• About Desserts Required
  • FAQ
  • Contact

Desserts Required

  • Home
  • Recipe Blog
    • Amazing Finds
    • Beverages
    • Breads
    • Brownies
    • Cakes
    • Cheesecakes
    • Cookies
    • Creme Brûlées – Custards
    • Fruit
    • Ice Cream
    • Pies and Tarts
    • Road Trips For Food
    • Treats, Nuts & Such
  • Recipe Index
  • Betsy’s Favorite Finds
  • Contact
  • March 27, 2023

Snickers Cheesecake

May 3, 2012 By Betsy Cohen

Snickers Cheesecake

Snickers Cheesecake

I have been wondering, lately, if everyone has favorite foods the way I have favorite foods. For example, Butterfingers are my favorite ‘kid’ candy bars. I say “Kid,” because there are some more grown up candy bars that I would not dream of sharing with children, selfish being that I am, when it comes to my candy.

Snickers, however, are my favorite frozen candy bars, beating out Butterfingers. It isn’t as if I would turn down a frozen Butterfinger, since this will never happen, but it just isn’t the same as a frozen Snickers bar for me.

I was at a meeting the other day and there was a candy dish, sitting in the middle of the table, filled with Twix and Snickers. I was ecstatic, as I recalled that two of the four people at the table do not eat dairy (yes, they are still my friends)! The fourth person, thankfully, was very busy taking notes, which meant that I would not have to fight anyone for the Snickers bars that I, happily, consumed leaving the Twix to fend for themselves.

This in turn reminded me that I had not baked a Snickers Cheesecake in a while, and I knew what I was going to do next. Tell me the truth: wouldn’t you have thought the exact same thing?

Shoshana was heading to Publix, “Where Shopping is a Pleasure,” so I thought I would make her trip there even more pleasurable as she purchased the Snickers bars and caramels. It took a phone call to decide which caramel was really the soft kind as they felt like rocks at the store; but may this be our biggest obstacle.

What makes this cheesecake so special is that it stays true to a Snickers bar all the way through. There are peanuts in the crust and Snickers bars in the filling. The caramel layer over the cheesecake is fab, but I think it is enveloping the entire cheesecake in chocolate that seals the deal, literally and figuratively.

Snickers Cheesecake is definitely not a cheesecake to snicker at!

img_5919
img_5920
img_5921
img_5922
img_5924
img_5926
img_5927
img_5928
img_5929
img_5930
img_5932
img_5933
img_5934
img_5935
img_5936
img_5939
img_5937
img_5940
img_5941
img_5942
img_5943
img_5944
img_5945
img_5968
img_5969
img_5970
img_5971
img_5972
img_5975
img_5976
img_5977
img_5978
img_5979
img_5981
img_5982
img_5983
img_5984
img_5985
img_5986
img_5987
img_5988
img_5989
img_5990
img_5992
img_5993
img_5994
img_5995
img_5996
img_5997
img_5998
img_6000

Snickers Cheesecake
5.0 from 2 reviews
Print
Recipe Type: Dessert
Author: Betsy Cohen
Prep time: 35 mins
Cook time: 50 mins
Total time: 1 hour 25 mins
Serves: 12
Ingredients
  • Crust:
  • 5.35 ounces graham crackers (10-1/3 crackers)
  • ¾ cup lightly salted peanuts
  • 2 tablespoons sugar
  • 3½ tablespoons unsalted butter, melted
  • Filling:
  • 4 – 8 ounce packages cream cheese, softened
  • 1¼ cups sugar
  • 4 eggs
  • 1½ teaspoons vanilla extract
  • 12 ounces Snickers (large bars or fun size bars,) roughly chopped
  • Caramel layer:
  • 3 ounces soft or chewy caramels (i.e. Werther’s, Farley)
  • 2 tablespoons heavy whipping cream
  • Chocolate topping:
  • 3 tablespoons unsalted butter
  • ¼ cup heavy cream
  • ⅛ cup light corn syrup
  • 10 ounces semisweet chocolate
Instructions
  1. For the crust:
  2. Preheat the oven to 325°.
  3. Combine the graham crackers, peanuts and sugar in the food processor fitted with a metal blade. Pulse until mixture is finely processed. Add the melted butter and pulse to blend. Pour into a greased (i.e. Pam) 10” cake pan and press down on the bottom and ½” up the sides of the pan. Set aside.
  4. For the filling:
  5. Blend the cream cheese and sugar in a large mixing bowl on medium speed for 3 minutes, scraping down as needed. Add the eggs and then the vanilla. Lastly fold in the Snickers bars. Pour into the cake pan, smooth the top and bake in 325° oven for 50 minutes.
  6. Cool completely and then refrigerate for at least 5 hours or overnight.
  7. To turn cheesecake out of pan:
  8. Wrap a 12” cardboard round with plastic wrap and set aside. Place the cheesecake pan in a baking or roasting pan that is large enough to fit the cheesecake pan in. Add very warm water to the larger pan up filling it halfway up the sides of the cheesecake pan. Let sit for 20 to 30 seconds. Transfer the cheesecake pan to a dishtowel and dry off the water. Immediately place the wrapped 12” cardboard round on the top of the pan. Invert the cheesecake and, holding the cardboard round and the cheesecake pan tightly, firmly rap the cheesecake (upside down) onto a countertop. Carefully lift the pan off of the cheesecake. Place the serving plate, or a 10" cardboard round, onto the crust of the cheesecake and turn the cheesecake over, holding onto the 12" cardboard round as you do this. Remove the 12” cardboard round.
  9. For the caramel layer:
  10. Melt the caramels either in the microwave (highest power for one minute) or on the stove. Add the whipping cream and stir, melting further if needed. Pour over the center of the cheesecake. This will spread out as you pour it, but you will also need to use the back of a spoon to evenly spread the caramel. The caramel layer does not cover the entire surface of the top of the cheesecake. Refrigerate for at least 1 hour before topping.
  11. For the chocolate topping:
  12. Melt the butter, whipping cream and corn syrup until it simmers. Turn the stove off and add the chocolate chips. Let mixture sit for 5 minutes and then stir until it is smooth. Let stand for 10 minutes. Pour the chocolate over the top of the cheesecake and, using a small metal spatula, spread the chocolate over the sides of the cheesecake and then smooth the top of the cheesecake. The entire cheesecake is covered with chocolate when completed.
  13. Refrigerate until set.
  14. Betsy's tidbits:
  15. Work quickly when spreading the caramel layer as it will start to harden rapidly.
  16. This cheesecake may also be prepared in a traditional cheesecake pan.
  17. Once the cake cools, remove the sides of the cheesecake and refrigerate until firm before topping with the Caramel Layer.
  18. Allowing the cheesecake to sit out for 30-45 minutes before serving allows the caramel to drip down when sliced, which is out of this world!
2.2.6

 

Share:

  • Tweet
  • Share on Tumblr

Related

Desserts Required - Betsy's Favorite Things

Filed Under: Cheesecakes Tagged With: caramels, chocolate, cream cheese, eggs, graham crackers, heavy whipping cream, light corn syrup, peanuts, snickers, sugar, unsalted butter, vanilla extract

  • Facebook
  • Google+
  • Instagram
  • LinkedIn
  • Pinterest
  • Twitter
  • YouTube

About Betsy

Happylicious By Betsy December 2015 lo res I have loved desserts for as long as I can remember. Growing up I loved the smell of freshly baked challah in my maternal great-grandmother’s kitchen, the incredible butter cookies from my paternal grandmother and the perfect pies my mother used to bake when company came over. More about me.
logo
Food Advertising by

Free Updates

Get all my yummy recipes delivered to your inbox!

Sunday Supper Movement

Food and Wine Conference - Brand Ambassador - 2017

my foodgawker gallery

Epicurious Community Table Contributor


Epicurious Community Table Contributor

Most Popular Posts

  • Guava Cheesecake
  • Orange Creamsicle Cheesecake #SundaySupper
  • Mango Pineapple Crisp
  • Chocolate Dipped Coconut Macaroons
  • Archie’s Lakeshore Bakery

Recent Recipes & Posts

  • Gooey Halloween Brownie Cups #HalloweenTreatsWeek
  • Halloween Brownie Pudding Parfaits #HalloweenTreatsWeek
  • S’mores Cookies
  • Peach Blackberry Crisp
  • Brownie Ice Cream Sundaes #SummerDessertWeek

Archives

Home | About | Privacy Policy | Contact
Copyright © 2023 Desserts Required | Site by Pixel Happy Studio
Desserts Required
  • Home
  • Recipe Blog
  • Recipe Index
  • About
  • FAQ
  • Contact