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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!
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Snickers Cheesecake

By: Jamie
5 from 1 rating
Prep: 30 minutes
Cook: 55 minutes
Chill Time: 5 hours
Total: 6 hours 25 minutes


  • 2 cups graham cracker crumbs
  • 1 stick unsalted butter; melted
  • 3 tablespoons sugar
  • ½ teaspoon salt
  • 32 ounces cream cheese room temperature
  • 1 ¼ cup granulated sugar
  • 4 large eggs room temperature
  • ¾ cup heavy cream
  • 1 tablespoon pure vanilla extract
  • 20 Mini Snickers; cut in fourths
  • cup roasted peanuts; chopped
  • ¼ 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.

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  1. Maryam says:


    I have few questions regarding your recipe.
    1) why is not sour cream a part of the ingredient list for the filling? What difference does it make in the taste?
    2) the oven bag – I know you have demonstrated it in the video, but how exactly does it prevent the water from seeping through the cheesecake? because at the end, the bag was filled/floating in the water bath

    Would appreciate your answers – new to baking cheesecakes!

    1. Jamie says:

      Hi, Maryam! The heavy cream does the job that the sour cream would do, and the flavor is just as good. I’m so sorry water seeped into your cheesecake! I make extra sure the sides of the bag are high enough so no water gets in, as well as ensuring no holes are in my plastic bag. Keep baking cheesecakes! They’re intimidating at first, but you’ll get the hang of it! All the best to you.

  2. drew says:

    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

    1. Stephanie says:

      Great suggestion!!! Thank you!!!

  3. Dana Knott says:

    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.

  4. drew says:

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

    1. Jamie says:

      Drew, the written recipe is correct.
      – Jamie

    2. drew says:

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

  5. piper says:

    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!! :)


    1. Jamie says:

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

  6. Allison says:

    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. :)

    1. Jamie says:


      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!