Sweet and salty, creamy cheesecake on top of Oreo crust, filled with Snickers pieces.
I just wanted to make a simple cheesecake this time, and I have no idea how Snickers ended up in my cheesecake.
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.
- 15 Oreo cookies
- 3 tablespoons (40 grams or 1.4 ounces) unsalted butter, melted
- 16 ounces (450 grams, 2 packages) full-fat cream cheese, room temperature
- ⅔ cup (130 grams or 4.5 ounces) granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- ½ cup (120 grams or 4.2 ounces) sour cream
- 4 Snickers bars, chopped into chunks
- Chocolate chips for sprinkling (optional)
- Preheat the oven to 350F/180C. Line an 8×8-inch baking pan with parchment paper, leaving enough overhang on the sides for lifting the cheesecake out of the pan after baking.
- Pulse the Oreos (the whole cookie, with their filling) in a food processor or blender until finely ground. Put the crumbs in a medium bowl and stir in the melted butter. Put crumbs in the lined pan. Gently press with your fingers until the crumbs are an even layer. Bake for 8 minutes. Allow to cool while you prepare the cheesecake filling.
- Reduce oven temperature to 325F/160C.
- In a mixer fitted with the paddle attachment, beat cream cheese on medium speed until smooth, about 2 minutes. Add sugar and beat another 2 minutes. Add the eggs, one at a time, until fully combined. Add vanilla and sour cream and beat until incorporated and smooth. Remember to scrape down the sides and the bottom of the bowl. Fold in Snickers.
- Pour batter over the cooled Oreo crust and spread evenly. Sprinkle with chocolate chips. Bake for 30-40 minutes. The center of the cake should be slightly wobbly. Allow the cake to sit at room temperature for 1 hour, then refrigerate for 4 hours (preferably overnight) until the cake is completely set. Then, lift the cake out of the pan using the parchment paper and cut into squares.
- You can double the recipe and bake it in a 9*13-inch pan for 50-60 minutes.
- Store the cheesecake in an airtight container in the refrigerator for up to 7 days.