Ever wished you could have a Snickers Bar… in cheesecake form? Well, today’s your day! It’s comprised of a sweet, creamy cheesecake filling speckled with chopped Snickers candy bars. The filling sits nestled in a buttery graham cracker crust and decorate the Snickers cheesecake however you’d like, but I definitely wouldn’t leave off that caramel. If your cheesecake ends up cracking (it still happens no matter what you do!), the caramel can cover it all up. Magic.. Decadent and silky Snickers Cheesecake will satisfy all your dessert cravings.
For The Crust
6 tablespoons unsalted butter, melted
1 ½ cups graham cracker crumbs, from about 1 ½ sleeves
For The Filling
1 ½ cups confectioners’ sugar, sifted
24 ounces cream cheese, softened
1 teaspoon lemon juice
1 tablespoons vanilla extract
⅛ teaspoon salt
3 Snickers candy bars, coarsely chopped
1 cup cold heavy whipping cream
For The Topping
½ cup homemade caramel sauce
1 Snickers candy bar, coarsely chopped
Make The Crust
Line the bottom of a 9-inch springform pan with foil or parchment paper: set aside.
In a food processor or blender, pulse the graham cracker into a fine crumb.
Mix the cookie crumbs and melted butter in a medium bowl until crumbs are well coated with butter.
Press mixture into bottom of prepared pan and up the sides. Set in the freezer while you make the filling.
Make The Filling
In a large bowl using a hand mixer (or in the bowl of a stand mixer), beat cream cheese and the confectioners’ sugar on medium speed for about 3 minutes until smooth and creamy.
Add the vanilla, lemon juice, and salt and beat on medium speed until just combined, about 1 minute.
Beat in the heavy cream on low speed until the cream is well mixed in. Turn the speed up to high and beat until the batter becomes thickened.
Gently fold in the chopped candy bars. Pour the mixture over the prepared crust and spread to the edges of the pan.
Refrigerate for at least 8 hours before serving.
When ready to serve, remove cheesecake from the springform pan and top with the remaining chopped candy bar and drizzle with caramel sauce.
The assembled cheesecake will keep for up to 5 days stored covered in the refrigerator.
After the cheesecake has been refrigerated for 8 hours, you can transfer it to the freezer. Wrap the entire pan in plastic wrap followed by a layer of aluminum foil. It will keep for up to 3 months. Thaw in the refrigerator overnight before serving.
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