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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.
what an horrible temptation!!!
Love both the vlog and the sounds of this recipe!
Looks divine! Great video. No wonder someone couldn’t resist a slice
Loving your vlogs!! My boyfriend would love this recipe so I think I’ll have to make it :)
Luv the idea for the Snickers topping! Makes the mind start to think of the candy bar possibilities!!! Cheesecake is a fav around our house, and appreciate the tips to keep it from cracking! Great post and yummy pic!
Delicious cheesecake and wonderful tips! I love it! I learned the hard way how to make a crackless cheesecake. Thanks for sharing!
Two of my favourite things in one!
Thank you for the video! I love cheesecake and can’t wait to try it out!
I’ve made dozens of cheesecakes in my time and still picked up a great tip from your vlog — I’ll definitely be adding those plastic roasting bags to my shopping list! Love your blog too … mahalo!
Absolutely fantastic video! I love the way you explan things so clearly and straightforward! Keep ’em coming!