Snickers Cheesecake; why have I waited so long? The next question you are asking is “Why isn’t this taste-a-vision?”
The filling is loaded with Snickers surrounded by a hint of peanut butter flavored cheesecake. Salted caramel drizzled over the top with a good helping of roasted peanuts and extra Snickers makes this the complete picture. Snickers Cheesecake for dessert rules.
At the start of your cheesecake adventure you will need a 9-inch springform pan. The chocolate crumb crust is pressed into the bottom and every so slightly up the sides.
If you have a stand-up mixer (like KitchenAid), I highly suggest you use it. However, go with what you have; I have made tiny mixers do some big jobs.
Once the filling mixed, stir in the cut up Snickers bars. I used 9 fun size bars cut into 4ths for the filling; and 3 fun size bars for extra garnish.
Bake this beautiful beast for 1 hour at 325 F and remove from the oven. The top will have baked about 1/2-inch or so taller than the pan, but that’s normal. As the cheesecake cools it will deflate and become wonderful.
Once the cheesecake has cooled for a couple of hours, remove the springform pan, but do not remove the bottom. Take note: as it will take 2 to 3 hours to cool on counter and another 2 to 3 hours hours in the fridge, make it a day before you plan on serving it.
Can you even stand it? It’s so gorgeously delicious. Also, if you have another 7 to 10 minutes to spare click this recipe to make your won Salted Caramel Sauce. Just think about it; you’d have leftoverrrrrs!
Alrighty pie peeps, it’s time to get making and baking in the kitchen. I hope you find some joy today creating and sharing! The Pie Lady.
Snickers Cheesecake
Equipment
- 9-inch springform pan
Ingredients
Snickers Cheesecake Filling
- 3 8-ounce bricks of cream cheese
- 1 14-ounce can sweetened condensed milk
- 1/2 cup creamy peanut butter
- 4 large eggs
- 2 teaspoons vanilla
- 12 fun size Snickers candy bars, each cut into 4 pieces (9 for filling, 3 for garnish)
Chocolate Crust
- 2 cups chocolate graham or cookie crumbs
- 1/2 cup pure cane sugar
- 1/2 cup butter, melted
Toppings
- 1/2 cup salted caramel sauce
- 1/3 cup salted roasted peanuts
Instructions
Chocolate Crust
- Stir chocolate graham crumbs together with sugar. Add the melted butter and mix thoroughly.
- Press into the bottom and slightly up the sides of a 9-inch springform pan. Set aside for filling.
Filling and Baking
- Preheat oven to 325 F.
- In a large bowl, using an electric mixer (I like KitchenAid), beat cream cheese for 1 to 2 minutes to make it creamy.
- Add the sweetened condensed milk and peanut butter and beat another 1 to 2 minutes until thoroughly mixed.
- Add the eggs and vanilla and beat until well blended (about 2 minute).
- Fold in the chopped Snickers bars.
- Pour batter into prepared bottom crust.
- Bake 1 hour at 325 F (the center will wobble slightly like very set jello). Cool on wire rack 1 to 2 hours before removing side of springform pan.
- Chill several hours or overnight. Drizzle with drizzled salted caramel sauce and chopped peanuts.
