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Snickers Cheesecake Recipe

Ever wished you could have a Snickers Bar... in cheesecake form? Well, today's your day! This outrageous cheesecake has a creamy milk chocolate center and is topped with plenty of caramel and roasted salted peanuts. Oh, and Snickers, obviously. Hungry? Grab a slice.


For the crust:

2 c. finely crushed Nilla Wafers (from about 60 wafers)

6 tbsp. melted butter

Pinch kosher salt

For the filling:

4 (8 oz) blocks of cream cheese, softened to room temperature

1 c. granulated sugar

3 large eggs

2 tsp. pure vanilla extract

1/4 c. sour cream

2 tbsp. all-purpose flour

1/4 tsp. kosher salt

3/4 c. milk chocolate chips, melted and cooled slightly

For garnish:

1/4 c. caramel

10 mini Snickers, roughly chopped

1/4 roasted salted peanuts, roughly chopped


*Preheat oven to 325° and grease an 8" or 9" springform pan with cooking spray. Make crust: In a large bowl, mix together crushed wafers, butter, and salt. Press mixture into bottom of prepared pan and up the sides. 

*In a large bowl using a hand mixer (or in the bowl of a stand mixer), beat cream cheese and sugar until no lumps remain. Add eggs, one at a time, then stir in vanilla and sour cream. Add flour and salt and beat until just combined. Remove 1 cup of mixture into a medium bowl, then pour half of the rest of the mixture over crust.

*Add melted chocolate to reserved cup of cheesecake mixture and stir to combine. Dollop chocolate mixture over surface of cheesecake and use a butter knife to swirl, then top with remaining plain batter.

*Wrap bottom of pan in aluminum foil and place in a large roasting pan. Pour in enough boiling water to come up halfway in the baking pan. 

*Bake until center of cheesecake only slightly jiggles, about 1 hour 30 minutes. Turn off heat, prop open oven door, and let cheesecake cool in oven, 1 hour. 

*When ready to serve, remove cheesecake from springform pan and top with a layer of caramel, peanuts, and chopped Snickers. 

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