Ingredients for Snickers Cheesecake
- Philadelphia Cream Cheese
- Sweetened Condensed Milk
- 3 large eggs
- 14 oz caramel candies
- 2 tablespoons milk (for ganache)
- Milk Chocolate Chips
- Oreo Cookies
- ½ cup all-purpose flour
- ½ cup granulated sugar
- ½ cup (1 stick) margarine, melted
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How to Make Snickers Cheesecake
- Preheat oven to 300°F (150°C).
- Crush 16 Oreo cookies into fine crumbs. Combine with ½ cup all-purpose flour and ½ cup granulated sugar in a large bowl.
- Add ½ cup (1 stick) melted margarine and mix until well combined.
- Press the mixture into a 9-inch pie pan. Refrigerate for at least 1 hour to firm.
- While the crust chills, prepare the caramel layer: In a microwave-safe bowl, combine 14 oz caramel candies and 4 tablespoons milk. Microwave in 30-second intervals, stirring after each, until melted and smooth.
- In a separate bowl, beat 2 (8 ounce) packages of cream cheese and 1 (14 ounce) can of sweetened condensed milk until smooth and creamy.
- Add 3 large eggs one at a time, mixing well after each addition. Beat for 1 minute until fully combined.
- Pour the caramel sauce over the chilled crust, ensuring it coats the bottom and sides. Refrigerate for 10 minutes.
- Pour the cream cheese mixture over the caramel layer.
- Bake for 60-75 minutes, or until the edges are set and the center is just slightly jiggly. A toothpick inserted near the center should come out with moist crumbs.
- Let the cheesecake cool completely in the oven with the door slightly ajar for 30 minutes. Then, transfer it to the refrigerator and chill for at least 4 hours, or preferably overnight.
- Prepare the chocolate ganache: In a double boiler or heat-safe bowl set over simmering water, melt 1/4 cup milk chocolate chips with 2 tablespoons of milk, stirring frequently until smooth.
- Drizzle the chocolate ganache over the chilled cheesecake.
- Refrigerate for at least 30 minutes before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
138g
Fat
43g
Carbs
14g
