Snickers Cheesecake

Introduction

The Snickers Cheesecake is a decadent fusion of two beloved desserts: the rich, creamy texture of classic cheesecake and the irresistible candy bar appeal of a Snickers. This dessert brings together the smoothness of cream cheese, the sweetness of caramel, the crunch of peanuts, and the deep flavor of chocolate into one indulgent masterpiece. Whether you’re preparing for a holiday gathering, a birthday party, or simply treating yourself to something extraordinary, this Snickers Cheesecake promises to be the star of the table. It’s not just a dessert—it’s an experience that combines nostalgia with gourmet flair.

The History

The origins of the Snickers bar date back to 1930 when it was first introduced by the Mars Company in the United States. Named after the family horse, Snickers quickly became one of the most iconic candy bars worldwide, known for its perfect balance of nougat, caramel, peanuts, and milk chocolate. On the other hand, cheesecake has ancient roots—dating as far back as the Greeks, who served it to athletes during the first Olympic Games. Over centuries, cheesecake evolved across cultures, eventually becoming a staple in American baking traditions, particularly with the rise of New York-style cheesecake.

The fusion of Snickers and cheesecake is a relatively modern innovation, emerging from the trend of combining popular candies with traditional desserts—a movement fueled by social media, food bloggers, and competitive cooking shows. The Snickers Cheesecake likely gained popularity in the early 2010s, as home bakers began experimenting with candy-inspired desserts. Its success lies in how seamlessly the components of a Snickers bar integrate into the creamy canvas of cheesecake, creating a dessert that feels both familiar and excitingly new.

Ingredients Breakdown

The magic of Snickers Cheesecake lies in its layered ingredients, each contributing to the complex flavor and texture profile:

Cream Cheese: The foundation of any great cheesecake, full-fat cream cheese provides richness and smoothness.
Snickers Bars: These are used in multiple forms—chopped for mix-ins, melted for swirls, and crushed for garnish—delivering the signature candy bar taste.
Graham Crackers: Used for the crust, they add a sweet, slightly buttery crunch that complements the filling.
Butter: Binds the crust together and enhances flavor, giving it a golden, crisp finish.
Sugar: Balances the tanginess of the cream cheese and enhances overall sweetness.
Eggs: Provide structure and help the cheesecake set properly during baking.
Heavy Cream or Sour Cream: Adds moisture and a slight tang, improving texture and preventing cracking.
Vanilla Extract: Enhances flavor depth and rounds out the sweetness.
Caramel Sauce: Drizzled throughout and on top, it mimics the gooey center of a Snickers bar.
Milk Chocolate: Melted and swirled in or used for ganache topping, it amplifies the candy bar essence.
Peanuts: Toasted and chopped, they bring crunch and nuttiness, echoing the peanut layer in Snickers.
Sea Salt (optional): A pinch can elevate all the flavors, especially balancing the sweetness.

Using high-quality ingredients ensures the best results—especially when working with chocolate and caramel, which greatly influence the final taste.

Step-by-Step Recipe

Prepare the Crust: Preheat your oven to 325°F (160°C). In a food processor, crush about 1½ cups of graham crackers into fine crumbs. Mix with ¼ cup of granulated sugar and 6 tablespoons of melted unsalted butter until moistened. Press the mixture firmly into the bottom and slightly up the sides of a 9-inch springform pan. Bake for 8–10 minutes, then let cool while preparing the filling.
Make the Cheesecake Filling: In a large bowl, beat 3 packages (8 oz each) of softened cream cheese on medium speed until smooth and creamy. Gradually add ¾ cup of sugar and continue beating until well combined. Scrape down the sides, then add 1 teaspoon of vanilla extract and 1 cup of sour cream (or heavy cream), mixing until smooth. Add 4 large eggs, one at a time, beating gently after each addition—do not overmix, as this can introduce air bubbles and lead to cracks.
Incorporate Snickers Elements: Chop 4–5 Snickers bars into small pieces. Gently fold half of them into the cheesecake batter along with ½ cup of chopped roasted peanuts. Reserve the rest for topping.
Assemble and Bake: Pour the batter over the cooled crust. Use a spoon to drizzle ½ cup of warm caramel sauce in zigzags across the surface. Take a knife and gently swirl the caramel into the batter for a marbled effect. Place the springform pan on a larger baking sheet to catch any potential leaks. Bake in the preheated oven for 55–65 minutes, or until the edges are set but the center still jiggles slightly.
Cool Gradually: Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour. This gradual cooling helps prevent cracks. Then remove and cool completely at room temperature before refrigerating.
Chill and Finish: Refrigerate the cheesecake for at least 6 hours, preferably overnight. Before serving, drizzle the top with additional warmed caramel sauce, sprinkle with remaining chopped Snickers, peanuts, and optionally, a thin layer of melted milk chocolate or chocolate shavings.

Tips

Room Temperature Ingredients: Ensure cream cheese, eggs, and sour cream are at room temperature before mixing. This prevents lumps and creates a smoother batter.
Avoid Overmixing: Once eggs are added, mix just until incorporated. Overbeating can cause the cheesecake to rise and fall dramatically, leading to cracks.
Water Bath (Optional): For extra insurance against cracking, bake the cheesecake in a water bath. Wrap the outside of the springform pan in aluminum foil and place it in a larger roasting pan. Fill the outer pan with hot water halfway up the sides of the springform.
Use a Springform Pan: Makes removal much easier. Line the bottom with parchment paper for foolproof release.
Warm Caramel: Heat the caramel sauce slightly before drizzling to ensure it flows easily and blends into the cake.
Sharp Knife: Dip a sharp knife in hot water and wipe it clean between slices for neat, professional cuts.
Chill Thoroughly: Never skip the chilling step. Cheesecake needs time to set fully for the perfect sliceable texture.

