Decadent Snickers Cheesecake Pie

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A Rich, Creamy, Candy-Lover’s Dream Dessert

A Slice of Sweet Indulgence

If there’s one dessert that screams indulgence, it’s cheesecake. Now imagine that cheesecake packed with chopped Snickers bars, drizzled in caramel, and topped with chocolate ganache and crunchy peanuts. That’s what you get with this decadent Snickers cheesecake pie—a dessert so rich and satisfying, it deserves a moment of silence before each bite.

I first made this pie during the holidays one year when I had leftover Halloween candy (read: too many Snickers). I wanted something that would wow guests but didn’t feel overly fussy. The result? A luscious, candy-packed cheesecake in a buttery graham cracker crust that quickly became a family favorite. Whether it’s a cozy winter treat or a chilled summer delight, this pie is a show-stopper all year round.

Why You’ll Love This Snickers Cheesecake Pie

  • Classic American flavors with a playful, candy-bar twist
  • Perfect texture—creamy cheesecake filling with a crunchy base and gooey topping
  • Crowd-pleaser for parties, birthdays, or any dessert table
  • Customizable with your favorite candy bars or nuts

Ingredients (Serves 7)

For the Crust:

  • 1½ cups graham cracker crumbs
  • ¼ cup granulated sugar
  • ½ cup unsalted butter, melted
  • For the Cheesecake Filling:
  • 24 oz cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • ½ cup sour cream
  • 1 tsp vanilla extract
  • 1 cup chopped Snickers bars

For the Topping:

  • ½ cup caramel sauce
  • ½ cup chocolate ganache (melted chocolate + cream)
  • ¼ cup chopped peanuts
  • Extra Snickers bars, chopped or sliced for garnish

Step-by-Step Instructions

Step 1: Make the Crust

  1. Preheat your oven to 325°F (163°C).
  2. In a medium bowl, mix graham cracker crumbs and sugar.
  3. Stir in melted butter until evenly moistened.
  4. Press the mixture into the bottom and slightly up the sides of a 9-inch springform pan or pie dish.
  5. Bake for 8–10 minutes, then let cool while you prepare the filling.
  6. Step 2: Prepare the Filling
  7. In a large bowl, beat the softened cream cheese until smooth.
  8. Add the sugar and mix until well combined.
  9. Beat in eggs one at a time, followed by sour cream and vanilla extract.
  10. Gently fold in chopped Snickers bars.

Step 3: Assemble and Bake

  1. Pour the filling over the cooled crust.
  2. Bake for 45–50 minutes, or until the center is set but still slightly jiggly.
  3. Turn off the oven and let the cheesecake sit inside for 1 hour with the door slightly open (prevents cracking).
  4. Refrigerate for at least 4 hours (overnight is best).
  6. Once chilled, drizzle caramel sauce and chocolate ganache generously over the top.
  7. Sprinkle chopped peanuts and arrange additional Snickers pieces on top.
  8. Slice, serve, and prepare for compliments!

Tips for Cheesecake Success

  • Use room-temperature cream cheese for a smooth, lump-free batter.
  • Don’t overbeat once the eggs are added—this can cause cracks.
  • Water bath optional – not needed for a pie dish, but adds moisture for a classic cheesecake texture.
  • Chill thoroughly for best flavor and sliceability.

Perfect for Any Season

❄️ Winter Indulgence:

  • Serve warm with hot fudge sauce and a dollop of whipped cream.
  • Pairs beautifully with coffee, hot cocoa, or a splash of bourbon.

☀️ Summer Treat:

  • Chill and serve with a scoop of vanilla ice cream.
  • A refreshing, candy-filled alternative to traditional baked pies.

Make It Your Own

  • Swap Snickers for Milky Way, Twix, or Reese’s.
  • Add a swirl of peanut butter or Nutella into the batter.
  • Use chocolate graham crackers for a chocolatey crust.
  • Drizzle salted caramel for a sweet-salty upgrade.

Storing & Freezing

  • Fridge: Store in an airtight container for up to 5 days.
  • Freezer: Wrap tightly and freeze for up to 2 months.
  • To Serve: Thaw overnight in the fridge, then garnish.
  • Snickers cheesecake pie

FAQs

Can I make this pie ahead of time?
Yes! It actually tastes better the next day after chilling and setting.

Can I use a store-bought crust?
Absolutely! A pre-made graham crust saves time, though homemade gives you more flavor control.

What’s the difference between ganache and melted chocolate?
Ganache (chocolate + cream) is smoother and glossier—perfect for drizzling.

How do I avoid cheesecake cracks?
Don’t overmix, bake gently, and cool slowly. Cracks are purely cosmetic—and easy to cover with toppings!

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