Chocolate Caramel Snickers Cheesecake Recipe

Dreams do come true with this gooey Snickers Cheesecake! One bite and you’ll know what I mean.

Course Dessert

Cuisine American

Keyword Snickers Cheesecake

Prep Time 30

Cook Time 1

Idle Time 3

Servings servings

Calories 899kcal

Author Dana DeVolk

Ingredients

Oreo Crust

2 cups crushed oreos
6 tablespoons unsalted butter melted

Cheesecake Filling

24 ounces cream cheese softened
¾ cup granulated sugar
¼ cup heavy cream
3 large eggs
½ cup sour cream
1 teaspoon vanilla extract
2 cups chopped mini snicker bar plus more for garnish

Caramel Peanut Layer

Chocolate Ganache Topping

¾ cup heavy cream
1 cup milk chocolate chips
¼ teaspoon salt

Instructions

Prepare a 9-inch springform pan with parchment paper. Preheat the oven to 350°F.
In a small mixing bowl, add the crushed oreos and melted butter. Mix with a spoon until all the oreo pieces are coated.
2 cups crushed oreos, 6 tablespoons unsalted butter
Pour the oreo mixture into the springform pan and spread evenly with the spoon, packing the crumbs to mold the pan.
Place in the freezer while you make the cheesecake filling.
In a large mixing bowl add the cream cheese. Blend with a hand mixer until smooth.
24 ounces cream cheese
Add the sugar and heavy cream and blend again until combined.
¾ cup granulated sugar, ¼ cup heavy cream
Add the eggs one at a time, blending in between each addition.
3 large eggs
On the addition of the last egg, also pour in the sour cream and vanilla extract. Blend on medium high speed until completely smooth and creamy.
½ cup sour cream, 1 teaspoon vanilla extract
Add in the chopped snicker bars and fold into the cheesecake batter.
2 cups chopped mini snicker bar
Pour on top of the oreo crust and bake in the oven for 60 minutes.
Then turn off the oven and open the door, letting it continue to cook and cool for another hour while still on the rack.
About 10 minutes before the cheesecake is done cooling, start making the caramel peanut layer.
In a saucepan, melt the caramel candies and heavy cream together on medium heat. Let the two melt together, stirring continuously until smooth and creamy.
10 ounces soft caramel candies, ¼ cup heavy cream
Remove from the heat and stir in the peanuts. Pour this caramel layer on top of the cheesecake.
1 cup salted roasted peanuts
Let cool in the refrigerator for about 15 minutes until the caramel doesn’t stick to your finger.
Make the ganache while it cools. Heat the heavy cream on the stove until it begins to steam.
¾ cup heavy cream
Pour on top of the milk chocolate chips in a bowl and add the salt. Let sit for 2 minutes before stirring together to create a smooth, shiny ganache.
1 cup milk chocolate chips, ¼ teaspoon salt
Remove the cheesecake from the springform pan and place on a platter.
Pour the ganache all over the top of the cheesecake and spread evenly letting some chocolate drip over the sides.
Top with some extra snickers chunks around the edge of the cheesecake.
Chill for at least 2 hours before serving.

Notes

Room Temperature Ingredients: Make sure the cream cheese, eggs, and sour cream are at room temperature for a smooth cheesecake batter.
Avoid Overmixing: Mix the batter on low speed to prevent incorporating too much air, which can cause cracks.
Use a Water Bath: Baking the cheesecake in a water bath helps it bake evenly and prevents cracking.
Line Your Pan: Use parchment paper to line the bottom of your pan for easy removal.
Let It Cool Gradually: After baking, let the cheesecake cool in the oven with the door slightly open to prevent sudden temperature changes.
Slice with a Warm Knife: Dip your knife in hot water, wipe it clean, and then slice for clean cuts.

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