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.
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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.
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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.
In the oven now! Cannot wait!
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!
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.
Hope you love it! Happy Thanksgiving 🙂
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?
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?
this is awesome! I’m so making this for thanksgiving,
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?
Hey Tessa
For the Oreo crust did you leave in the cream or did you take that out ?
Leave it in!
Hi Tessa
I am going to make this recipe. I was just wondering what temp should I bake the cheesecake at?
325°F – same as the crust just don’t turn the oven off 🙂
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???
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!
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!
OMG, this cheesecake looks amazing
Hi! Do you bake the filling at the same temperature as the crust?