If you love Cheesecake Factory treats, this copycat recipe can create your own Snickers cake filled with caramel, chocolate, and peanuts.
Preparation Time
30 mins
Cooking Time
60 mins
Total Time
1 hr 30 mins
Calories
647 Calories
Recipe Instructions
Step 1
Preheat oven to 350 degrees F (175 degrees C).
Step 2
Mix ground cookies, butter, and 1 tablespoon sugar together in a bowl until combined. Press into the bottom of a 9-inch springform pan. Top crust with 1/4 cup caramel chips and 2 tablespoons chopped peanuts.
Step 3
Mix cream cheese and 1 1/2 cups sugar together until smooth. Blend in milk. Mix in eggs 1 at a time; stir until just incorporated. Mix in sour cream, vanilla extract, and 2 tablespoons flour, using a wooden spoon, until batter is smooth.
Step 4
Chop 6 mini candy bars into small pieces; toss with 1 tablespoon flour in a bowl (to prevent sinking to bottom of cake). Stir into batter; pour into crust-lined pan.
Step 5
Bake in the preheated oven for 1 hour. Keep door closed. Turn off heat; let cake cool in the oven for at least 3 hours. Remove from oven; chill 8 hours to overnight.
Step 6
Release cake from pan; transfer to a serving plate. Decorate top edge of cake with whipped cream. Put remaining 1/4 cup caramel chips and 2 tablespoons chocolate chips in separate microwave-safe bowls; heat in the microwave until melted, about 1 minute. Drizzle melted caramel over cake; repeat with melted chocolate. Chop remaining candy bars and arrange on top of whipped cream. Sprinkle remaining 2 tablespoons peanuts on cake.
Ingredients
1 tablespoon white sugar
4 eggs
1 tablespoon vanilla extract
1 cup sour cream
4 (8 ounce) packages cream cheese
3 tablespoons all-purpose flour, divided
1 (7 ounce) can whipped cream
20 chocolate wafer cookies, finely ground
0.25 cup butter
1.5 cups white sugar
0.75 cup milk
0.25 cup chocolate chips
0.5 cup caramel chips, divided
0.25 cup chopped peanuts, divided
16 mini chocolate-coated caramel-peanut nougat candy bars (such as Snickers®), d
