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Snickers Cheesecake Recipe

Snickers Cheesecake Recipe
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★★★★★

4.7 from 28 reviews

A decadent Snickers Cheesecake featuring a crunchy biscuit base, creamy white chocolate cheesecake, a rich salted caramel peanut layer, and a silky dark chocolate ganache topping. Perfect for chocolate and caramel lovers seeking a show-stopping dessert.

Ingredients

Scale

Biscuit Base

  • 320g biscuits (any type, digestives recommended)
  • 100g unsalted butter, melted

Cheesecake

  • 800g full fat cream cheese
  • 200g granulated sugar
  • 60g corn flour
  • 1 tablespoon vanilla extract
  • 300ml double cream, warm
  • 160g white chocolate, melted

Caramel Layer

  • 300g granulated sugar
  • 150g unsalted butter, room temperature
  • 180ml double cream, warm
  • 200g peanuts, slightly chopped (preferably salted)

Ganache

  • 100g dark chocolate
  • 100ml double cream (for milk chocolate use 50g cream)

Instructions

  1. Prepare and bake the biscuit base. Preheat oven to 170°C (325°F). Grease and line an 8-inch cake tin. Crush biscuits using a food processor or by placing in a bag and crushing with a rolling pin. Combine crushed biscuits with melted butter, then press the mixture firmly into the base of the tin to form an even layer. Set aside.
  2. Make the cheesecake batter. In a large bowl, beat together the cream cheese, sugar, corn flour, and vanilla extract until smooth. Gradually whisk in the warmed double cream in two additions until fully incorporated. Fold in the melted white chocolate. Pour and smooth the mixture over the biscuit base in the tin.
  3. Bake the cheesecake. Place the cheesecake tin inside a larger roasting tin with high sides. Pour boiling water into the roasting tin until it reaches halfway up the sides of the cheesecake tin. Bake in the oven at 170°C (325°F) for 45-50 minutes until the edges are set but the center jiggles slightly. Turn off the oven, leave the door slightly open, and let the cheesecake cool inside for 1 hour. Then remove and cool completely before refrigerating overnight to set.
  4. Prepare the caramel layer. On day two, pour one-third of the sugar into a medium pot over medium heat. Stir constantly until the sugar begins to melt, then add another third of the sugar, stirring until it melts. Add the remaining sugar, continuing to stir without increasing the heat to prevent burning. When all sugar has melted and turned amber, remove from heat. Whisk in butter, then slowly add warm cream while mixing to combine. Measure 250g of caramel and stir in the chopped peanuts. Refrigerate this mixture to cool and thicken.
  5. Make the ganache. In a microwave-safe bowl, combine dark chocolate and double cream. Heat for 30 seconds, stir, then continue heating in 15-second intervals, stirring after each, until smooth and glossy. Set aside to cool slightly.
  6. Assemble the cheesecake. Remove the cheesecake from the tin and spread the cooled peanut caramel layer evenly over the surface. Pour the ganache on top and smooth it out. Optionally, pipe whipped cream and garnish with chopped pieces of Snickers bar. Refrigerate the assembled cheesecake for about 20 minutes to allow the ganache to set. Slice and serve.

Notes

  • Ensure cream cheese is at room temperature for smoother batter.
  • Use salted peanuts for a balanced sweet and salty flavor in the caramel layer.
  • Make sure to slowly melt the sugar when making caramel to avoid burning.
  • Leftover caramel can be stored in the fridge for up to 3 weeks.
  • For a different chocolate flavor, substitute dark chocolate ganache with milk chocolate but reduce cream to 50g.
  • Allow the cheesecake to fully set overnight for best slicing results.
  • Optional garnishes like whipped cream and Snickers pieces add texture and enhance presentation.

Nutrition

Keywords: snickers cheesecake, caramel cheesecake, peanut caramel, white chocolate cheesecake, chocolate ganache dessert

Find it online: https://tastybella.com/snickers-cheesecake-recipe/