Snickers Cheesecake
It’s become a bit of a tradition of mine over the last few years to bake something special to commemorate my dad’s birthday. I can’t believe that it’s been an incredible 15 years now since he has passed away; time definitely stops for no one. My dad would have turned 61 this coming Saturday, and I decided to mark the occasion with yet another Snickers dessert. As I mentioned last year when I made the Snickers Cake, it was his absolute favorite candy bar and my sister and I would rat him out on numerous occasions when we found the wrappers.
He and I shared very similar food tastes, including a dislike for most vegetables, a fondness for doctoring up a bowl of plain vanilla ice cream, and snacking on pretzels in the evening. It’s no surprise that we also shared a common love for the peanut, caramel, nougat and chocolate candy bars.
I don’t remember my dad being as head over heels for cheesecake as I am, but he certainly ate his fair share. I always have such a hard time deciding which dessert to choose when I go to The Cheesecake Factory. All of the options are pretty much paralyzing to someone who might possibly be the most indecisive person on the face of the planet. Seriously. I have a problem.
For some time now, though, I’ve been completely enamored with the Snickers cheesecake that they have. An Oreo crust will usually get me every time, but add in the chopped Snickers bars that are inside and on top of the cheesecake? Sold. I’ve been wanting to recreate it for awhile, and my dad’s upcoming birthday seemed like the perfect occasion.
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I am 100% positive that my dad would be thrilled to have another Snickers dessert sitting in front of him to celebrate his birthday this year.
Although I can’t actually serve this to him, I’m certain that he’s enjoying it all the same.
One year ago: Snickers Cake
Two years ago: My Dad’s Favorite Chocolate Birthday Cake
Four years ago: Honey-Vanilla Sour Cream Pound Cake
Snickers Cheesecake Recipe
Ingredients
For the Crust:
- 24 Oreo cookies, whole
- 4 tablespoons unsalted butter, melted
For the Cheesecake:
- 32 ounces (907.19 g) cream cheese, at room temperature
- 1¼ cups (250 g) granulated sugar
- 4 eggs, at room temperature
- ¾ cup (178.5 ml) heavy cream
- 1 tablespoon vanilla extract
- 20 fun size Snickers bars, coarsely chopped
For the Garnish:
- Whipped cream
- Chopped Snickers bars
- Hot fudge sauce
- Caramel sauce
Instructions
- Preheat oven to 350 degrees F.
- Make the Crust: Process the cookies in a food processor until ground into fine crumbs. Add the melted butter and pulse until the mixture is evenly moistened. (If you do not have a food processor, you can place the cookies in a zip-top bag and crush into crumbs with a rolling pin, then transfer to a bowl and stir in the melted butter.) Press the crumb mixture evenly and firmly into the bottom of a 9-inch springform pan; set aside.
- Make the Cheesecake: Beat together the cream cheese and sugar on medium speed until smooth and creamy, scraping the sides of the bowl as needed, about 3 minutes. Add the eggs one at a time, beating well until fully incorporated and scraping down the sides of the bowl between each addition. Add the heavy cream and vanilla and beat until well combined, about 1 minute. Using a rubber spatula, fold in the chopped Snickers bars. Pour the batter on top of the crust and bake for 55 to 65 minutes, or until the edges are set, but the middle still jiggles a little.
- Remove the cheesecake from the oven, and place the pan on a wire rack to cool completely. Once completely cool, refrigerate for at least 6 hours (preferably overnight).
- Garnish the cheesecake with fresh whipped cream, more chopped Snickers bars and drizzles of hot fudge and caramel sauces. Leftover cheesecake can be stored, covered, in the refrigerator for up to 4 days.
Notes
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
Hi! We love your snickers cheese cake recipe!! Its our go to recipe. my daughter is making it herself today for a party shes giving her family member tomorrow for their birthday. but unfortunately the top usually comes out uneven and brown in some spots though we follow the recipe and are seasoned bakers. Could a water bath prevent that? And do we cook it at the same temperature and time amount you suggested if were also using a water bath? Also is there a certain time amount you find its typically done cooking at? (I feel like that would help since otherwise we open the oven to check and it caves in.) Thank you so much!!!
Also for an oven that’s convection, would we bake it a different temperature or would we stick to the temperature in the recipe?
Thank you so much!! Shes only 14 but she had the sweet idea to give them a birthday party and they love cheesecake so she knows theyll love your recipe.
I just made this and haven’t yet tasted it. However, an oily substance was leaking out of the bottom of the pan during baking. Luckily I had it on a cooke sheet. Do you think it is the oil from the white part of the Oreos?
Another amazing cheesecake! I’ve always been intimidated by the thought of making cheesecake but this is the third I’ve made from your site, and each one has been better than anything I’ve ever been served in a restaurant. This is creamy, full of Snickers candy, and even better than The Cheesecake Factory, in my opinion. I especially love a substantial Oreo crust! I covered the top with chopped Snickers bars, drizzled with caramel and fudge sauces. Decadently delicious! Your detailed, easy-to-follow directions have converted me to a confident cheesecake baker.. Thank you!
If I wanted to switch out the oreo crust for a graham cracker crust, do you know how much graham cracker I would need?
Hi Michelle
I’m a regular baker and often take my baked goods into work. I ecided to try making this cheesecake as my first attempt at cheesecake. In a word? AWESOME!!!!!!!!!!!! Every single person who tried it was blown away :-)
I must confess that I did accidentally omit an egg and forgot to bring the cream cheese to room temperature (Ooops!). To workaround the cream cheese being cold I cut it into squares and used a food processor to mix all together as I read somewhere that it was a foolproof way to get rid of lumps.
