Sinful Snickers Cheesecake

Recipe by shannonA
READY IN: 1hr 30mins


  • 35
    Oreo cookies
  • 4
    tablespoons butter (melted and cooled)
  • 2
    tablespoons water
  • 14
    cup sugar
  • 24
    ounces Philadelphia Cream Cheese (at room temperature)
  • 8
    ounces sour cream
  • 1
    cup sugar
  • 1 12
    cups semi-sweet chocolate chips
  • 5
    (3 2/3 ounce) Snickers candy bars (coarsely chopped)
  • 1
    cup nestle' semi-sweet chocolate chips
  • 2
    tablespoons butter
  • 5
    ounces whipping cream
  • chopped peanuts, chopped snickers (optional)


  • Prepare crust: Preheat oven to 375°F.
  • Cover the bottom of a 10-inch spring-form pan tightly with aluminum foil.
  • Using a food processor, finely crush all the Oreo cookies.
  • Add melted butter, water and sugar to the cookie crumbs and continue using processor until the mixture is well blended.
  • Turn this cookie mixture out into the spring-form pan and using your fingers, gently work the cookie mixture until the bottom of the pan is covered with about one inch up on the sides.
  • Bake for only 6 or 7 minutes, no longer or the crust will be too hard.
  • It is okay if the crust rises a little during the baking-- if this occurs, use the flat bottom of a glass to gently press down and set aside to cool.
  • Prepare filling: Using a large bowl and an electric mixer, beat the cream cheese until it is light and fluffy.
  • When cream cheese is fluffy, add in one egg and mix well.
  • Add second egg and mix well.
  • Add in sour cream and sugar.
  • Remove electric mixture to gently fold in the Nestle' chocolate chips and chopped Snickers candy bars.
  • Pour batter onto the crust and spread the mixture out from the middle to all the sides to help it bake evenly.
  • Cover a cookie sheet with aluminum foil and place spring-form pan in middle and bake at 375F for about 45 minutes, or until top is light brown.
  • It's ok if the middle of the cheesecake is sunk in a little.
  • Transfer the cheese cake to a rack and cool while still in the spring-form pan.
  • Lay a piece of plastic wrap directly on top of the cheesecake and refrigerate (still in spring-form pan) for at least four hours or more- overnight is best.
  • Prepare glaze: Melt chocolate chips, butter and only 1/3 of the heavy whipping cream in a double boiler over medium heat until just at the melting stage.
  • Remove from heat and stir mixture until smooth.
  • (You can use a microwave for this part but ensure the bowl is microwave safe).
  • While still warm, stir in remaining heavy whipping cream and mix until well blended.
  • Using a sharp paring knife, run is around the edges of the spring-form pan to gently separate the cheesecake from the pan sides.
  • Release the spring-form and remove from the cheesecake.
  • Place cheesecake on serving dish and pour the chocolate glaze into the shallow crater.
  • Sprinkle crushed peanuts or extra Snickers shavings on top.
  • Refrigerate to allow the glaze to set.