Snickers Cheesecake

Snickers Cheesecake with layers of peanut butter and chocolate baked atop a crunchy Oreo crust. Drizzled with candy bar, caramel and peanuts.

Course Dessert

Cuisine American

Prep Time 45 minutes

Cook Time 2 hours 40 minutes

Chill Time 8 hours

Total Time 11 hours 25 minutes

Servings

Calories 620kcal

Author chunkyinkentucky

Equipment

mixer stand or hand held
springform pan 9 inch
roast pan for water bath

Ingredients

crust

2½ cups Oreos crushed
4 tbsp butter melted

cheesecake

24 oz cream cheese
⅓ cup sugar
⅓ cup brown sugar
½ cup sour cream
⅓ cup heavy cream
2 tsp vanilla
1 tsp salt
3 eggs
2 egg yolks

peanut butter layer

½ cheesecake batter
½ cup creamy peanut butter softened

chocolate layer

½ cheesecake batter
½ cup chocolate chips melted

topping

1 cup snickers chopped
caramel sauce
peanuts

Instructions

Preheat the oven to 350 F. Line a 9” springform pan with parchment paper and spray with baking spray.
To make the crust, place both ingredients in a medium sized bowl and stir until the mixture resembles wet sand. Press the crust mixture into the bottom of the springform pan in an even layer. Place the pan into the oven to bake for 15 minutes. Once baked, remove from the oven and place onto a cooling rack to cool slightly while you make the cheesecake batter. Increase the oven temp to 400 F.
To make the cheesecake batter, start by adding the cream cheese, sugar and brown sugar to the bowl of a stand mixer fitted with a paddle attachment. Beat together on high speed for 90 seconds to ensure the mixture is creamy. Be sure to scrape the sides of the bowl down to fully incorporate and cream all of the cream cheese. Next, add the sour cream, heavy cream, vanilla and salt to the bowl. Beat together for 30 seconds or until fully incorporated. Lastly, add in the eggs and mix for 15-20 seconds, just until the eggs have incorporated. Divide the cheesecake batter in half and place in two separate bowls.
For the peanut butter layer, mix the softened peanut butter to one bowl of cheesecake batter and stir until well combined. For the chocolate layer, mix the melted chocolate into the other bowl of cheesecake batter until well combined. Spoon the peanut butter layer into the springform pan on top of the oreo crust and smooth out. Gently spoon the chocolate cheesecake on top of the peanut butter layer and very gently smooth to avoid pushing the chocolate cheesecake down into the peanut butter layer.
Wrap the bottom and sides of the springform pan with aluminum foil to prevent water from seeping in. Place the springform pan into a larger baking dish or broiler pan. Fill the broiler pan with 1” warm water. Place the pans into the oven to bake at 400 F for 15 minutes. Reduce the oven temp down to 250 F and bake for 1 hour 10 minutes. Once baked, turn the oven off and let the cheesecake rest with the oven closed for 30 minutes. Prop the door open and let the cheesecake rest for 30 more minutes. Once rested, remove the cheesecake from the oven and unwrap the foil from around the springform pan. Place the springform pan onto a cooling rack to cool completely. Once cooled, cover and place in the fridge to chill for at least 8 hours.
Once the cheesecake has chilled, remove from the fridge and uncover. Release the springform and pull the pan sides up off of the cheesecake. To serve, sprinkle peanuts and chopped snickers onto the top of the cheesecake then drizzle with caramel. Slice and serve.

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