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.
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But… not really. Because one bite into a slice of this Snickers Cheesecake and you will have been sent to heaven and back.
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 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
- Ultimate Classic Cheesecake
- Oreo Cheesecake
- Ultimate Chocolate Cheesecake
- No Bake Mini Peanut Butter Cheesecakes
- Classic Cheesecake Bars
This recipe was originally published in 2014 and recently updated with new photos, weight measurements, and more recipe tips. Photos by Jess Larson.
Snickers Cheesecake
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
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 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.
- 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.
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!
Making this and a few other cakes tomorrow for a party of 50 people! I’m typing from north Germany right now 🙂
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.
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 🙂
ALL of these recipes are MARVELOUSLY SINFUL!! 🙂
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!!
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!
Haha! 🙂 Enjoy!
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!!!
Typing from New York! It’s in the oven right now and looks absolutely perfect! So excited to see and TASTE the finished product
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. 😉
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?
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 🙁
Typing from Summerville, South Carolina. This s going to be my big finish to our family Christmas dinner! Baking it tonight!