Candy Bar Cheesecake Recipe

Name: Candy Bar Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ½ cups finely crushed vanilla wafer cookies (, 38 cookies); ½ cup chopped peanuts; ⅓ cup margarine or ⅓ cup butter, melted; 3 (8 ounce) packages cream cheese, softened; ½ cup granulated sugar; ½ cup packed brown sugar; 1 teaspoon vanilla; 3 eggs; ¾ cup heavy whipping cream; 3 (2 ounce) packages Snickers candy bars, coarsely chopped; ½ cup heavy whipping cream

Servings: persons

1 ½ cups finely crushed vanilla wafer cookies (, 38 cookies)
½ cup chopped peanuts
⅓ cup margarine or ⅓ cup butter, melted
3 (8 ounce) packages cream cheese, softened
½ cup granulated sugar
½ cup packed brown sugar
1 teaspoon vanilla
3 eggs
¾ cup heavy whipping cream
3 (2 ounce) packages Snickers candy bars, coarsely chopped
½ cup heavy whipping cream

1
Heat oven to 325 dgrees Fahrenheit.
2
Mix cookie crumbs, peanuts and margarine (or butter).
3
Press evenly in bottom of springform pan, 9 x 3 inches.
4
With an electric mixer, beat cream cheese with white and brown sugars until smooth, about 6-7 minutes.
5
Add eggs, one at a time.
6
Mix well again.
7
Beat in 1/4 cup whipping cream.
8
Pour over crust.
9
Bake 1 1/4 hours, turn off oven, leave oven door open, let cheesecake cool in oven for 15 minutes to prevent cheesecake from cracking.
10
Carefully remove from oven, put in place away from drafts.
11
After 45 minutes, run metal spatula along side of cheesecake to loosen.
12
Cover with plastic wrap and refrigerate cheesecake overnight or longer to allow flavors to mingle.
13
Melt the Snickers bars in 1 quart saucepan over low heat, stirring occasionally.
14
Stir in 1/2 cup whipping cream, stir until smooth.
15
Transfer to refrigerator to cool.
16
Remove cheesecake from pan and transfer to serving plate.
17
Serve sauce with cheesecake.
18
VARIATION: Use crushed chocolate wafers if you prefer a chocolate crumb crust.

1323

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 ½ cups finely crushed vanilla wafer cookies (, 38 cookies), ½ cup chopped peanuts, ⅓ cup margarine or ⅓ cup butter, melted, 3 (8 ounce) packages cream cheese, softened, and more.

Yes, Candy Bar Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Candy Bar Cheesecake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions