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Peanut butter sneakers cheesecake

This post was originally published on Oct 2013 and has been updated with new pictures. 

Hey there, and welcome back, friends.

You are in for a treat!

Snickers Peanut Butter Cheesecake

A creamy Snickers peanut butter cheesecake recipe with a chocolate oreo crust and brown sugar salted caramel drizzle. Perfect for Halloween!

The cheesecake is oh so creamy, sweet, salty, and crunchy at times when you get a bite of a snickers chunk. The salted caramel drizzle was just the right amount of saltiness to give you that reminiscent classic snickers candy we all love.

Peanut butter sneakers cheesecake

This is a peanut butter cheesecake filled with chunks of snickers bars folded into the cheesecake and topped with homemade brown sugar salted caramel sauce and more snickers!!

I love making cheesecakes and if you need more recipes here are all of my cheesecake recipes.

Peanut butter sneakers cheesecake

Snickers is my all-time favorite candy bar and piling it high on this cheesecake was the BEST idea ever. Although, I was told the extra Snickers on top were not necessary.

Uhmmm, yeah it is! 

The said complaint came from the one who didn’t complain when I piled this chocolate peanut butter cake high with his candy of choice. Please! It’s not like it stopped him from enjoying a few slices.

Peanut butter sneakers cheesecake

This cheesecake is great to make using leftover Halloween candy!! 

Snickers Peanut Butter Cheesecake Ingredients

Peanut Butter Snickers Cheesecake ingredients

  • Oreo cookies
  • salt
  • unsalted butter
  • cream cheese
  • creamy peanut butter
  • granulated sugar
  • sweetened condensed milk
  • a few large eggs
  • pure vanilla extract
  • Snickers candy bars
  • salted caramel sauce

How to Make Snickers Peanut Butter Cheesecake

Preheat oven to 325 degrees F. Double-wrap the bottom and sides of a 9-inch springform pan with heavy-duty aluminum foil.

In the bowl of a food processor, pulse the cookies and salt until fine crumbs. 

Oreo crumbs for the crust.

With the processor on, drizzle in the melted butter. Pulse until combined.

Oreo crumbs for the crust.

Transfer to the prepared pan and press evenly into the bottom and up the sides of the pan.

Oreo crust

Bake for 10-12 minutes or until the crust is set. Let cool while you prepare to fill.

To make the filling, beat the cream cheese, peanut butter, and sugar on medium-high speed until creamy. 

Peanut butter heesecake filling.

Peanut butter cheesecake filling.

Reduce speed to low and add in the condensed milk. Mix until combined.

Peanut butter cheesecake filling.

Beat in the eggs, one at a time, until incorporated. Scrape down the sides of the bowl as needed. Add in the vanilla and salt and beat for an additional minute.

Peanut butter cheesecake filling.

Using a rubber spatula, fold the snickers by hand into the batter.

Finely chopped Snickers bars.

Folding Snickers into the batter.

Transfer the filling to the cooled crust and smooth the top. Gently give the pan a tap to release any air bubbles.

Unbaked cheesecake batter.

Place the springform pan on a roasting pan and pour hot water into the roasting pan (NOT YOUR CHEESECAKE), making sure the water comes halfway up the sides of the pan.

Bake for 60- 70 minutes or until the center is just set.

Turn off the oven and leave the cheesecake in the oven for another hour.

Remove from oven and allow to cool for at least an hour at room temperature before chilling for 3-4 hours or overnight.

Peanut butter sneakers cheesecake

When ready to serve, run a knife through the edges of the pan and remove the sides of the pan.

Top with additional snickers and drizzle with caramel sauce.

How to Store Snickers Peanut Butter Cheesecake

Store leftovers in an airtight container in the refrigerator for up to one week. Can be frozen for up to 3 months and unthawed at room temperature. 

Peanut butter sneakers cheesecake

More Cheesecake Recipes

Peanut butter sneakers cheesecake

What do you think of this amazing Snickers Peanut Butter Cheesecake recipe? What would you serve with a slice of this cheesecake? Let me know in the comment section below. 

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy baking, friends!

Peanut butter snickers cheesecake

Snickers Peanut Butter Cheesecake Recipe

Peanut butter snickers cheesecake
Yield: 1 9-inch cheesecake

Snickers Peanut Butter Cheesecake

A creamy Snickers peanut butter cheesecake recipe with a chocolate oreo crust and brown sugar salted caramel drizzle. Perfect for Halloween!

Prep Time 45 minutes
Cook Time 2 hours
Chill Time 5 hours
Total Time 7 hours 45 minutes

Ingredients

For the Crust:

  • 30 Oreo cookies (I used Halloween Oreos!)
  • ½ teaspoon salt
  • 4 tablespoons unsalted butter, melted

For the Filling:

  • 24 ounces (3 blocks) cream cheese, softened at room temperature
  • 1 ¼ cups creamy peanut butter
  • ½ cup granulated sugar
  • 1 14-ounce can sweetened condensed milk
  • 4 large eggs, at room temperature
  • 1 tablespoon pure vanilla extract
  • ¼ teaspoon salt
  • 12 fun size snickers, finely chopped

For the Toppings:

  • 5-6 fun size snickers, chopped
  • Salted caramel sauce, for drizzling

Instructions

To make the crust:

  1. Preheat oven to 325 degrees F. Double wrap the bottom and sides of a 9-inch springform pan with heavy-duty aluminum foil.
  2. In the bowl of a food processor, pulse the cookies and salt until fine crumbs. With the processor on, drizzle in the melted butter. Pulse until combined.
  3. Transfer to the prepared pan and press evenly into the bottom and up the sides of the pan.
  4. Bake for 10-12 minutes or until crust is set. Let cool while you prepare filling.

To make filling:

  1. Beat the cream cheese, peanut butter and sugar on medium-high speed until creamy. Reduce speed to low and add in the condensed milk. Mix until combined.
  2. Beat in the eggs, one at a time, until incorporated. Scrape down the sides of the bowl as needed. Add in the vanilla and salt and beat for an additional minute.
  3. Using a rubber spatula, fold in the snickers by hand into the batter.
  4. Transfer the filling into the cooled crust and smooth the top. Gently give the pan a tap to release any air bubbles.
  5. Place the springform pan on a roasting pan and pour hot water into the roasting pan (NOT YOUR CHEESECAKE), making sure the water comes halfway up the sides of the pan.
  6. Bake for 60- 70 minutes or until the center is just set.
  7. Turn off oven and leave cheesecake in oven for another hour.
  8. Remove from oven and allow to cool for at least an hour at room temperature before chilling for 3-4 hours or overnight.
  9. When ready to serve, run a knife through the edges of the pan and remove the sides of the pan.
  10. Top with additional snickers and drizzle with caramel sauce.
  11. Store leftovers refrigerated for up to one week.

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Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 1780Total Fat: 101gSaturated Fat: 42gTrans Fat: 1gUnsaturated Fat: 47gCholesterol: 231mgSodium: 1559mgCarbohydrates: 175gFiber: 7gSugar: 138gProtein: 49g

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© A Classic Twist
Cuisine: Dessert / Category: Cheesecake