love this recipe, easy but lots of ingredients

    • #
      Tessa — June 28, 2016 at 9:19 pm

      Yay, Katie! So happy to hear that 🙂

  50. #
    Jennifer — July 5, 2016 at 7:03 pm

    Mine is in the cooling stage now. I took it ou after 47mins so hope it’s done. It was cracking & dry 1″ from the sides & just jiggly. However, it dripped butter (or grease from the Oreos maybe) the entire baking time. Is that normal? Hope this turns out, it’s for my daughters bday tomorrow!

  51. #
    Jill — July 11, 2016 at 11:54 am

    Did you use the double stuffed oreos? I saw a couple comments about the butter seeping out of the pan. Maybe the double stuff has enough fat that the butter can be cut down? Which did you use?

    • #
      Tessa — July 13, 2016 at 7:52 am

      Oh hm, that’s a good point Jill! I use regular Oreos only when baking. Maybe those who had that problem used double stuff?

  52. #
    Joni — August 19, 2016 at 7:09 am

    I made this last night…. I’m an experienced baker however I had multiple problems.
    Oozing butter to the extent that the oven caught fire!!!
    I used double stuff Oreos so perhaps that was a contributing factor.
    Had to throw the whole thing out

    • #
      Tessa — August 20, 2016 at 9:53 am

      Thanks so much for your feedback, Joni! I’ve clarified in the recipe to use regular Oreos, because I’ve had a few people have seepage when using the double stuff kind. Good luck on your second try!

  53. #
    Janet — August 20, 2016 at 5:24 pm

    This cheesecake is made without the water bath right? Also,do,you turn the oven off and leave it to cool in there so the top doesn’t split?

    • #
      Tessa — August 21, 2016 at 8:26 pm

      Correct, there’s no need to take those extra steps since the cheesecake is covered in ganache and snickers 🙂

  54. #
    David — August 31, 2016 at 9:08 pm

    Hey there- searched through several Snickers cheesecake recipes in an effort to replicate the one we love from our favorite restaurant here in Houston. Yours by far looked the best (and the fastest, sans water bath). I just pulled it out of the oven, and it’s cooling now and smells great. I also had an issue with butter dripping from the pan and causing some smoking, but nothing major. I used the regular Oreos per your note, but maybe next time I’ll cut back on the butter just a little. Again though, other than that this recipe is the bomb and if it comes out as good as it smells, I will not care about a little “butter crying”. Thank you for sharing your recipe!

  55. #
    Mzcuocakedive50 — September 4, 2016 at 7:40 pm

    I made this cheesecake, and can’t wait to taste it. Want to post a picture, but don’t know how.

  56. #
    Doreen Harter — October 29, 2016 at 4:46 pm

    Followed the recipe exactly, cooked longer then stated and it still was not done in the center. Total disappointment. I’ve made a lot of cheesecakes in the past and never had this problem, This was for my husband for his Birthday, Such a bummer. I saw this was a problem in other comments above which is why I baked it an extra half hour.

  57. #
    Tina — November 1, 2016 at 10:08 am

    I made this cake last night and it is soooooo good!
    Everybody loved it – so delicious! Germany approved!!

  58. #
    Heba — November 19, 2016 at 1:20 am

    I just did this cheesecake on my anniversary and it was sooo amazing. The only problem I had is that the caramel has melted beside some the pan wall gave like a burn smell at some parts but otherwise it’s perfect
    Definitely will do it again
    Thanks for the great recipe

  59. #
    Christina — November 22, 2016 at 9:02 pm

    I’ve made this cheese for 3 different occasions and it was always a hit I’m always getting asked to make it now and I’m making it for thanksgiving dessert lol

    • #
      Tessa — November 23, 2016 at 10:45 am

      That’s so awesome!

  60. #
    Christina — November 22, 2016 at 9:04 pm

    Cheese cake

  61. #
    Sierra — November 24, 2016 at 7:09 pm

    Absolutely amazing!!!

  62. #
    Lawrence Durkee — February 4, 2017 at 11:28 am

    By far the worst cheesecake I’ve ever made, this recipe is terrible

  63. #
    Robert Marullo — March 28, 2017 at 8:38 am

    Hi Tessa, Just found your recipe on line from Google. Saw a very similar recipe on Pintest by Basil &, but when I went to that website, I put Snicker’s Cheesecake into the “searchbar” and it came back no such recipe available. Went to the comment section of the lady who runs Basil and and advised her, but never heard back. Just as well, as at least your not a BOT or Robot and your recipe looks so delicious and wonderful. Will be making it for Easter as part of the Desert Table. Thanks for posting it, and when I make
    it, I” come back and let you know how it turned out. Can’t wait for the Easter Bunny to hop by…….LOL

  64. #
    Margaret — April 8, 2017 at 10:53 am

    I followed the directions to the T and the cheesecake was perfect and everybody loved it!!! Thanks Tessa for a great recipe!!

