Snickers cheesecake is a brownie-bottomed pie that unites some of our favorite flavors of all time. A fudgy layer of dark chocolate brownies forms the base and we add chunks of our favorite peanut and caramel nougat candy bar and then flood them with cheesecake. Once baked, we finish it with a glossy chocolate layer. The result is a visually striking pie with three distinct layers and a candy-studded cross-section to die for.
Ingredients for Snickers Cheesecake
- Butter: Butter is the fat that carries the flavor of the melted chocolate in the batter for the brownie layer.
- Sugar: The sweetener in both the brownie and cheesecake layers is good old granulated sugar.
- Chocolate: The brownie base and chocolate glaze on top both get their chocolate flavor from chopped, melted semisweet chocolate, which has a nice balance of sweetness and rich chocolate flavor.
- Vanilla: Layers of vanilla flavor build in both the brownie and cheesecake layers.
- Eggs: In both the brownie and cheesecake layers, eggs provide stability and structure.
- All-purpose flour: Flour is the base of the brownie layer. You can substitute a gluten-free all-purpose flour blend.
- Baking soda: The leavening in the brownie layer, baking soda contributes lightness and lift.
- Cream cheese: The hero ingredient of this Snickers cheesecake recipe, cream cheese is the base for the cheesecake’s tangy flavor and smooth texture. There’s a lot of it, and it needs to be softened to room temperature before being combined with the other ingredients.
- Snickers candy bars: Chopped into pieces, candy bar bites stud the cheesecake filling. Swap in another candy bar, if you like.
- Heavy whipping cream: Combined with melted chocolate, cream forms a crown of chocolate ganache.
Directions 
Step 1: Melt chocolate for brownie layer
Preheat oven to 325°F. In a heavy saucepan, bring butter, sugar and two tablespoons of water to a boil, stirring constantly. Remove from heat. Stir in chocolate until melted; cool slightly. Stir in vanilla.
Step 2: Mix and bake brownie layer
In a large bowl, beat eggs until lightly beaten. Gradually add chocolate mixture and mix well. Combine flour, baking soda and salt and gradually add to the egg mixture. Spread into a greased 9-inch deep-dish pie plate. Bake for 20 minutes. Cool on a wire rack for 10 minutes.
Step 3: Add cheesecake layer
Meanwhile, in a large bowl beat the cream cheese, sugar, egg and vanilla just until blended. Arrange candy bar pieces over brownie layer; spread cream cheese mixture over top. Bake 18 to 20 minutes or until top is set and edges are lightly browned. Cool on a wire rack for an hour.
Step 3: Add chocolate glaze
Bring the cream to a simmer and remove from heat. Add chocolate and stir until smooth. Cool it for 15 minutes and pour over the pie. Refrigerate until serving.
Recipe Variations
- Change out the crust: Instead of the brownie layer, use a crumb crust made from Oreos, chocolate wafer cookies, vanilla cookies, peanut butter sandwich cookies or graham cracker crumbs.
- Swap out the topping: In place of the chocolate glaze use salted caramel sauce or a shortcut, jarred fudge ice cream topping. Pour or spread either onto the baked and cooled cheesecake.
- Add whip: You could also top it with whipped cream or whipped topping and chopped candy bars. Spread either a full layer or place individual dollops on each slice.
- Add peanuts: Sprinkle chopped salted peanuts on top of the chocolate glaze before it sets.
How to Store Snickers Cheesecake
Store any leftover cheesecake slices in the refrigerator. You can eat these while they’re still cold or let them warm closer to room temperature for a softer texture.Â
Can you make Snickers cheesecake ahead of time?
Absolutely. You can make and then refrigerate the cheesecake, well wrapped, for about three to four days. You can also make it ahead of time and freeze it for up to month wrapped well in plastic. Defrost the cheesecake in the refrigerator for a day, before serving.
Snickers Cheesecake Tips
How do you fix lumpy cheesecake filling?
To make the smoothest cheesecake, soften the cream cheese to about room temperature before mixing. Beat it in a stand mixer with the paddle attachment on medium-low speed or with a hand mixer before adding the sugar, egg and vanilla. If the cream cheese base isn’t softened and blended the batter can have lumps that remain in the cake once its baked.
How do you prevent a cheesecake from cracking?
Cracks form when a cheesecake undergoes temperature changes quickly or when it overbakes long enough that it loses moisture. While cracks affect the appearance of your cake won’t actually affect the taste very much. Prevent cracking by not over-baking it and by allowing it adequate time to cool on the counter before refrigerating it.
