Snickers Cheesecake


Snickers Cheesecake

This was another little invention of mine when I went through my "cheesecake phase." Words can't describe how amazing this is. If you are feeling extra amazing, use my hot fudge and butterscotch sauce recipes instead of the bottled versions. Either way? You won't be disappointed! Make this the day before you need it, as it takes several hours to cool. Snickers cheesecake just taste good!



  • 2 cups graham cracker crumbs
  • 1/2 cup sugar
  • 1/2 cup creamy peanut butter melted


  • 1 bottle caramel sauce divided
  • 3 8 oz pkgs cream cheese
  • 1 1/2 cups sugar
  • 1 tbsp flour
  • 1 cup sour cream
  • 2 tsp vanilla
  • 1/2 cup cocoa
  • 3 eggs
  • 20 "fun size" Snickers candy bars
  • hot fudge sauce warm


  1. Preheat oven to 450°

  2. Mix together crust ingredients and press into a 10-inch springform pan (on the bottom and halfway up the sides.)

  3. Drizzle half of the butterscotch topping on bottom of crust. Set aside.

  4. Mix together cream cheese, sugar, and flour until well-blended.

  5. Mix in sour cream, vanilla, and cocoa.

  6. Add eggs, one at a time, and mix until well-blended.

  7. Rip 15 of the candy bars into small pieces and and stir into batter.

  8. Pour batter into crust.

  9. Bake for 10 minutes, and then without opening oven door, turn oven temperature down to 250°

  10. Bake an additional 45 minutes (until sides are set, and batter is only slightly mobile.)

  11. Turn off oven, and let cool in oven for 3 hours (with the door slightly cracked.)

  12. Drizzle the remaining caramel sauce on top.

  13. Rip up remaining candy bars and place on top.

  14. Drizzle with hot fudge sauce.

  15. Refrigerate several hours before serving.

  16. Run a knife around edges of pan to remove.

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