Description
Indulgent jamie oliver snickers cheesecake combines classic dessert elements with nostalgic candy bar flavors. Rich chocolate base and creamy filling create a luxurious dessert experience you’ll want to savor again and again.
Ingredients
Scale
- 24 oz (678g) cream cheese, full-fat, softened
- 3 large eggs, room temperature
- 1 cup (200g) granulated sugar
- 22 Oreo cookies, regular (not Double-Stuf)
- 5 tbsps (71g) unsalted butter, melted
- 8 fun-sized Snickers, chopped
- ¾ cup (180g) sour cream, full-fat (or full-fat yogurt), room temperature
- ⅓ cup peanut butter, creamy
- 2 tsps pure vanilla extract
- 1 4-oz (115g) semi-sweet chocolate bar, melted and slightly cooled
- salted caramel
- Snickers, chopped
- peanuts
Instructions
- Crust Preparation: Pulverize Oreo cookies into fine crumbs and blend with melted butter. Press mixture firmly into a foil-wrapped springform pan, ensuring complete coverage. Bake at 350°F for 10 minutes, then sprinkle chopped Snickers across the surface.
- Cheesecake Base: Whip cream cheese and sugar using an electric mixer until smooth and creamy. Gently fold in sour cream, vanilla extract, and eggs, mixing on low speed to maintain a delicate texture.
- Flavor Layers: Divide batter into two equal portions. Incorporate peanut butter into one half and melted chocolate into the other. Spoon batters randomly into the crust, creating a marbled design by gently swirling with a knife.
- Baking Process: Create a water bath by boiling water to a 1-inch depth in a large roasting pan. Carefully place springform pan into the water bath and transfer to the oven. Bake for 55-70 minutes until the center is almost set.
- Cooling Technique: Turn off the oven, crack the door open, and allow the cheesecake to rest inside for one hour. Remove and cool to room temperature, then refrigerate for a minimum of 6 hours or overnight.
- Final Presentation: Carefully release the cheesecake from the springform pan. Drizzle with salted caramel, garnish with remaining Snickers pieces and optional peanuts. Serve chilled and store covered in the refrigerator for up to 4 days.
Notes
- Prevent Cracking Secrets: Use room temperature ingredients and avoid overmixing to ensure a smooth, crack-free cheesecake surface.
- Mastering Water Bath Technique: Wrap springform pan in aluminum foil carefully to prevent water seepage, which can ruin the delicate crust.
- Swirling Like a Pro: Gently drag a knife through the marbled batter to create beautiful, artistic patterns without overblending.
- Cooling Crucial Step: Allow the cheesecake to cool gradually inside the oven with the door cracked to prevent sudden temperature changes that cause splitting.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Desserts
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 10
- Calories: 510
- Sugar: 42g
- Sodium: 350mg
- Fat: 35g
- Saturated Fat: 16g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 130mg