Our Homemade Snickers are one of the most popular recipes on the blog, so I had to follow it up with another delicious peanut butter chocolate dessert for my fellow Snickers fans: a decadent Snickers Cheesecake!
Homemade Snickers Cheesecake Recipe
Is there any more perfect dessert combination than peanut butter and chocolate?
It’s a dessert obsession of mine – as evidence by all of the peanut butter chocolate desserts on this site:
- Peanut Butter Chocolate Lush
- No-Bake Chocolate Peanut Butter Bars
- Peanut Butter-Stuffed Chocolate Cookies
- Snickers Layer Cake
- Homemade Snickers Ice Cream
Today, I wanted to share a fun twist on a classic Snickers bar by reimagining it as a cheesecake! We’re taking all of those decadent Snickers flavors and using it to create a rich and silky smooth peanut butter cheesecake with an OREO cookie crust, gorgeous chocolate ganache topping and a sprinkle of salted peanuts.
My only regret with this recipe is that I didn’t add a layer of caramel in between the cheesecake layer and the chocolate ganache. I ended up drizzling some on top of one of the slices and it was pure heaven. I definitely recommend you add a layer of it or drizzle some on top.
Like most cheesecakes, this snickers cheesecake is best enjoyed after being allowed to sit in the fridge overnight (or at least a few hours). This helps the flavors really develop and also helps the cheesecake set up to a rich, thick texture.
If you want to make this cheesecake even more Snickers-crazy, you can add some chopped Snickers or Snickers bites into the peanut butter cheesecake layer (before baking) or decorate the cheesecake with them. The Cheesecake Factory has a famous Snickers cheesecake that features Snickers in the cake. You can even order it from Amazon!
I used OREO cookies for the crust because I’ve had some readers comment about having a hard time finding chocolate cookie crumbs. However, this does create the “issue” of having lots of leftover OREO creme. You can freeze the creme to use in other recipes, like this OREO Creme Dip. If you are able to find chocolate cookie crumbs, you’ll need 2 cups.
Can I make this Snickers Cheesecake No-Bake? This recipe is specifically meant for a baked cheesecake but you can instead make the cheesecake layer by omitting the egg, only using 3 packages of cream cheese and adding 2 cups cool whip to make it no-bake. (Keep the rest of the ingredients the same.)
Do I need to use a water bath for this cheesecake? Honestly, cheesecake water baths are a pain. They do help prevent cracking, but since we are covering the top of this cheesecake with a thick layer of chocolate ganache, I personally don’t think it’s a problem if it cracks! I don’t use a traditional water bath in this recipe, I just add a pan of water to the oven to keep moisture – if you want a traditional water bath, follow the directions in the linked post.
Check out our quick video for how to make this delicious peanut butter chocolate cheesecake and then don’t forget to scroll down to grab your free printable recipe to make these yourself!
Snickers Cheesecake Ingredients
- OREO cookies, creme removed from cookies – can use Chocolate Cookie Crumbs
- White sugar
- Unsalted butter, melted
- Cream cheese, softened – use full fat and bring to room temperature before using
- Brown sugar
- Sour cream
- Pure vanilla extract
- Large eggs
- Peanut butter – I used smooth and wouldn’t recommend chunky peanut butter, but you can go with personal preference on this
For the chocolate ganache:
Scroll down to the printable recipe card for full measurements.
Tip: If you want to make this cheesecake even more Snickers-crazy, you can add some chopped Snickers or Snickers bites into the peanut butter cheesecake layer.
Kitchen Tools You May Find Helpful
- Springform pan
- Food processor
- Measuring cups and spoons
- Cookie Sheet
- Small saucepan
- Mixing bowls
- Electric mixer – this is a great hand mixer if you don’t want to make the investment into a stand mixer
- Offset spatula
How to Make a Snickers Cheesecake
Preheat oven to 350ºF and line a 9″ round springform pan with parchment paper (or grease well). Set aside.
Using a food processor, grind up the OREO cookies and sugar until it resembles coarse sand and is uniform in consistency. (Skip this step if using prepared cookie crumbs.)
Place the chocolate cookie crumbs in a bowl and add the melted butter.
Stir well until completely mixed.
Pour the cookie crumb and butter mixture into your prepared pan and press down to form a solid crust.
Bake in the oven for 10 minutes.
Remove the crust from the oven and allow to cool while you make the peanut butter cheesecake filling.
Using an electric mixer, beat the cream cheese, brown sugar, and sour cream until combined and smooth.
Beat in the eggs one at a time – fully incorporating each egg before adding another.
Beat in the vanilla and peanut butter until combined.
Fold the cheesecake batter out of the bowl into the crust.
Place a large pan filled with 1″ of water on the bottom oven rack.
Place the cheesecake onto the second rack in the oven directly over the middle part of the water pan. (If you occasionally experience leaks with your springform pan, you can wrap it in tinfoil first or place on a cookie sheet.)
Bake the cheesecake in the oven at 350 for 15 minutes, then lower the oven temperature to 200ºF and continue to bake the cheesecake for 2 hours.
Remove from oven and allow to cool completely at room temperature before placing in the fridge overnight (or at least 4 hours).
Remove cheesecake from springform pan.
Place the heavy whipping cream into a small saucepan and bring to a slight boil over medium heat, about 2-3 minutes.
Place chocolate chips into a heat safe bowl.
Pour the hot heavy whipping cream over chocolate chips and allow to sit for 1 minute before whisking until smooth.
Allow the ganache to cool slightly (you don’t want it to set, but you also don’t want it to melt the cheesecake).
Pour the chocolate ganache over the top of the cheesecake and spread with an offset spatula.
Sprinkle the peanuts around the edge of the cheesecake
Cut into slices and enjoy!
Grab your free printable for our homemade Snickers cheesecake recipe:
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. Sugar, Spice and Glitter uses an auto-generate nutrition calculator. Nutrition information isn’t always accurate unless analyzed in a scientific lab, so these should be considered more of a guideline than medical information.
For the chocolate ganache:
Serving Size: 1
Amount Per Serving: Calories: 571Total Fat: 44gSaturated Fat: 21gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 125mgSodium: 367mgCarbohydrates: 38gFiber: 2gSugar: 27gProtein: 11g
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Sugar, Spice and Glitter uses an auto-generate nutrition calculator. Nutrition information isn’t always accurate unless analyzed in a scientific lab, so these should be considered more of a guideline than medical information.
This Snickers Cheesecake is the ultimate chocolate peanut butter cheesecake for the Snickers fan in your life! It makes a decadent dessert for a special occasion, especially if the person you are making this for isn’t a huge fan of cake.