Snickers Cheesecake - Handle the Heat
Filed Under: Cheesecake | Chocolate

Snickers Cheesecake

By Tessa Arias
  |  
April 23rd, 2018
4.49 from 25 votes
4.49 from 25 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.

 

4.49 from 25 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!

Ingredients

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

Directions

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
Author: Tessa Arias

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!)

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!)

Find Tessa on  

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Recipe Rating




  1. #
    Deb — October 25, 2022 at 9:26 am

    This has been my go-to cheesecake recipe for several years now. My entire family loves it! Even better than Cheesecake Factory 🙂

    • #
      Emily — October 26, 2022 at 6:46 am

      Yay!! So happy to hear that, Deb, thanks for sharing! 🙂

  2. #
    Debbie — April 16, 2022 at 9:33 am

    The most amazing cheesecake I have every made !!!

  3. #
    Jenna — November 20, 2021 at 5:40 am

    I make this every year and it’s been a huge not every time!

  4. #
    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!

  5. #
    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.

  6. #
    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.

  7. #
    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.

  8. #
    HydHosting — July 12, 2020 at 7:44 pm

    nice recipe like to try it.

  9. #
    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?

  10. #
    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!

  11. #
    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!

  12. #
    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!

  13. #
    seoflyover — December 16, 2019 at 2:05 am

    Ya its tasty thanks for sharing recipe

  14. #
    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

  15. #
    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.

  16. #
    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.

  17. #
    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!

  18. #
    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

  19. #
    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! 🙂

  20. #
    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

  21. #
    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.

  22. #
    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.

  23. #
    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.

  24. #
    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?

  25. #
    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.

  26. #
    William — December 21, 2017 at 2:58 am

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

  27. #
    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

  28. #
    Juli — August 8, 2017 at 11:10 am

    Can you freeze this cheesecake after it cools?

  29. #
    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.

  30. #
    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!

  31. #
    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

  32. #
    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

  33. #
    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

  34. #
    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!!

  35. #
    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 & Bubbly.com, 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 Bubbly.com 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
    Robert

  36. #
    Lawrence Durkee — February 4, 2017 at 11:28 am

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

  37. #
    Sierra — November 24, 2016 at 7:09 pm

    Absolutely amazing!!!

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