  65. #
    haifa — April 9, 2017 at 1:17 am

    it was two thumbs up to my manager
    she told me on the phone ur chef Haifa nw

  66. #
    monica — June 20, 2017 at 4:26 pm

    I make cheese cakes a lot they r always the rave but this one I have to try,my hubby saw this and said this is one for the record books in my house,lol he is a real snickers kind guy. looks yummy

  67. #
    monica — June 24, 2017 at 6:08 am

    Omg did u forget to say carmel comes out bottom of pan, what a mess hope it tastes wonderful enough to clean oven

  68. #
    Amy — July 3, 2017 at 4:01 pm

    In the oven now (my first cheesecake). I just went to check on it after 30 minutes and noticed my oven turned off! It was still warm, but I have no idea how long it’s been off. Hoping it works out, it’s dessert for tomorrow!

  69. #
    Nicole — July 31, 2017 at 7:28 am

    Hi! I am going to make this for my boardgame-night this tuesday. Typing this from the Netherlands.
    Can’t wait to use my new foodprocessor on those oreocookies! Love it.

  70. #
    Juli — August 8, 2017 at 11:10 am

    Can you freeze this cheesecake after it cools?

  71. #
    Dawn West — November 23, 2017 at 8:38 am

    Happy Thanksgiving! I just put the finishing touches on this beautiful cheesecake and am very impressed.
    I’m near Denver, CO- Columbine Valley- so I did reduce the brown sugar by 1/4 cup.
    Thank you for a delightful recipe.
    P. S.- Love your website name

  72. #
    William — December 21, 2017 at 2:58 am

    Thanks for the great cake. Nice recipe to do. Merry Xmax!

  73. #
    Tracy — January 29, 2018 at 8:09 am

    I bake a lot for my family, but I have not mastered cheesecakes. The problem I have is pertaining to the crust. The bottom is ok, but the side ends up being tough and hard to eat. Any suggestions? Also, I’ve never seen a recipe that says to spray the pan, but the sides always seem to stick some.

  74. #
    Hil — February 7, 2018 at 11:35 pm

    Hi I’m writing from California,
    I have my cheesecake in the oven I have it on a water bath, it’s too late to take it out would I extend the baking time? It’s been in the oven for 20 minutes now?

  75. #
    Linda S. — April 20, 2018 at 8:48 am

    I made this for my husband’s birthday a few years ago and now he requests it every year! It’s his favorite! Thank you for the recipe.

    • #
      tajuddin shaik — October 25, 2019 at 6:30 am

      Keep sharing new recipe for more hapiness.

  76. #
    Jessica Smith — May 19, 2019 at 4:15 pm

    I’m making this now and need help!!! I can’t find a pan that fits a 9 inch spring pan for the water bath!!! What do I do?!?! My crust is already made in the spring pan! Please help!!

    • #
      ghouse shaik — November 1, 2019 at 7:24 am

      Thanks for sharing this cheesecake, i will try to make this cake.

  77. #
    Sarah P. — June 14, 2019 at 4:30 am

    The recipe is pretty good. Unfortunately your website at least on mobile is cluttered with ads and videos. Every time I reload a page I’m bombarded with comments content im not trying to read. I think the load times and typing timesheet (as I write this this it is so slow!) are slow because of it.

  78. #
    Melody — July 23, 2019 at 3:56 am

    I made this over the weekend for a party and it was absolutely delicious!! Will definitely make again.

    • #
      tajuddin shaik — October 25, 2019 at 6:28 am

      Good well done

  79. #
    Maggie — July 25, 2019 at 3:10 pm

    I’m an avid baker, and actually have a side baking business. I make cheesecakes often and was very excited to try this! The cheesecake has been in the oven for over an hour and the middle/entire cheesecake is jiggling like it has hardly baked. The edges are getting pretty brown, to the point where I don’t want to leave it in the oven much longer. I normally use a water bath regardless if it calls for one or not, and have never had this problem. This time I opted out, but kept it on a cookie sheet per instructions. I’m thinking that could be the reasoning??

    Pretty disappointed this didn’t turn out..Any suggestions would be great.

    I gave it a 3/5 because the instructions were easy to follow and it seems like a good recipe.

    • #
      Tessa — July 26, 2019 at 3:50 pm

      Hi Maggie – did you end up removing the cheesecake and chilling it and seeing how it turned out? Hard to reply to troubleshoot if the cheesecake was still in the oven while you commented! It may very well have continued to cook from the residual heat of the oven once removed 🙂

      • #
        Maggie — July 26, 2019 at 7:04 pm

        Hi Tessa, I took it off the cookie sheet,put it on the oven rack and turned the oven off. The edges were over baked but the middle was finally setting. I would have tried taking it out but how it was jiggling when I touched the edge made it seem like the entire thing was raw! I’ve never had a cheesecake bake like that, I think it was the cookie sheet.

        My husband and coworkers seemed to love it, the flavor was great! I’m going to try it again, and maybe just wrap the bottom of the pan in tin foil, or have a water bath / bottom wrapped and try it that way. I appreciate the response/feedback! Cheesecakes are so fun to make but are so tricky sometimes!!

