The Best Snickers Cheesecake

The Best Snickers Cheesecake

Indulge in the luxurious sensation of this decadent Snickers cheesecake, where each luscious bite transports you to a realm of unparalleled bliss. Picture yourself sinking your teeth into a velvety smooth, creamy cheesecake that quite literally melts upon contact with your taste buds. But wait, there's more to tantalize your senses! Nestled beneath that heavenly cheesecake layer lies a foundation of irresistible Oreo crust, adding a delightful crunch to each delectable forkful. And as if that weren't enough to send you into a state of dessert euphoria, this masterpiece is generously studded with chunks of Snickers, their caramel and nougat intermingling perfectly with the creamy cheesecake base. But the extravagance doesn't stop there! Crowned atop this culinary marvel is a drizzle of salted caramel, lending a perfect balance of sweet and savory notes that dance harmoniously on your palate. With every slice, you embark on a journey of taste sensations, each more exquisite than the last, making this Snickers cheesecake an unforgettable culinary experience that will linger in your memory long after the last crumb has vanished.

The Best Snickers Cheesecake Recipes

INGREDIENTS

Oreo Crust

• 2 ½ cups Oreo crumbs
• 5 tablespoon Unsalted butter melted

Snickers Cheesecake

• 24 oz Cream cheese room temperature
• ¾ cup White granulated sugar
• ½ cup Sour cream room temperature
• ¼ cup Heavy cream room temperature
• 1 teaspoon Pure vanilla extract
• 3 Large eggs room temperature
• 3 cups Mini Snickers bars chopped into eighths. uses 1 ½ bags of Snickers.

Salted Caramel

• 1 cup White granulated sugar
• 4 tablespoon Unsalted butter room temperature
• ½ cup Heavy cream room temperature
• 1 teaspoon Salt
• ½ teaspoon Pure vanilla extract
• Extra Snickers for decoration

INSTRUCTIONS

Oreo Crust

1. Preheat oven to 325F. Spray a 9 inch spring form pan with non-stick baking spray. Place a 9 inch parchment circle on the bottom of the pan and spray again.
2. Use a food processor to pulse Oreo cookies into fine crumbs. There should be a total of 2 ½ cups of Oreo crumbs.
3. 2 ½ cups Oreo crumbs
4. Combine Oreo crumbs and melted butter together. Pour all of the Oreo crumbs into the spring form pan.
5. 5 tablespoon Unsalted butter
6. Use your fingers to compact the crust on the bottom and up ½ the sides of the pan. Then use the bottom of the measuring cup to compact the crust including the edges.
7. Bake crust for 12 minutes.

Snickers Cheesecake

1. While the crust is cooling, start on the cheesecake batter. Chop up 3 cups of mini Snickers bars. I cut each mini Snickers bars into eighths.
2. 3 cups Mini Snickers bars
3. Using a mixer on high, beat the cream cheese for 1 minute. The cream cheese should be light and fluffy. Add in the sugar and scrape the bowl. Beat the cream cheese and sugar together for 1 minute on high.
4. 24 oz Cream cheese,¾ cup White granulated sugar
5. Add in the vanilla, sour cream, and heavy cream. Beat on medium for 1 minute until the sour cream is smooth. Make sure to scrape the bowl several times through this whole process.
6. ½ cup Sour cream,¼ cup Heavy cream,1 teaspoon Pure vanilla extract
7. Add in the eggs one at time and mix on low. As soon as the eggs are combined take the bowl off the mixer. Then, fold in the chopped Snickers bars.
8. 3 Large eggs
9. Water Bath. There are 2 options. Both require a large roasting pan and hot steaming water.
10. 1. Place springform pan in a 10 inch cake pan. Place cake pan into roasting pan, fill up to halfway up the cake with hot water. This method prevents water getting into the crust.
11. 2. Wrap springform pan twice in foil tightly. Place the pan into the roasting pan. Fill halfway with the hot water. This method can sometimes leak in the water into the crust.
12. Bake for 85-95 minutes. The cheesecake is done baking when the edges are set and there is only a slight jiggle in the middle. When the cheesecake is done baking, turn off the oven and crack open the oven door. Let the cheesecake sit for 30 minutes in the oven before transferring the cheesecake on a cooling rack.
13. Let the cheesecake cool completely on a cooling rack before covering it and chilling in the fridge. It needs to chill for 6 hours or overnight before taking out of the spring form pan.

Salted Caramel

1. Cut room temperature butter into cubes and set aside. Prepare the heavy cream, salt and vanilla so it is ready to go for the caramel because it bakes fast once the sugar is melted.
2. Using a sauce pan over medium heat, heat the sugar until it is melted and smooth. It will start to clump up, but will melt completely. Make sure all sugar crystals are melted.
3. 1 cup White granulated sugar
4. Once the sugar is melted, stop whisking and let the sugar cook until it becomes amber in color. Don't walk away from your stove because it takes 30 seconds or less for the sugar to turn amber. Remove from heat.
5. Immediately pour in the cubes of butter and whisk continuously until the butter is melted. The caramel will become very bubbly.
6. 4 tablespoon Unsalted butter
7. Immediately after that, add in half the cream and whisk continuously. Then, add in the rest of the heavy cream and whisk again. The caramel will be very bubbly when you add the heavy cream, but will stop once it is all mixed in.
8. ½ cup Heavy cream
9. Add in the salt and vanilla. Pour the caramel in a glass jar and let cool completely. For storage, cover the glass jar and let sit for up to 3 days at room temperature.
10. 1 teaspoon Salt,½ teaspoon Pure vanilla extract
11. Pour caramel on top of the cheesecake. Sprinkle with more Snickers. Optional: add chopped peanuts and mini chocolate chips.
12. Extra Snickers

source: https://stephaniessweets.com/the-best-snickers-cheesecake/

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