Snickers Cheesecake
This Snickers Cheesecake is a dessert lover’s dream come true, combining the rich, creamy texture of cheesecake with the delightful flavors of the beloved Snickers candy bar. Imagine a smooth and luscious cheesecake layered with a crunchy graham cracker crust, complemented by the salty-sweet notes of hazelnuts and the indulgent goodness of caramel and chocolate. Each bite is a heavenly experience that will leave you and your guests craving more. Perfect for special occasions or just a satisfying treat, this cheesecake is sure to impress.
What You’ll Love About This Recipe
- Decadent Flavor: The combination of mascarpone, cream cheese, and Snickers bars creates a rich and satisfying flavor profile that is hard to resist.
- Easy to Make: This cheesecake may look fancy, but it’s straightforward and beginner-friendly, perfect for any home baker.
- Versatile: Customize the recipe with different toppings or incorporate seasonal flavors for a unique twist.
- Impressive Presentation: The layers of Snickers and creamy cheesecake make for a stunning dessert that will wow your guests.
Ingredient Breakdown
- 250g graham crackers: These will form the delicious base of your cheesecake, providing a crunchy contrast to the smooth filling.
- 50g salted hazelnuts: Chopped hazelnuts add a delightful crunch and nutty flavor that pairs perfectly with the cheesecake.
- 80g melted butter: This binds the crust together and adds richness to the overall flavor.
- 1 tbsp cocoa powder: Cocoa enhances the chocolatey notes in the cheesecake and crust.
- 2-3 tbsp caramel: Drizzling caramel into your cheesecake adds a sweet and gooey layer that complements the Snickers perfectly.
- 4 Snickers bars: These can be store-bought or homemade and are chopped to create layers of chocolate and nougat in your cheesecake.
- 250g mascarpone cheese: This creamy cheese adds a luxurious texture to the filling.
- 400g cream cheese: Essential for a classic cheesecake, cream cheese provides the base and structure.
- 100g brown sugar: Adds a deep sweetness and a hint of molasses flavor to balance the richness of the cheese.
- 200ml heavy cream: Whipped cream creates a light and airy texture in the cheesecake.
- 2 eggs: Eggs help set the cheesecake and provide structure.
- 1 tsp vanilla extract: For a hint of warmth and flavor, enhancing the overall taste of the cheesecake.
Tools & Equipment Needed
- 9-inch springform pan: Perfect for cheesecakes, allowing for easy removal and serving.
- Mixing bowls: Essential for combining your ingredients smoothly.
- Hand mixer or stand mixer: To beat the cream cheese and mascarpone until creamy and smooth.
- Spatula: For folding in the whipped cream and spreading the filling evenly.
- Measuring cups and spoons: To ensure accurate ingredient quantities.
- Chopping board and knife: For chopping the Snickers bars and hazelnuts.
Snickers Cheesecake: Step-by-Step Guide
Step 1: Prepare the Crust
Start by preheating your oven to 180°C (350°F). In a mixing bowl, combine the 250g of graham crackers, 50g of chopped salted hazelnuts, 80g of melted butter, and 1 tbsp of cocoa powder. Mix until the crumbs are well-coated.
Step 2: Form the Crust
Press the mixture firmly into the bottom of a 9-inch springform pan. Make sure it’s packed tightly and evenly. Bake in the preheated oven for about 10 minutes, then remove and let it cool while you prepare the filling.
Step 3: Chop the Snickers
While the crust is cooling, chop the 4 Snickers bars into bite-sized pieces. Set aside for later use.
Step 4: Make the Cheesecake Filling
In a large mixing bowl, beat together the 250g of mascarpone cheese and 400g of cream cheese until smooth and creamy. Gradually add in the 100g of brown sugar and continue to mix until fully combined.
Step 5: Add Eggs and Vanilla
Add the 2 eggs and 1 tsp of vanilla extract to the cheese mixture. Beat on low speed until just combined. Be careful not to overmix.
Step 6: Whip the Cream
In a separate bowl, whip 200ml of heavy cream until soft peaks form. Gently fold this whipped cream into the cheesecake mixture. This will give your cheesecake a light and airy texture.