        • #
          Tessa — July 27, 2019 at 1:25 pm

          Cheesecakes can be tricky! Especially since everyone’s ovens and equipment are different. Glad your husband and coworkers enjoyed it! 🙂

  80. #
    Anamika @ Supplement Crunch — September 20, 2019 at 10:28 pm

    Thanks for sharing this cheesecake, i will try to make this cake.

    • #
      tajuddin shaik — October 25, 2019 at 6:27 am

      You need to try it dont miss the taste

  81. #
    Elena — October 8, 2019 at 8:15 am

    From Maine, I made this a couple months ago and I burned my crust a little bit it was still AMAZING!! Trying again tonight! Hoping I don’t burn lol!

  82. #
    Gra — October 9, 2019 at 12:48 am

    Great recipe, went down an absolute treat

    • #
      tajuddin shaik — October 25, 2019 at 6:26 am

      Thanks for sharing this cheesecake, i will try to make this cake.

  83. #
    Gregg — October 19, 2019 at 7:23 am

    It was AMAZING, it looked like I bought it at the store. It was creamy and delicious. A friend who just ate at the Cheesecake Factory said eating this and comparing it to The Factory said it would be like eating at Ruth Chris compared to Wendy’s. I usually bake 2, I take one to work (A Tex Mex Restaurant) and my wife takes one to her office. Everyone loved it. The only problem is you can’t cut it with the snickers on top.

  84. #
    Lauren — December 15, 2019 at 10:40 am

    Such a tasty and easy recipe to whip up and so many variation options if you please! Love this for a go to cheesecake recipe

  85. #
    seoflyover — December 16, 2019 at 2:05 am

    Ya its tasty thanks for sharing recipe

  86. #
    Lauren — December 17, 2019 at 9:07 am

    I have made this cheesecake 3 separate times and it is always such a big hit! I am currently making one for a friend’s birthday (her request after having a slice of my husband’s bday cake that I made). I use a 10 in pan, and it works just as well. Just a little less crust on the sides. I cooked it for an hour last time and it did seem just a bit underdone, so I am adding an extra 10-15 minutes this go around. I’ll also make a little extra chocolate for the top since it seems I didn’t have quite enough last time. Thank you for this recipe! It is a favorite with all!

  87. #
    Christina — March 2, 2020 at 8:40 am

    This turned out exactly as expected. I agree with Tessa and others – lots of butter/oil leaked out of the springform pan so definitely cook it on a baking sheet. I used a 9 inch springform and had to cook it for an hour and a half. It still looked pretty soft and wiggly but it did firm up to a nice texture once completely cooled. The chocolate ganache topping really made this for me so don’t skip that step. I recommend making this if its something you are craving. I was pleased with it but I won’t likely make it again – life is too short to have the same dessert twice!

  88. #
    Jordan — April 2, 2020 at 3:56 pm

    Every year since 2016 or so I have made this amazingly wonderful cheesecake for my wife for her birthday. It’s become a tradition! Thanks so much for the recipe!

  89. #
    Emily — April 5, 2020 at 12:10 pm

    Can I add creamy peanut butter to the filling? Do I need to modify any other ingredients?

  90. #
    HydHosting — July 12, 2020 at 7:44 pm

    nice recipe like to try it.

  91. #
    Sunny — August 1, 2020 at 2:24 am

    I made this for my husband’s birthday and was so disappointed. The crust was super soggy and greasy and the filling should have baked for a lot longer than 1 hour at 325 mine baked for almost for 1 hour and half and still didn’t set even after being in the fridge for 2 days.

    • #
      Gregg — August 1, 2020 at 11:11 am

      I’ve turned cooking Cheesecakes into a hobby. I’ve made this Cheesecake 4 times now and it’s my 89 year old Mom’s favorite (and everyone at work).A couple of things I’ve learned, cook times are much longer than most people say. I quit using a water baths about a year ago because they leak sometimes. I do cook them at a little lower heat and always add my eggs last and don’t beat them, just incorporate them. These last 2 steps have kept my Cheesecakes from cracking. It does take time to learn the right “giggle” it should have when you turn your oven off. Turn the oven off and crack the oven door for about an half hour to start your cooling and end your cooking procedure.

  92. #
    April — August 19, 2020 at 8:12 pm

    This is such a delicious cake! It’s very rich so make sure you have a lot of people to share it with. I don’t know if I’ll use the topping next time as it just made it a bit too sweet for me. The oreo base is a winner.

  93. #
    Allison — November 28, 2020 at 7:06 am

    I made this for Thanksgiving, following the recipe to the letter (even weighing my ingredients) – it tasted great but was very wet in the middle – I even cooked it for 10 minutes longer than directed! That was disappointing even though everyone thought it tasted fine.

  94. #
    Liz H — November 30, 2020 at 1:25 pm

    LOVEEEE this recipe – I’ve made it a few times now and it turns out delicious every time!

    • #
      Tessa — December 1, 2020 at 4:13 pm

      I’m so glad to hear that!

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