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Snickers Cheesecake

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2 c. 
finely crushed Nilla Wafers (from about 60 wafers)
6 tbsp. 
melted butter
Pinch kosher salt


(8 oz) blocks of cream cheese, softened to room temperature
1 c. 
granulated sugar

large eggs
2 tsp. 
pure vanilla extract
1/4 c. 
sour cream
2 tbsp. 
all-purpose flour
1/4 tsp. 
kosher salt
3/4 c. 
milk chocolate chips, melted and cooled slightly



1/4 c. 
mini Snickers, roughly chopped

roasted salted peanuts, roughly chopped

• Preheat oven to 325° and grease an 8″ or 9″ springform pan with cooking spray. Make crust: In a large bowl, mix together crushed wafers, butter, and salt. Press mixture into bottom of prepared pan and up the sides. 

• In a large bowl using a hand mixer (or in the bowl of a stand mixer), beat cream cheese and sugar until no lumps remain. Add eggs, one at a time, then stir in vanilla and sour cream. Add flour and salt and beat until just combined. Remove 1 cup of mixture into a medium bowl, then pour half of the rest of the mixture over crust.

• Add melted chocolate to reserved cup of cheesecake mixture and stir to combine. Dollop chocolate mixture over surface of cheesecake and use a butter knife to swirl, then top with remaining plain batter.

• Wrap bottom of pan in aluminum foil and place in a large roasting pan. Pour in enough boiling water to come up halfway in the baking pan. 


• Bake until center of cheesecake only slightly jiggles, about 1 hour 30 minutes. Turn off heat, prop open oven door, and let cheesecake cool in oven, 1 hour. Refrigerate until totally chilled, at least 4 hours and up to overnight.

• When ready to serve, remove cheesecake from springform pan and top with a layer of caramel, peanuts, and chopped Snickers.

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