Snickers Cheesecake
This recipe came about one night from a craving for Snickers!! So what better way to make a snickers cheesecake we thought than throw a load of snickers into it. We used chopped pieces of snickers on the base of the cheesecake which is made up from chocolate digestive biscuits. Then we baked our favourite cheesecake mixture for the cheesecake. To finish the snickers cheesecake we roasted some peanuts which were sprinkled on top then we made a toffee sauce to go on top.
All in all it actually tastes very much like a snickers (how can it not though?!). If you remove the snickers and peanuts then the toffee sauce also works well with this cheesecake. And the chocolate digestive base turns into a heavenly golden base that goes well with the creamy cheesecake.
- 150g plain chocolate digestive biscuits
- 75g unsalted butter melted
- 600g cream cheese
- 250g caster sugar
- 1 tsp vanilla bean paste
- 2 eggs
- 100ml double cream
- 2 snickers chocolate bars
- 100-150g peanuts
- 100g unsalted butter
- 100g soft brown sugar
- 200ml double cream
- Preheat the oven to 160 degrees, grease and line a 23cm spring form tin.
- Blitz the biscuits in a food processor until fine and mix the crumbs with the melted butter.
- Press the crumb mixture into the base of the tin making sure it is smooth and even all the way round.
- Cut up the snickers bars into small pieces and place on top of the biscuit base.
- Place the cream cheese in the blender and beat for a 2 minutes, then add the sugar and vanilla and blend again until combined.
- Add the eggs one at a time and mix well.
- Add the cream and blend again (at this stage you can also taste the mixture and adjust the sugar and vanilla content).
- Pour the cream cheese mixture over the base, give it a gentle tap if needed to even it out then place in the oven.
- Bake for about 30 minutes or until the cheesecake becomes puffy around the edges, the cheesecake should be set but still wobbly in the centre. Turn the oven off and leave the cheesecake to cool inside (the cheesecake might crack on cooling but that's ok).
- Once cool leave the cheesecake to chill in the fridge for at least two hours or ideally overnight.
- Toast the peanuts in a dry pan with a light sprinkle of salt and leave to cool.
- To make the caramel sauce place the cream, sugar and butter into a pan and cook over a very gentle heat, stirring occasionally. Once the mixture has warmed through and the butter has melted, allow to simmer for a few minutes, then take off the heat and leave to cool.
- To assemble the cheesecake, sprinkle the peanuts onto the cake and then pour the caramel sauce over the top. Ideally the cheesecake should be returned to the fridge for an hour or so to allow the caramel to set slightly.
This looks incredible! YUM.
Hi, I’d really want to try your cheesecake recipe but I can’t find double cream here:( would it be alright to use whipping cream instead (at 35.1%)?
Hi you can use whipping cream or any other kind of heavy cream, it’s really just to loosen the mixture up a little and take the edge off the cream cheese. Good luck, let us know how you get on.
A fantastic recipe, easy to make and Extremely yummy. I will be passing this on to all my baking friends
Thanks Lisa, let us know how they get on with it.
Hi made this cheesecake over the weekend it was a really easy recipe to follow and was best one i ever made really nice cheesecake I used 3 snickers bars as two did not cover the biscuit base fully. Was so nice that only one slice left my family really enjoyed it thanks for posting.
Hi Vic really glad you enjoyed our recipe and thank you for sharing. Hope you try out more of our recipes.
Is this suit for 8’tin?
yes you can use any size
This sounds great and quite easy so I am planning on making this at the weekend, can somebody please tell me what oven temp to bake the cheesecake at and also if I could use a silicone cake mould?! Thank you
Hi, we recommend baking at 140 degree Celsius oven, it will take a while but will avoid over baking the cheesecake. It’s probably best to use a baking tin instead of the silicone cake mould.