Whose favorite candy bars doesn't include Snickers? Paired with a creamy and light peanut butter cheesecake and you will be asking for seconds.
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5 from 1 vote

Snickers Peanut Butter Cheesecake

Whose favorite candy bars doesn't include Snickers? Pair it with a creamy and light peanut butter cheesecake and you will be asking for seconds.
Prep Time40 mins
Cook Time1 hr
Total Time1 hr 40 mins
Course: Dessert
Cuisine: American
Keyword: cheesecake, snickers
Method: Bake
Skill Level: Intermediate
Servings: 8
Calories: 285.5
Author: Marilyn

Ingredients

Crust

  • 30 Oreo cookies
  • ½ teaspoon salt
  • 6 tablespoons unsalted butter melted

Filling

  • 24 ounces cream cheese softened at room temperature
  • 1 ¼ cups creamy peanut butter
  • ½ cup sugar
  • 1 14 oz can sweetened condensed milk
  • 4 eggs
  • 1 tablespoon vanilla
  • ¼ teaspoon salt
  • 12 fun size snickers chopped

Toppings:

  • 5-6 fun size snickers chopped
  • Salted Caramel Sauce

Instructions

To make the crust:

  • Preheat oven to 325 degrees F. Wrap the bottom and sides of a 9-inch springform pan with heavy-duty aluminum foil.
  • In the bowl of a food processor, pulse the cookies and salt until they are into fine crumbs. Transfer to a medium bowl and add in the melted butter. Mix with a fork until crumbs are moist and together. Press evenly into the bottom and up the sides of the prepared springform pan. Bake for 10-12 minutes or until crust is set. Let cool while you prepare filling.

To make filling:

  • Beat the cream cheese, peanut butter and sugar on medium-high speed until creamy. Reduce speed to low and add in the condensed milk. Mix until combined. Beat in the eggs, one at a time, until incorporated. Scrape down the sides of the bowl as needed. Add in the vanilla and salt and beat for an additional minute. Using a rubber spatula, fold in the snickers by hand into the batter.
  • Pour into the cooled crust and smooth the top. Gently give the pan a tap to release any air bubbles. Place the springform pan into a roasting pan with hot water; making sure the water comes halfway up the sides of the pan.
  • Bake for 60- 70 minutes or until the center is just set. Allow to cool for at least an hour before running a knife through the edges of the pan and removing the sides of the pan. Continue to cool before refrigerating 3-4 hours before serving.
  • To serve, top with chopped snickers and drizzle homemade with salted caramel sauce.

Notes

©MARILYN'S TREATS. All images are copyright protected.

Nutrition

Serving: 1Slice | Calories: 285.5kcal | Carbohydrates: 0g | Protein: 18.2g | Fat: 12.8g | Saturated Fat: 2.5g | Polyunsaturated Fat: 2.8g | Monounsaturated Fat: 3g | Trans Fat: 0g | Cholesterol: 1.4mg | Sodium: 299.9mg | Potassium: 71.7mg | Fiber: 0.4g | Sugar: 18.4g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg