Yield: 16 to 20 servings
Prep Time: 25 minutes
Cook: 5 hours 35 minutes
Tessa's Recipe Rundown...
Taste: Sweet and slightly tangy with that characteristic Snickers taste throughout.
Texture: The crust is buttery yet crunchy, the filling is ultra luscious and creamy, and the ganache is ridiculously thick and fudgy. Not to mention the crunchy bites of Snickers throughout.
Ease: Easy enough! Though you will dirty a few dishes.
Appearance: I mean… just look at that thick ganache dripping down the sides and the pile of Snickers on top? How can you deny a piece?!
Pros: So decadently amazing.
Cons: Ultra indulgent. A small slice on special occasions!
Would I make this again? Oh yeah.
Sooooo about this recipe. It’s a completely ridiculous, over-the-top, decadent indulgence. I’m so sorry to do this to you. But not really because one bite into this Snickers Cheesecake will have you sent to heaven and back. It pretty much looks as outrageous as it tastes and is a showstopper at any get together. Make it for your family and they will adore you (and maybe hate you a little at the same time).
I’m currently writing about this cheesecake from northern Arizona. The cheesecake is sadly long gone but I don’t feel all that bad because right now I’m enjoying the much cooler weather, the fresh scent of pine trees, and the ridiculously bright starry night above. Life isn’t bad at all. I’d love to know in the comments below: where are you typing from at this moment in time?
If you make this Snickers Cheesecake, be sure to take a picture and tag it #handletheheat on Instagram. I love seeing your photos!
Snickers Cheesecake with Oreo crust, cheesecake filling loaded with Snickers, thick chocolate ganache, and more Snickers on top! Ultimate decadence.
For the crust
- 30 (1-15.35 ounce package) standard Oreo cookies (NOT double-stuffed)
- 6 tablespoons butter, melted
For the cheesecake filling
- 32 ounces cream cheese, at room temperature
- 5 large eggs
- 1 1/2 cups lightly packed light brown sugar
- 1/2 cup heavy cream
- 1 teaspoon vanilla
- 18 fun-size Snickers bars (1-11.8 ounce package), coarsely chopped
For the topping
- 1 cup semisweet chocolate chips
- 1/2 cup heavy cream
- 9 fun-size Snickers bars, coarsely chopped
For the crust:
Preheat the oven to 325°F. In the bowl of a food processor, process the cookies until they are finely ground crumbs. Add the butter and pulse until moistened. Press into the bottom and halfway up the sides of a 9-inch springform pan. Bake for 10 minutes. Place on a wire rack to cool.
For the filling:
In the bowl of an electric mixer, beat the cream cheese until smooth. Add the eggs, one at a time, beating until smooth. Add in the sugar, cream, and vanilla and beat until combined. Be careful not to overbeat. Stir in the Snickers bars.
Pour the batter into the cooled crust. Bake for about 1 hour, or until set and the top looks slightly dry. If the middle is slightly wobbly, that’s fine. Err on the side of underbaking rather than overbaking. Cool the cheesecake completely on a wire rack. Refrigerate until completely chilled, at least 4 hours. Release the cheesecake from the pan onto a cake stand or serving plate.
For the topping:
Place the chocolate chips in a medium heatproof bowl. In a small saucepan heat the cream just until simmering. Pour over the chocolate chips. Let sit for 3 minutes before stirring until the mixture is melted and smooth. Pour over the cheesecake, allowing to drip down the sides. Sprinkle the Snickers over the cheesecake. Serve or cover and store in the fridge for up to 2 days.
Some readers have experienced “leakage” from their springform pans while making this recipe, making a mess of the oven. Although this has never happened to me, you might want to place your springform pan on rimmed foil-lined pan in the oven to catch any leaks.
Adapted from this recipe
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