Variations and Customizations

The Snickers Cheesecake is highly adaptable to different tastes and dietary preferences:

No-Bake Version: Replace the baked crust and filling with a no-bake alternative using whipped cream, gelatin, and cold-set methods for a quicker, softer dessert.
Mini Cheesecakes: Make individual servings in mason jars or muffin tins for parties or portion control.
Different Candy Bars: Swap Snickers for Milky Way, Twix, or even homemade candy bar fillings.
Gluten-Free Option: Use gluten-free graham crackers or a nut-based crust (like almond flour and butter) for a gluten-free version.
Dairy-Free/Vegan: Substitute cream cheese with vegan alternatives (e.g., cashew-based), use plant-based butter, and dairy-free chocolate and caramel.
Alcohol Infusion: Add a splash of bourbon, Baileys, or coffee liqueur to the filling for an adult twist.
Fruit Twist: Layer in sliced bananas or a thin banana puree to mimic a “Banana Snickers” variation.
Spiced Version: Add a pinch of cinnamon or sea salt to enhance the caramel and chocolate notes.

Health Considerations and Nutritional Value

While undeniably delicious, Snickers Cheesecake is a high-calorie, sugar-dense dessert best enjoyed in moderation. Here’s a general nutritional estimate per slice (based on an 8-slice cake):

Calories: ~550–650 kcal
Fat: 35–45g (including saturated fat from cream cheese, butter, and chocolate)
Carbohydrates: 50–60g (mostly from sugar and graham crackers)
Protein: 8–10g (from eggs, cream cheese, and peanuts)
Sodium: ~300–400mg
Sugars: 40–50g

Considerations:

This dessert is not suitable for low-sugar, low-fat, or diabetic diets without significant modifications.
The peanuts provide healthy fats and protein, but those with nut allergies should avoid it entirely.
To reduce sugar, consider using sugar-free caramel and dark chocolate with higher cocoa content.
Portion control is key—serve smaller slices with fresh berries on the side to balance richness.
For heart health, limit consumption due to high saturated fat content.

Ingredients

1½ cups graham cracker crumbs (about 10 full sheets)
6 tbsp unsalted butter, melted
¼ cup granulated sugar (for crust)
3 (8 oz) packages cream cheese, softened
¾ cup granulated sugar (for filling)
1 tsp pure vanilla extract
1 cup sour cream (or heavy cream)
4 large eggs
4–5 Snickers bars, chopped (plus extra for garnish)
½ cup roasted, salted peanuts, chopped
½–¾ cup caramel sauce (homemade or store-bought)
2–3 tbsp milk chocolate chips or chopped chocolate (optional, for topping)
Sea salt flakes (optional, for garnish)

Directions

Preheat oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
For the crust: Combine graham cracker crumbs, ¼ cup sugar, and melted butter. Press firmly into the pan’s base and ½ inch up the sides. Bake for 10 minutes, then cool completely.
In a large mixing bowl, beat cream cheese on medium speed until smooth (~2 minutes).
Add ¾ cup sugar gradually, mixing until fluffy. Scrape bowl, then add vanilla and sour cream; mix until combined.
Add eggs one at a time, mixing on low after each until just blended. Do not overbeat.
Fold in half the chopped Snickers and ½ cup peanuts gently with a spatula.
Pour batter over cooled crust. Drizzle ½ cup warmed caramel over the top. Use a knife to swirl gently.
Place pan on a baking sheet. Bake for 55–65 minutes until edges are set and center jiggles slightly.
Turn off oven, leave door ajar, and let cheesecake cool inside for 1 hour.
Remove, cool completely at room temperature, then refrigerate uncovered for at least 6 hours or overnight.
Before serving, drizzle with more caramel, sprinkle with remaining Snickers, peanuts, chocolate, and a pinch of sea salt.
Serve chilled. Store leftovers covered in the refrigerator for up to 5 days.

FAQ

Can I make Snickers Cheesecake ahead of time?
Yes! This cheesecake actually improves with time. Make it 1–2 days in advance and keep it refrigerated until serving.

Why did my cheesecake crack?
Cracking is usually caused by overmixing, rapid temperature changes, or overbaking. Using a water bath and slow cooling helps prevent this.

Can I freeze Snickers Cheesecake?
Yes. Wrap tightly in plastic and foil, then freeze for up to 2 months. Thaw overnight in the fridge before serving.

Can I use a different crust?
Absolutely. Try an Oreo crust, shortbread, or even a pretzel crust for a salty-sweet twist.

Is it necessary to use a springform pan?
Highly recommended. It allows easy release without damaging the delicate layers.

Can I make it without peanuts?
Yes, though it will lose some authenticity. Substitute with toasted almonds or omit entirely for allergy concerns.

How do I store leftover cheesecake?
Cover loosely with plastic wrap or place in an airtight container in the refrigerator for up to 5 days.

Can I use low-fat ingredients?
It’s not recommended. Low-fat cream cheese or substitutes often result in a watery, less flavorful texture. Full-fat is best for richness and stability.

Summary

The Snickers Cheesecake is a luxurious dessert that merges the creamy elegance of cheesecake with the bold, satisfying layers of a Snickers bar. Packed with chocolate, caramel, peanuts, and a graham cracker crust, it’s a show-stopping treat perfect for special occasions.