Snickers Cheesecake

You ever made something that made grown men close their eyes mid-bite?

I remember the first time I baked this Snickers cheesecake. I brought it to a friend’s party, half embarrassed because it looked like a monster—layers of cream, candy, and goo. You’d think it was too much. Too sweet. Too messy. But within 10 minutes, folks were scraping the crust off the bottom of the springform pan. One guy asked if I’d sell a whole one for $60. I laughed. Then I made another the next morning. For him.

What Is Snickers Cheesecake and Why It’s a Bit Magical

Snickers cheesecake is exactly what it sounds like. A creamy, dense baked cheesecake infused with pieces of chopped Snickers bars, layered over a buttery chocolate or graham cracker crust. Then you drizzle it in warm caramel, slap on a bit of chocolate ganache, sprinkle crushed peanuts over the top, and wonder what you’ve done.

It’s not just a dessert—it’s a production. A mess of sugar and texture that manages to come together perfectly. It’s indulgent, it’s nostalgic, and yes, it’s ridiculously good.

But what makes it special isn’t just the candy. It’s the layering. The contrast. The way salty peanuts cut through the richness. The way caramel oozes down the sides like it’s trying to escape, but not really. You control it all—every layer, every crumble. And if you do it right? People remember it.

Ingredients & Substitutions

Crust:

• 1 ½ cups chocolate cookie crumbs (like Oreos, without filling)
• 4 tbsp unsalted butter, melted
• Pinch of sea salt

Substitutions & Tips:
If you can’t find chocolate cookies, graham crackers with a tbsp of cocoa powder works in a pinch. Or use digestive biscuits if you’re somewhere like the UK—they’re less sweet, but a little nuttier. Always toast the crumbs in the oven for 5 mins before pressing into the pan. It gives them character.

Filling:

• 3 packs (8 oz each) full-fat cream cheese, softened
• 1 cup granulated sugar
• ¾ cup sour cream
• 1 tsp vanilla extract
• 3 large eggs
• 1 ½ cups chopped Snickers bars (about 4 full-size bars)

Substitutions & Notes:
Don’t use low-fat cream cheese—it won’t set right. Trust me, I tried once for a “healthier” version. Big mistake. Greek yogurt can replace sour cream if you’re in a pinch, but go full-fat or don’t bother. As for the Snickers—mini bars work too, just chop ’em rough. You want chunks, not dust.

Toppings:

• ½ cup heavy cream
• 1 cup semi-sweet chocolate chips
• ½ cup caramel sauce (homemade or high-quality jarred)
• Handful of salted peanuts, chopped

Step-by-Step Instructions

Step 1: Make the Crust

Pulse your cookies into crumbs, mix with melted butter, and press into the bottom of a greased 9-inch springform pan. Chill it while you prep the filling. Some folks bake the crust for 10 mins—I like to freeze it instead. Keeps it from going soggy under the weight of the filling.

Step 2: Prepare the Filling

Beat the cream cheese until it’s smooth like satin. Add sugar, mix again. Scrape the sides—don’t skip this. Sour cream goes in next, then vanilla. Add eggs one at a time. Don’t overmix—this is not cake batter. You want it just combined.

Fold in the chopped Snickers last. Gently. Like you’re tucking them into bed.

Step 3: Bake It Low and Slow

Pour the filling over the crust. Smooth the top. Bang the pan on the counter to pop air bubbles. Wrap the pan in foil and place it in a larger roasting pan with hot water—yes, a water bath. It’s annoying but necessary. Keeps the cheesecake from cracking like the desert floor.

Bake at 300°F (150°C) for 55–70 minutes, or until the edges are set but the center jiggles slightly. Turn the oven off, crack the door, and let it sit in there for an hour. Then chill overnight. Don’t touch it. Let it set, firm up, become something worth slicing.

Step 4: The Toppings

Warm the cream, pour over the chocolate chips, and stir into a ganache. Cool slightly. Pour over the cold cheesecake. Drizzle caramel on top, then sprinkle the chopped peanuts.

Don’t go nuts—pun intended. You want toppings, not a landslide.

Cooking Techniques & The Sweet Science Behind It

Cream Cheese Chemistry:
Why full-fat? Because fat is structure. Without it, your cheesecake slumps, weeps, and fails to set. Cream cheese also emulsifies with the eggs to form that silky texture. Room temp is non-negotiable. Cold cheese makes lumps. Lumps are sadness.

Water Bath Wisdom:
Steam from the bath stabilizes the outer layer of custard while the center bakes slowly. This avoids that dreaded crater in the middle. Wrap your springform pan tight in foil—double wrap it if you’re not sure. A soggy crust is a tragedy we don’t need.

Chocolate Ganache Ratio:
Ganache is just chocolate and cream. But get the ratio wrong, and you’ll end up with soup or sludge. 2:1 chocolate to cream gives a thick but pourable finish. Chill it a bit if you want a firmer top.

Serving & Pairing Suggestions

Serve it cold, but not fridge-cold. Let it sit at room temp for 15–20 minutes before slicing. Use a hot knife—run it under boiling water and wipe it clean between cuts. Precision matters here.

Plate each slice with a smear of caramel and a few rogue peanuts on the plate—make it look a little wild, but not sloppy. This isn’t grandma’s cheesecake.

Pairings?
Coffee. Always. A bold espresso cuts the sweetness like a scalpel. For booze? A tawny port or a nutty bourbon. Even a milk stout can work if you’re feeling bold.

Serve with a fresh fruit salad if you want to pretend you’re balancing the decadence. You’re not. But points for effort.

Conclusion

Snickers cheesecake isn’t elegant. It’s not subtle. But it’s the kind of dessert people ask about.

You’ll bring it to a potluck and someone will corner you with a fork in one hand and a pleading look in their eyes. It satisfies that deep, primal sugar craving without apology. And it’s oddly versatile—switch the candy bar, swap the crust, play with the layers.

But once you taste it? You probably won’t want to change a thing.

Frequently Asked Questions

Q: Can I freeze Snickers cheesecake?

Yes, once it’s fully set and chilled. Wrap tightly in plastic and foil. Slice before freezing if you want individual portions. Thaw in the fridge overnight, not at room temp.

Q: Can I use a no-bake cheesecake base?

You can, but it won’t be the same. A no-bake base is lighter, more mousse-like. Still tasty, just different. You’ll miss that baked custard richness.

Q: How do I keep my cheesecake from cracking?

Water bath. Room temp ingredients. Don’t overmix the batter. And cool it slowly—crack the oven door and let it rest before chilling.

Q: Can I use different candy bars?

Absolutely. Try Milky Way for less crunch, or Twix for that cookie layer. Reese’s works too if you love peanut butter.

Q: What’s the best caramel to use?

Homemade is best: sugar, cream, butter, and salt. But a good jarred sauce (like Ghirardelli or Trader Joe’s salted caramel) works beautifully.