Best Snickers Cheesecake Recipes

SNICKERS® CHEESECAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix ground cookies, butter, and 1 tablespoon sugar together in a bowl until combined. Press into the bottom of a 9-inch springform pan. Top crust with 1/4 cup caramel chips and 2 tablespoons chopped peanuts.
• Mix cream cheese and 1 1/2 cups sugar together until smooth. Blend in milk. Mix in eggs 1 at a time; stir until just incorporated. Mix in sour cream, vanilla extract, and 2 tablespoons flour, using a wooden spoon, until batter is smooth.
• Chop 6 mini candy bars into small pieces; toss with 1 tablespoon flour in a bowl (to prevent sinking to bottom of cake). Stir into batter; pour into crust-lined pan.
• Bake in the preheated oven for 1 hour. Keep door closed. Turn off heat; let cake cool in the oven for at least 3 hours. Remove from oven; chill 8 hours to overnight.
• Release cake from pan; transfer to a serving plate. Decorate top edge of cake with whipped cream. Put remaining 1/4 cup caramel chips and 2 tablespoons chocolate chips in separate microwave-safe bowls; heat in the microwave until melted, about 1 minute. Drizzle melted caramel over cake; repeat with melted chocolate. Chop remaining candy bars and arrange on top of whipped cream. Sprinkle remaining 2 tablespoons peanuts on cake.

BROWNIE CHEESECAKE SNICKERS PIE

Steps:

• Preheat oven to 325°. In a heavy saucepan, bring butter, sugar and water to a boil, stirring constantly. Remove from heat. Stir in chocolate until melted; cool slightly. Stir in vanilla., In a large bowl, beat eggs until lightly beaten. Gradually add chocolate mixture; mix well. Combine flour, baking soda and salt; gradually add to egg mixture. Spread into a greased 9-in. deep-dish pie plate. Bake 20 minutes. Cool on a wire rack 10 minutes., Meanwhile, in a large bowl, beat cream cheese, sugar, egg and vanilla just until blended. Arrange candy bar pieces over brownie layer; spread cream cheese mixture over top. Bake 18-20 minutes or until top is set and edges are lightly browned. Cool on a wire rack for 1 hour., For glaze, bring cream to a simmer; remove from heat. Add chocolate and stir until smooth. Cool 15 minutes; pour over pie. Refrigerate until serving.

SNICKERS CHEESECAKE (NO BAKE)

Steps:

• Spread 1/2 the jar of ice cream topping and over bottom of crust.
• In a medium size bowl whip the cream cheese and remaining ice cream topping, and mix well.
• Whip in the Cool Whip.
• With a spoon fold in the Snickers candy pieces.
• Spread over the the crust.
• Refrigerate for at least one hour. Keep refrigerated.

SNICKERS NO-BAKE CHEESECAKE

Steps:

• 1. Process chocolate graham crackers until fine crumbs. Add sugar and melted butter. Mix until incorporated. Press crumb mixture into a springform or deep-dish pie pan.
• 2. Mix cream cheese, powdered sugar, peanut butter, and caramel sauce until well blended. Mix in Cool Whip until thick, smooth, and creamy. Spread evenly in a pan over crust.
• 3. Warm caramel sauce in a double boiler or microwave. Evenly pour caramel sauce over the top of the cheesecake mixture. Sprinkle with salted peanuts. At this point, I put the cheesecake in the freezer for around 30 minutes or so. It makes it easier to spread the chocolate frosting if the caramel sauce is chilled.
• 4. Melt chocolate squares. Mix until smooth and creamy with cream cheese and powdered sugar. Gently spread chocolate cream cheese frosting over the top of the caramel and peanut layer. Let chill in the refrigerator for a minimum of 4 hours. I prefer to let it chill overnight.
• 5. Optional Fun Toppings: I top the cheesecake with a chopped Snickers bar and chocolate shavings with caramel and chocolate sauce swirls.

SINFUL SNICKERS CHEESECAKE

Steps:

