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Snickers Oreo Cheesecake

Snickers Cheesecake Recipe

Lisa
This Snickers Cheesecake masterpiece has layers of textures and flavors combine for an unforgettable, indulgent dessert perfect for any celebration.
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Prep Time 45 minutes
Cook Time 2 hours
Chill Time 4 hours
Total Time 6 hours 45 minutes
Course Dessert
Servings 20
Calories 643 kcal

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.

Nutrition

Calories: 643kcalCarbohydrates: 68gProtein: 11gFat: 45gSaturated Fat: 34gPolyunsaturated Fat: 4gMonounsaturated Fat: 18gTrans Fat: 0.5gCholesterol: 175mgSodium: 509mgPotassium: 321mgFiber: 2gSugar: 56gVitamin A: 1890IUVitamin C: 0.3mgCalcium: 119mgIron: 4mg
Keyword Snickers Cheesecake Recipe
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