Indulge your taste buds with the irresistible fusion of creamy cheesecake, crunchy biscuit base, gooey caramel, and rich chocolate in this Snickers Cheesecake recipe. Inspired by the iconic candy bar, this decadent dessert combines layers of velvety cheesecake with a luscious caramel peanut topping, all encased in a buttery biscuit crust. Perfect for special occasions or when you’re craving something truly indulgent, this recipe promises to delight with every bite. Whether you’re a fan of Snickers or simply love a luxurious dessert, this cheesecake is sure to become a favorite in your repertoire. Follow along for a step-by-step guide to creating this heavenly treat that will impress your family and friends alike.
Ingredients:
For the biscuit base:
- 11 ounces (320g) biscuits (any type, such as digestive)
- 7 tablespoons (100g) unsalted butter, melted
For the cheesecake:
- 28 ounces (800g) full-fat cream cheese
- 1 cup (200g) granulated sugar
- 4 tablespoons (60g) corn flour
- 1 tablespoon vanilla extract
- 1 1/4 cups (300ml) warm double cream
- 5.6 ounces (160g) white chocolate, melted
For the caramel layer:
- 1 1/2 cups (300g) granulated sugar
- 2/3 cup (150g) unsalted butter, at room temperature
- 3/4 cup (180ml) warm double cream
- 1 1/3 cups (200g) slightly chopped peanuts (salted peanuts preferred)
For the ganache:
- 3.5 ounces (100g) dark chocolate
- 1/2 cup (100ml) double cream (use 1/4 cup (50g) if using milk chocolate)
Directions:
- Preheat the oven to 170°C (325°F) and grease and line an 8-inch cake tin.
- For the biscuit base:
- Crush the biscuits, either in a food processor or by placing them in a food bag and using a rolling pin.
- Mix the crushed biscuits with the melted butter.
- Press the mixture into the bottom of the prepared tin to form a smooth, compact layer. Set aside.
- For the cheesecake:
- In a large bowl, combine the cream cheese, sugar, corn flour, and vanilla extract until smooth.
- Gradually whisk in half of the warm double cream, then the remaining cream.
- Stir in the melted white chocolate until fully incorporated.
- Pour the cheesecake batter over the biscuit base in the tin and smooth the top.
- Baking the cheesecake:
- Place the tin into a larger baking or roasting tin with high sides. Pour boiling water into the larger tin until it reaches about halfway up the sides of the cheesecake tin.
- Carefully transfer to the preheated oven and bake for 45-50 minutes, until the edges are set but the center is slightly jiggly.
- Turn off the oven, crack the door open, and let the cheesecake cool inside for an hour.
- Remove from the oven and allow to cool completely, then refrigerate overnight to set.
- For the caramel layer:
- In a pot, heat 1/3 of the sugar over medium heat, stirring constantly until melted. Repeat with the remaining sugar in two more batches, being careful not to burn.
- Remove from heat and whisk in the butter, then slowly pour in the warm double cream while stirring.
- Measure out 250g of the caramel and mix with the chopped peanuts. Refrigerate until thickened.
- For the ganache:
- In a microwave-safe bowl, combine the dark chocolate and double cream.
- Heat in the microwave in 30-second intervals, stirring between each interval, until smooth. Set aside.
- Assembling the cheesecake:
- Spread the caramel peanut mixture over the chilled cheesecake.
- Pour the ganache over the caramel layer.
- Optionally, pipe whipped cream on top and garnish with Snickers pieces.
- Refrigerate for about 20 minutes to allow the ganache to set before serving. Enjoy!
