White Chocolate Snickers Cheesecake

White chocolate Snickers cheesecake is an ultra-creamy, exceptionally decadent dessert that is sure to be a hit with any cheesecake lover!

Brace yourselves. I have a crazy fact to share with you: the last time I posted a cheesecake recipe was in May when I posted these strawberry cheesecake cupcakes.

MAY! I know. What have I been doing with my time? I strongly believe that any moment not spent eating cheesecake is a moment wasted.

And on that note I’ll introduce you to the most decadent, the most delicious, the creamiest, the hands-down dreamiest cheesecake I’ve ever made. This white chocolate SNICKERS cheesecake.

I’ll just give you a sec to let that sink in. White chocolate. Snickers. Cheesecake.

Prepare your taste buds because they’ll never be the same after this.

Why you’ll love this Snickers cheesecake:

• It’s made with simple ingredients, most of which you probably already have on hand
• It’s a great make-ahead dessert because it has to chill overnight anyway
• The cheesecake spends awhile in the oven but only requires about 20 minutes of active time

Snickers cheesecake crust

First thing’s first—before you make your crust, you need to wrap your springform pan in aluminum foil. The reason for this is that the cheesecake bakes in a water bath (both for consistency and to help prevent cracking).

The thing about springform pans is that they leak. That’s pretty much a guarantee.

To prevent water from seeping in and ruining your dessert, wrap the outside of the pan in three or four layers of foil. After that, you get to move on to the fun part: the baking part. One step closer to the eating part 🙂

The crust is a simple graham cracker crust. Just mix together graham cracker crumbs, sugar, and melted butter, then press the mixture into the bottom and 1 inch up the side of your prepared 9-inch springform pan.

Sprinkle half of your chopped Snickers over the crust and move on to the filling.

Note: the Snickers need to be frozen solid before being added to the cheesecake or else they totally melt when your cheesecake is in the oven. Chop your Snickers coarsely, then pop them in the freezer for 30 to 45 minutes and they’ll be ready.

How to melt white chocolate

Remember when I made these (insanely good) flourless brownies and told you we’d talk about melting white chocolate? I’m a girl (lady?) of my word and today I’ll tell you how I melt mine.

Finely chop the white chocolate, then pop it into a microwave-safe bowl. (In this case you’ll microwave it with some heavy cream.) Turn your microwave to 50% power, then heat the mixture in 15-second intervals, stirring after each interval, until the chocolate is melted and smooth.

When you’re done, it will look like this:

This method takes a little longer than just putting it the microwave and letting it go until it melts, but white chocolate burns REALLY easily. Using lower power and short bursts of heat prevents scorching.

How to make your Snickers cheesecake filling

And now for the best part! The swoon-worthy filling.

First you’ll beat the cream cheese for 5 minutes, until it’s really light and fluffy. I mean really. See that first pic? Add the sugar and beat again, then add the eggs one at a time, beating after each addition.

Beat in the white chocolate mixture and keep mixing until it’s fully incorporated. Pour the batter into the pan, then set the pan in a roasting pan (or any large baking pan with a rim) and fill the pan with a half-inch of water.

Your white chocolate Snickers cheesecake will bake for about 1 hour and 50 minutes; it’s done when the edges are set but the center still jiggles and the top is golden brown. Sometimes our instinct is to bake a cheesecake until it doesn’t jiggle at all, but that results in an overdone cheesecake and you don’t want that!

Baker’s tip: I’m a spiller in the kitchen so I always take my cheesecakes out of the water bath when they’re done and I leave the water bath in the oven until it’s completely cooled. That way I don’t drop the heavy water-filled pan and/or spill the hot water on myself. Please be careful! Water baths are heavy.

A few notes:

• The cheesecake needs to chill overnight, so be sure to plan ahead.
• This recipe calls for a 9-inch springform pan but you can substitute a 10-inch springform pan. If you do, reduce the cooking time to 90 minutes.
• I topped my cheesecake with caramel sauce, chocolate sauce, whipped cream, and chopped Snickers. I used store-bought sauces but feel free to make your own. Chopped salted peanuts would be another fun garnish to use.

