Instructions
- 1
Preheat oven to 160°C (325°F). Wrap the bottom and sides of a 23cm (9-inch) springform pan tightly with heavy-duty aluminum foil to create a waterproof barrier for the water bath. Lightly grease the pan.
- 2
For the crust, combine crushed chocolate cookies and melted butter in a medium bowl. Press the mixture evenly into the bottom of the prepared springform pan. Bake for 8-10 minutes, then remove and set aside.
- 3
For the filling, in a large bowl, beat softened cream cheese and sugar with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes. Scrape down the sides of the bowl. Add the peanut butter, sour cream, and vanilla extract, beating until just combined.
- 4
Add the eggs one at a time, beating on low speed until just incorporated after each addition. Be careful not to overmix once the eggs are in. Pour the cheesecake batter over the baked crust in the springform pan.
- 5
Place the springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan. Bake for 60-70 minutes, or until the edges are set and the center jiggles only slightly when gently shaken.
- 6
Turn off the oven and prop the door open slightly. Let the cheesecake cool in the water bath inside the oven for 1 hour. Remove from the water bath, unwrap the foil, and cool completely on a wire rack. Refrigerate for at least 6 hours, preferably overnight.
- 7
For the salted caramel, combine 200g sugar and 60ml water in a heavy-bottomed saucepan over medium heat. Cook without stirring until the sugar dissolves, then increase heat to medium-high and boil until it turns a deep amber color (about 8-10 minutes). Remove from heat, carefully whisk in the warmed heavy cream (it will bubble vigorously), then the cubed butter and sea salt until smooth. Let cool slightly. Once cheesecake is chilled, spread caramel over the top, then sprinkle with chopped peanuts. Drizzle with melted chocolate before serving.
Baker's Tip
To prevent cracks in your cheesecake, always bake it in a water bath to ensure even, gentle cooking and avoid overmixing the batter once eggs are added. Once baked, let it cool gradually in the turned-off oven with the door ajar for an hour before chilling.
Frequently Asked Questions
How do I prevent my cheesecake from cracking?
The key is gentle mixing, especially after adding eggs, and baking in a water bath to create a moist environment. Gradual cooling is also crucial; leave the cheesecake in the turned-off oven with the door slightly ajar for an hour before transferring to a wire rack.
Can I prepare this cheesecake in advance?
Absolutely! Cheesecakes are perfect make-ahead desserts. You can bake the cheesecake up to 2-3 days in advance and keep it refrigerated. Add the caramel, peanuts, and chocolate drizzle just before serving for the best presentation.
How should I store leftover Snickers Cheesecake?
Store any leftover cheesecake tightly covered in the refrigerator for up to 4-5 days. For longer storage, individual slices can be frozen for up to one month; thaw overnight in the refrigerator before enjoying.
Can I use store-bought caramel sauce instead of making my own?
Yes, you can definitely use a high-quality store-bought caramel sauce to save time. Look for a thick, buttery caramel. You'll need about 250ml (1 cup) for this recipe to ensure generous coverage.
About This Recipe
Indulge in the ultimate Snickers Cheesecake, a decadent symphony of rich chocolate crust, creamy peanut butter cheesecake, gooey salted caramel, and crunchy roasted peanuts. This showstopping dessert is a true crowd-pleaser.
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