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If you read my blog on a regular basis, you may recall that I am a huge fan of cheesecake. As a matter of fact, I love it… I could probably eat it every day if I had an amazing metabolism; but unfortunately I do not. You may also remember that I use a specific method each time I bake a cheesecake recipe. This method seems to help minimize the likelihood of cracks in my cheesecakes and involves nothing more than some foil, an oven bag and a little patience.
After mentioning my cheesecake baking methods in several posts, I started to receive emails asking for further clarification. So, I decided to bust out the video camera and record my second vlog and show you how I bake my recipe for Snickers Cheesecake.
This cheesecake recipe is deliciously indulgent and perfect for anyone that loves ooey gooey Snickers bars. It was a huge hit with Brian’s co-workers and I hope you enjoy it as much as we did.
Snickers Cheesecake
Ingredients
- 2 cups graham cracker crumbs
- 1 stick unsalted butter; melted
- 3 tablespoons sugar
- ½ teaspoon salt
- 32 ounces cream cheese room temperature
- 1 ¼ cup granulated sugar
- 4 large eggs room temperature
- ¾ cup heavy cream
- 1 tablespoon pure vanilla extract
- 20 Mini Snickers; cut in fourths
- ⅓ cup roasted peanuts; chopped
- ¼ cup caramel syrup
Instructions
- 1. 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.
- 2. 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.
- 3. Begin to boil a large pot of water for the water bath.
- 4. 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.
- 5. 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.
- 6. 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.
- 7. Top with Snickers bars, peanuts and caramel.
Devilishly scrumptious!
Cheers,
Rosa
:) Agree with everyone else, you don’t have a muppet voice! Another great vlog!
Thanks! Your video is very timely- I just made a cheesecake today with not cracks, but crevasses. I’m going to try your method on the next one. I thought your video was very nicely done!
looks so yum,..
I am not a cheesecake fan, but I think I would devour a piece of this kind!
Great vlog! I’m going to have to try the oven bag and water bath trick! Snickers are my absolute favorite candy bar so this is right up my ally!
I agree, with Blue-Eyed Baker you do not have a muppet voice! Love your baking method. The vids- Awesome! I hope you keep making them!!!
We love the video…and lady you do not have a muppet voice! Snickers and cheesecake are a fabulous pair…we’re cheesecake-aholics too and are sooo making this!
Yumm, it’s beautiful! Cannot wait to make this :)
Snickers was ALWAYS my favorite candy bar, and cheesecake is my favorite dessert. Double whammy right here. I’ll take 2 slices.