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Snickers Cheesecake

Indulgent Snickers Cheesecake for Your Sweet Tooth Cravings

This Snickers Cheesecake pairs classic cheesecake with buttery caramel, crunchy peanuts, and a dark chocolate crust, creating a rich and indulgent dessert.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Chilling Time 6 hours
Total Time 7 hours 40 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 2 cups Crushed Dark Chocolate Cookies Opt for dry, cocoa-flavored cookies.
  • 1/2 cup Melted Butter Helps bind the crust ingredients.
  • 1/4 cup Granulated Sugar Adds sweetness to the crust.
  • 1 pinch Salt Enhances flavors.
For the Filling
  • 24 oz Cream Cheese (softened) Ensure fully softened for easy mixing.
  • 1 cup Sour Cream Contributes smoothness and tang.
  • 1 tbsp Vanilla Extract Adds flavor complexity.
  • 3 large Eggs Add one at a time.
For the Toppings
  • 1 cup Caramel Sauce Use homemade or store-bought.
  • 1/2 cup Chopped Salted Peanuts Use roasted peanuts for more flavor.
  • 1/2 cup Chocolate Chips (melted) For drizzling.
  • 1 pinch Flaked Sea Salt Enhances sweetness.

Equipment

  • Springform pan
  • Mixing bowls
  • Electric mixer
  • aluminum foil
  • baking dish
  • Measuring cups
  • Measuring spoons

Method
 

Step-by-Step Instructions for Snickers Cheesecake
  1. Prepare the crust by mixing crushed dark chocolate cookies, melted butter, granulated sugar, and a pinch of salt. Press into the springform pan and bake at 350°F for 10 minutes. Allow to cool.
  2. In a bowl, beat softened cream cheese and granulated sugar until fluffy, about 2-3 minutes. Mix in sour cream and vanilla, then add eggs one at a time until smooth.
  3. Wrap the springform pan in aluminum foil, place it in a larger dish, and fill with hot water halfway up the sides to create a water bath.
  4. Bake the cheesecake in the water bath at 325°F for 60-70 minutes or until edges are set, and the center jiggles slightly. Cool in the oven for 1 hour.
  5. Remove from the water bath and cool for 30 minutes, then refrigerate for at least 6 hours or overnight.
  6. Pour the caramel sauce over the cooled cheesecake, top with chopped peanuts and drizzle with melted chocolate. Sprinkle with flaked sea salt.
  7. Slice using a warm knife for clean cuts. Enjoy with friends and family.

Nutrition

Serving: 1sliceCalories: 420kcalCarbohydrates: 40gProtein: 6gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 90mgSodium: 300mgPotassium: 200mgFiber: 2gSugar: 28gVitamin A: 800IUCalcium: 150mgIron: 1mg

Notes

Ensure cream cheese is softened for the best texture. Always use a water bath for baking to avoid cracks.

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