Prepare to have your taste buds blown away by the most decadent, irresistible dessert that combines the classic comfort of cheesecake with the legendary flavor of Snickers candy bars! This isn't just another cheesecake - it's a mind-blowing culinary creation that will make you the hero of every potluck, family gathering, or late-night sweet craving. Imagine a rich, creamy cheesecake studded with chunks of chocolate and caramel-packed Snickers, sitting atop a chocolate cookie crust that'll make your knees weak. Whether you're a dessert enthusiast or just looking to impress, this Snickers Peanut Butter Cheesecake is about to become your new obsession!
Prep Time: 30 mins
Cook Time: 60 mins
Total Time: 1 hrs 30 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 1 1/2 cups chocolate cookie crumbs
- 1/2 cup unsalted butter, melted
- 2 cups cream cheese
- 1 cup peanut butter
- 1 cup powdered sugar
- 3 large eggs
- 1 cup chopped Snickers bars
- 1/2 cup caramel sauce
Instructions
- Preheat the oven to 325°F (165°C). Prepare a 9-inch springform pan by lightly greasing the sides and bottom.
- In a medium bowl, combine chocolate cookie crumbs with melted butter. Mix thoroughly until the crumbs are completely moistened and resemble wet sand.
- Press the cookie crumb mixture firmly into the bottom of the prepared springform pan, creating an even and compact crust. Use the back of a spoon or flat-bottomed measuring cup to ensure a smooth surface.
- In a large mixing bowl, beat cream cheese until smooth and creamy, using an electric mixer on medium speed. Scrape down the sides of the bowl as needed.
- Add peanut butter and powdered sugar to the cream cheese. Mix until completely incorporated and no lumps remain.
- Add eggs one at a time, mixing thoroughly after each addition. Be careful not to overmix, as this can cause the cheesecake to crack.
- Gently fold in chopped Snickers bars, distributing them evenly throughout the cheesecake batter.
- Pour the cheesecake batter over the prepared cookie crust, spreading it evenly with a spatula.
- Place the springform pan in the preheated oven and bake for 55-60 minutes. The cheesecake should be slightly jiggly in the center but set around the edges.
- Remove from the oven and let cool at room temperature for 1 hour. The cheesecake will continue to set as it cools.
- Once cooled, refrigerate the cheesecake for at least 4 hours or overnight to ensure it's fully set.
- Before serving, drizzle caramel sauce over the top of the cheesecake. You can use a squeeze bottle or spoon for even distribution.
- Carefully remove the springform pan sides, slice into 12 even pieces, and serve chilled.
Tips
- Room Temperature is Key: Ensure all your ingredients (cream cheese, eggs, peanut butter) are at room temperature before mixing. This helps create a smooth, lump-free batter.
- Don't Overmix: Mix just until ingredients are combined. Overmixing can incorporate too much air, causing cracks in your cheesecake.
- Water Bath Hack: For an extra-smooth texture, consider using a water bath (place the springform pan in a larger pan filled with hot water) to prevent cracking and ensure even baking.
- Chill Thoroughly: Patience is crucial! Let the cheesecake cool completely and chill for at least 4 hours (overnight is best) to set properly.
- Cutting Tip: Use a hot, clean knife wiped between each cut for perfect, clean slices.
- Storage: This cheesecake can be stored in the refrigerator for up to 5 days, covered tightly with plastic wrap.
- Make Ahead: You can prepare this cheesecake a day or two in advance, making it perfect for entertaining!
Nutrition Facts
Calories: 680kcal
Carbohydrates: 55g
Protein: 15g
Fat: 48g
Saturated Fat: 22g
Cholesterol: 135mg
