Ingredients
Equipment
Method
- Preheat your oven to 325°F (160°C).
- In a bowl, mix graham cracker crumbs and melted butter until well combined. Press mixture firmly into the bottom of a greased 9-inch springform pan. Bake for 10 minutes and set aside to cool.
- In a separate bowl, beat softened cream cheese and sugar until smooth. Add vanilla extract and eggs one at a time, mixing gently after each addition. Fold in sour cream and chopped Snickers bars.
- Pour the cheesecake mixture over the cooled crust and smooth the top with a spatula. Bake for 45-50 minutes, until the edges are set but the center jiggles slightly.
- Turn off the oven and let the cheesecake cool inside with the door ajar for 1 hour. Refrigerate for at least 4 hours or overnight.
- Drizzle caramel and chocolate sauces over the chilled cheesecake and garnish with whipped cream if desired.
Notes
Ensure the cream cheese and eggs are at room temperature for a smooth filling.
Avoid overmixing to prevent cracks.
Consider using a water bath for an ultra-creamy texture.
Swap graham crackers for Oreos or add chopped peanuts for extra crunch.
Avoid overmixing to prevent cracks.
Consider using a water bath for an ultra-creamy texture.
Swap graham crackers for Oreos or add chopped peanuts for extra crunch.