Marilyns Treats

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Snickers Cheesecake aka Caramel Sea Salt Peanut

Cheesecake· Recipe Archive

What is better than a Snickers bar to satisfy a sweet craving? Why Snickers Cheesecake of course

Snickers Cheesecake aka Caramel Sea Salt Peanut

Creamy cheesecake sits inside in a graham cracker crust.

Topped with ribbons of caramel and peanuts you experience the never ending flavor of the caramel and peanuts. 

Snickers happens to be my most favorite candy bar. Well, that isn’t quite true… I have a lot of favorites.

But give me a choice and I will choose a snicker bar every time.

These are the INGREDIENTS You will need:

For the Crust:

  • 2 cups graham cracker crumbs
  • 1 stick unsalted butter melted
  • 3 tablespoons sugar
  • 1/2 teaspoon salt

For the Cheesecake:

  • 4 pkgs cream cheese (8 ounces) Room temperature
  • 1 1/4 cup granulated sugar
  • 4 large eggs room temperature
  • 3/4 cup heavy cream
  • 1 tablespoon pure vanilla extract

For the Topping:

  • 20 Mini Snickers cut in fourths
  • 1/3 cup roasted peanuts chopped
  • 1/4 cup caramel syrup

These are the INSTRUCTIONS for prepatration:

  • Preheat oven to 350 degrees F. Tightly wrap a 9 inch springform pan in heavy duty foil. This step prevents leaks when using a water bath. I also take the extra step by placing the foil wrapped spring form pan inside an oven bag while baking.
  • Mix together the crust ingredients and press into the bottom of your pan and about 1 inch up the sides. Bake for 7 minutes and cool completely on a wire rack.
  • Begin to boil a large pot of water for the water bath.
  • In the bowl of your stand mixer fitted with your paddle attachment, combine the sugar and cream cheese and cream together until smooth. Add eggs, one at a time, fully incorporating each before adding the next. Make sure to scrape down the bowl in between each egg. Add heavy cream and vanilla and mix until smooth.
  • Pour batter into prepared crust. Place pan into a larger pan and pour boiling water into the larger pan until halfway up the side of the cheesecake pan.
  • Bake 45 to 55 minutes, the edges will appear to be set, but the center will still have some jiggle to it. At this point, close the oven door, turn the heat off, and let rest in the cooling oven for one hour. After one hour has passed, carefully remove the cheesecake from the water bath and place on a cooling rack to cool completely. Once the cake is completely cooled, place it into the refrigerator for at least 5 hours.
  • Top with Snickers bars, peanuts and caramel.

NOTES

A tightly covered cheesecake can be stored in the refrigerator for up to five days. The cheesecake can be stored for approximately 2 months in the freezer. I recommend you freeze this variation without the topping (Snickers, peanuts, caramel). To defrost, allow cake to defrost in the refrigerator overnight.

One of the special desserts I love to make are cheesecakes. I bet that is obvious as you scroll though my recipe index.

I find myself time and again pulling out the cheesecake recipes when I am looking for that special dessert to enjoy after dinner with a cup of coffee. Hope you enjoy this as much as I do.

Just like jingle say, “Packed with peanuts, Snickers really satisfies.”

This post is part of my Cheesecake Collection. For more about Cheesecakes click 6 Tips To A Perfect Cheesecake Collection.

What is better than a Snickers bar to satisfy a sweet craving? Why Snickers Cheesecake of course

Snickers Cheesecake

This cheesecake combines the famous snickers candy bar with a delicious creamy and light cream cheese.
5 from 26 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: cheesecake, fall
Method: Bake
Skill Level: Advanced
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Adjust Servings: 12
Calories: 270kcal
Author: Marilyn

Ingredients

For the Crust:

  • 2 cups graham cracker crumbs
  • 1 stick unsalted butter melted
  • 3 tablespoons sugar
  • 1/2 teaspoon salt

For the Cheesecake:

  • 4 pkgs cream cheese (8 ounces) Room temperature
  • 1 1/4 cup granulated sugar
  • 4 large eggs room temperature
  • 3/4 cup heavy cream
  • 1 tablespoon pure vanilla extract

For the Topping:

  • 20 Mini Snickers cut in fourths
  • 1/3 cup roasted peanuts chopped
  • 1/4 cup caramel syrup

