If you read my blog regularly, you might know I’m a huge cheesecake fan. I adore it and would eat it every day if my metabolism allowed. Over time I’ve developed a reliable method for baking cheesecakes that dramatically reduces cracks. It’s simple: a little heavy-duty foil, an oven bag for extra protection, and plenty of patience.
After mentioning this technique in several posts, readers asked for more detail. So I filmed a short vlog demonstrating how I make my Snickers Cheesecake to show the full process.
This Snickers Cheesecake is rich, gooey, and perfect for anyone who loves the caramel, nougat and peanut combo of Snickers bars. It was a big hit with Brian’s coworkers, and I hope you enjoy it as much as we did.
I tried to keep my campy voice to a minimum, but if you’re amused, you can count how many times I say “um” — clearly I need to work on that! Thanks so much for stopping by, and have a fabulous day!
Snickers Cheesecake
Ingredients
- 2 cups graham cracker crumbs
- 1 stick unsalted butter; melted
- 3 tablespoons sugar
- ½ teaspoon salt
- 32 ounces cream cheese room temperature
- 1 ¼ cup granulated sugar
- 4 large eggs room temperature
- ¾ cup heavy cream
- 1 tablespoon pure vanilla extract
- 20 Mini Snickers; cut in fourths
- ⅓ cup roasted peanuts; chopped
- ¼ cup caramel syrup
Instructions
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1. Preheat the oven to 350°F (175°C). Tightly wrap a 9-inch springform pan in heavy-duty foil to prevent leaks when using a water bath. For extra protection I also place the foil-wrapped pan inside an oven bag while baking.
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2. Combine the crust ingredients, press the mixture into the bottom of the pan and about 1 inch up the sides. Bake for 7 minutes, then cool completely on a wire rack.
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3. Start heating a large pot of water to a boil for the water bath.
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4. In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and sugar together until smooth. Add the eggs one at a time, fully incorporating each egg before adding the next and scraping down the bowl as needed. Stir in the heavy cream and vanilla until the batter is silky.
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5. Pour the batter into the prepared crust. Place the springform pan inside a larger pan and carefully pour the boiling water into the larger pan until it reaches about halfway up the side of the cheesecake pan.
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6. Bake 45 to 55 minutes. The edges should look set while the center still has a slight jiggle. Turn off the oven, close the door, and let the cheesecake rest inside for 1 hour. After that hour, remove the cheesecake from the water bath and cool it completely on a rack. Once cooled, refrigerate for at least 5 hours to fully set.
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7. Before serving, top the cheesecake with the quartered Mini Snickers, chopped peanuts, and a drizzle of caramel syrup.
Notes
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