Score a Touchdown with SNICKERS® Cheesecake!
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
  • Crust
  • 24 chocolate sandwich cookies
  • Cheesecake filling
  • 24 ounces packages of cream cheese, room temperature (three 8 ounce packages)
  • 1 cup sugar
  • 2 tbsp flour
  • 4 eggs, room temperature
  • 1 cup sour cream
  • 1½ tsp vanilla extract
  • 30-35 mini snickers bars, chopped
  • ¼ cup chocolate sauce
  • ¼ cup caramel sauce
  1. Heat oven to 325 degrees.
  2. Combine crust ingredients and mix well.
  3. Press mixture into the bottom of a 9-inch springform pan after greasing the bottom of your pan. Bake crust for 10 minutes then remove.
  4. Cover the outsides of the pan with aluminum foil so that water cannot get in from the next stage of baking.
  5. Reduce oven to 300 degrees.
  6. In a large bowl, blend the cream cheese, sugar and flour on low with an electric mixer until combined Scrape down the sides of the bowl. Add eggs one at a time beating slowly and making sure to combine thoroughly.
  7. Add the sour cream and vanilla extract. Beat on low speed until combined. Fold in chopped SNICKERS.
  8. Pour cheesecake filling into the pan. Drizzle hot fudge and caramel. Marble using a spoon or scraper.
  9. Place springform pan inside a larger pan. Fill water in larger pan to go up about halfway on the springform pan being careful not to go over the aluminum foil.
  10. Bake for 1 hour and 40 minutes. Then, turn off heat and leave cheesecake in oven with door closed for 20 minutes.
  11. Lastly, crack oven door and let set for another 20 minutes while oven is off. Remove and cool completely, then chill.
  12. Decorate as desired when ready after removing springform pan sides.
Recipe by Mixed Prints Life at