I call this is ‘The Daddy’ as I made this for fathers day for my Dad and it’s the daddy of all cheesecakes. It wasn’t my choice although if you know me you would know how much love I have for snickers they are just the most awesomest chocolate! 

As you have guessed yes this cheesecake has snickers in it, here, there any everywhere! LOVE IT!!!!!! it’s Yummylicious! I adapted the recipe from the lovely step by step recipe at Mongolian Kitchen but I added snickers into the cheesecake mixture o yeh baby loving the snickers. OK I know this might be the ultimate fatty cheesecake but ooo boy it’s so worth it! anyway just think it’s only once a year there is Fathers Day so it’s all good.

Anyway back to Fathers day and how thankful I am to have a such a great dad who is always there for me and helps me with so much stuff love you dad. My dad also brought me the slate plate which I love and have wanted for a while and it was just in time for Father Day, I used for the first time to take a photo of the cheesecake.


The Daddy - snickers cheesecake
Serves 12
amazing snickers cheesecake
Prep Time
30 min
Cook Time
1 min
Total Time
2 hr 10 min
Prep Time
30 min
Cook Time
1 min
Total Time
2 hr 10 min
For the base
  1. 150g - plain chocolate digestive biscuits (I used chocolate digestives)
  2. 75g - unsalted butter melted
For the cheesecake
  1. 600g - cream cheese (I left mine out at room temp)
  2. 250g - caster sugar
  3. 1 tsp - vanilla bean paste
  4. 2 - eggs (I used medium and whisked them in a small bowl)
  5. 100ml - double cream
  6. 6 - snickers chocolate bars chopped up into small pieces
For the topping
  1. 100-150g - peanuts
  2. 100g - unsalted butter
  3. 100g - soft brown sugar
  4. 200ml - double cream
  1. 1. Preheat the oven to 160°C, grease and line a 23cm (9") spring form tin.
  2. 2. Bash the biscuits in a thick zip bag or grind them in a food processor until fine and mix the crumbs with the melted butter.
  3. 3. Press the crumb mixture into the base of the tin making sure it is smooth and even all the way round. Add half the chopped up snickers evenly around the base, put the tin in the fridge whilst making the cream cheese filling.
  4. 4. Place the cream cheese in the blender and beat for a 2 minutes, then add the sugar and vanilla and blend again until combined. Then add the eggs and mix well until combined.
  5. 5. I beat the cream until it was thick be careful not to over beat it, fold the cream and the rest of the chopped snickers into the mixture mix until combined.
  6. 6. Place in the centre rack of the oven and bake for about 45-1hour or until the cheesecake becomes puffy around the edges, the cheesecake should be set but still wobbly in the centre.
  7. 7. Turn the oven off and leave the cheesecake to cool inside (the cheesecake might crack on cooling but that’s ok). Leave it there until the temperature of oven is cool
  8. 8. Once cool leave the cheesecake to chill in the fridge for at least two hours or ideally overnight.
To make the topping
  1. 1. Toast the peanuts in a dry pan with a light sprinkle of salt and leave to cool.
  2. 2. To make the caramel sauce place the cream, sugar and butter into a pan and cook over a very gentle heat, stirring occasionally. Once the mixture has warmed through and the butter has melted, allow to simmer for a few minutes, then take off the heat and leave to cool.
  3. 3. To assemble the cheesecake, sprinkle the peanuts onto the cake and then pour the caramel sauce over the top. Ideally the cheesecake should be returned to the fridge for an hour or so to allow the caramel to set slightly.
  1. Although I thought this was a quick and easy way to make caramel and quicker then the recipe I posted I didn't achieve the dark caramel colour I was after so I would use my caramel recipe next time I make it.
  2. I also would use salted peanuts instead of plain peanuts.
Adapted from Mongolian Kitchen
Adapted from Mongolian Kitchen