Chocolate Caramelicious Cheesecake Made With Snickers® Recipe
Recipe information
Make Chocolate Caramelicious Cheesecake Made With Snickers® in just 10h . Original Cheesecake Swirled with Snickers® on a Brownie Crust with Chocolate, Caramel and Peanuts. (1370 cal)
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Ingredients
Brownie Crust
Cheesecake Filling
Snickers Swirl
Caramel Sauce (homemade, optional; or use 1 1/4 cups store-bought caramel)
Ganache & Toppings
Brownie Crust
1. Prepare pan and preheat
Preheat oven to 350°F (175°C). Lightly grease a 9-inch springform pan and line the bottom with parchment paper. Wrap the outside of the springform with heavy-duty aluminum foil (for later water bath protection).
2. Melt chocolate and butter
In a heatproof bowl set over a pot of gently simmering water (double boiler) or in 20–30 second bursts in the microwave, melt 8 oz chopped semisweet chocolate with 1/2 cup unsalted butter, stirring until smooth. Remove from heat and let cool slightly.
3. Make brownie batter
Whisk in 1 cup granulated sugar into the melted chocolate until mostly combined. Temper in 2 large eggs one at a time, whisking until smooth, then stir in 1 tsp vanilla extract. Fold in 3/4 cup all-purpose flour, 1/4 cup cocoa powder and 1/4 tsp salt until just combined. Fold in 1/2 cup chopped roasted peanuts.
4. Bake crust
Spread the batter evenly in the prepared springform pan to create a thin, even crust (about 1/2"–3/4" thick). Bake in the preheated oven 12–18 minutes, until the top is set but not brittle (crust will firm as it cools). Remove from oven and let cool while you prepare the filling; keep oven on at 325°F (163°C) for the cheesecake bake.
Cheesecake Filling & Assembly
5. Lower oven temp and prepare water bath
Reduce oven temperature to 325°F (163°C). Place a kettle of hot water nearby for the water bath. Place the cooled springform pan on a rimmed baking sheet to catch any drips.
6. Beat the cream cheese
In a large bowl or stand mixer fitted with the paddle attachment, beat 32 oz softened cream cheese on medium speed until smooth and free of lumps (about 2–3 minutes). Scrape down the bowl as needed.
7. Add sugar and dairy
With mixer on low, add 1.25 cups granulated sugar and mix until incorporated. Add 1 cup sour cream, 1/2 cup heavy cream, 2 tsp vanilla extract and 2 tbs flour; mix until smooth and homogenous, scraping down the bowl once.
8. Add eggs
Beat in 3 large eggs and 1 egg yolk one at a time on low speed; mix just until combined. Do not overmix — stop as soon as there are no visible streaks.
9. Assemble cheesecake with Snickers swirl
Pour roughly two-thirds of the cheesecake batter over the cooled brownie crust and smooth the top. Scatter about two-thirds of the chopped Snickers® (from the 8 bars) evenly over the batter. Drizzle spoonfuls of caramel (see caramel directions below or use store-bought caramel) over the scattered Snickers in several places. Pour the remaining cheesecake batter over the first layer, then place the remaining chopped Snickers bars in dollops across the top. Add additional small spoonfuls of caramel on top and use a butter knife or skewer to gently swirl the caramel and Snickers into the top layer of batter — keep the swirl shallow so the cake still sets properly.
10. Prepare water bath and bake
Set the foil-wrapped springform pan into a larger roasting pan. Pour enough hot water into the roasting pan to come about halfway up the sides of the springform pan (carefully — avoid splashing water into the cheesecake). Bake in the preheated 325°F (163°C) oven for 60–75 minutes, until the edges are set and center still has a slight jiggle (about 1/3 to 1/2" movement).
11. Cool the cake
Turn off the oven and crack the oven door; let the cheesecake cool in the oven for 45–60 minutes to reduce cracking. Remove the cheesecake from the water bath and transfer to a wire rack. Carefully remove the aluminum foil. Let the cake cool to room temperature (1 hour), then refrigerate at least 6 hours or preferably overnight (8 hours) to fully set.
Caramel Sauce (homemade)
12. Make caramel
If making caramel from scratch: In a medium heavy-bottomed saucepan over medium heat, melt 1 cup granulated sugar while stirring constantly until it liquefies and turns a deep amber color (watch carefully to avoid burning). Remove from heat and quickly stir in 6 tbs unsalted butter until melted. Slowly pour in 1/2 cup heavy cream (mixture will bubble vigorously) and stir until smooth. Stir in 1 tsp sea salt. Let cool until slightly thickened before using. Total yield should be ~1 to 1 1/4 cups. (If using store-bought caramel, skip this step and reserve 1/2 cup for drizzling.)
Ganache & Final Topping
13. Make chocolate ganache
Place 6 oz chopped semisweet chocolate in a heatproof bowl. Heat 3/4 cup heavy cream in a small saucepan until it just begins to simmer (do not boil). Pour the hot cream over the chopped chocolate and let sit 1 minute, then stir until smooth and glossy. Let the ganache cool slightly to a pourable, thick ribbon consistency (10–15 minutes).
14. Unmold and decorate
Remove the chilled cheesecake from the springform and transfer to a serving platter. Spoon or drizzle cooled ganache over the top, letting some drip down the sides. Drizzle additional caramel sauce over the ganache in a decorative pattern. Scatter the reserved 2 chopped Snickers® bars and 1/2 cup chopped roasted peanuts evenly across the top. Finish with a light sprinkle of flaky sea salt (about 1 tsp or to taste).
15. Chill to set
Return the finished cheesecake to the refrigerator for 30–60 minutes to let the ganache and caramel set. For clean slicing, chill at least another 30 minutes if necessary, then slice with a hot, clean knife (dip knife in hot water and wipe dry between slices).
16. Serve
Serve chilled. Store leftovers tightly wrapped in the refrigerator up to 4 days; caramel may thin when refrigerated — bring slices to room temperature 10–15 minutes before serving for best texture.
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