Snickers Cheesecake

Ingredients

Ingredient notes & substitutions

Oreos:

Use regular Oreos, not Double Stuf, and blend them filling and all — the cream helps bind the crust so it presses firm and holds together when sliced.

Cream cheese:

Full-fat blocks, properly softened, give the creamiest result. Let them sit at room temperature so they beat smooth without lumps.

Mini Snickers:

Freeze them before chopping and they cut into clean little pieces. They stay fudgy and caramel-y baked into the filling.

Sour cream:

It adds a subtle tang and extra creaminess that balances all the sweetness and keeps the texture silky.

Half-and-half:

It's the base of the quick caramel, giving it a smooth, pourable richness. Heavy cream works too for an even richer sauce.

Springform pan:

A tall 9-inch springform (at least 3-inch sides) is essential — this is a big cheesecake and it needs the height to hold all that filling.

Method

1. 1

   Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan with tall (at least 3-inch) sides.

2. 2

   In a food processor, blitz the Oreos (filling and all) into fine crumbs, then pulse in the melted butter until combined. Press firmly into the bottom of the pan and bake for 8 minutes. Set aside.

   
3. 3

   In a large bowl, beat the softened cream cheese, white sugar, and sour cream until completely smooth.

   
4. 4

   Mix in the eggs one at a time, just until combined — don't overbeat.

5. 5

   Fold in the chopped mini Snickers, then pour the filling over the crust and smooth the top.

   
6. 6

   Bake for 1 hour. Turn the oven off and, without opening the door, let the cheesecake sit in the cooling oven for 2 hours.

   
7. 7

   Remove from the oven, cool to room temperature, then refrigerate at least 6 hours or overnight until fully set and chilled.

8. 8

   For the caramel, whisk the brown sugar, half-and-half, and butter in a heavy-bottomed pan over medium heat until the butter melts and the mixture foams. Continue whisking for 3 to 5 minutes, until slightly thickened. Let cool until pourable.

   
9. 9

   Pour the caramel over the chilled cheesecake and top with chopped Snickers and salted peanuts. Slice and serve.

   

Variations to try

• Swap Snickers for Twix, Milky Way, or chopped peanut butter cups.
• Add a layer of caramel between the crust and filling for extra gooeyness.
• Drizzle melted chocolate over the caramel for a chocolate-caramel finish.
• Turn it into bars by pressing the crust into a lined 9x13 pan and baking a little less.

Storage & make-ahead

Keep the cheesecake covered in the fridge for up to 5 days — it actually slices best after a night in the cold. To freeze, wrap individual slices (without the peanut topping, which softens) and freeze for up to 2 months; thaw overnight in the fridge. Add the caramel, Snickers, and peanuts fresh before serving so they stay glossy and crunchy. Let slices sit a few minutes at room temperature for the creamiest texture.

Frequently asked questions

Do I really not need a water bath?

Correct — this recipe is designed without one. The slow cool-down in the turned-off oven helps prevent big cracks, and the caramel and candy topping cover any that do appear.

Why did my cheesecake crack?

Cracks come from overbaking or a too-fast temperature change. Pull it when the center still has a slight jiggle and let it cool gradually in the oven. Either way, the toppings hide it.

How do I know when the cheesecake is done?

The edges should be set while the center still jiggles slightly like set jelly when you nudge the pan. It firms up fully as it chills overnight.

Can I make it ahead?

Absolutely — it needs at least 6 hours (ideally overnight) to chill and set, so it's the perfect make-ahead dessert. Add the caramel and toppings before serving.