I feel like Dr. Pepper and Snickers just go together. In my mind, they just do. You can have one without the other but Dr. Pepper’s fizz just isn’t the same without the salty-carmely-peanutty goodness from a Snicker’s bar. Ok. Maybe you don’t agree. I know it’s a little weird but I remember thinking as a kid that it was just one of those pairings that you don’t mess with.
From a health standpoint, I really don’t consume either very often. Diet soda just isn’t worth it to me so I’d rather just not drink soda at all. I’m a water and iced tea kind of girl. And I have come to terms with the fact that my favorite candy bar is a special treat. This is perfectly fine when I can eat it like this: Snicker’s Cheesecake!
So I haven’t always been a fan of cheesecake. I actually haven’t been a fan of cream cheese until the last year-ish. And even now, I need it to be disguised a little. The tang just isn’t for me. I can handle it when it’s masked with sugar and cream though. And when it’s baked with a buttery-graham cracker crust. And when it’s covered with Snickers, caramel and peanuts. Sinful is what this is.
I made this one for Paul’s birthday. He loves cheesecake and I’ve had this one bookmarked since I stumbled upon it at My Baking Addiction. Jamie’s is beautiful and the cheesecake recipe is really awesome. I made this cheesecake the first time without the topping. Paul doesn’t like cake (really!) But he loves cheesecake so this was his “groom’s cake” that I made and then we forgot about during the reception. He basically had it all to himself on our honeymoon. I don’t’ think he was really sad about that. This time, though, for his birthday, I did add the topping. I also made just a couple of variations from the original recipe and it was a huge hit. You would think it’s going to be so rich but you get an awesome level of sweetness from the crust, Snickers and the caramel that’s perfectly complemented with the peanuts and creamy filling that’s not too sweet but totally decadent!
Stay tuned, Dr. Pepper ice cream coming up next. Just kidding. Maybe.
Snickers Cheesecake Recipe
3 cups graham cracker crumbs
1 stick unsalted butter; melted
3 tablespoons sugar
1/2 teaspoon salt
4 (8-ounce) blocks cream cheese, room temperature (go ahead and use the full fat version here)
1 1/4 cup granulated sugar
4 large eggs at room temperature
3/4 cup heavy cream
1 tablespoon pure vanilla extract
18 Fun Size Snickers; cut down the middle, and then in thirds (more or less to taste)
1/4 cup unsalted, roasted peanuts, smashed or chopped (more or less to taste)
1/4 cup caramel syrup (more or less to taste)
Preheat the oven to 350 degrees.
Mix the graham cracker crumbs, sugar and salt together in a medium bowl. Add the melted butter and gently press into a 9-inch springform pan. Bake the crust for 8-9 minutes, until golden brown. Transfer to a wire rack and cool completely.
Fill a kettle with water and bring to a boil.
In the bowl of a stand mixer fitted with a paddle attachment, mix the cream cheese and granulated sugar and cream until smooth. One at a time, add the room temperature eggs. Ensure that each egg is fully incorporated before adding the next and scrape down the sides of the bowl before adding the next egg. After adding the fourth egg, mix well and add the heavy cream and vanilla. Mix well until the mixture is smooth and the ingredients are fully incorporated.
Pour the batter into your prepared crust. Place the springform pan into an oven bag and place the oven bag into a large roasting pan. Pour the boiling water into the roasting pan; pour in enough water to reach about halfway up the side of the springform pan. The oven bag will help prevent leaking.
Bake the cheesecake for 50-55 minutes. The cheesecake edges will be set but the center will still be a little “jiggly”. Turn off the oven, close the door and set the timer for one hour. Allow the cheesecake to sit in the cooling oven for one hour, don’t remove, don’t open the door. Only drool at it while looking through the oven window. Only after one hour has passed, remove the pan from the oven, take the springform pan out of the water bath and allow it to cool the rest of the way at room temperature. Once it is completely cooled, refrigerate. Chilling the cheesecake overnight is best but as little as 5 hours will do.
Before serving, top the cheesecake with cut up Snickers bars, chopped peanuts and caramel sauce.
A tightly covered cheesecake can be stored in the refrigerator for up to five days, if it will last that long!
Slightly adapted from My Baking Addiction