Snicker Cheesecake is wonderful for a special occasion. My husband loves Snickers and since it is his birthday I decided to make Snicker Cheesecake instead of a birthday cake. It turned out to be a winner. One small slice goes a long way!
When you make Snicker Cheesecake, be sure to have guests over or make sure that you are going somewhere so that you can go ahead and share this amazing dessert. You will be happy that you shared and they will love you forever for sharing!
What Ingredients Do I Need For Snicker Cheesecake?
Here’s a list of ingredients you’ll need to make this cheesecake (scroll down for the full recipe):
Oreo Crust:
- Oreos
- Butter
Cheesecake:
- Cream cheese
- White sugar
- Vanilla extract
- Sour cream
- Heavy cream
- Eggs
- Snicker bars
How Do I Make Snicker Cheesecake?
Here’s the simple steps you’ll follow to make this cheesecake (scroll down for the full recipe):
Oreo Crust:
- Using a food processor or a blender, pulse the Oreos until they are nice and fine.
- In a bowl combine the crumbs and the butter, stir to combine.
- Next place the mixture into the bottom of the prepared spring form pan.
- Press the crust with a wooden spoon, bottom of glass, or spatula, into the bottom of the pan.
- Bake the crust for 10 minutes.
- Remove from the oven and allow to cool.
Cheesecake:
- Cut the Snicker bars into small pieces.
- In a mixing bowl, mix the cream cheese for 1 1/2 minutes.
- Next add the sugar, mix to combine.
- Add the vanilla, sour cream and heavy cream.
- Mix in the eggs one at a time.
- Then with a wooded spoon, fold in the chopped snicker pieces.
- Place the spring form pan into a 10″ cake pan.
- Put the two pans together into a even bigger baking dish and then fill the pan half full of water, or using heavy duty aluminum foil, place foil around the outside of the spring form pan making sure that there are not cracks for water to seep in.
- Bake for 75-90 minutes depending on your oven.
- When the cheesecake is done, turn the oven off and leave the cheesecake in the oven with the door slightly open for 30 more minutes.
- Allow the cheesecake to cool completely on a cooling rack before placing in the refrigerator.
- After chilling for 5-6 hours, go ahead and remove the cheesecake from the spring form pan.
- Top with caramel, whipped cream, chopped nuts, mini chocolate chips or additional snicker chunks.
What Can I Use To Top My Cheesecake?
- Mini chocolate chips
- Chopped peanuts
- Chunks of snickers
- Caramel sauce
Tips and Tricks For Cheesecake:
- One way to make it so the cheesecake won’t crack is to leave it in the oven with the door partly opened and allow it to cool for about 30 minutes.
- Do not overmix the cheesecake batter, mix it just to combine.
- Allow the cheesecake to cool at room temperature before placing it in the refrigerator. Otherwise it goes a little soggy and might crack. Remember patience is a virtue!
- Also you can freeze cheesecake for up to 3 months; just remember to leave off all of the toppings until you are ready to serve it. Allow the cheesecake to thaw in the refrigerator the night before.
Other Delicious Cheesecakes for you to Try:
Double Chocolate and Vanilla Cheesecake
White Chocolate Raspberry Cheesecake
Yield: 12 people
Snicker Cheesecake
Snicker Cheesecake for that special occasion. It's my husbands birthday and he loves Snickers and this is amazing.
Prep Time
50 minutes
Cook Time
1 hour 30 minutes
Total Time
2 hours 20 minutes
Ingredients
Oreo Crust:
- 2 1/2 cups Oreos, crushed
- 4 Tablespoons butter
Cheesecake:
- 3 (8 ounce) packages cream cheese, softened
- 2/3 cup white sugar
- 1 teaspoon vanilla extract
- 1/3 cup sour cream
- 1/3 cup heavy cream
- 3 large eggs
- 2 1/2 cups Snicker bars, chopped
Instructions
Oreo Crust:
- Preheat the oven to 325 degrees.
- Spray a 9" spring form pan with cooking spray.
- Using a food processor or a blender, pulse the Oreos until they are nice and fine. Like a crust should be.
- In a bowl combine the crumbs and the butter, stir to combine.
- Next place the mixture into the bottom of the prepared spring form pan.
- Press the crust with a wooden spoon, bottom of glass, or spatula, into the bottom of the pan.
- Bake the crust for 10 minutes.
- Remove form the oven and allow to cool.
Cheesecake:
- Cut the Snicker bars into small pieces.
- In a mixing bowl, mix the cream cheese for 1 1/2 minutes.
- Next add the sugar, mix to combine.
- Add the vanilla, sour cream and heavy cream. Mix until the mixture is nice and smooth.
- Scrape down the sides of the bowl and mix again.
- Mix in the eggs one at a time.
- Then with a wooded spoon, fold in the chopped snicker pieces.
- Place the spring form pan into a 10" cake pan.
- Put the two pans together into a even bigger baking dish and then fill the pan half full of water, or using heavy duty aluminum foil, place foil around the outside of the spring form pan making sure that there are not cracks for water to seep in.
- Bake for 75-90 minutes depending on your oven, or until the center of the cheesecake comes out clean when checked with a wooden pick.
- When the cheesecake is done, turn the oven off and leave the cheesecake in the oven with the door slightly open for 30 more minutes.
- Allow the cheesecake to cool completely on a cooling rack before placing in the refrigerator.
- After chilling for 5-6 hours, go ahead and remove the cheesecake from the spring form pan.
- Top with caramel, whipped cream, chopped nuts, mini chocolate chips or additional snicker chunks.
Nutrition Information
Yield
12Serving Size
1Amount Per Serving Calories 591Total Fat 30gSaturated Fat 12gTrans Fat 1gUnsaturated Fat 14gCholesterol 76mgSodium 356mgCarbohydrates 75gFiber 2gSugar 55gProtein 8g