- ¼ cup Salted Peanuts for decorating Optional Today is not a day for restraint, or dieting, or even my usual "as natural as possible" food. Today, we're making one of my favorite versions of my absolute favorite indulgence : cheesecake. And not just any cheesecake: a Snickers Cheesecake.
Yeah, there's caramel on the side of the serving plate. It's okay. Calm down. It's not hurting anything, and let's us make this cheesecake without using a fussy water bath.
When served cooled from the oven, it's soft and creamy, but my preferred way to serve it is after you've chilled the cheesecake overnight, making it more of a New York Style cheesecake -- my favoritttttte.
Wait, you can make cheesecake without a water bath?!
Yep, you sure can. And yep, your cheesecake may crack, but it's okay because you can douse it in caramel sauce and nuts and more Snickers and more caramel and more nuts and ... well, you get the idea.
The toppings on this cheesecake are completely optional, but they do add a ton of "Wow" factor, AND make the entire baking process significantly less stressful by removing any worry of a cracked top.
This is what dreams are made of. Just look at that fantastic Oreo Crust and those caramel drips!
Low-stress cheesecake is where it's at, people. You can preach water baths all you want, and I am a believer of them, too, but sometimes you just don't want the FUSS of all of that.
And who doesn't love something covered in caramel? Dousing in caramel makes everything okay.
Speaking of fuss - the crust is worth it. I'm usually pro-store-bought crust. But in this case...
Make the Oreo Crust.
It's so rich and decadent and really takes this recipe over the top.
This was supposed to be a whole slice, but I had to try some. HAD TO.
So let loose, make a Snickers Cheesecake, and don't stress at all if it cracks. Because caramel. And Snickers bars.
It's all going to be okay. I promise!
By the way, a springform pan is pretty much necessary when making this decadent candy bar cheesecake. Here is my favorite one - it's a great price, and has been a workhorse in my kitchen for almost a decade. If you decide to buy, I make a tiny commission that helps me keep the lights on ( at no extra cost to you! ):
[oih_opt_in id="3"]
Other Chocolatey Dessert Recipes you might love:
- Browned Butter Toffee Chocolate Chunk Cookies
- Salted Nutella Brownies ( THE BEST Brownies!!! )
- Chocolate White Russian
Snickers Cheesecake
Ingredients
- 24 Oreos regular "stuff", not Double Stuff
- 5 tablespoons Butter melted
- 32 ounces Cream Cheese softened
- 1 ¼ cup White Sugar
- ½ cup Sour Cream
- 20 Mini Snickers each one cut into 8 pieces (yes they will be tiny! Freezing first makes it super easy though! )
- 3 Eggs
- 1 cup packed Brown Sugar
- ½ cup Half and Half
- 4 Tablespoons Butter
- extra Mini Snickers for decorating Optional
- ¼ cup Salted Peanuts for decorating Optional
Equipment
- Springform Pan
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- In a food processor, process the Oreos ( filling and all ) until they are completely crushed.
- Mix in the melted butter ( I do this in the food processor -- Just pour the butter in and process for a few more pulses until the butter is completely combined ).
- Press into a greased, 9” Spring Form pan with at least 3" high sides ( this is taller than standard!!!! )
- Bake for 8 minutes.
- In a heavy-duty mixer, mix cream cheese, white sugar, and sour cream until combined and smooth.
- Mix in the three eggs until just combined.
- Fold in the chopped up Mini Snickers.
- Bake in the preheated oven for 1 hour. Turn oven off. Let sit for two hours in the oven.
- To Make the Caramel Topping ( Optional ) : In a heavy-bottomed pan set to medium heat, whisk the brown sugar, half and half, and butter until the butter melts and the entire mixture starts to foam. Slowly whisk the mixture for 3 - 5 minutes, until it thickens slightly.
I'm currently asking this cheesecake. It smells amazing but against my better judgment I didn't use a water bath. I looked through my oven glass and saw huge cracks makes want to cry and throw away the whole thing Way and start over.
I make cheesecake s all the time and thought why not try. People absolutely loved it. My only complaint is that next time I will do a water bath. My cheesecake had a huge crack in it, but I was able to fill it with nuts and caramel sauce. Also will use less butter for my crust. I had butter dripping out as it cooked had yo put a pan under it.
Making this now. Smells amazing so far but where do the peanuts come in? I must be missing that part of the recipe.
When do you release the cheesecake from the spring pan... can you put carmel drizzle on top and put in fridge and serve later on
I'd caution against adding the caramel too far ahead of serving as it can make the cheesecake too wet
So when do I take out of spring pan? And if I’m making this cheesecake a day ahead should I make carmel the day of and store on counter until we are ready to serve??
When making the crust, how can I make it tall, and make it stick so when I release it from the pan it doesn't fall? && do you use parchment paper?
I do not use parchment paper.
To make the crust tall, you'll need a very tall springform pan. Amazon as a few good options! The baking time should be the same for the crust for it to stay up the side, just increase the amount of crust you make to fill up the sides. I'd recommend making 50% more (depending of course on how tall of a pan you can find!)