Whew. I feel like that’s a lot of information. I hope your eyes aren’t glazed over at this point! But if they are, I think we all know what the cure is: white chocolate Snickers cheesecake. It’s the cure for what ails you!

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Did you make this white chocolate Snickers cheesecake? Fantastic! Let me know what you think with a comment and a rating below. And post a pic on Instagram too! Tag @theitsybitsykitchen so I can see! And like IBK on Facebook and follow on Pinterest for more delicious recipes.

5 from 14 votes

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White Chocolate Snickers Cheesecake

Prep Time

20 mins

Cook Time

1 hr 50 mins

Total Time

2 hrs 10 mins

 

White chocolate snickers cheesecake is a decadent dessert perfect for a dinner party or just a Tuesday afternoon.

Course: Dessert

Cuisine: American

Servings: 10

Author: Kelsie

Ingredients

Crust:

• 1 1/4 cups graham cracker crumbs
• 3 tablespoons granulated sugar
• 6 tablespoons unsalted butter melted
• 14 fun size* Snickers bars FROZEN and coarsely chopped

Filling:

• 6 ounces white chocolate finely chopped
• 3/4 cup heavy cream
• 4 8-ounce packages full fat cream cheese, at room temperature
• 2/3 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/8 teaspoon salt

Assembly:

• 3/4 cup heavy cream
• 1/4 cup powdered sugar
• Chocolate sauce for drizzling
• Caramel sauce for drizzling

Instructions

Crust:

1. Preheat the oven to 350 degrees.
2. Wrap a 9-inch springform pan with three layers of aluminum foil. Spray the pan with cooking spray and set pan aside.
3. Combine the graham cracker crumbs, sugar, and butter in a mixing bowl and stir until the crumbs are evenly moistened. Press the mixture into the bottom and 1 inch up the sides of the prepared pan.
4. Spread half of the Snickers bars on top of the crust and set pan aside.

Filling:

1. Combine the white chocolate and heavy cream in a small microwave-safe bowl and heat in 15-second intervals with microwave set to 50% power. Stir after each interval until chocolate is melted and mixture is smooth. Set aside to cool slightly.
2. Place the cream cheese in a large mixing bowl and beat with an electric mixer on medium speed for 5 minutes, scraping down the sides of the bowl as needed. Add the sugar and beat well.
3. Add the eggs 1 at a time, beating well after each addition, then beat in the vanilla and salt.
4. Slowly beat in the white chocolate-cream mixture until fully combined. Pour over the Snickers bars in the prepared crust and smooth the top.
5. Pour a half-inch of water into a roasting pan (or any large rimmed baking pan) and carefully place the pan in the oven. Set the cheesecake in the middle of the pan. Bake 1 hour and 50 minutes to 2 hours, until just the center of the cheesecake jiggles when you tap the pan.
6. Remove cheesecake from the oven and cool to room temperature.** Cover loosely with plastic wrap and refrigerate overnight.

Assembly:

1. When ready to serve, beat the heavy cream and powdered sugar together until they hold stiff peaks. Drizzle caramel sauce and chocolate sauce over the cheesecake and dollop heavy cream around the edges. Top with the remaining candy bars and serve.

Recipe Notes

*Or 9 regular size Snickers

**I like to leave the water bath in the oven until it’s completely cooled so if I accidentally spill the water it’s no longer hot.

• Don’t forget your Snickers needs be frozen before you add them to the cake. Chop them coarsely, then pop them in the freezer for 30 to 45 minutes and they’ll be ready.
• The cheesecake needs to chill overnight, so be sure to plan ahead.
• This recipes calls for a 9-inch springform but you can substitute a 10-inch springform pan. If you do, reduce the cooking time to 90 minutes.
• I topped my cheesecake with caramel sauce, chocolate sauce, whipped cream, and chopped Snickers.  I used store-bought sauces but feel fret make your own.  Chopped salted peanuts would be another fun garnish to use.

Cheesecake adapted from Stop and Smell the Rosemary