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.
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.
Snickers Cheesecake Recipe
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
- 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.