Snickers Peanut Butter 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.
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.
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.
This cheesecake is great to make using leftover Halloween candy!!
Snickers Peanut Butter 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.
With the processor on, drizzle in the melted butter. Pulse until combined.
Transfer to the prepared pan and press evenly into the bottom and up the sides of the pan.
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.
Reduce speed to low and add in the condensed milk. Mix until combined.
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.
Using a rubber spatula, fold the snickers by hand 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.
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.
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.
More Cheesecake Recipes
- No Bake Oreo Cheesecake
- Mocha Cheesecake
- Coconut Cheesecake
- Instant Pot Cherry Cheesecake
- Lemon 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!
Snickers Peanut Butter Cheesecake Recipe
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!
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:
- 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. With the processor on, drizzle in the melted butter. Pulse until combined.
- Transfer to the prepared pan and press evenly into the bottom and up the sides of the pan.
- Bake for 10-12 minutes or until crust is set. Let cool while you prepare filling.
To make filling:
- 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.
- 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.
- Using a rubber spatula, fold in the snickers by hand into the batter.
- Transfer the filling into the cooled crust and smooth the top. Gently give the pan a tap to release any air bubbles.
- 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 oven and leave cheesecake in 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.
- 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.
- Store leftovers refrigerated for up to one week.
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Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 1780Total Fat: 101gSaturated Fat: 42gTrans Fat: 1gUnsaturated Fat: 47gCholesterol: 231mgSodium: 1559mgCarbohydrates: 175gFiber: 7gSugar: 138gProtein: 49g
i’ve just tried it and i’m pretty sure it wasn’t the last time, can’t even describe how delicious it is! thanks so much for sharing! 🙂
Nora, I am so happy to hear that you loved this cheesecake!! It’s one of my favorite recipes.
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Either way keep up the nice quality writing, it’s rare to see a nice blog like this one these days.
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Are you sure it’s suppose to be 6 Table spoons of butter for the crust? I’m current making this crust for the 2nd time and it’s way to buttery I bake it and it comes out as a mushy buttery pool 🙁
Christine, I am so sorry to hear that the crust isn’t working. I used 6 tablespoons butter (a little less than a stick) and it was a little buttery but I liked that in my crust but it wasn’t mushy and once baked held up nicely. But I think you should reduce the amount, maybe to 3?? That will make the crust less mushy since that’s not your preference. Again, I am so sorry for the mess. Thanks for letting me know and I hope the cheesecake makes this trouble all worth it.
What size spring pan do you use?
My springform pan is a little over 9 inches. I think 9.25 it says.
OMG! CANNOT wait to try this. Thanks for sharing this goodness. I love Snickers & cheesecake & often get Cheesecake Factory’s version, but this looks better. Thanks for sharing & these pics are AWESOME!!!!!! 🙂
Snickers oh Snickers, never enough Snickers. After seeing this I knew there was a really good reason to sneak them all out of the bag!!!!
This looks out of this world! Can you send some my way? 🙂
Of course!! Two slices? 🙂
Oh, my, gosh! This is just fab and is so needing to be pinned for later. So I pinned.
Thank you for sharing! I found you on Marvelous Monday Link Up.
Also, love your blog design!
Thanks Carla! It’s nice to meet you. I love your blog design too. It looks like we both have a thing for polka dots.