Sinful Snickers Peanut Butter Cheesecake

There’s no other way to start this post than Oh. My. Gosh.

This is hands-down, THE BEST cheesecake, and probably dessert, I’ve ever had. It’s straight up crack for a chocolate, caramel, anything-sweet lover, plus it serves a bunch of people, partly due to the size and mostly due to the richness.

It’s officially October and I know ya’ll will have halloween candy around… pick out the snickers and use them in this insane cheesecake! I started making this dessert a few years ago when my hubby and I went to a friend’s barbecue. We’d never been over there before so I wanted to make something that everyone would enjoy and talk about for days after the get-together. And oh did I succeed! If you’re not drooling yet, I’m afraid I can’t help you.

The fact that snickers, peanut butter, and cheesecake are in the title is an extremely promising sign… I should also mention the Oreo crust. Yep. Prepare to food coma hard.

Ingredients:
Crust:
1 pack of Oreos, crushed
½ tsp salt
6 Tbs. butter, melted

Filling:
24 oz cream cheese, softened
1 ¼ c creamy peanut butter
½ c sugar
14 oz sweetened condensed milk
4 eggs
1 Tbs vanilla
¼ tsp salt
20 fun-sized snickers bars, chopped (8 used for toppings)

Roll up your sleeves:

1. Preheat the oven to 325 degrees and wrap the bottom and sides of a 9” springform pan. I use this Wilton Nonstick Springform Pan because it doesn’t pull off the oreo crust.
2. Pulse oreos and salt in a processor then transfer into a medium size bowl with butter. Mix with a fork then press into the bottom and sides of the springform pan.
3. Bake the crust for 10-12 minutes and then let cool.
4. To make the filling, beat cream cheese, sugar, and peanut butter in a large bowl until creamy. Reduce the speed to low and add in the condensed milk. Mix to combine.
5. Beat in eggs one at a time then add the vanilla and salt. After one minute, fold in chopped snickers by hand.
6. Pour filling mixture into the cooled crust and smooth the top. Tap the sides to get the bubbles out then place the springform pan into a roasting pan and fill halfway with hot water.
7. Bake the cheesecake for 60 minutes or until the center is set. Allow to cool for at least an hour before removing from the pan.
8. Cool for a while and then refrigerate 3-4 hours before serving. Top with chopped snickers and drizzle caramel sauce until you see fit!
9. Enjoy every last bite of this sinful dessert.

There you go. I hope you love it!! Leave your comments and suggestions below! What other sweets would you like to learn how to make?