Snickers Triple Chocolate Cheesecake Recipes

EASY NO BAKE SNICKERS CHEESECAKE

Steps:

• Combine the graham cracker crumbs and the melted butter in a bowl until the butter is absorbed.
• Press the graham cracker mixture into the bottom of a 9-inch springform pan.
• Beat the cream cheese until smooth using a hand mixer.
• Add the powdered sugar and cocoa powder and beat until they're completely incorporated.
• Fold in the whipped cream with a rubber spatula just until no white streaks remain.
• Fold in the chopped Snickers bars and pour the filling into the springform pan on top of the graham cracker crust.
• Freeze the cake for at least 2 hours (or overnight).
• After the cake has set, let it sit out at room temperature for 20-25 minutes before releasing the springform pan.
• Garnish with whipped cream, caramel sauce, and a few pieces of chopped Snickers bar. Slice and serve immediately.

SNICKERS CHEESECAKE

Steps:

• you'll need melted and slightly cooled chocolate in step 4. Melt it before you begin so it has time to cool before beating into the cheesecake.*
• Lower oven rack to the lower third position and preheat to 350°F (177°C). In a food processor or blender, pulse the whole Oreos (cream filling and cookie) into a fine crumb. Combine the Oreo crumbs and melted butter together in a medium bowl. Press tightly into the bottom and up the sides of an ungreased 10-inch springform pan (NOT 9-inch)*. Wrap aluminum foil on the bottom and tightly around the outside walls of the springform pan, as shown in photo above. This helps prevent leakage. Bake for 10 minutes. Sprinkle some of the chopped Snickers on top of the warm crust. Reserve the rest to decorate on top of the cheesecake.
• Using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and granulated sugar together on medium speed in a large bowl, about 3 full minutes until the mixture is smooth and creamy. Add the sour cream and vanilla extract and beat until combined. On low speed, add the eggs one at a time, beating after each addition until just blended. Do not overmix the filling after you have added the eggs. Divide the batter in half. (There's about 7 cups, so 3.5 cups each.)
• Beat the peanut butter into half of the cheesecake batter. Beat the melted and slightly cooled chocolate into the other half.
• Layer both batters into the pan on top of the crust. This doesn't have to be done in any fancy way, just randomly spoon both into the crust. Using a knife, swirl the two together.
• Place the springform pan into a large roasting pan and place into the oven. Fill with about 1 inch of hot water. The foil wrapped around the pan will prevent water from leaking inside. Click here to read more about my cheesecake water bath.
• Bake for 55-70 minutes or until the center is almost set.* Turn the oven off and open the door slightly. Let the cheesecake sit in the oven for 1 hour. Remove from the oven and allow to cool completely at room temperature. Refrigerate for at least 6 hours or overnight (preferred).
• Loosen the cheesecake from the rim of the pan and remove the rim. Top with salted caramel, the rest of the chopped Snickers, and/or peanuts. Cut into slices and serve chilled. Cover leftover cheesecake and store in the refrigerator for up to 4 days.

CHEESECAKE FACTORY SNICKERS CHEESECAKE

Steps:

• 1. Preheat oven to 325 degrees
• 2. Grind cookies into fine crumbs in a food proceesor
• 3. Add butter and mix until blended
• 4. Press into bottom and about 1 inch up the sides of a 9 1/2 or 10-inch spring form pan
• 5. In a large bowl, beat cream cheese and sugar with mixer on medium speed until smooth
• 6. Beat in eggs one at a time
• 7. Beat in vanilla and cream, beat 3 to 4 minutes
• 8. Fold in 1 1/2 cup of candy bars
• 9. Bake 1 hour and 15 to 25 minutes, or until cheesecake is almost set but center still jiggles slightly
• 10. let cool to room temperature...I open my oven to cool
• 11. Sprinkle remaining candy bars over top of cake
• 12. Refrigerate for 4 to 5 hrs before serving
• 13. Remove springform pan
• 14. Just before serving, drizzle fudge topping over cheesecake, and top with whipped cream

SNICKERS® CHEESECAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix ground cookies, butter, and 1 tablespoon sugar together in a bowl until combined. Press into the bottom of a 9-inch springform pan. Top crust with 1/4 cup caramel chips and 2 tablespoons chopped peanuts.
• Mix cream cheese and 1 1/2 cups sugar together until smooth. Blend in milk. Mix in eggs 1 at a time; stir until just incorporated. Mix in sour cream, vanilla extract, and 2 tablespoons flour, using a wooden spoon, until batter is smooth.
• Chop 6 mini candy bars into small pieces; toss with 1 tablespoon flour in a bowl (to prevent sinking to bottom of cake). Stir into batter; pour into crust-lined pan.
• Bake in the preheated oven for 1 hour. Keep door closed. Turn off heat; let cake cool in the oven for at least 3 hours. Remove from oven; chill 8 hours to overnight.
• Release cake from pan; transfer to a serving plate. Decorate top edge of cake with whipped cream. Put remaining 1/4 cup caramel chips and 2 tablespoons chocolate chips in separate microwave-safe bowls; heat in the microwave until melted, about 1 minute. Drizzle melted caramel over cake; repeat with melted chocolate. Chop remaining candy bars and arrange on top of whipped cream. Sprinkle remaining 2 tablespoons peanuts on cake.