• Prepare crust: Preheat oven to 375°F.
• Cover the bottom of a 10-inch spring-form pan tightly with aluminum foil.
• Using a food processor, finely crush all the Oreo cookies.
• Add melted butter, water and sugar to the cookie crumbs and continue using processor until the mixture is well blended.
• Turn this cookie mixture out into the spring-form pan and using your fingers, gently work the cookie mixture until the bottom of the pan is covered with about one inch up on the sides.
• Bake for only 6 or 7 minutes, no longer or the crust will be too hard.
• It is okay if the crust rises a little during the baking-- if this occurs, use the flat bottom of a glass to gently press down and set aside to cool.
• Prepare filling: Using a large bowl and an electric mixer, beat the cream cheese until it is light and fluffy.
• When cream cheese is fluffy, add in one egg and mix well.
• Add second egg and mix well.
• Add in sour cream and sugar.
• Remove electric mixture to gently fold in the Nestle' chocolate chips and chopped Snickers candy bars.
• Pour batter onto the crust and spread the mixture out from the middle to all the sides to help it bake evenly.
• Cover a cookie sheet with aluminum foil and place spring-form pan in middle and bake at 375F for about 45 minutes, or until top is light brown.
• It's ok if the middle of the cheesecake is sunk in a little.
• Transfer the cheese cake to a rack and cool while still in the spring-form pan.
• Lay a piece of plastic wrap directly on top of the cheesecake and refrigerate (still in spring-form pan) for at least four hours or more- overnight is best.
• Prepare glaze: Melt chocolate chips, butter and only 1/3 of the heavy whipping cream in a double boiler over medium heat until just at the melting stage.
• Remove from heat and stir mixture until smooth.
• (You can use a microwave for this part but ensure the bowl is microwave safe).
• While still warm, stir in remaining heavy whipping cream and mix until well blended.
• Using a sharp paring knife, run is around the edges of the spring-form pan to gently separate the cheesecake from the pan sides.
• Release the spring-form and remove from the cheesecake.
• Place cheesecake on serving dish and pour the chocolate glaze into the shallow crater.
• Sprinkle crushed peanuts or extra Snickers shavings on top.
• Refrigerate to allow the glaze to set.

CHEESECAKE FACTORY SNICKERS CHEESECAKE

Steps:

• 1. Preheat oven to 325 degrees
• 2. Grind cookies into fine crumbs in a food proceesor
• 3. Add butter and mix until blended
• 4. Press into bottom and about 1 inch up the sides of a 9 1/2 or 10-inch spring form pan
• 5. In a large bowl, beat cream cheese and sugar with mixer on medium speed until smooth
• 6. Beat in eggs one at a time
• 7. Beat in vanilla and cream, beat 3 to 4 minutes
• 8. Fold in 1 1/2 cup of candy bars
• 9. Bake 1 hour and 15 to 25 minutes, or until cheesecake is almost set but center still jiggles slightly
• 10. let cool to room temperature...I open my oven to cool
• 11. Sprinkle remaining candy bars over top of cake
• 12. Refrigerate for 4 to 5 hrs before serving
• 13. Remove springform pan
• 14. Just before serving, drizzle fudge topping over cheesecake, and top with whipped cream

CHEESECAKE FACTORY: SNICKERS CHEESECAKE RECIPE - (4.3/5)

Steps:

• Preheat oven to 325 degrees fahrenheit. Grind Cookies into fine crumbs. Add butter and mix well. Press into bottom and about 1" up the side of a 9 1/2" spring form pan. In a large bowl beat cream cheese and sugar with a mixer on medium speed until smooth for 1-2 minutes. Beat in eggs, one at a time, beat in vanilla and cream, beat 3-4 minutes. Fold in 1 1/2 Cups of cut up Snicker pieces. Put in the cookie lined pan and bake for 1 hour and 15-25 minutes or until cheesecake is almost set but center still jiggles slightly. Let cool at room temperature. Sprinkle remaining Snicker pieces over the top of the baked cheesecake. Refrigerate at least 5-6 hours before serving. Remove Springform pan. Garnish with fudge topping and whipping cream just before serving.

SNICKERS™ TRIPLE CHOCOLATE CHEESECAKE

Steps:

• Heat oven to 350°F. In ungreased 9-inch springform pan, mix cookie crumbs and granulated sugar. Drizzle melted butter over mixture; toss with fork until well combined. Firmly press mixture in bottom and 2 inches up side of pan to form crust.
• Cut each candy bar in half lengthwise; cut each half into 8 pieces. Set aside. In large bowl, beat cream cheese and brown sugar with electric mixer on medium speed until fluffy. Beat in sour cream, vanilla and eggs until smooth, scraping down sides of bowl once. Stir in candy pieces. Pour mixture into crust-lined pan.
• Bake 1 1/4 hours or until knife inserted slightly off center comes out clean (center will be slightly jiggly). Cool completely in pan on wire rack, about 1 hour.
• Carefully remove side of pan. Refrigerate until chilled before serving, at least 2 hours.
• Cut cheesecake into wedges; place on individual dessert plates. Drizzle each serving with ice cream topping. Store in refrigerator.

NO BAKE SNICKERS CHEESECAKE PIE

Steps:

• In medium mixing bowl beat cream cheese until fluffy {to avoid lumps make sure cream cheese is really soft or place in microwave for 20 seconds}.
• Add in vanilla extract and granulated sugar. Beat until combined.
• In separate bowl, beat the heavy whipping cream until stiff peaks form. This will take several minutes.
• Add the whipped cream into the cream cheese mixture and gently mix together. Fold in the chopped Snickers and combine.
• Spread into the pie crust and smooth the top. Refrigerate for 8 hours, or overnight, before serving. Can be made up to 2-3 days in advance and kept in fridge until ready.
• Optional garnishes: Beat 1/2 cup heavy whipping cream + powdered sugar and beat until stiff peaks form. Pipe or spread onto pie and garnish with additional chopped Snickers.