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slice of white chocolate snickers cheesecake on a plate with the rest of the cheesecake in the background

White Chocolate Snickers Cheesecake

White chocolate snickers cheesecake is a decadent dessert perfect for a dinner party or just a Tuesday afternoon.
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 1 hour 50 minutes
Total Time 2 hours 10 minutes
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.