Snickers Cheesecake

Instructions

Step 1: Preheat oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper.

Step 2: In a bowl, mix graham cracker crumbs, granulated sugar, and melted butter. Press the mixture into the bottom of the pan to form the crust. Bake for 10 minutes, then set aside to cool.

Step 3: In a large bowl, beat cream cheese until smooth. Add granulated sugar and brown sugar, and beat until creamy.

Step 4: Add eggs one at a time, mixing just until combined. Stir in sour cream and vanilla extract, then gently fold in chopped Snickers bars.

Step 5: Pour the batter into the crust and smooth the top. Bake for 55–65 minutes or until the center is set but still slightly jiggly.

Step 6: Turn off oven, crack the door, and let the cheesecake cool inside for 1 hour. Then refrigerate for at least 4 hours or overnight.

Step 7: For the topping, heat the heavy cream in a saucepan until just simmering. Pour over chocolate chips and let sit for 2 minutes. Stir until smooth and glossy.

Step 8: Pour ganache over chilled cheesecake. Drizzle with caramel sauce and sprinkle with more chopped Snickers and peanuts. Add whipped cream if desired.

Storage Information

Store cheesecake covered in the refrigerator for up to 5 days. You can also freeze individual slices by wrapping tightly in plastic wrap and foil for up to 1 month. Thaw overnight in the fridge before serving.