The Best Snickers Cheesecake
I must confess.
It’s been 3 years since I posted a new cheesecake recipe. And it wasn’t even a real legit cheesecake. It was a swirly twirly number by the name of pumpkin cake cheesecake. Though I’m not really complaining because… pumpkin cheesecake.
Today we’re visiting the swirly twirly cheesecake atmosphere again. We’re trading pumpkin for peanut butter, chocolate, Snickers, and caramel.
THIS is how you Monday.
Did you know that National Cheesecake Day is actually a thing? Well it is! There’s actually a bajillion holidays dedicated to different foods. Clearly these are the kind of holidays we should get a day off for. How else will we overindulge in cheesecake?
Of course if overindulgence is your thing, you’re in the right place. I pretty much love anything that is over the top. And to celebrate today, a bunch of us bloggers are posting cheesecake, so if you want to check them out, scroll to the bottom of the post. There’s quite a few, which equals some serious indulgence.
So as of Monday, the hubs has started working with a personal trainer. They have decided to trade personal training for tennis lessons.
The hubs wants to really work on building his strength and this trainer is going to work not on making him bulky, but on making him lean and strong. Certainly there’s no body fat on him to lose.
In fact, back in the day (high school) I worked at a women’s gym for a short while with my mom. The hubs (who wasn’t the hubs yet, we were 17) came to visit and my mom thought it’d be fun to see what his body fat percentage was with the little contraption we had.
Let’s take a second to think about what this Snickers cheesecake means.
A layer of Oreo crust which is BUTTER and OREOS.
A peanut butter cheesecake.
A chocolate cheesecake.
Salted caramel liquid gold.
Salty peanuts + Snickers bars.
In other words, calories. This all really means: calories. If you clicked on Snickers cheesecake today and expected something other than a mountain of delicious calories… you may be backwards.
Ingredients
For the crust::
For the crust:
It’s been 3 years since I posted a new cheesecake recipe. And it wasn’t even a real legit cheesecake. It was a swirly twirly number by the name of pumpkin cake cheesecake. Though I’m not really complaining because… pumpkin cheesecake.
Today we’re visiting the swirly twirly cheesecake atmosphere again. We’re trading pumpkin for peanut butter, chocolate, Snickers, and caramel.
THIS is how you Monday.
Did you know that National Cheesecake Day is actually a thing? Well it is! There’s actually a bajillion holidays dedicated to different foods. Clearly these are the kind of holidays we should get a day off for. How else will we overindulge in cheesecake?
So as of Monday, the hubs has started working with a personal trainer. They have decided to trade personal training for tennis lessons.
The hubs wants to really work on building his strength and this trainer is going to work not on making him bulky, but on making him lean and strong. Certainly there’s no body fat on him to lose.
In fact, back in the day (high school) I worked at a women’s gym for a short while with my mom. The hubs (who wasn’t the hubs yet, we were 17) came to visit and my mom thought it’d be fun to see what his body fat percentage was with the little contraption we had.
Let’s take a second to think about what this Snickers cheesecake means.
A layer of Oreo crust which is BUTTER and OREOS.
A peanut butter cheesecake.
A chocolate cheesecake.
Salted caramel liquid gold.
Salty peanuts + Snickers bars.
In other words, calories. This all really means: calories. If you clicked on Snickers cheesecake today and expected something other than a mountain of delicious calories… you may be backwards.
Ingredients
For the crust::
- 30 (340 grams) standard whole Oreo cookies (NOT double-stuffed)
- 4 tablespoons (57 grams) butter, melted
- 32 ounces (907 grams) cream cheese, at room temperature
- 5 large eggs
- 1 1/2 cups (300 grams) lightly packed light brown sugar
- 1/2 cup heavy cream
- 1 teaspoon vanilla
- 18 fun-size Snickers bars (1-11.8 ounce package), coarsely chopped
- 1 cup (170 grams) semisweet chocolate chips
- 1/2 cup heavy cream
- 9 fun-size Snickers bars, coarsely chopped
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.
- In the bowl of an electric mixer, beat the cream cheese until smooth. Add the eggs, one at a time, beating until smooth. Add in the sugar, 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, 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 4 hours. Release the cheesecake from the pan onto a cake stand or serving plate.
- 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.
