This Snickers Cheesecake is pure decadence, combining creamy cheesecake, rich caramel, chocolate glaze, and crunchy roasted peanuts for the ultimate treat. Every slice is a perfect harmony of textures and flavors.
What Makes This Recipe a Winner
This cheesecake brings together a buttery chocolate cookie base, a rich peanut butter filling, and smooth caramel and chocolate layers. Every bite is perfectly balanced, making it a foolproof dessert that’s sure to impress.
Ingredients You’ll Need
- Cookie Base: Crushed Oreos, cocoa powder, and melted butter combine to form a rich and sturdy crust, perfectly supporting the creamy cheesecake filling.
- Cheesecake Filling: A creamy, peanut butter-infused cheesecake layer that’s smooth, rich, and perfectly balanced to channel the classic Snickers flavor.
- Caramel Filling: A gooey caramel layer adds sweetness and texture, giving the cheesecake its signature Snickers-inspired flair.
- Chocolate Glaze: A silky, glossy chocolate topping that ties all the flavors together and provides the perfect finishing touch.
How to Fix Cheesecake Troubles Like a Pro
Even seasoned bakers run into challenges! Here’s how to fix common cheesecake issues:
| Problem | Cause | Fix |
|---|---|---|
| Cracked Cheesecake | Sudden temperature changes or overbaking. | Bake at low heat and cool gradually with the oven door slightly ajar. |
| Soggy Crust | Insufficient baking or filling moisture. | Pre-bake the crust and cool it fully before adding the filling. |
| Runny Caramel | Under-cooked caramel or insufficient gelatin. | Cook caramel longer and ensure gelatin is fully bloomed before adding. |
Pro Tips for Success
- Work in Layers: Let each layer cool or set before adding the next to ensure a clean, professional finish.
- Don’t Skip the Sieve: Straining the caramel ensures a silky, lump-free layer.
- Refrigerate Between Steps: Keeping the cheesecake cold during assembly helps the layers hold their shape.
- Use a Hot Knife: Dip your knife in hot water and wipe it dry before slicing. Repeat between cuts.
- Set the Caramel: After spreading the caramel, refrigerate again for 30 minutes before adding the chocolate glaze.
Looking for more irresistible cheesecake ideas? Try our easy Passion Fruit Cheesecake for a tropical treat, enjoy the rich flavors of Coffee Cheesecake with a Chocolatey Twist, or savor bite-sized perfection with Dulce De Leche Mini Cheesecakes.
Storage and Serving Suggestions
To keep your cheesecake fresh, store it in the refrigerator for up to 5 days, wrapped in plastic or in an airtight container. For picture-perfect slices, warm a sharp knife under hot water, wipe it dry, and cut with care—your guests will thank you.
FAQs
Can I use a different type of cookie for the base?
Yes! While chocolate cookies add a rich flavor, you can substitute graham crackers, digestive biscuits, or Oreos. Adjust the cocoa powder if needed.
What type of peanut paste should I use?
Use smooth peanut butter without added sugar or oils for the best consistency and flavor. Natural peanut butter works well.
What’s the best chocolate for the glaze?
Use high-quality dark chocolate with at least 60% cocoa for a rich, glossy glaze.
Snickers Cheesecake Recipe
Ingredients
For the Cookie Base:
- 43 whole Oreos ( 16.6 oz)
- ⅓ cup unsweetened cocoa powder
- ½ cup melted butter
- A pinch of salt
For the Cheesecake Filling:
- 42 ounces (1.2 kg or 5 1/4 blocks) cream cheese, at room temperature
- 2 ¼ cups granulated sugar
- ¾ cup peanut butter (smooth or creamy)
- 4 large eggs, at room temperature
- 1 cup heavy cream, at room temperature
- 1 tsp vanilla extract
For the Caramel Filling:
- 1 cup prepared caramel (store-bought)
Make Your Own Caramel Filling
- 1 cup granulated sugar
- 2 cups heavy cream
- ⅔ cup cold butter, cubed
- 1½ tsp unflavored gelatin + 2 tablespoons cold water
- ¼ tsp salt
- 1 tsp vanilla extract
For the Chocolate Glaze:
- 3.5 ounces 100g dark chocolate, chopped or chips, or a heaping 1/2 cup.
- 1 cup heavy cream
- 1 Tbsp light corn syrup or honey (optional, for shine)
Instructions
Make the Cookie Base
- First, crush the Oreos (including the cream) into fine crumbs using a food processor. Add the cocoa powder and salt, and pulse to combine.
- Next, pour in the melted butter and pulse until the mixture resembles wet sand.
- Then, press the mixture firmly into the bottom of a 24cm (9.5-inch) springform pan, creating an even layer. Use the back of a spoon or flat-bottomed glass for smoothness.
- Bake the base in a preheated oven at 350°F (180°C) for 10 minutes. Let cool completely.
Make the Cheesecake Filling
- First, beat the cream cheese and sugar together in a large bowl until smooth and fluffy.
- Next, mix in the peanut butter and vanilla extract until fully combined.
- Then, add the eggs one at a time, mixing after each addition. Finally, add the heavy cream and beat until smooth.
- Pour the filling over the cooled cookie base. Bake at 230°F (110°C) for 2 hours. The cheesecake should be set but slightly jiggly in the center.
- Let the cheesecake cool to room temperature, then refrigerate for at least 4 hours.
Make the Caramel Filling
- First, combine the gelatin and cold water in a small bowl and let it bloom for 5–10 minutes.
- Next, heat 1/2 cup sugar in a heavy-bottomed pot over medium heat until it melts and turns golden brown. Gradually add the remaining sugar and stir until dissolved.
- Carefully pour in the warm heavy cream (it will bubble). Stir continuously until smooth, then remove from heat and stir in the butter, salt, and vanilla extract.
- Melt the bloomed gelatin in a microwave or water bath, then stir it into the caramel mixture.
- Allow the caramel to cool slightly before spreading it over the chilled cheesecake.
Make the Chocolate Glaze
- First, warm the heavy cream in a small saucepan until steaming but not boiling.
- Next, pour the hot cream over the chopped chocolate in a bowl. Let sit for 1 minute, then stir until smooth and glossy.
- Stir in light corn syrup or honey for a glossy finish.
- Finally, pour the glaze over the caramel layer and smooth it out with a spatula. Refrigerate for 30 minutes until the glaze is set.
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