Description
Indulge in this rich and creamy Snickers Cheesecake featuring a chocolate cookie crust, a luscious cream cheese filling with chopped Snickers bars and caramel sauce, topped with extra Snickers pieces and drizzles of caramel and chocolate. Perfect for holiday celebrations or any special occasion dessert lovers.
Ingredients
Scale
Crust
- 2 cups crushed chocolate cookie crumbs (like Oreos)
- 1/4 cup melted butter
Filling
- 3 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/2 cup heavy cream
- 1 1/2 cups chopped Snickers bars (plus extra for topping)
- 1/4 cup caramel sauce (plus extra for drizzling)
Topping (optional)
- Extra chopped Snickers bars
- Caramel sauce for drizzling
- Chocolate sauce for drizzling (optional)
Instructions
- Prepare the crust: Preheat the oven to 325°F (163°C). Combine the crushed chocolate cookie crumbs with the melted butter until well blended. Press this mixture firmly into the bottom of a 9-inch springform pan to create an even crust layer. Bake the crust for 10 minutes, then remove it from the oven and allow it to cool while you prepare the filling.
- Make the filling: In a large mixing bowl, beat the softened cream cheese and granulated sugar together until the mixture is smooth and creamy. Add the eggs one at a time, beating thoroughly after each addition to ensure an even texture. Stir in the vanilla extract, sour cream, and heavy cream until all ingredients are fully combined.
- Add Snickers and caramel: Gently fold in the chopped Snickers bars and 1/4 cup caramel sauce into the cream cheese mixture, distributing them evenly without overmixing.
- Assemble and bake: Pour the filling evenly over the cooled crust and smooth the top with a spatula. Place the springform pan in the oven and bake for 55 to 65 minutes, or until the center is mostly set but still has a slight jiggle. This ensures a creamy texture.
- Cool the cheesecake: Once baked, turn off the oven and crack the door open to let the cheesecake cool slowly inside for 1 hour. This gradual cooling helps prevent cracks.
- Chill: After cooling, refrigerate the cheesecake for at least 4 hours or overnight to allow it to fully set and develop its flavors.
- Serve: Before serving, garnish the cheesecake with extra chopped Snickers bars, a drizzle of caramel sauce, and optional chocolate sauce for an indulgent finish.
Notes
- For clean, neat slices, dip your knife in hot water and wipe it clean between each cut.
- This cheesecake can be made in advance and frozen for up to 1 month; add fresh toppings after thawing.
