Snickers Cheesecake and Vlog

by Jamie on August 25, 2010

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If you read my blog on a regular basis, you may recall that I am a huge fan of cheesecake. As a matter of fact, I love it… I could probably eat it every day if I had an amazing metabolism; but unfortunately I do not. You may also remember that I use a specific method each time I bake a cheesecake recipe. This method seems to help minimize the likelihood of cracks in my cheesecakes and involves nothing more than some foil, an oven bag and a little patience.

After mentioning my cheesecake baking methods in several posts, I started to receive emails asking for further clarification. So, I decided to bust out the video camera and record my second vlog and show you how I bake my recipe for Snickers Cheesecake.

This cheesecake recipe is deliciously indulgent and perfect for anyone that loves ooey gooey Snickers bars. It was a huge hit with Brian’s co-workers and I hope you enjoy it as much as we did.

Snickers Cheesecake How-To from My Baking Addiction on Vimeo.


I tried to keep my campy (muppet) voice to a minimum for you, but if you’re bored, feel free to kill some time by counting how many times I say the word “um” …clearly, I need to um work on that too! Have a fabulous day and always, thanks so much for stopping by!

Snickers Cheesecake

August 25th, 2010


For the Crust

2 cups graham cracker crumbs
1 stick unsalted butter; melted
3 tablespoons sugar
1/2 teaspoon salt

For the Cheesecake

4 sticks of cream cheese, 8 oz each; room temperature
1 1/4 cup granulated sugar
4 large eggs; room temperature
3/4 cup heavy cream
1 tablespoon pure vanilla extract

For the Topping

20 Mini Snickers; cut in fourths
1/3 cup roasted peanuts; chopped
1/4 cup caramel syrup


1. Preheat oven to 350 degrees F. Tightly wrap a 9 inch springform pan in heavy duty foil. This step prevents leaks when using a water bath. I also take the extra step by placing the foil wrapped spring form pan inside an oven bag while baking.

2. Mix together the crust ingredients and press into the bottom of your pan and about 1 inch up the sides. Bake for 7 minutes and cool completely on a wire rack.

3. Begin to boil a large pot of water for the water bath.

4. In the bowl of your stand mixer fitted with your paddle attachment, combine the sugar and cream cheese and cream together until smooth. Add eggs, one at a time, fully incorporating each before adding the next. Make sure to scrape down the bowl in between each egg. Add heavy cream and vanilla and mix until smooth.

5. Pour batter into prepared crust. Place pan into a larger pan and pour boiling water into the larger pan until halfway up the side of the cheesecake pan.

6. Bake 45 to 55 minutes, the edges will appear to be set, but the center will still have some jiggle to it. At this point, close the oven door, turn the heat off, and let rest in the cooling oven for one hour. After one hour has passed, carefully remove the cheesecake from the water bath and place on a cooling rack to cool completely. Once the cake is completely cooled, place it into the refrigerator for at least 5 hours.

7. Top with Snickers bars, peanuts and caramel.


- A tightly covered cheesecake can be stored in the refrigerator for up to five days. The cheesecake can be stored for approximately 2 months in the freezer. I recommend you freeze this variation without the topping (Snickers, peanuts, caramel). To defrost, allow cake to defrost in the refrigerator overnight.

{ 73 comments… read them below or add one }

Brian August 18, 2011 at 10:36 pm

Thanks for the excellent Cheesecake tutorial. Made my first cheesecake today. My thing is making chocolate chip cookies, however I love cheesecake and your blog inspired and motivated to try it. My co-workers will let me know how I did tomorrow. Thanks!


Becky August 30, 2011 at 6:01 am

I have tried this twice and it is delicious! However, it always lets water in the base which is very annoying. I have to say it doesn’t affect the taste (I don’t think!) as it still tastes great.
I wrapped in tinfoil the first time (several hundered layers!) then in tinfoil, cling film and cut up oven bags tied togther with string. The oven bags I bought were too small, I’m finding it hard to find large ones on the UK, any ideas?


