Snickers Cheesecake

Votes: 1

Time: 1 hour 25 minutes
Complexity: easily
Servings: 12

An indecently luxurious cheesecake with the flavor of a Snickers bar. A delicate curd filling with Snickers pieces is layered on a crust of Oreo cookie crumbs and butter, baked, and topped with a thick layer of meringue. Top with more Snickers and Oreo pieces. In addition to its vibrant and rich flavor, this cheesecake gets a stunning texture from the crispy crust, soft creamy filling, meringue, and crunchy peanut pieces.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Cake

340 g Oreo cookies
60 g butter, melted

Filling

900 g of cream cheese at room temperature
5 large eggs
300 gr. brown sugar
0.5 cups heavy cream
1 tsp vanilla extract
350 g Snickers mini chocolate bars, coarsely chopped

Topping

4 egg whites
1/3 cup sugar
1/2 tsp cream of tartar
9 Snickers minis, coarsely chopped

Ingredient Substitution Suggestions

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Recipes with similar ingredients: biscuit cookies, curd cheese, chocolates, brown sugar, vanilla extract, cream of tartar, cream, eggs

Cooking the dish according to the recipe:

Cake.

Preheat the oven to 160°C (325°F). Using a food processor, process the cookies into fine crumbs. Add the butter and blend. Spread the mixture in the bottom of a 22cm springform pan and press down to form a crust on the bottom and halfway up the sides. Bake for 10 minutes. Then place the cake on a wire rack to cool.
Filling.

In a mixer bowl, beat the cream cheese until smooth. Add the eggs one at a time and mix until smooth. Then add the sugar, cream, and vanilla. Mix with a mixer, but do not overmix. Stir in the chopped Snickers bar.

Pour the filling into the cooled crust. Place the pan on a rimmed baking sheet to catch any excess liquid, and bake for 1 hour, until the filling is set and the surface is slightly dry. If it's still slightly jiggly in the center, that's great. It's better to underbake than overbake. Cool the cheesecake completely on a wire rack and refrigerate for at least 4 hours. Then remove the pan and transfer the cheesecake to a serving platter.

Topping.

Beat the egg whites with the sugar and cream of tartar using a mixer until stiff peaks form, about 1-2 minutes. Spread the mixture on top of the cheesecake. Preheat the oven to 250°C and bake until the meringue is golden brown. Sprinkle the top with Snickers bars. Serve immediately or cover and refrigerate for up to 2 days.