Snickers Cheesecake

May 6, 2011 by Ali

For the last week, there has been a bag of mini-Snickers bars sitting in my cabinet calling my name. Yes, I love Snickers. And yes, I have absolutely zero self-control when they’re on Easter clearance for $1. But yes, I knew it would probably not be the wisest thing for me to make them disappear on my own.

So for one of my 28th birthday celebrations (whoo!), decided to turn them into these unbelievable Snickers cheesecakes for dessert! I had recently picked up some tiny 4.5″ springform pans. (Which — tangent — are the new favorite items in my kitchen! Why oh why didn’t I buy these sooner?!?) So since there were just four of us having dinner that night, decided to make a half batch of cheesecake (which equals 3 of the smaller pans) for us to enjoy.

And oh my heavens. Pretty sure these disappeared in less than 10 minutes. They were absolutely amazing. The cheesecake was a perfect, simple vanilla, complemented by a graham cracker crust. But when topped with the caramel sauce, salty peanuts, and oh-so-heavenly layer of Snickers — it was the absolute perfect birthday cake. Which I will be soon making again before my next birthday. :)

Snickers Cheesecake

Prep Time: 5 minutes

Cook Time: 50 minutes

Total Time: 55 minutes

Yield: 12-16 cupcakes

Ingredients

    Crust:
  • 2 cups graham cracker (or chocolate cookie) crumbs
  • 1/2 cup (1 stick) unsalted butter; melted
  • 3 Tbsp. sugar
  • ½ tsp. salt
  • Cheesecake:
  • 4 bars of cream cheese (8 oz each), room temperature
  • 1 ¼ cup granulated sugar
  • 4 large eggs, room temperature
  • 3/4 cup heavy cream
  • 1 Tbsp. pure vanilla extract
  • Topping:
  • 20 Mini Snickers; cut into fourths
  • 1/3 cup roasted peanuts; halved or chopped1/2 cup caramel syrup

Method

Preheat oven to 350 degrees F. Prepare either a 9-inch springform pan (or I used six 4.5-inch springform pans) by greasing them liberally with cooking spray or butter.

In a separate bowl, stir together the crust ingredients until evenly mixed. Then press into the bottom of your pan(s), either just on the bottom or also about 1" up onto the sides. Bake for 7 minutes and cool completely on a wire rack.

Begin to boil a large kettle or pot of water for the water bath.

In the bowl of your stand mixer fitted with a paddle attachment, combine the sugar and cream cheese and cream together until smooth. Add eggs, one at a time, fully incorporating each before adding the next. Make sure to scrape down the bowl in between each egg. Add heavy cream and vanilla and mix until smooth. Do not overmix. Pour batter into prepared crust(s).

Once your kettle or pot of water is boiling, carefully place a large baking dish on the lower rack of your oven and pull the rack out a few inches towards you, and then pour the water into it. (Or use your best judgment on how to do this without burning yourself. I just heat the water in a kettle, which is very easy to pour into the pan.) This will create a water bath that will give off lots of steam while the cheesecake bakes.

Then place the cheesecake pan(s) in the oven, and bake unti

l the edges will appear to be set, but the center will still have a slight jiggle to it. This will be about 45-55 minutes for the 9-inch pan, and about 30-35 minutes for the 4.5-inch pans. At this point, close the oven door, turn the heat off, and let rest in the cooling oven for one hour. After one hour has passed, carefully remove the cheesecake and place on a cooling rack to cool completely. Once the cake is completely cooled, place it into the refrigerator for at least 5 hours.

Serve topped with caramel, Snickers, and peanuts.

(Slightly adapted from My Baking Addiction)

(c) 2013 Gimme Some Oven. All rights reserved.

