Ingredients
For the crust::
- 30 (340 grams) standard whole Oreo cookies (NOT double-stuffed)
- 4 tablespoons (57 grams) butter, melted
For the cheesecake filling::
- 32 ounces (907 grams) cream cheese, at room temperature
- 5 large eggs
- 1 1/2 cups (300 grams) lightly packed light brown sugar
- 1/2 cup heavy cream
- 1 teaspoon vanilla
- 18 fun-size Snickers bars (1-11.8 ounce package), coarsely chopped
For the topping::
- 1 cup (170 grams) semisweet chocolate chips
- 1/2 cup heavy cream
- 9 fun-size Snickers bars, coarsely chopped
Directions
For the crust:
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Preheat the oven to 325°F. In the bowl of a food processor, process the cookies until they are finely ground crumbs. Add the butter and pulse until moistened. Press into the bottom and halfway up the sides of a 9-inch springform pan. Bake for 10 minutes. Place on a wire rack to cool.
For the filling:
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In the bowl of an electric mixer, beat the cream cheese until smooth. Add the eggs, one at a time, beating until smooth. Add in the sugar, cream, and vanilla and beat until combined. Be careful not to overbeat. Stir in the Snickers bars.
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Pour the batter into the cooled crust. Place the pan on a rimmed baking pan to prevent any leakage. Bake for about 1 hour to 1 hour 15 minutes, or until set and the top looks slightly dry. If the middle is slightly wobbly, that’s fine. Err on the side of underbaking rather than overbaking.
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Cool the cheesecake completely on a wire rack. Refrigerate until completely chilled, at least 6 hours. Release the cheesecake from the pan onto a cake stand or serving plate.
For the topping:
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Place the chocolate chips in a medium heatproof bowl. In a small saucepan heat the cream just until simmering. Pour over the chocolate chips. Let sit for 3 minutes before stirring until the mixture is melted and smooth. Pour over the cheesecake, allowing to drip down the sides. Sprinkle the Snickers over the cheesecake. Serve or cover and store in the fridge for up to 2 days.
Recipe Video
[adthrive-in-post-video-player video-id="G6rAzVen" upload-date="2021-01-04T23:45:29.000Z" name="How to Make A Water Bath for Cheesecake" description="Here's how to make a water bath for baking cheesecake! This is the number one key to perfectly smooth, luscious, and creamy cheesecake that bakes evenly and without cracks." player-type="default" override-embed="default"]
Recipe Notes
Some readers have experienced "leakage" from their springform pans while making this recipe, making a mess of the oven. Although this has never happened to me, you might want to place your springform pan on rimmed foil-lined pan in the oven to catch any leaks.
This has been my go-to cheesecake recipe for several years now. My entire family loves it! Even better than Cheesecake Factory 🙂
Yay!! So happy to hear that, Deb, thanks for sharing! 🙂
Can I use this recipe to make it individual cheesecake muffins?
Hi Karen! We haven’t tried that, so we can’t say for sure. Let us know how it goes if you give that a try 🙂
The most amazing cheesecake I have every made !!!
I make this every year and it’s been a huge not every time!
LOVEEEE this recipe – I’ve made it a few times now and it turns out delicious every time!
I’m so glad to hear that!
I made this for Thanksgiving, following the recipe to the letter (even weighing my ingredients) – it tasted great but was very wet in the middle – I even cooked it for 10 minutes longer than directed! That was disappointing even though everyone thought it tasted fine.
This is such a delicious cake! It’s very rich so make sure you have a lot of people to share it with. I don’t know if I’ll use the topping next time as it just made it a bit too sweet for me. The oreo base is a winner.
I made this for my husband’s birthday and was so disappointed. The crust was super soggy and greasy and the filling should have baked for a lot longer than 1 hour at 325 mine baked for almost for 1 hour and half and still didn’t set even after being in the fridge for 2 days.
I’ve turned cooking Cheesecakes into a hobby. I’ve made this Cheesecake 4 times now and it’s my 89 year old Mom’s favorite (and everyone at work).A couple of things I’ve learned, cook times are much longer than most people say. I quit using a water baths about a year ago because they leak sometimes. I do cook them at a little lower heat and always add my eggs last and don’t beat them, just incorporate them. These last 2 steps have kept my Cheesecakes from cracking. It does take time to learn the right “giggle” it should have when you turn your oven off. Turn the oven off and crack the oven door for about an half hour to start your cooling and end your cooking procedure.
nice recipe like to try it.
Can I add creamy peanut butter to the filling? Do I need to modify any other ingredients?
Every year since 2016 or so I have made this amazingly wonderful cheesecake for my wife for her birthday. It’s become a tradition! Thanks so much for the recipe!
This turned out exactly as expected. I agree with Tessa and others – lots of butter/oil leaked out of the springform pan so definitely cook it on a baking sheet. I used a 9 inch springform and had to cook it for an hour and a half. It still looked pretty soft and wiggly but it did firm up to a nice texture once completely cooled. The chocolate ganache topping really made this for me so don’t skip that step. I recommend making this if its something you are craving. I was pleased with it but I won’t likely make it again – life is too short to have the same dessert twice!
I have made this cheesecake 3 separate times and it is always such a big hit! I am currently making one for a friend’s birthday (her request after having a slice of my husband’s bday cake that I made). I use a 10 in pan, and it works just as well. Just a little less crust on the sides. I cooked it for an hour last time and it did seem just a bit underdone, so I am adding an extra 10-15 minutes this go around. I’ll also make a little extra chocolate for the top since it seems I didn’t have quite enough last time. Thank you for this recipe! It is a favorite with all!
