The first time I brought this Snickers cheesecake to a party, the kitchen filled with a warm vanilla and toasty aroma that made everyone hover just inside the doorway, and one bite later there was nothing but empty plates and happy sighs.
You will want to make this on a regular basis because it hits all your favorite candy notes in a luxuriously smooth baked cheesecake that feels fancy but is actually straightforward to pull off.
SaveI grew up splitting minis bars with friends after school so this dessert feels like a grown up hug in a slice, nostalgic and shareable from the first forkful.
Snickers Cheesecake Recipe
Ingredients
Crust
Caramel Swirl
Filling
Instructions
- Prep the springform pan and oven
Wrap the outside of a 9 inch springform pan tightly with a double layer of heavy duty foil to prevent water from leaking during the bain marie. Preheat your oven to 325 degrees Fahrenheit so it is fully hot when you are ready to bake.
- Make the buttery crust
In a medium bowl, stir the graham cracker crumbs, brown sugar, melted butter, and chopped Snickers until the mixture looks like wet sand. Press the mixture firmly and evenly across the bottom and about 1 1/2 inches up the sides of the prepared pan. Bake for 8 minutes, then cool while you prepare the filling.
- Prepare the caramel swirl
In a small microwave safe bowl, combine caramel sauce, heavy cream, and sea salt. Microwave in 20 second bursts, stirring in between, until smooth and just warm. Let it cool slightly so it thickens a bit but still flows easily when poured.
- Beat the cream cheese mixture
In a large bowl with a handheld or stand mixer, beat the softened cream cheese, granulated sugar, vanilla, and lemon juice on medium speed until completely smooth and free of lumps, scraping down the sides as needed, about 2 to 3 minutes.
- Whip the cream and fold in extras
In a separate bowl, whip the heavy cream until stiff peaks form. In a large spatula, gently fold the whipped cream, chopped peanuts, and chopped Snickers into the cream cheese batter until just combined.
- Assemble the layers in the pan
Pour half of the cheesecake batter into the cooled crust and spread it into an even layer. Drizzle about one third of the warm caramel mixture over the batter, then sprinkle with a few tablespoons of chopped peanuts and some extra chopped Snickers.
- Add the top layer and swirl
Spread the remaining batter over the first layer, dot with more caramel, and gently drag a knife through the surface in a loose swirl to create pockets of caramel without overmixing.
- Bake in a water bath
Place the wrapped springform pan inside a large roasting pan and pour hot water halfway up the sides of the pan to create a bain marie. Bake for 50 to 60 minutes, until the edges are set but the center still jiggles slightly.
- Cool and chill for best slices
Turn the oven off and crack the door open for 15 minutes, then remove the pan and let it cool completely on a wire rack. Cover and refrigerate for at least 4 hours, preferably overnight, so the texture becomes beautifully firm.
- Serve and enjoy your Snickers cheesecake
Run a thin knife around the edge, release the clasp, and transfer to a serving plate. Garnish with extra caramel drizzle, whole peanuts, and chopped Snickers pieces before slicing and serving.
Substitutions and variations
- Use bitterweet chocolate chips instead of chopped Snickers for a richer, deeper flavor
- Swap graham crackers for digestive biscuits for a slightly nuttier crust
- Replace heavy cream with coconut cream for a dairy free version
- Use salted caramel sauce if you prefer a stronger salt and butter note
Chloe's tips
- Use room temperature cream cheese to avoid lumps and ensure a silky smooth batter
- Do not overmix once you add the whipped cream to keep the texture light
- For an extra toasty note, toast the chopped peanuts in a dry pan for 2 minutes before using
- If you do not have a springform pan, line a 7 inch round cake pan with foil for easy release
How to store it
- Cover and keep in the refrigerator for up to 4 days
- You can freeze slices individually wrapped for up to 1 month and thaw in the fridge overnight
- Let the cheesecake sit at room temperature for 20 minutes before serving for cleaner slices
Serving suggestions
Serve this decadent Snickers cheesecake as the star dessert for game day, birthday, or a cozy Friday night treat.
- Top each slice with a drizzle of warm salted caramel and a sprinkle of flaky sea salt
- Pair with vanilla bean ice cream or softly whipped cream
- Add a handful of extra roasted peanuts for a crunchy contrast
Frequently asked questions
Can I make this in a springform pan without a water bath
Yes, you can bake directly on a lined sheet pan, but the cheesecake may be slightly more prone to cracking; keep the oven temperature steady and avoid opening the door too often.
How do I know when the cheesecake is done
The edges should look set and lightly golden while the center still has a gentle jiggle; it will firm up as it cools.
Can I use milk chocolate instead of Snickers for the mix in
You can, but you will lose the distinct toffee and nougat notes; if you do, consider adding a bit of extra sea salt to keep the flavor balanced.
How long should I chill before slicing
At least 4 hours, and for clean slices, refrigerate overnight; this gives the filling time to set fully.
Let's get cooking!
I hope you enjoy sharing this playful, candy inspired cheesecake with the people you love, and that it becomes a signature dessert you return to again and again for any celebration or simple sweet craving.
