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
How do you know when cheesecake is done baking?
The top edges should look slightly dry and stiff and the center should be slightly wobbly. Avoid overbaking.
How long does cheesecake need to chill?
At least 6 hours to fully set for easier slicing and serving. This also allows the flavors to meld together.
Why should I place the springform pan on a rimmed baking sheet?
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.
More Cheesecake Recipes
Snickers Cheesecake
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.
Cheese cake
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
That’s so awesome!
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
I made this cake last night and it is soooooo good!
Everybody loved it – so delicious! Germany approved!!
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.
I made this cheesecake, and can’t wait to taste it. Want to post a picture, but don’t know how.
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!
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?
Correct, there’s no need to take those extra steps since the cheesecake is covered in ganache and snickers 🙂
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
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!
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?
Oh hm, that’s a good point Jill! I use regular Oreos only when baking. Maybe those who had that problem used double stuff?
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!
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
Yay, Katie! So happy to hear that 🙂