Skip to main content

Snickers Cheesecake

** Post edited on 12/2/09 with new picture and new cooktime (as noted below)**

WOW - that's all I have to say about this... W.O.W!!! Because of going two places in a short amount of time on Thanksgiving I'm never asked or expected to bring a dish because we're never in one place for a full meal. Well, this year I insisted on taking something to my families Thanksgiving dessert and the pies were taking care of so I opted to make a cheesecake. While talking to my mom, out of nowhere I decided to make a Snickers Cheesecake. It wasn't hard to find a recipe but it wasn't as easy as I'd expected. Being that I've never made a cheesecake before I didn't want to just wing it with a standard recipe and add-ins, though I'm sure I could have. This recipe ended up being a winner because all but one piece were eaten by my small little family... other desserts didn't even look to have been touched aside from the pumpkin pie of course.

Source: Frantic Home Cook
20 chocolate graham crackers
4 Tablespoons butter, melted
2 Tablespoons water
1/4 c. sugar
1 Teaspoon Vanilla
3 (8 oz.) packages cream cheese, softened
1-cup (8 oz.) sour cream
2 eggs, at room temperature
As desired – chopped snickers bars (save some for topping)
2 c. semi-sweet chocolate chips
2 Tablespoons butter
1/3 c. heavy cream

Preheat oven to 350.
In a food processor, crush the graham cracker crumbs.
Add the melted butter, water and sugar and process until well blended and mixture clumps.
If necessary, add a bit more water.
Pat into the bottom of an 8″ springform pan.
Bake for 6-7 minutes and let cool.

In a mixer, beat the cream cheese until fluffy then mix in the sour cream.
Add the eggs, one a time, mixing well after each. Pour in the sugar and add the vanilla.
Mix until blended.
Fold in the chopped Snickers (you could also add mini chocolate chips and chopped peanuts if you wished).
Pour into the cooled crust and bake about 45-50 minutes or until the top is lightly browned and a toothpick comes out clean in the center (it will be slightly moist…don’t overcook it.)
Cover with plastic wrap and refrigerate at least 4 hours.
** Mine baked significantly longer than the recipe indicated – about 90 minutes**
***EDIT - when I made this for Thanksgiving 08 it took 90 minutes but for some reason when baking this for Thanksgiving 09 it took 50-55 minutes***

In a double boiler, melt the chocolate chips and butter.
Whisk in the heavy cream.
Pour mixture over the cooled cheesecake and top with chopped Snickers, chocolate shavings and/or chopped peanuts.


  1. This looks heavenly and your picture is so droolworthy! Great job :)


Post a Comment

Popular posts from this blog

Key Lime Gooey Butter Cake

I'm from St. Louis.  The home of Gooey Butter Cake.  Many people think it's a Paula Deen creation, and how could you not when you see how much butter is in it, but you can't go in to a restaurant, bakery or grocery store without seeing gooey butter somewhere in St. Louis.  We love it.  What's not to love with butter, cream cheese, powdered sugar, oh my!

But, considering I've made it numerous times, I'm always up for a new variation.  Nutella?  Check!  Cookies?  Don't mind if I do!  Pumpkin?  Well of course!  While talking to my mom about what to bring to a family function, she mentioned she saw a recipe for key lime gooey butter cake.  Sold!  I've never heard of the website she sent over to me, but it looked similar to the basics of every other recipe I've used for Gooey Butter Cake so I knew I wanted to give it a try!

One thing people may not realize is that Gooey Butter Cake is very easy to make.  Just a few ingredients really!  Just mix them, ba…

Foodbuzz 24x24: A Very Hungry Caterpillar First Birthday Party

It's hard to believe that my baby boy is technically no longer a baby anymore!  It seems like just yesterday I was a nervous wreck on our way to the hospital, and now all of a sudden I'm planning a birthday party!

Even before Ty was born though, I knew I wanted to do a Very Hungry Caterpillar party.  I'm not exactly sure what made me think of it, but one day I was sitting in his room and imagining reading him the first book I bought for him.  Yep - The Very Hungry Caterpillar!

There is something about the classic children's book that lends itself very well to entertaining.  Generally speaking, the focal point of any event (aside from the reason for celebration), is the food.    For those not familiar with the book - The Hungry Caterpillar is all about food!  He eats is way through many different foods, until he's big and strong and becomes a beautiful butterfly.  A perfect metaphor for a young baby.  It's amazing how much such a little guy can eat - but at th…

White Chocolate Cheesecake Mousse Filling

OK, so, while this recipe was the result of me literally quick thinking at the grocery store rushing around to pick up a few ingredients over Easter weekend, I came up with a fantastic cake filling, in my humble opinion.  I love the cake fillings at Costco and wanted to make a variation on that.  This is really semi-homemade but oh so good!  It's rich, creamy and decadent.  Even my husband loved it, and he's not really a cake fan.  It was so easy to make too!

White Chocolate Cheesecake Mousse Filling
1 package Jello Pudding - Cheesecake flavor
1 8-oz. container Whipped Cream Cheese, softened
1 8-oz, container Cool Whip, thawed
3 oz. White Chocolate, melted
1 teaspoon vanilla

Beat softened cream cheese and vanilla with mixer until well blended and light (a few minutes).

Beat in pudding mix until fully incorporated.

Stir in melted white chocolate.

Fold in thawed Cool Whip

Allow to set in fridge for a few hours, but don't let it get too cold that it…