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.
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 🙂