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.
Helpful Product(s) I Recommend:
Wilton 9-inch Springform Pan. My springform pan is still going strong, but I own a couple now. It’s a one-time purchase, great for savory tall pies too, like Veggie Pie with Spinach Pastry Crust.
Snickers Cheesecake
Snickers Cheesecake, peanuty flavored filling loaded with Snickers and topped off with salted caramel sauce and roasted peanuts. Dessert is great tonight!
12
20
minutes2
hours60
minutesKeep the screen of your device on
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
Directions
- 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.
Equipment
- 9-inch springform pan
