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Snickers Cheesecake Cake!

Snickers Cheesecake Cake

This show-stopping Snickers Cheesecake Cake is definitely meant for special occasions! It’s so sweet you may get a tooth-ache!

Course Dessert
Cuisine American
Keyword snickers cake, snickers cheesecake cake
Prep Time 15 minutes
Cook Time 40 minutes
Cooling Time 2 hours
Total Time 55 minutes
Servings 12
Calories 2288 kcal
Author Amanda Rettke--iambaker.net

Ingredients

Snickers Cheesecake

  • 2 packages (16 ounces) cream cheese, room temperature
  • 1/2 cup (100g) granulated white sugar
  • 2 large eggs, room temperature
  • 2 cups (about 16) "funsize" Snickers candy bars, chopped

Cake

  • 1 3/4 cups all-purpose flour
  • 2 cups (400g) granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon kosher salt
  • 1 teaspoon baking powder
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 2 x-large eggs, at room temperature
  • 2 teaspoons McCormick® vanilla extract
  • 1 cup freshly brewed hot coffee, can substitute hot water

Ganache

  • 1 package (12 ounces) milk chocolate morsels
  • 1/4 teaspoon salt
  • 1 can (14 ounces) sweetened condensed milk
  • 2 tablespoons butter

Snickers Frosting

  • 9 Snickers candy bars, fun-size
  • 1/2 cup (1 stick) butter, room temperature
  • 3 cups confectioners' sugar
  • 1/2 cup milk
  • Whipped Cream I used Cool Whip®
  • 4 Snickers candy bars, chopped for garnish

Instructions

Snickers Cheesecake

  1. Preheat the oven to 325°F.

  2. Prepare an 8-inch springform pan by spraying with bakers spray and lining with parchment.
  3. Place cream cheese into bowl of stand mixer. Mix on medium-low speed for 30 seconds. Add in sugar and eggs and beat until smooth.
  4. Remove the bowl from the stand and stir in chopped candy bars by hand.

  5. Pour the filling into the pan and bake for 35-40 minutes, or until set.

  6. Set the pie on a wire rack and let it cool completely.
  7. Refrigerate for at least 2 hours before assembling the cake.

Cake

  1. Preheat oven to 350°F.

  2. Prepare two 8-inch round cake pans. (Line with parchment paper, then butter and flour the pans, or spray with baking spray).

  3. Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into a bowl bowl of a stand mixer fitted with a paddle attachment and mix on low speed until combined.

  4. In another bowl, combine the buttermilk, oil, eggs, and vanilla.
  5. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee (or hot water) and stir just to combine, scraping the sides and the bottom of the bowl with a rubber spatula.

  6. Pour the batter into the prepared pans and bake for 35 to 40 minutes at 350°F, or until a cake tester comes out clean.

  7. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.

Ganache

  1. Pour water to a depth of 3 inches into the bottom of a medium saucepan. Over medium-high heat, bring to a simmer.

  2. Reduce heat to medium; place chocolate and salt in top of the pan over the simmering water.

  3. Cook, stirring constantly, 2 to 3 minutes or until melted.
  4. Add sweetened condensed milk and stir constantly for 1 to 2 minutes or until blended and smooth. Remove from heat; add butter and stir 4 to 5 minutes or until smooth.

Snickers Frosting

  1. Melt Snickers bars with 1 stick butter in a saucepan over very low heat. (about five minutes) Once melted, remove from heat and add

  2. Once melted, remove from heat and add confectioners' sugar (starting with 3 cups and adding more only if frosting seems too runny). Then add the milk.

  3. Whisk until smooth.

Assembling the Snickers Cheesecake Cake

  1. Place one 8-inch layer of chocolate cake on a cake stand. Carefully place the cheesecake on top of that.

  2. Set the other layer of 8-inch cake on top of the cheesecake.

  3. Pour warm ganache over the cake and allow to spill over the sides. This is a THICK ganache: if that bothers you at all feel free to add milk or heavy cream, one tablespoon at a time, to reach your desired consistency.

  4. Right after you have poured the ganache, gently spoon the Snickers frosting over the cake. This is much thinner and will run over the sides faster, so go slow and get a feel for how you want the cake to look.

  5. Using an open star tip, pipe out dollops of whipped cream (I just used cool whip) around the edge of the cake.

  6. Using a fork (or a piping bag with a very small round tip) drizzle more ganache and frosting over the cake. Insert a piece of candy bar into the top of each whipped cream dollop. Chill until ready to serve.