Snickers Cheesecake Bars

Sweet and salty, creamy cheesecake on top of Oreo crust, filled with Snickers pieces.

Oh, boy.

I just wanted to make a simple cheesecake this time, and I have no idea how Snickers ended up in my cheesecake.

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It all started with a sour cream that had almost expired (ok, it actually already expired but shhh). I’m not a fan of sour cream, because, you know… Ii’s sour. But anyway, not wanting to throw it away, making cheesecake with it seemed like the right solution.

The cheesecake batter is tangy and not overly sweet. It’s a burst of sweet and salty flavors – Oreo, chocolate, peanuts, caramel, and cheese. The caramel from the Snickers and the creamy cheesecake melt in your mouth, and the chocolate and peanuts make it crunchy. Basically it’s a big yum yum in your mouth.

To make this cake, start by pulsing the Oreos in a food processor. The whole cookie – filling and all.  Pulse until they are finely ground. Then, stir the crumbs with the melted butter. It’s easy to do it with a wooden spoon or with your hands. Gently press the crumbs into the pan with your fingers until the crumbs form an even layer. Bake crumbs for 8 minutes. You’ll start to smell the Oreos all over the kitchen. Let cool at room temperature, meanwhile prepare the cheesecake filling.

For the next step, if you don’t have a mixer – just whisk by hand, adding the ingredients in the same order until batter is smooth.

In a mixer fitted with the paddle attachment, beat cream cheese on medium speed for about 2 minutes until smooth. Make sure you use room temperature cream cheese. Add sugar and beat on medium speed for 2 minutes until smooth. Add the eggs, one at a time, until fully combined. Scrape down the sides and the bottom of the bowl occasionally. Add vanilla and sour cream and beat until incorporated and smooth. Fold in Snickers and (try to) control yourself not to eat them. Sprinkle with chocolate chips and (try to) control yourself not to eat them either.

Baking time. My cake was ready in about 40 minutes. Don’t wait until the cheesecake is completely set – the center should be slightly wobbly. It will set once cooled. If the cake starts to brown while baking, cover it loosely with aluminum foil.

And now, the only thing standing between you and that first bite is a few hours. Let the cake cool at room temperature for one hour. Then, place it in the fridge to set completely, for at least a few hours, but I highly recommend making this a day ahead, as the flavor improves with every minute that passes over the first 24 hours. This means the longer you wait to taste your cheesecake, the yummier it will be.

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