Snickers Cheesecake
A brown sugar cheesecake loaded with Snickers chunks on a chocolate crust, topped with ganache, more candy bar pieces, and a caramel drizzle.
- Prep Time
- 30 min
- Cook Time
- 1 hr 15 min
- Total Time
- 1 hr 45 min
- Servings
- 12 servings
What else is there to say about this cheesecake other than it sells out almost instantly every time I put it on the menu at Krafty Draft? It's a classic New York-style cheesecake made with brown sugar, packed with chunks of Snickers on a chocolate graham crust, topped with smooth chocolate ganache, more Snickers, and a caramel drizzle.
Enough said — I hope you love it as much as everyone around here does.
Ingredients
For the Crust
- 1 1/4 cups chocolate graham cracker crumbs
- 2 tbsp. light brown sugar
- 5 tbsp. unsalted butter, melted
For the Filling
- 4 (8 oz.) packages cream cheese, softened
- 1/4 cup cornstarch
- 1 cup granulated sugar
- 2/3 cup light brown sugar
- 2 eggs
- 1 tbsp. vanilla extract
- 3/4 cup heavy cream
- 2 Snickers candy bars, chopped into chunks
For the Topping
- 1/2 cup semisweet chocolate chips
- 1/4 cup heavy cream
- 2 Snickers candy bars, chopped into chunks
- caramel sauce, store-bought or homemade
Instructions
- 1Preheat oven to 350°F. Double-wrap the outside of a 9-inch springform pan with heavy-duty foil and set it inside a 12-inch cake pan.
- 2Toss the graham cracker crumbs with the brown sugar in a small bowl, then mix in the melted butter with your hands until combined. Press evenly into the bottom of the springform pan. Bake for 7 minutes, then remove and set aside.
- 3In a stand mixer, beat 8 oz. of the cream cheese, the cornstarch, and 2/3 cup brown sugar at medium speed until smooth. Add another 8 oz. cream cheese with 1/3 cup granulated sugar, and beat until smooth. Add the remaining cream cheese and sugar one package at a time, beating until smooth each time.
- 4Slow the mixer, add the vanilla and eggs one at a time, scraping down the sides. Slowly add the heavy cream, beating just until combined. Gently stir in the chopped Snickers.
- 5Spoon the batter over the crust and spread into an even layer.
- 6Pour warm water into the larger cake pan to create a water bath, coming up at least 1 inch around the springform pan (this prevents cracks). Bake for about 1 hour 15 minutes, until lightly browned on top.
- 7Remove from the oven, pull the springform pan out of the water bath, and cool on a rack for about 4 hours. Remove the foil.
- 8Cover and freeze for at least 4 hours, or overnight, to set. Release the springform sides, then invert the cheesecake onto parchment paper, remove the pan bottom, and flip back onto a serving plate.
- 9Heat the heavy cream until boiling, pour over the chocolate chips, and whisk until smooth. Spread over the top of the cheesecake and return to the freezer to set.
- 10Slice with a sharp knife, wiping the blade between cuts. Garnish with more chopped Snickers and a drizzle of caramel sauce. Store in the refrigerator for up to 7 days, or freeze for up to 1 month.
Love this recipe? You'll love All I Want Is Cheesecake Cookbook
Over 75 New York–style cheesecake recipes, from classic flavors to fun, happy-hour-inspired twists. Beginner-friendly and dangerously easy to fall in love with.
