Description
Decadent Snickers Cheesecake featuring a creamy vanilla cheesecake packed with chopped mini Snickers bars, layered with rich chocolate and caramel sauces within a crunchy Oreo crust. This indulgent dessert offers a thick, creamy, and gooey texture perfect for Snickers lovers seeking a luscious treat.
Ingredients
Scale
Crust
- 2 cups Oreo crumbs
- 4 tbsp butter, melted
Cheesecake Filling
- 24 ounces cream cheese, room temperature (three 8-ounce packages)
- 1 cup sugar
- 2 tbsp flour
- 4 eggs, room temperature
- 1 cup sour cream
- 1 1/2 tsp vanilla extract
- 30-35 mini Snickers bars, chopped
Toppings
- 1/4 cup chocolate sauce
- 1/4 cup caramel sauce
- Whipped cream (Homemade Whipped Cream recipe)
- Additional chocolate sauce (e.g., Smucker’s Chocolate Sundae Syrup)
- Additional caramel sauce (e.g., Smucker’s Caramel Sundae Syrup)
- Additional chopped mini Snickers bars
Instructions
- Prepare the Crust: Preheat your oven to 325°F (163°C). Combine the Oreo crumbs with melted butter until the mixture resembles wet sand. Press this mixture firmly and evenly into the bottom of a 9-inch springform pan to form the crust. Bake for about 10 minutes to set, then remove from the oven and set aside to cool.
- Make the Cheesecake Batter: In a large mixing bowl, beat the cream cheese until smooth and creamy. Gradually add the sugar and flour, mixing well to combine. Add the eggs one at a time, ensuring each is well incorporated before adding the next. Stir in the sour cream and vanilla extract until the batter is smooth and homogeneous.
- Add Snickers Bars: Gently fold the chopped mini Snickers bars into the cheesecake batter, distributing them evenly without overmixing to avoid breaking them down.
- Assemble and Layer: Pour half of the cheesecake batter over the baked crust in the springform pan. Drizzle half of the chocolate and caramel sauces over the batter. Pour the remaining batter on top, smoothing the surface with a spatula. Swirl in the remaining chocolate and caramel sauces lightly on the top layer for a decorative and flavorful effect.
- Bake the Cheesecake: Place the springform pan on a baking sheet to catch any drips and bake in the preheated oven for approximately 1 hour and 45 minutes. The cheesecake should be set around the edges but slightly jiggly in the center when done. Avoid overbaking to maintain creamy texture.
- Cool and Chill: Remove the cheesecake from the oven and allow it to cool at room temperature for about an hour. Then cover and refrigerate for at least 4 hours, preferably overnight, to allow the cheesecake to fully set and flavors to meld.
- Serve: Before serving, top the cheesecake with homemade whipped cream, additional drizzles of chocolate and caramel sauces, and sprinkle with extra chopped mini Snickers bars for added texture and presentation. Slice into 12 to 14 pieces and enjoy.
Notes
- Snickers Cheesecake is a vanilla cheesecake full of chopped Snickers bars, layered with chocolate & caramel sauce, and nestled in an Oreo crust.
- This dessert is thick, creamy, and gooey, perfect for Snickers lovers craving a rich treat.
- Using room temperature ingredients, especially cream cheese and eggs, helps create a smooth and lump-free batter.
- Chilling the cheesecake thoroughly before serving is crucial for clean slices and optimal texture.
- For best results, use a water bath if desired to prevent cracking, though not mandatory.
- Homemade whipped cream adds freshness and balances the richness if you prefer it over store-bought.
Nutrition
- Serving Size: 1 slice
- Calories: 1014
- Sugar: 55.4 g
- Sodium: 726 mg
- Fat: 74.4 g
- Saturated Fat: 41.9 g
- Unsaturated Fat: 30 g
- Trans Fat: 0.4 g
- Carbohydrates: 73.7 g
- Fiber: 1.6 g
- Protein: 16.2 g
- Cholesterol: 241.7 mg