Jamie August 30, 2011 at 5:12 pm

Sometimes the leaking may simply be due to a poor seal on your pan. Do you have large Turkey sized oven bags in the UK or plastic crock pot (slow cooker) bags? Those will work as well. Have a great day.


Becky November 16, 2011 at 2:34 pm

Hi Jamie

I’ve been looking out for larger sized bags, and hopefully will be able to get them soon as its coming up to Christmas. In the meantime I have invested in a better tin with some sort of magic silicone seal! I’ll see how that goes and let you know.



Becky June 18, 2012 at 1:21 pm

New tin works wonders! No more soggy base!


Rosa October 13, 2011 at 7:10 pm

Thank You for this Video Tutorial. I finally made a pumpkin cheesecake without it craking. And it came out beautiful. The only thing I didn’t do was use the oven bag because I didn’t have any. But none of the water leaked into the pan, so it worked out.


kayleigh December 3, 2011 at 11:54 pm

Awesome cheesecake! It looks absolutely amazing. One question….would this work if you wanted to make individual mini cheesecakes? In cupcake trays, is what I mean.


Hanna February 19, 2012 at 11:12 am

This look so yummy! I’m sure you have heard of this tip, buttt…..If your cheesecake cracks, you can just dip a butter knife in hot water and then gently rub it across the cracks. Viola! You have a perfect cheesecake again!


Louise March 6, 2012 at 4:42 pm

No wonder you have a “baking addiction!” Thanks for sharing! And congratulations on being included in the Sweet Sixteen Collection this week!


Sarah E. March 28, 2012 at 12:18 pm

I made this for Valentine’s Day and it was so good :) Thank you for sharing it!


Becky June 18, 2012 at 2:58 pm

Would this work without being cooked in a water bath? I want to make mini ones in a pan with removable bottoms and don’t think I could make them waterproof as cannot get big oven bags in the UK.


ConfusedJulia January 14, 2013 at 3:08 pm

Mmmmmm! I LOVE cheesecake and Snickers bars – a match made in heaven. We don’t have Graham Crackers in the UK, but as I’m spending the next couple of months in the US, I’m going to try and make this.


Allison August 22, 2013 at 11:55 am

MMMMMM!!!! This cheesecake was so delicious! This is the first one I have ever made, but your recipe was really easy to follow and absolutely delicious! Can’t wait to try more. :)


Jamie August 22, 2013 at 5:26 pm


That’s great news! I’m so happy that you enjoyed the recipe and stopped back to let us know. Have a great day and thank you for following MBA!



piper December 15, 2013 at 5:31 pm

Can you fold different toppings/fruit into this cheesecake? I’ve tried adding oreos before and I feel like it either gives it a different texture once baked or taste, almost overbaked? Love this cheesecake recipe though – my go to!! :)



Jamie January 10, 2014 at 3:07 pm

Piper, oreos might taste over-baked because of the oreo filling. I think you could definitely try other candy bars or fruit.
– Jamie


drew December 15, 2013 at 10:02 pm

Sugar Question your video says one cup the printed recipe says 1 and 1/4 cups which is right for the batter


Jamie January 10, 2014 at 3:05 pm

Drew, the written recipe is correct.
– Jamie


drew January 10, 2014 at 11:03 pm

Thanks Jamie Made it off the printed recipe was great family and friends want more great cheese cake


Dana Knott December 22, 2013 at 3:08 pm

Great recipe, however it doesn’t say to grease the pan and the tutorial video does. I didn’t watch the video 1st. :-( Would definitely grease in the future.


drew January 10, 2014 at 11:10 pm

To anyone worried about or having had leaks A tip I Use is to put the cheese cake pan in a larger solid pan like a cake pan the pour the water around it in a roasting pan no more leaking works great I used a 10 inch cake pan


Stephanie April 17, 2014 at 1:33 pm

Great suggestion!!! Thank you!!!


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