Yield: 14 slices of cake
Snickers Cheesecake Recipe
An easy no bake cheesecake loaded with candy bar chunks makes this Snickers Cheesecake Brownie Cake an impressive dessert to end dinner with.
Prep Time
20 minutes
Cook Time
25 minutes
Total Time
45 minutes
Ingredients
For the Brownie
- 1/2 cup melted unsalted butter
- 1/4 cup dark cocoa powder
- 2 large eggs
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 3/4 cup all purpose flour
For the Cheesecake
- 1 - 8 ounce cream cheese, softened
- 1/2 cup caramel ice cream topping
- 1 - 16 ounce container Cool Whip, thawed & divided
- 1 1/4 cup chopped Snickers bars (10 ounce bag of bites)
- caramel & hot fudge, for topping
Instructions
- Preheat the oven to 350 degrees. Spray a 9 inch springform pan with nonstick spray or line with parchment paper.
- Whisk together the melted butter and cocoa powder. Beat the eggs, sugar and vanilla.
- Add the chocolate butter mixture and beat again.
- Stir together the salt, baking powder, and flour and add to the batter slowly.
- Pour into the prepared pan and bake for 25 minutes. Remove and cool completely.
- Beat the cream cheese and caramel topping until smooth. Fold in 2 cups of Cool Whip.
- Set aside a few pieces of candy bars for the topping. Stir in the rest of the candy bars gently. Spoon on top of the cooled brownie.
- Spread another 2 cups of Cool Whip on top of the cheesecake. Refrigerate for 3-4 hours or until completely chilled.
- Swirl the remaining Cool Whip on top using a piping bag and icing tip 1M. Add the reserved candy to the swirls.
- Drizzle with warm hot fudge and caramel before serving.
Nutrition Information:
Yield:
14Serving Size:
1Amount Per Serving: Calories: 455Total Fat: 26gSaturated Fat: 17gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 63mgSodium: 262mgCarbohydrates: 51gFiber: 1gSugar: 42gProtein: 5g
Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.