Description
Indulge in this rich and creamy Snickers Cheesecake, a deliciously decadent dessert combining a buttery graham cracker crust, smooth cheesecake filling loaded with chunks of Snickers bars, and topped with luscious caramel and chocolate sauces. Perfect for candy bar lovers looking to elevate their cheesecake experience.
Ingredients
Scale
For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter (melted)
For the cheesecake filling:
- 3 (8 oz) 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 (about 6 fun-size bars)
For the topping:
- 1/2 cup caramel sauce
- 1/4 cup chocolate sauce
- 1/2 cup chopped Snickers bars
- Whipped cream (optional)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides to prevent sticking.
- Make the Crust: In a medium bowl, combine graham cracker crumbs, sugar, and melted butter until fully mixed. Press the mixture firmly onto the bottom of the prepared pan. Bake in the preheated oven for 10 minutes, then set aside to cool.
- Prepare the Cheesecake Filling: In a large bowl, beat softened cream cheese and sugar together until smooth and creamy using an electric mixer. Add eggs one at a time, mixing on low speed just until combined. Stir in vanilla extract, sour cream, and heavy cream until the batter is smooth.
- Add Snickers Chunks: Gently fold the chopped Snickers bars into the cheesecake batter ensuring even distribution without overmixing.
- Assemble and Bake: Pour the cheesecake batter over the cooled crust and smooth the top with a spatula. Place the springform pan into a large roasting pan filled with approximately 1 inch of hot water to create a water bath, which helps bake the cheesecake evenly and prevents cracking.
- Bake and Cool: Bake for 60 to 70 minutes, or until the center is mostly set but still slightly jiggly when gently shaken. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour. Remove the cheesecake and let cool to room temperature before refrigerating for at least 4 hours or preferably overnight.
- Add Toppings and Serve: Before serving, drizzle caramel and chocolate sauce over the cheesecake. Sprinkle with extra chopped Snickers bars and add whipped cream if desired. Slice with a knife dipped in hot water for clean cuts.
Notes
- For clean slices, dip a sharp knife in hot water and wipe it between each cut.
- This cheesecake can be made 1 to 2 days in advance and stored tightly covered in the refrigerator.
- Ensure cream cheese is softened to room temperature for a smooth batter.
- Use a water bath to prevent cracking and maintain creamy texture.
- Prep Time: 25 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 38 g
- Sodium: 320 mg
- Fat: 35 g
- Saturated Fat: 20 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 130 mg
