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
This recipe was originally published in 2014 and recently updated with new photos, weight measurements, and more recipe tips. Photos by Jess Larson.
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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.
Such a tasty and easy recipe to whip up and so many variation options if you please! Love this for a go to cheesecake recipe
It was AMAZING, it looked like I bought it at the store. It was creamy and delicious. A friend who just ate at the Cheesecake Factory said eating this and comparing it to The Factory said it would be like eating at Ruth Chris compared to Wendy’s. I usually bake 2, I take one to work (A Tex Mex Restaurant) and my wife takes one to her office. Everyone loved it. The only problem is you can’t cut it with the snickers on top.
Great recipe, went down an absolute treat
Thanks for sharing this cheesecake, i will try to make this cake.
From Maine, I made this a couple months ago and I burned my crust a little bit it was still AMAZING!! Trying again tonight! Hoping I don’t burn lol!
Thanks for sharing this cheesecake, i will try to make this cake.
You need to try it dont miss the taste
I’m an avid baker, and actually have a side baking business. I make cheesecakes often and was very excited to try this! The cheesecake has been in the oven for over an hour and the middle/entire cheesecake is jiggling like it has hardly baked. The edges are getting pretty brown, to the point where I don’t want to leave it in the oven much longer. I normally use a water bath regardless if it calls for one or not, and have never had this problem. This time I opted out, but kept it on a cookie sheet per instructions. I’m thinking that could be the reasoning??
Pretty disappointed this didn’t turn out..Any suggestions would be great.
I gave it a 3/5 because the instructions were easy to follow and it seems like a good recipe.
Hi Maggie – did you end up removing the cheesecake and chilling it and seeing how it turned out? Hard to reply to troubleshoot if the cheesecake was still in the oven while you commented! It may very well have continued to cook from the residual heat of the oven once removed 🙂
Hi Tessa, I took it off the cookie sheet,put it on the oven rack and turned the oven off. The edges were over baked but the middle was finally setting. I would have tried taking it out but how it was jiggling when I touched the edge made it seem like the entire thing was raw! I’ve never had a cheesecake bake like that, I think it was the cookie sheet.
My husband and coworkers seemed to love it, the flavor was great! I’m going to try it again, and maybe just wrap the bottom of the pan in tin foil, or have a water bath / bottom wrapped and try it that way. I appreciate the response/feedback! Cheesecakes are so fun to make but are so tricky sometimes!!
Cheesecakes can be tricky! Especially since everyone’s ovens and equipment are different. Glad your husband and coworkers enjoyed it! 🙂
I made this over the weekend for a party and it was absolutely delicious!! Will definitely make again.
Good well done
The recipe is pretty good. Unfortunately your website at least on mobile is cluttered with ads and videos. Every time I reload a page I’m bombarded with comments content im not trying to read. I think the load times and typing timesheet (as I write this this it is so slow!) are slow because of it.
I’m making this now and need help!!! I can’t find a pan that fits a 9 inch spring pan for the water bath!!! What do I do?!?! My crust is already made in the spring pan! Please help!!
Thanks for sharing this cheesecake, i will try to make this cake.
I made this for my husband’s birthday a few years ago and now he requests it every year! It’s his favorite! Thank you for the recipe.
Keep sharing new recipe for more hapiness.
Hi I’m writing from California,
I have my cheesecake in the oven I have it on a water bath, it’s too late to take it out would I extend the baking time? It’s been in the oven for 20 minutes now?
I bake a lot for my family, but I have not mastered cheesecakes. The problem I have is pertaining to the crust. The bottom is ok, but the side ends up being tough and hard to eat. Any suggestions? Also, I’ve never seen a recipe that says to spray the pan, but the sides always seem to stick some.