Snickers Cheesecake
An incredibly creamy cheesecake loaded with chopped Snickers bars and topped with rich chocolate ganache. It's the best way to use up leftover candy from Halloween, Valentine's Day, or Easter!
Prep Time10 minutes mins
Cook Time1 minute min
Total Time8 hours hrs 11 minutes mins
Servings: 10 slices
For the cookie crust:
- 1 14.3 ounce-package Oreo cookies NOT double stuff
- 6 tablespoons butter melted, unsalted
For the cheesecake filling:
- 32 ounces cream cheese softened
- 5 large eggs room temperature
- 1 1/4 cup light brown sugar
- 1 teaspoon pure vanilla extract
- 1/2 cup heavy cream
- 18 fun-size Snickers bars
For the topping:
- 1 cup semisweet chocolate chips
- 1/2 cup heavy cream
- 9 fun-size Snickers bars
Preheat oven to 325 degrees. Place Oreos in a food processor and pulse until they turn to crumbs. Turn processor on and slowly drizzle in the melted butter until crumbs are completely moistened. Pour crumbs into 9 1/2-inch springform pan. Using your fingers, press crumbs into the pan and about 1/3 up the sides.
Bake in preheated oven for 10 minutes. Remove from oven and let it cool on a wire rack. Keep the oven on.
For the cheesecake filling:
Next, chop each Snickers bar into 8 even cubes. Set aside.
Put cream cheese into bowl of a stand mixer and beat on low and then on medium to get the cream cheese super creamy. Scrape down the sides. Add eggs, one at a time until mixed, scraping down the sides after each one. Add sugar, vanilla, and heavy cream and mix until just combined. Do not over-mix or else you'll add too much air to the mixture. Fold in the chopped Snickers.
Pour mixture into cooled Oreo crust. Smack the pan down on the counter to release air from the cheesecake. This will prevent cracks from forming in your cheesecake. If bubbles float to the top, pop them with a toothpick or fork.
Put cheesecake on a baking sheet and place in preheated oven. Bake cheesecake for 1 hour 15 minutes or until cheesecake is only slightly jiggly in the middle. Remove from oven and let it cool on a wire rack for 1 hour. Then place in the fridge and chill for at least 7 hours or overnight.
Remove cheesecake from fridge and remove springform liner from cheesecake and prepare the topping.
For the topping:
Place chocolate chips in a medium bowl. Heat cream over the stove until scalded (but not boiling!). Pour cream over chocolate chips and let them sit for 10 minutes without mixing together. This will ensure a creamy consistency. Whisk mixture together until all the chips have melted into the cream and the ganache is formed.
While you wait, chop each Snickers bar into 8 cubes and set aside.
Pour ganache over the top of the cheesecake, making sure to cover any cracks that may have formed. Allow the ganache to pour over the edges of the cheesecake. Top with the cubed Snickers bars. Serve immediately or store in the fridge for up to 2 days.