white chocolate cheesecake snickers
A rich and creamy White Chocolate Cheesecake Snickers loaded with caramel, peanuts, and chocolate. Perfect for celebrations or indulgent treats!
Ingredients
- 2 cups graham cracker crumbs – For the buttery crunchy crust.
- 1/2 cup unsalted butter melted – Helps bind the crust together.
- 24 oz 3 blocks cream cheese, softened – The rich and creamy base.
- 3/4 cup granulated sugar – Adds the perfect level of sweetness.
- 8 oz white chocolate melted – Gives the cheesecake a smooth, indulgent flavor.
- 1/2 cup heavy cream – Ensures a luscious and soft texture.
- 1 teaspoon vanilla extract – Enhances the overall flavor.
- 3 large eggs – Essential for structure and a velvety consistency.
- 4 full-size Snickers bars chopped – For that caramel, nougat, and peanut crunch.
- 1/4 cup caramel sauce – For drizzling and extra decadence.
- 1/4 cup chocolate sauce – Because extra chocolate is always a good idea!
- 1/4 cup chopped peanuts – Adds a final crunchy touch.
Instructions
- Prepare the crust by mixing crushed graham crackers with melted butter.
- Press the mixture into a springform pan and bake.
- Melt the white chocolate and set aside.
- Beat cream cheese and sugar until smooth.
- Add melted white chocolate, vanilla, and heavy cream.
- Mix in eggs one at a time.
- Fold in chopped Snickers pieces.
- Pour batter over the crust and smooth the top.
- Bake at 325°F until set.
- Let the cheesecake cool gradually in the oven.
- Refrigerate for at least 4 hours.
- Drizzle caramel and chocolate sauce.
- Garnish with more Snickers chunks and peanuts.
Notes
- Use a water bath to prevent cracking.
- Let ingredients come to room temperature for a smooth batter.
- Store leftovers in the fridge for up to 5 days.