Ali’s Tip:

This would also be marvelous with Twix, Butterfingers, or Kit Kats!

filed in Desserts

About Ali

Ali Ebright is a freelance recipe developer and food writer/photographer, and blogs at Gimme Some Oven and Gimme Some Life. She also loves all things music, traveling near and far, actually making things from Pinterest, cozying up with a good book and her sweet pup, Henry, and spending time with a wonderful group of friends. Come say hello and follow Ali on Facebook, Twitter, Pinterest, Google+ & Instagram.

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18 thoughts on “Snickers Cheesecake

  1. This looks too good almost. Seriously, I could gain 50 pounds if I made this often! lol However, I will make it soon because the clan in my house would adore something like this. So for their sake (of course not mine lol) I will have to make the recipe :-)

    - Daniella

  2. Well these just look sinfully delicious don’t they? Well, guess what?? I made it and it is!! I made sure I made them for a group of people that way I could not continue eating too much of it! I will definitely make it again, but only when I am making it for a group – imagine if I made this for myself? I eat the whole thing!!

    - Nora @ Fat Loss Tips

  3. Thank you for this! I sought out these 4.5″ springform pans this weekend and made 6 cakes following the recipe with the substitution of the Oreo cookie crust. It’s Monday and they’re all just about gone…sooo delicious! I was a little reluctant with all of the Snickers on top – it seemed like it would be too much, but it was just perfect. I even cut smaller bits and placed a layer of it in between the cheesecake batter.

    If you can see the picture on my Facebook, here is the link:
    http://www.facebook.com/photo.php?fbid=1368129619373&set=a.1132903618870.15725.1715671913&type=1&theater

    I was craving Snickers Cheesecake this weekend and I am so happy I stumbled upon your website. Definitely making this again :D

    - Marianne

  4. Delicious! Small problem now though, I need a Snickers!! I can’t wait to try making this cheesecake.

    - Jenn (Cookies Cupcakes Cardio)

  5. These look unbelievable. Perfect for a dinner party or a gift!!

    xo – Marie
    Chocolate & Wine

    - Marie @ Chocolate and Wine

  6. I saw those pans at target—I need to buy, these are so cute!

    - natalie (the sweets life)

  7. Um, wow. Snickers being my favorite candy, I may just have to try this. I’ve also got a 9 year-old springform pan that I’ve never been brave enough to use.

    - Amanda N

  8. You have no idea just how much I’m drooling at the moment. My teeth hurt just looking at that sugar hit, but oooooooooh, do I want it.

    - Melissa Loh

  9. Seriously, I wanna cry at how delicious this looks!

    - Matsumoto Ran

  10. Have you tried making cheesecakes with a shortbread crust? I have to forgo graham cracker crusts due to the HFCS that is in virtually every graham cracker made – but shortbread is so easy to make… Just take the shortbread dough, press into the bottom of the pan, prick it, and blind bake for 10 min before adding the filling.

    - Ian B

  11. Wow! This looks amazing!
    I made homemade Snicker Bars last week and they were super easy and tasted just like the real thing! You could totally kick this cheesecake up a notch (if that is possible) and make the snickers homemade! Or if you are just craving snickers in general….
    http://thegirlygirlcooks.blogspot.com/2011/05/homemade-snickers-bars.html

    - Haley @ The Girly Girl Cooks

  12. My goodness, it looks like you did your birthday right! Hope you had an awesome one, full of sweet treats and sweeter memories. More great stuff in the coming year!

    - Meister @ The Nervous Cook

  13. Beautiful! You now have me craving cheesecake and a Snicker’s Bar! Thanks for the link!

    -Jamie

    - Jamie | My Baking Addiction

  14. I LOVE! cheesecake, and these sound absolutely decadent!!!!! Thanks for sharing :)

    - Summer

  15. THe pictures are gorgeous, totally making me want snickers cheesecake for breakfast! Happy Birthday!

    - Julia

  16. Oh, this sounds like a delicious birthday dessert!

    - Lynne

  17. omg, im drooling over this now! :D

    - u8mypinkcookies