This Snickers Cheesecake has a graham cracker crust, chunks of Snickers candy bars, a creamy cheesecake layer, then a smooth, chocolate cream cheese frosting. Don’t forget more Snickers and peanuts on top!
I think I have a thing for cheesecakes with candy bars, because this Reese’s Peanut Butter Cheesecake is another one of my favorite cheesecake recipes! Make sure to check it out, as well.
When it comes to dessert, I’d have to say that cheesecake is one of my favorite indulgences. I don’t have it often, so when I do have it, I know I want a really good cheesecake.
And this Snickers Cheesecake – it belongs on the list of really good cheesecakes.
The cheesecake layer is creamy and rich, and I love the thick cream cheese frosting layer. It ends up feeling like another layer of cheesecake instead of a frosting.
And while a candy bar is not usually my treat of choice, throw it into a cheesecake and I am the biggest fan.
Tips and Tricks
- This cheesecake is very adaptable – if you don’t like Snickers, you can use another candy bar of your choice. You may want to leave out the peanuts, depending on what candy bar you choose.
- I love using a water bath when I bake cheesecake, but sometimes it can be disastrous if the water leaks through. In the instructions to this recipe, I outlined a “cheater” water bath. Instead of putting the cheesecake into a pan with water, you place a pan of water on the rack under the cheesecake. This way you are still getting the extra moisture in your oven while the cheesecake bakes.
- If your cheesecake does happen to crack – no big deal! Since it will be getting a layer of frosting, no one will ever know that there was a crack.
- I always think cheesecakes are best when they are made the day before. Regardless, though, you will want several hours for your cheesecake to set up the refrigerator before you serve it.
- I would suggest not adding the chopped candy or peanuts to the top of the cheesecake until you are ready to serve.
More Cheesecake Recipes
Lemon Cheesecake
Dulce de Leche Cheesecake
No Bake Cheesecake
Carrot Cake Cheesecake
Sour Cream Cheesecake
Pumpkin Cheesecake with Caramel Sauce
No Bake Nutella Cheesecake
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Snickers Cheesecake
Ingredients
Crust
- 13 full graham crackers (about 200g)
- 1/4 cup sugar
- 1/2 teaspoon salt
- 1/3 cup plus 1 tablespoon butter melted
Cheesecake Filling
- 20 oz cream cheese softened
- 3/4 cup sugar
- 2 tablespoons all-purpose flour
- 1/2 teaspoon vanilla extract
- 1/4 cup whipping cream
- 2 egg yolks
- 2 whole eggs
- 2 full size Snickers bars chopped
- 1/2 cup salted peanuts roughly chopped
Frosting
- 8 oz cream cheese softened
- 2 oz (4 tablespoons) unsalted butter, softened
- 1 cup powdered sugar
- 2 tablespoons unsweetened cocoa powder
- 1/2 teaspoon vanilla extract
- 2 tablespoons whipping cream
- 1 1/2 full size Snickers bars chopped
- 1/4 cup salted peanuts
Instructions
- Preheat the oven to 375ºF.
- Place the graham crackers in a food processor and process until they are fine crumbs. Add in the sugar and the salt and process to combined. Add the butter and pulse until the mixture comes together and looks like wet sand.
- Transfer the crumbs to a 9-inch springform pan and press the crumbs down on the bottom and 1 1/2 inches up the sides of the pan. Use the bottom of a measuring cup if needed to make sure the crust is evenly packed. Place in the oven and bake for 7 minutes. Remove and allow the crust to cool.
- Increase the oven temperature to 400ºF. Place one rack in the center of the oven and one rack at a lower position.
- In the bowl of a stand mixer, beat the cream cheese and sugar until smooth. Add the flour and vanilla and mix to combine. Beat in the cream, then add the egg yolks and full eggs one at a time, scraping down the sides of the bowl as needed. Beat until the mixture is smooth.
- Sprinkle the chopped Snickers bars and the peanuts over the bottom of the crust. Pour the cheesecake mixture over them, and use an offset spatula to smooth the top.
- Place an ovenproof dish of hot water on the lower oven rack. Place the cheesecake on the middle rack. Bake the cheesecake at 400ºF for 12 minutes, then reduce the heat to 225ºF and continue to bake for another 45 minutes. The cheesecake is done when there is just a little bit of jiggle at the center of the cheesecake when you shake the pan. Turn off the oven and let the cheesecake remain in the oven for another hour. Transfer to the refrigerator to cool completely, preferably overnight.
- To make the frosting, beat the cream cheese and butter until light and smooth. Add the powdered sugar, cocoa powder and vanilla and beat until the frosting is smooth. Slowly beat in the cream.
- Spread the frosting over the top of the cooled cheesecake. Top with the remaining Snickers bars and peanuts.
- Store the cheesecake in the refrigerator.
Joy says
A family favorite.
Yelonda says
I made this for my daughters birthday thank you for recipe I wasn’t sure but I sprayed oil in spring pan I hope today that my crust stays together after I unlock pan other than that it looks great!!!
Joan Hayes says
This cheesecake looks to die for — awesome photos! Ugh, so wish I had a piece of this in front of me right now!
Kristi @ My SF Kitchen says
WOW this looks so delicious! I love snickers, so I can’t wait to make this for me and my hubby. Beautiful photos!