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
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
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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.
The most amazing cheesecake I have every made !!!
I make this every year and it’s been a huge not every time!
LOVEEEE this recipe – I’ve made it a few times now and it turns out delicious every time!
I’m so glad to hear that!
I made this for Thanksgiving, following the recipe to the letter (even weighing my ingredients) – it tasted great but was very wet in the middle – I even cooked it for 10 minutes longer than directed! That was disappointing even though everyone thought it tasted fine.
This is such a delicious cake! It’s very rich so make sure you have a lot of people to share it with. I don’t know if I’ll use the topping next time as it just made it a bit too sweet for me. The oreo base is a winner.
I made this for my husband’s birthday and was so disappointed. The crust was super soggy and greasy and the filling should have baked for a lot longer than 1 hour at 325 mine baked for almost for 1 hour and half and still didn’t set even after being in the fridge for 2 days.
I’ve turned cooking Cheesecakes into a hobby. I’ve made this Cheesecake 4 times now and it’s my 89 year old Mom’s favorite (and everyone at work).A couple of things I’ve learned, cook times are much longer than most people say. I quit using a water baths about a year ago because they leak sometimes. I do cook them at a little lower heat and always add my eggs last and don’t beat them, just incorporate them. These last 2 steps have kept my Cheesecakes from cracking. It does take time to learn the right “giggle” it should have when you turn your oven off. Turn the oven off and crack the oven door for about an half hour to start your cooling and end your cooking procedure.
nice recipe like to try it.
Can I add creamy peanut butter to the filling? Do I need to modify any other ingredients?
Every year since 2016 or so I have made this amazingly wonderful cheesecake for my wife for her birthday. It’s become a tradition! Thanks so much for the recipe!
This turned out exactly as expected. I agree with Tessa and others – lots of butter/oil leaked out of the springform pan so definitely cook it on a baking sheet. I used a 9 inch springform and had to cook it for an hour and a half. It still looked pretty soft and wiggly but it did firm up to a nice texture once completely cooled. The chocolate ganache topping really made this for me so don’t skip that step. I recommend making this if its something you are craving. I was pleased with it but I won’t likely make it again – life is too short to have the same dessert twice!
I have made this cheesecake 3 separate times and it is always such a big hit! I am currently making one for a friend’s birthday (her request after having a slice of my husband’s bday cake that I made). I use a 10 in pan, and it works just as well. Just a little less crust on the sides. I cooked it for an hour last time and it did seem just a bit underdone, so I am adding an extra 10-15 minutes this go around. I’ll also make a little extra chocolate for the top since it seems I didn’t have quite enough last time. Thank you for this recipe! It is a favorite with all!
Ya its tasty thanks for sharing recipe