Instructions

  • Preheat oven to 350 degrees F. Tightly wrap a 9 inch springform pan in heavy duty foil. This step prevents leaks when using a water bath. I also take the extra step by placing the foil wrapped spring form pan inside an oven bag while baking.
  • Mix together the crust ingredients and press into the bottom of your pan and about 1 inch up the sides. Bake for 7 minutes and cool completely on a wire rack.
  • Begin to boil a large pot of water for the water bath.
  • In the bowl of your stand mixer fitted with your paddle attachment, combine the sugar and cream cheese and cream together until smooth. Add eggs, one at a time, fully incorporating each before adding the next. Make sure to scrape down the bowl in between each egg. Add heavy cream and vanilla and mix until smooth.
  • Pour batter into prepared crust. Place pan into a larger pan and pour boiling water into the larger pan until halfway up the side of the cheesecake pan.
  • Bake 45 to 55 minutes, the edges will appear to be set, but the center will still have some jiggle to it. At this point, close the oven door, turn the heat off, and let rest in the cooling oven for one hour. After one hour has passed, carefully remove the cheesecake from the water bath and place on a cooling rack to cool completely. Once the cake is completely cooled, place it into the refrigerator for at least 5 hours.
  • Top with Snickers bars, peanuts and caramel.

Video

Notes

NOTES:
A tightly covered cheesecake can be stored in the refrigerator for up to five days. The cheesecake can be stored for approximately 2 months in the freezer. I recommend you freeze this variation without the topping (Snickers, peanuts, caramel). To defrost, allow cake to defrost in the refrigerator overnight.
 
© MARILYN’S TREATS. All images are copyright protected.

Nutrition

Serving: 1g | Calories: 270kcal (14%) | Carbohydrates: 23g (8%) | Protein: 4g (8%) | Fat: 18g (28%) | Saturated Fat: 11g (55%) | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 65mg (22%) | Sodium: 220mg (9%) | Potassium: 0mg | Fiber: 4g (16%) | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg
Tried this recipe?Mention @marilyn_lesniak or tag #marilynstreats!

Nutrition Information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Conversion Information We get a lot of requests to help with conversions especially between various countries like Canada, the U.K. and Australia. These tables should help you make those conversions. For your convenience we have included a Conversion Chart.

Disclaimer Unless indicated recipes influenced by cookbooks, magazines or family traditions.

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Reader Interactions

Comments

  3. blankKarren Haller says

    I LOVE cheesecake and who wouldnt love adding their favorite candy bar!!! Yum!!
    Thank you for sharing on Friday Features on Oh my Heartsie Girl last week!! This week I am featuring and have pinned your post to share!!
    Be sure to stop by and share again and dont forget to share the party!!!

    Have a wonderful week!
    Karren

    Reply

    • blankMarilyn says

      Thank you so much Karren. The kind words and feature mean so much to me. Especially this week. The whirlwind of summer died down and it is just too quiet for me! I can;t wait to visit again. You always have such great ideas and tips. Enjoy your day.

      Reply

  4. blankCarol says

    Oh my! Another wonderful treat. My husband’s favorite candy bar is Snickers so this is definitely on my list to make for him and it’s included in my features when my party opens up tonight!

    Reply

    • blankMarilyn says

      Thank you so much Carol for the kind words as well as the feature. When you serve the snickers cheesecake be sure to come back and let me know!

      Reply

  5. blankAngelina says

    OH this sounds delicious! YUM! Snickers is my favorite too because it has a little bit of everything – nuts, chocolate, nougat, caramel! Featuring you tomorrow! Angelina @ Petite Haus

    Reply

    • blankMarilyn says

      I am happy to hear you like snickers too! This cheesecake is special to our family since I made it for my sons wedding. Thanks for the feature!! Have a great week.

      Reply

  7. blankMiz Helen says

    Your truly are the Cheesecake Queen Marilyn, this looks delicious! Hope you are having a wonderful week and thanks so much for posting with Full Plate Thursday!
    Miz Helen

    Reply

    • blankMarilyn says

      I hope you get someone to make it as a surprise. My family really liked it. And they don’t sample cheesecakes as much as I do. Enjoy it and Happy Birthday early.

      Reply

  14. blankAmy says

    We love snickers, as a matter of fact it is my husband’s favorite candy bar. We do like cheesecake too, so this should be a win win. Thank you for the recipe.

    Reply

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