Description
Jamie Oliver’s Snickers Cheesecake delivers ultimate chocolate-peanut indulgence with creamy layers and caramel crunch. Rich chocolate base and silky filling combine classic candy bar flavors into an irresistible dessert you cannot resist.
Ingredients
Scale
Main Ingredients:
- 24 ounces (678g) full-fat brick cream cheese, softened to room temperature
- 3 large eggs, at room temperature
- 1 cup (200g) granulated sugar
- 8 fun-sized Snickers, chopped (save some for topping)
- ⅓ cup creamy peanut butter
Crust Ingredients:
- 22 regular Oreo cookies (not Double-Stuf)
- 5 tablespoons (71g) unsalted butter, melted
Additional Ingredients:
- ¾ cup (180g) full-fat sour cream (or full-fat yogurt), at room temperature
- 2 teaspoons pure vanilla extract
- 1 4-ounce (115g) bar semi-sweet chocolate, melted and slightly cooled
Toppings:
- salted caramel
- chopped Snickers
- peanuts
Instructions
- Prepare the oven by positioning the rack in the lowest third and preheating to 350°F (177°C). Lightly coat a 10-inch (25.4 centimeters) springform pan with nonstick cooking spray.
- Pulverize the entire Oreo cookies (including cream filling) into fine crumbs, yielding approximately 2 cups (250 grams) of crumbs. Combine the Oreo crumbs with melted butter in a medium mixing bowl.
- Press the crumb mixture firmly into the bottom and sides of the prepared pan. Completely encase the springform pan’s exterior with aluminum foil to prevent potential water leakage.
- Bake the crust for 10 minutes. While still warm, sprinkle a portion of chopped Snickers bars across the surface, reserving the remaining pieces for later decoration.
- In a large mixing bowl, use an electric mixer to blend cream cheese and granulated sugar on medium speed for 3 minutes until achieving a smooth, creamy consistency.
- Incorporate sour cream and vanilla extract into the cream cheese mixture. Gradually add eggs, mixing on low speed and being careful not to overbeat.
- Divide the cheesecake batter into two equal portions, approximately 3.5 cups each.
- Fold peanut butter into one half of the batter. Blend melted chocolate into the remaining batter half.
- Randomly spoon both batters into the prepared crust, creating a marbled effect by gently swirling with a knife.
- Prepare a water bath by boiling sufficient water to create a 1-inch (2.54 centimeters) depth in a large roasting pan.
- Carefully place the springform pan into the roasting pan and pour the hot water around it. Transfer to the preheated oven.
- Bake for 55-70 minutes until the center is almost set. Turn off the oven, crack the door open, and allow the cheesecake to rest inside for one additional hour.
- Remove from the oven and cool to room temperature. Refrigerate for a minimum of 6 hours, preferably overnight.
- Release the cheesecake from the springform pan’s rim. Garnish with salted caramel, remaining chopped Snickers, and optional peanuts.
- Slice and serve chilled. Store any leftover cheesecake in the refrigerator, covered, for up to 4 days.
Notes
- Let the cream cheese soften naturally on the counter for about 30 minutes before mixing to prevent unwanted lumps and ensure smooth blending.
- Full-fat cream cheese delivers superior richness and creamy consistency that low-fat versions simply cannot match.
- Gently fold ingredients together with minimal stirring to maintain a light, delicate texture throughout the cheesecake batter.
- Confirm your springform pan fits standard measurements to guarantee even baking and perfect golden edges.
- Chill the cheesecake completely for minimum 3-4 hours, preferably overnight, allowing flavors to meld and structure to set perfectly.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Desserts
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 10
- Calories: 420
- Sugar: 29g
- Sodium: 320mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 95mg