Peanut Butter Snickers Cheesecake Bars

The idea for this recipe came from my last visit to the Cheesecake Factory. I ordered Snickers Cheesecake, and while it was tasty, it was just regular cheesecake with Snickers mixed in. I really felt like the perfect Snickers cheesecake would be a peanut butter base instead of plain. I intended to try out my idea as soon as Halloween candy started appearing in the grocery store (which these days is in the middle of summer), but I didn't get it done before the Halloween aisle was replaced with Christmas-in-October.

This year, our plan to entice more than the pitiful 5 trick-or-treaters we had in 2014 included handing out full size candy bars. (Plain failed, in case you were wondering.) Just before I abandoned the idea of this cheesecake completely, I realized that I had enough left over Snickers bars to finally make my cheesecake dreams come true!

This is the perfect recipe to use up all your leftover Halloween candy. The best part of the recipe, for me, is a tie between the chewy caramel in the Snickers, and the extra thick Oreo crust. I'm sure there are a lot of possible variations you could make with different candy bars as well. Next time, I might just try making the crust without the Oreo cream, since it's not personally my favorite part of the cookie.

Peanut Butter Snickers Cheesecake Bars

  • 22 whole Oreo Cookies
  • 5 tbsp butter, melted
  • 16 oz cream cheese, softened to room temperature
  • 1 large egg
  • 1/4 cup granulated sugar
  • 1/2 cup smooth peanut butter (I used Skippy for this)
  • 2 tsp vanilla
  • 3 full size Snickers bars, chopped, divided
Line a 9x9 square pan with two sheets of overlapping aluminum foil, with the ends hanging over each side.

Preheat the oven to 350°.

In a food processor, pulse the Oreos and butter together until the mixture resembles course sand. Use the back of a measuring cup to evenly press the crumbs into the bottom of the pan. Bake the crust for 10 minutes.

While the crust cools, beat the cream cheese, egg, sugar, peanut butter and vanilla together in a mixer until fully combined. Stir in 2/3 of the chopped Snickers into the batter, and spread the batter into the pan.

Bake for 30-35 minutes until the edges begin to brown. Remove the cheesecake and scatter the remaining 1/3 of the chopped Snickers over the top. Allow the cheesecake to cool for 30 minutes at room temperature, then refrigerate for at least 3 hours before serving.

Lift the cheesecake from the pan using the overhanging edges of the foil. Slice into bars with a sharp knife and serve!

Source: Combination of these two recipes.

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