Can’t wait to try another :-)
Hello! I made this cheesecake last night for a co-worker’s birthday and it was a big hit, but it came out very soft. I followed all your directions, but I’m wondering if I should have baked it longer. I baked it the full 65 minutes and was afraid to leave it in longer. I love all your recipes and you are so good including so much detail with your instructions. Thank you! I also bake gluten-free, using gluten-free substitutes for flour, Oreos, etc., and they still turn out great. Thanks again.
Hi Michele, So happy to hear you enjoyed it! You may have needed to bake it slightly longer. You want the outside inch or so of the cheesecake to be set, but the center still slightly jiggly when you move the pan.
Just a quick question! Is there any way to make this cheesecake into small individual ones? (How long would it take to cook littlecupcaketins worth?). My husband’s work place requested it and I’m not sure if a big one would work for that!
Hi Rynn, Yes you could do that! I don’t have specific times since I haven’t done it myself, but I would start checking maybe around 20 minutes?
Does a cheesecake need the crust on the side? I noticed in your picture you have the crusts but the instructions said to push it down.
And thanks! Will definitely try the small version later!
Hi Rynn, It’s not necessary, personal preference!
I made this yesterday with water bath and it took forever to bake it.
I noticed many your cheesecake recipes are no water bath method.
My question is when you bake this recipe, does the top clack without water bath?
Thanks.
Sometimes I get cracks, and sometimes I don’t, with or without the water bath, so I just started skipping the water bath and adjusted my base cheesecake recipe a bit.
Can the snickers cheesecake be frozen?
Hi Judy, Yes you could freeze this!
You don’t bake the crust for 8 to 10 minutes?
Hi Janis, No, the crust is not baked.
Hi,
Is this cheesecake able to be froze? If so should it be refridgerated first, and then froze?
Thx
Hi Reagan, Yes you can definitely freeze it. You should cool and chill the cheesecake as directed, and then freeze (you can freeze whole or freeze individual slices).
I am going to make this weekend for a dear niece’s graduation picnic. I just made a similar one not snickers, with an oreo crust, and I removed the filling, saved it…(lol most of it), and after the cheese cake was done and chilled, I took the filling and beat it/whipped it and put it in a piping bag to decorate it with, Turned out Fantastic !, the cookies and butter were enough to make a good crust without the filling. There are different filling flavors/colors now too so you can be quite creative. (used the chocolate ones.) I like the tradition for you father, I think I will maintain my tradition of making my decadent carrot cake for now on as I did this march for my dearest wife whom suddenly passed unexpectedly this January. She and her son share the same birthdate in March, so I made one this 1st year for it, and think I’ll continue that great tradition idea. Thanks!!! hugs to all., (and now I have to go clean up my own messes….)
recipe doesn’t state how many eggs to use.
Hi Carolyn, Look under “For the Cheesecake” in the ingredient list above – it states 4 eggs, at room temperature.
I have made many, many cheesecake crusts with many different types of cookies/biscuits, including Oreo crusts, but have never seen on a recipe Oreo cookie “whole”. You include the middle white filling for the crust?
Yes, I always do for my Oreo crusts, I’ve never removed the center.
Never made a cheese cake so does this need to be in water when baking? If so how much?
Hi Adriana, No, a water bath is not required for this cheesecake.
Hi Michelle
Im gonna do your snickers cheesecake but just wondering if I could use brownies for the crust and how if I need to bake the cheesecake ? Thanks
Hi Miriam, Brownies as a crust sounds delicious! I’m not sure how the baking time would need to be adjusted, though – haven’t tried it!
You can definitely use brownies, i would highly recommend using butter instead of oil for the brownies. A normal 13×9 box of brownie mix makes too much for a crust, you want to use around half the brownie batter in your 9″ springform. Bake the brownies until they’re done, it should take about half the time on the box. Pour the cheesecake batter over your crust and bake as usual.
Hi Beb,
I love your snickers recipes and this looks like another winner! I have a question though, I am short on time and only have about 6 hours (from now) until we will be meeting for dinner. What are the repercussions of the cheesecake not being able to set for the full 6 hours? I am estimating it will be able to sit for about 4 hours, and then sit in the fridge at the restaurant for maybe another 1-1.5 hours before we eat it.
Thank you :)
PS I have just realised this is an older post and you probably won’t get the chance to respond to me anytime soon. I am going to attempt to make it and see how I go! Wish me luck :)
Hi Katie, I’m sorry I didn’t get back to you in enough, but I’d love to hear how it turned out! Keeping the cheesecake chilled for that length of time helps it to set and to achieve that firm, creamy texture.
Hi first of all very nice works. And ur cakes looks relish just one question the Oreo cookies is it with the cream filling too or do I have to remove it plz?
Hi Sarah, You should leave the cream filling in.
These look amazing, thanks for posting this up, gonna give them a go.
Simon
Made this the other day & I just had to come back to leave a rave review!
This was the BEST tasting cheesecake I’ve ever had (or my guests) . Never again am I paying $7 for a slice of cheesecake at a restaurant. Yes, the ingredients might be a slight pricey but no more than $20 for a HUGE cake!
The recipe is so easy to follow as well, no more effort than an out of box cake!
My only problem was the cracking of the cheesecake, which I fixed wonderfully!
You let it sit over night in fridge and when you’re about to garnish it, you try and squeeze the cake with your palms gently as far as it can go. Then dip your fingers or flat spatula in hot water and smooth out the cracks. Don’t worry you can hide any further uneveness with chocolate fudge sauce & tons of snickers ;)