Snickers Cheesecake

    1 hour 5 minutes

    Snickers is a great ingredient that already contains chocolate, nuts and nougat so when added to a cheesecake it is pure indulgence.

    161 people made this

    Serves: 12 

    • 3 tablespoons butter, melted
    • 1 1/4 cups sweet biscuit crumbs
    • 1 tablespoon white sugar
    • 750g cream cheese
    • 3 eggs
    • 3/4 cup (185g) white sugar
    • 2 teaspoons vanilla essence
    • 2 (70g) Snickers bars, diced

    Preparation:20min  ›  Cook:45min  ›  Ready in:1hour5min 

    1. Preheat oven to 180 degrees C.
    2. In a small bowl combine the melted butter, biscuit crumbs and 1 tablespoon sugar. Press into the bottom of a 22cm springform pan. Bake in preheated oven for 10 minutes. Allow to cool.
    3. In a large bowl cream the 3/4 cup of sugar and cream cheese together until smooth. Add eggs one at a time then the vanilla. Stir in the diced snickers bar and pour into baked crust.
    4. Bake at 180 degrees C for 45 minutes. Let cool then carefully remove the springform pan sides.

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    Reviews and Ratings
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    Reviews in English (85)


    This cheesecake is absolutely marvelous! One of the reviewers (KIMAR) had trouble making the crust. She thought the ratio of crumbs to butter was off. I think her oven was off. I have made this numerious times and NEVER had a problem with the crust. To the reviewer who said they had a problem with the top cracking, this happens with most cheescakes that get overbaked. Always watch your cheesecake when there is 5-10 minutes left in the baking process. Cheesecake is done when the center is set (sort of looks like Jello). Overall, this recipe is terrific on ease & taste. I don't think KIMAR knows the first thing in baking cheesecakes. It takes a lot of practice. And this one is a great one to start with! I also followed other people's reviews and garnished with chocolate and caramel sauce. I then sliced snickers and placed them around the edge! What a professional look! Thanks so much for this great recipe!  -  12 Feb 2003  (Review from Allrecipes USA and Canada)


    This was delicious! I wanted a thicker cheesecake so I added an extra package of cream cheese and an extra egg, extra 1/4 cup sugar, a bit more chopped Snickers bar to compensate. My 9 inch springform had broken during our move a couple months ago, so I had to use an 8 inch. It made a very tall, but lovely, cheesecake. Just had to bake it about 20 minutes longer. Left it in the oven for about 2 hours after I turned it off. Garnished with mini Snickers bars and Praline Sundae Topping from this site. Very delicious, and a great dessert for Thanksgiving!  -  24 Nov 2005  (Review from Allrecipes USA and Canada)


    About the crust: The ratio of crumbs to butter is off. It seemed rather dry, as if there wasn't enough butter in it, but I made the mistake of trusting the recipe rather than my own instincts. After only 8 minutes in the oven, I began to smell it burning. Indeed, my crust was very burnt and had to be thrown out. I found several other cheesecake recipes with graham cracker crusts that used more butter in the crust and didn't bake the crust, just refrigerated it until the batter was ready to be poured over it. So I remade the crust, using an additional 1 tablespoon of butter and didn't bake the crust, just refrigerated it until I was ready to pour the batter in. That seemed to work well. However, I was disappointed in this cheesecake. It was rather flat, resembling a pie more than a cheesecake. A rather disappointing outcome after having to remake the crust after it burned.  -  25 May 2002  (Review from Allrecipes USA and Canada)