Tessa's Recipe Rundown
Taste: Classic Snickers flavor in every bite, and then some.
Texture: Smooth, creamy cheesecake with chunks of Snickers, sandwiched between a crunchy crust and fudgy ganache topping.
Ease: No water bath required!
What You’ll Love About This Recipe: The perfect make-ahead show-stopping dessert for a crowd.
This post may contain affiliate links. Read our disclosure policy.
If you need to WOW at your next party, holiday, Father’s Day, or birthday celebration, this is the perfect recipe.
Sprinkle of Science
Ingredient Notes
- Oreo Cookies: Keep the filling intact. Don’t use double-stuffed.
- Cream Cheese: Use bricks of full-fat cream cheese, preferably Philadelphia brand. Room temperature cream cheese ensures a smooth filling.
- Eggs: Must be at room temperature for a smooth batter. There is no good substitute for the eggs.
- Light Brown Sugar: Complements the caramel and peanuts in the Snickers bars.
- Heavy Cream: In the filling, cream contributes to richness and smoothness. In the topping, it melts the chocolate chips into a thick ganache.
- Snickers Bars: 18 fun-size bars are chopped stirred into the filling. 9 additional fun-size bars are used on top.
How to Make Snickers Cheesecake (Step-by-Step)
- Make the Oreo crust. Use a food processor to pulverize the whole Oreos (filling included) into fine crumbs. Add the melted butter until combined. Press into the bottom of a 9-inch springform pan. Bake for 10 minutes.
- Prepare the filling. In an electric mixer fitted with the paddle attachment, beat the softened cream cheese until smooth. Add the sugar and beat well until fluffy. Add the eggs, one at a time, followed by the remaining ingredients, beating ONLY until combined. Overbeating after adding the eggs increases the risk of cracks.
- Bake the cheesecake. Pour the batter into the cooled crust and bake for 1 hour to 1 hour 15 minutes. The cheesecake is done when:
- The top edges look dry
- The cheesecake wobbles only in the center
- Avoid overbaking, it will continue to cook from the residual heat once removed from the oven
- Chill for at least 6 hours, preferably overnight to set the texture and deepen the flavor.
- Make the ganache. Combine the cream and chocolate chips until smooth. Allow to cool until thickened and pour over the cheesecake.
Storage
Refrigerate for up to 2 days. It is safe to eat after 2 days, but the crust will become soggy.
FAQs
The top edges should look slightly dry and stiff and the center should be slightly wobbly. Avoid overbaking.
At least 6 hours to fully set for easier slicing and serving. This also allows the flavors to meld together.
Some springform pans may leak during baking. Placing on a rimmed pan (which you can line with silicone, parchment, or foil), helps catch drips to prevent making a mess in your oven.
Email This Recipe
Enter your email, and we’ll send it to your inbox.
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
- 1 1/2 cups (300 grams) lightly packed light brown sugar
- 5 large eggs
- 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
Instructions
For the crust:
- 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:
- In the bowl of an electric mixer, beat the cream cheese until smooth. Add the sugar and beat until fluffy, about 3 minutes. Add the eggs, one at a time, beating until smooth. Add in cream and vanilla and beat until combined. Be careful not to overbeat. Stir in the Snickers bars.
- Pour the batter into the cooled crust. Place the pan on a rimmed baking pan to prevent any leakage. Bake for about 1 hour to 1 hour 15 minutes, 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 6 hours. Release the cheesecake from the pan onto a cake stand or serving plate.
For the topping:
- 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.
This recipe was originally published in 2014 and recently updated with new photos, weight measurements, and more recipe tips. Photos by Jess Larson.
On the snicker’s cheesecake, do you scrape the cream off the oreos before crumbling the cookie?
Made this last night but my crust is super soggy 🙁
Oh strange! Mine definitely wasn’t. Did you use double-stuffed Oreos? You might try reducing the butter by a tablespoon next time.
That is one insanely gorgeous cheesecake! I’m typing from Utah.
Typing from New Zealand – this looks insaaaaane, dying to try it out!
Currently on holiday in the Mekong Delta, Vietnam. Sitting in the doorway of our bamboo hut. Bliss.
Typing from New York! Can’t wait to try this recipe 🙂
Typing from Western Colorado and drooling over the snickers cheesecake !LOL
The most BEAUTIFUL Cheesecake I’ve ever laid my eyes on! (Drooling)
Holy MOLY!!! This is totally drool worthy!!
Hi
How did you cut this cheesecake.
Simply with a big sharp knife. I wiped it clean between slices.
Typing from Brazil, waiting for the weekend to try this recipe…….
These cheesecake is totally irresistible!