Snickers Cheesecake


This Snickers cheesecake was one of the first cakes that I’ve ever sold. Personally, I love peanut butter, but I don’t use it in many recipes because my wife is “allergic” to it. So, baking this cheesecake was great for expanding the repertoire. While I did not get to taste the end result, I received rave reviews from those who did. For what its worth, it smelled fantastic…

I used a different recipe and followed different directions than the typical cheesecake that I bake because I enjoyed the cheesecake that I test-baked from Life, Love and Sugar‘s cookbook. I think combining the ingredients in a stand mixer on low speed as well as the low-and-slow bake in a water bath both work very well for a successful cheesecake.


I also used Lindsay’s recipe for peanut butter frosting. Even halving her recipe for 12 cupcakes was more than enough frosting for my border decoration, so there was ample frosting leftover for “taste testing” (it’s quite good). I’ve only made one of her cake recipes, and I’ve been meaning to try more. Although decorating has been one of my least favorite aspects of baking (I’m all about the taste), it’s grown on me, and all of her cakes are spectacular examples.

The only problem that I had with this cheesecake was water leaking into the springform pan. This created a soggy crust (at least around the outside) that I’m hoping dried enough for my customer before they sliced into it. I think that the spring in my pan is not as tight as it once was. Despite lining the bottom with parchment paper and triple wrapping in aluminum foil, the water was still able to penetrate. My solution for next time is to buy the heavy-duty aluminum foil that is wide enough to cover the entire pan.


Based on recipes found here and here recipe.

1 package of Oreos, crumbled (I used peanut butter filled)
6 tbsp. unsalted butter, melted

Cheesecake Filling:
24 oz. cream cheese, room temperature
1 cup (200 g) granulated sugar
2 tbsp. all-purpose flour
4 large eggs, room temperature
1 cup sour cream, room temperature
1 1/2 tsp. vanilla extract
30-35 mini Snickers bars, chopped
1/4 cup chocolate sauce
1/4 cup caramel sauce

Peanut Butter Frosting:
1/4 cup unsalted butter
1/4 cup shortening
2 cups powdered sugar
1/2 tsp. vanilla extract
1/3 cup peanut butter
2-3 tbsp. water/milk

Whipped cream
Additional chocolate sauce
Additional caramel sauce
Additional chopped mini Snickers bars


  1. Preheat oven to 325 degrees. Line the bottom of a 9″ springform pan with parchment paper, then butter the bottom and sides.
  2. For the crust: Combine crust ingredients in a small bowl.
  3. Press mixture into the bottom and up the sides of the springform pan.
  4. Bake crust for 10 minutes, then remove to cool.
  5. Double (or triple) wrap the pan with aluminum foil, and set aside.
  6. For the filling: Reduce oven temperature to 300 degrees. Bring a pot of water to boil.
  7. In a stand mixer with paddle attachment on low speed, blend cream cheese, sugar, and flour until combined, scraping the sides as needed.
  8. Add eggs one at a time, beating on low speed after each egg and scraping the sides as needed.
  9. Add the sour cream and vanilla, beating on low speed until well combined.
  10. With a spatula, gently stir in the chopped Snickers bars.
  11. Pour half of the filling into the springform pan.
  12. Pour the chocolate and caramel sauces on top of the filling, then swirl the sauces with an offset spatula.
  13. Pour the remaining filling into the pan, then drop the pan on the counter a few times to remove any air bubbles in the filling.
  14. Place springform pan into a larger pan, then fill the larger pan with hot water about 1″ up the side of the springform pan.
  15. Bake cheesecake at 300 degrees for 95-100 minutes (1 hour and 35-40 minutes). Turn off the oven, leaving the door closed,  for another 20 minutes. Crack the oven door for an additional 20 minutes. Remove cheesecake from the oven, then chill in the refrigerator overnight.
  16. For the frosting: In a stand mixer with paddle attachment, beat butter and shortening until smooth.
  17. Slowly add 1 1/2 cups powdered sugar, mixing until combined.
  18. Mix in the vanilla, peanut butter, and 1 tablespoon of water/milk.
  19. Add the remainder of the powdered sugar, mixing until smooth, then add 1-2 tablespoons of water/milk until desired consistency is achieved.
  20. Top cheesecake with frosting, whipped cream, additional chocolate/caramel sauces, and chopped Snickers bars as desired.

NOTE: Recipe uses an entire bag of mini Snickers bars, including topping.

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