Step 7: Layer in the Snickers
Fold in the chopped Snickers bars and 2-3 tbsp of caramel into the cheesecake filling.
Step 8: Assemble the Cheesecake
Pour the cheesecake filling over the cooled graham cracker crust. Smooth the top with a spatula, and drizzle more caramel on top if desired.
Step 9: Bake
Bake the cheesecake in the oven at 160°C (320°F) for about 50-60 minutes, or until the center is set but still slightly jiggly. Turn off the oven and leave the cheesecake inside for an hour to cool gradually.
Step 10: Chill
Remove the cheesecake from the oven and let it cool completely at room temperature. Once cool, refrigerate for at least 4 hours or overnight for best results.
Seasonal Spins
- Autumn Delight: Add a layer of spiced pumpkin puree into the cheesecake for a seasonal twist.
- Minty Fresh: Incorporate peppermint extract into the filling for a refreshing holiday treat.
- Berry Bliss: Top the cheesecake with fresh berries for a burst of color and flavor in the summer.
- Chocolate Lovers: Mix in some chocolate chips for an extra chocolatey experience.
Insider Tips
- Make sure your cream cheese and mascarpone are at room temperature for a smooth filling.
- Do not overmix the batter after adding the eggs, as this can cause cracks in the cheesecake.
- For a neater slice, use a hot, wet knife to cut the cheesecake.
- Let the cheesecake sit at room temperature for about 30 minutes before serving for the best texture.
Storing Tips & Timelines
The Snickers Cheesecake can be stored in an airtight container in the refrigerator for up to a week. If you wish to freeze it, wrap individual slices tightly in plastic wrap and then place them in a freezer-safe container. It can be frozen for up to 3 months. Thaw in the refrigerator overnight before serving.
Frequently Asked Questions
Can I use different candy bars instead of Snickers?
Absolutely! You can substitute with any candy bar you prefer, such as Milky Way or Twix, for a different flavor profile.
Can I make this cheesecake ahead of time?
Yes, this cheesecake can be made a day or two in advance. Just ensure it is stored properly in the fridge.
Why is my cheesecake cracking?
Cracks can occur if the cheesecake is overbaked or if it cools too quickly. Make sure to bake at a lower temperature and allow it to cool gradually to prevent cracks.
How do I know when my cheesecake is done baking?
The cheesecake is done when the edges are set, and the center is slightly jiggly. It will continue to set as it cools.
Before You Go
This Snickers Cheesecake is a sublime treat that combines decadent flavors and delightful textures. Whether you’re celebrating a special occasion or just indulging yourself, this cheesecake is bound to be a hit. So gather your ingredients, follow the steps, and prepare for a dessert that will leave everyone asking for seconds. Enjoy every creamy, crunchy, and sweet bite!
Snickers Cheesecake
Ingredients
Equipment
Method
- Step 1: Preheat your oven to 180°C (350°F). Combine the graham crackers, chopped hazelnuts, melted butter, and cocoa powder in a mixing bowl.
- Step 2: Press the mixture firmly into the bottom of a 9-inch springform pan and bake for about 10 minutes. Let it cool.
- Step 3: Chop the Snickers bars into bite-sized pieces and set aside.
- Step 4: Beat together the mascarpone cheese and cream cheese until smooth. Gradually mix in the brown sugar.
- Step 5: Add the eggs and vanilla extract, beating on low speed until just combined.
- Step 6: Whip the heavy cream until soft peaks form, then gently fold it into the cheese mixture.
- Step 7: Fold in the chopped Snickers and caramel into the cheesecake filling.
- Step 8: Pour the cheesecake filling over the cooled crust and smooth the top.
- Step 9: Bake at 160°C (320°F) for 50-60 minutes or until the center is slightly jiggly. Cool gradually in the oven.
- Step 10: Chill in the refrigerator for at least 4 hours or overnight before serving.
Notes
- Ensure cream cheese and mascarpone are at room temperature for a smooth filling.
- Do not overmix after adding eggs to avoid cracks.
- Use a hot, wet knife for neater slices.
- Let the cheesecake sit at room temperature for 30 minutes before serving for the best texture.
