Snickers Peanut Butter Cheesecake

Halloween is right around the corner and I am celebrating in advance with this snickers peanut butter cheesecake recipe! Wait maybe I should ask first if you celebrate Halloween because not everyone does. I don’t like Halloween mainly because I am not a fan of scary things (horror movies, zombies, vampires, haunted hay rides etc) but I do LOVE the candy that goes with Halloween celebrations so I am in full support of this holiday. Clearly I couldn’t wait to dig into the candy.

At this time of the year, the candy aisle becomes a mini-happy place for me where I can pick up my favorite packs of snickers, M&Ms, Twix and Milky Way all on sale. But sometimes I feel greedy grabbing 4 or 5 or 6 individual bags (or is it just me?). Which is why I love the Mars candy variety packs- one bag including all my favorites! I picked up two of these last week for the kids that will be knocking come Thursday night. Unfortunately, when they arrive there will be no Snickers. I fished them out to make this snickers peanut butter cheesecake.

It’s 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!! 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 salty to give you that reminiscent classic snickers candy we all love.

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.

To complete my spooky celebration, I made a ‘spooktacular drink’, by combining Hawaiian Fruit Punch (Juicy Red) with 7UP and dressed it up with some edible worms and spiders!

You have to use your candy now or after Halloween to make this snickers peanut butter cheesecake!!

Happy Spooky Celebration my friends 🙂

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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.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  KitchenAid Artisan Tilt-Head Stand Mixer
• 
  Pyrex Glass Mixing Bowl Set (3-Piece)
• 
  Nordic Ware Leakproof Springform Pan, 9 Inch

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