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Homemade Snickers Cheesecake recipe photo

Snickers Cheesecake

This Snickers Cheesecake is a dessert lover's dream! Indulge in a rich, creamy delight layered with crunchy graham crackers and sweet Snickers.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Crust:
  • 250 g graham crackers crushed
  • 50 g salted hazelnuts chopped
  • 80 g butter melted
  • 1 tbsp cocoa powder
For the Filling:
  • 4 Snickers bars chopped
  • 250 g mascarpone cheese
  • 400 g cream cheese
  • 100 g brown sugar
  • 200 ml heavy cream whipped
  • 2 eggs
  • 1 tsp vanilla extract
  • 2-3 tbsp caramel for drizzling

Equipment

  • 9-inch springform pan
  • Mixing bowls
  • Hand mixer or stand mixer
  • Spatula
  • Measuring cups and spoons
  • Chopping board and knife

Method
 

Instructions:
  1. 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.
  2. Step 2: Press the mixture firmly into the bottom of a 9-inch springform pan and bake for about 10 minutes. Let it cool.
  3. Step 3: Chop the Snickers bars into bite-sized pieces and set aside.
  4. Step 4: Beat together the mascarpone cheese and cream cheese until smooth. Gradually mix in the brown sugar.
  5. Step 5: Add the eggs and vanilla extract, beating on low speed until just combined.
  6. Step 6: Whip the heavy cream until soft peaks form, then gently fold it into the cheese mixture.
  7. Step 7: Fold in the chopped Snickers and caramel into the cheesecake filling.
  8. Step 8: Pour the cheesecake filling over the cooled crust and smooth the top.
  9. Step 9: Bake at 160°C (320°F) for 50-60 minutes or until the center is slightly jiggly. Cool gradually in the oven.
  10. 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.