Ya its tasty thanks for sharing recipe
Such a tasty and easy recipe to whip up and so many variation options if you please! Love this for a go to cheesecake recipe
It was AMAZING, it looked like I bought it at the store. It was creamy and delicious. A friend who just ate at the Cheesecake Factory said eating this and comparing it to The Factory said it would be like eating at Ruth Chris compared to Wendy’s. I usually bake 2, I take one to work (A Tex Mex Restaurant) and my wife takes one to her office. Everyone loved it. The only problem is you can’t cut it with the snickers on top.
Great recipe, went down an absolute treat
Thanks for sharing this cheesecake, i will try to make this cake.
From Maine, I made this a couple months ago and I burned my crust a little bit it was still AMAZING!! Trying again tonight! Hoping I don’t burn lol!
Thanks for sharing this cheesecake, i will try to make this cake.
You need to try it dont miss the taste
I’m an avid baker, and actually have a side baking business. I make cheesecakes often and was very excited to try this! The cheesecake has been in the oven for over an hour and the middle/entire cheesecake is jiggling like it has hardly baked. The edges are getting pretty brown, to the point where I don’t want to leave it in the oven much longer. I normally use a water bath regardless if it calls for one or not, and have never had this problem. This time I opted out, but kept it on a cookie sheet per instructions. I’m thinking that could be the reasoning??
Pretty disappointed this didn’t turn out..Any suggestions would be great.
I gave it a 3/5 because the instructions were easy to follow and it seems like a good recipe.
Hi Maggie – did you end up removing the cheesecake and chilling it and seeing how it turned out? Hard to reply to troubleshoot if the cheesecake was still in the oven while you commented! It may very well have continued to cook from the residual heat of the oven once removed 🙂
Hi Tessa, I took it off the cookie sheet,put it on the oven rack and turned the oven off. The edges were over baked but the middle was finally setting. I would have tried taking it out but how it was jiggling when I touched the edge made it seem like the entire thing was raw! I’ve never had a cheesecake bake like that, I think it was the cookie sheet.
My husband and coworkers seemed to love it, the flavor was great! I’m going to try it again, and maybe just wrap the bottom of the pan in tin foil, or have a water bath / bottom wrapped and try it that way. I appreciate the response/feedback! Cheesecakes are so fun to make but are so tricky sometimes!!
Cheesecakes can be tricky! Especially since everyone’s ovens and equipment are different. Glad your husband and coworkers enjoyed it! 🙂
I made this over the weekend for a party and it was absolutely delicious!! Will definitely make again.
Good well done
The recipe is pretty good. Unfortunately your website at least on mobile is cluttered with ads and videos. Every time I reload a page I’m bombarded with comments content im not trying to read. I think the load times and typing timesheet (as I write this this it is so slow!) are slow because of it.
I’m making this now and need help!!! I can’t find a pan that fits a 9 inch spring pan for the water bath!!! What do I do?!?! My crust is already made in the spring pan! Please help!!
Thanks for sharing this cheesecake, i will try to make this cake.
I made this for my husband’s birthday a few years ago and now he requests it every year! It’s his favorite! Thank you for the recipe.
Keep sharing new recipe for more hapiness.
Hi I’m writing from California,
I have my cheesecake in the oven I have it on a water bath, it’s too late to take it out would I extend the baking time? It’s been in the oven for 20 minutes now?
I bake a lot for my family, but I have not mastered cheesecakes. The problem I have is pertaining to the crust. The bottom is ok, but the side ends up being tough and hard to eat. Any suggestions? Also, I’ve never seen a recipe that says to spray the pan, but the sides always seem to stick some.
Thanks for the great cake. Nice recipe to do. Merry Xmax!
Happy Thanksgiving! I just put the finishing touches on this beautiful cheesecake and am very impressed.
I’m near Denver, CO- Columbine Valley- so I did reduce the brown sugar by 1/4 cup.
Thank you for a delightful recipe.
P. S.- Love your website name
Can you freeze this cheesecake after it cools?
Hi! I am going to make this for my boardgame-night this tuesday. Typing this from the Netherlands.
Can’t wait to use my new foodprocessor on those oreocookies! Love it.
In the oven now (my first cheesecake). I just went to check on it after 30 minutes and noticed my oven turned off! It was still warm, but I have no idea how long it’s been off. Hoping it works out, it’s dessert for tomorrow!
Omg did u forget to say carmel comes out bottom of pan, what a mess hope it tastes wonderful enough to clean oven
I make cheese cakes a lot they r always the rave but this one I have to try,my hubby saw this and said this is one for the record books in my house,lol he is a real snickers kind guy. looks yummy
it was two thumbs up to my manager
she told me on the phone ur chef Haifa nw
I followed the directions to the T and the cheesecake was perfect and everybody loved it!!! Thanks Tessa for a great recipe!!
Hi Tessa, Just found your recipe on line from Google. Saw a very similar recipe on Pintest by Basil & Bubbly.com, but when I went to that website, I put Snicker’s Cheesecake into the “searchbar” and it came back no such recipe available. Went to the comment section of the lady who runs Basil and Bubbly.com and advised her, but never heard back. Just as well, as at least your not a BOT or Robot and your recipe looks so delicious and wonderful. Will be making it for Easter as part of the Desert Table. Thanks for posting it, and when I make
it, I” come back and let you know how it turned out. Can’t wait for the Easter Bunny to hop by…….LOL
Robert
By far the worst cheesecake I’ve ever made, this recipe is terrible
Absolutely amazing!!!