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I honestly don’t think that I need to say anything about this cake. The name says it all. But, I’ll say something anyway. You take three things that make the world a better place (chocolate cake, cheesecake, and Snickers bars), put them together, and create magic. This cake is one of a few of the “cheesecake cake” cakes that I have made, and I am sure that it won’t be the last.
I found this recipe for Snickers cheesecake cake when I was looking for things to do with the bags of Halloween candy that I had amassed during the post-holiday clearance sales. I have made it twice since then, and both times it got rave reviews. I did have to tweak the recipe a bit, but I almost always do that anyway.
Start by making your cheesecake. Beat the cream cheese and sugar until it’s smooth. Add the eggs, one at a time, and then the sour cream. Add the vanilla extract, then fold in the chopped Snickers pieces. Pour the batter into your prepared pan and bake until almost set. Let cool completely on a wire rack, then chill. You will want to do this at least a few hours in advance, but preferably a day before. Cheesecake actually freezes very well, so you could even make it a week in advance and freeze it. The more firm the cheesecake is, the easier it will be to handle when assembling your cake.
Bake two chocolate cake layers in pans of the same size as the cheesecake. Let them cool completely, then place one layer on a cake tray or serving dish. Spread a thin layer of chocolate ganache over it, and then place the cheesecake layer on top. Spread some ganache over the cheesecake and then place the second cake layer over it. Pour the remaining chocolate ganache over the cake, letting it run over the sides.
One of the things that sets this cake apart is the Snickers frosting. It’s made by melting Snickers and butter together, and then adding this melted Snickers mixture into powdered sugar with a little bit of milk. This is where I made the biggest change to the original recipe, I think. Following the Snickers frosting recipe exactly gave me a cake that looked like this…
The frosting was just a runny mess. Refrigeration didn’t help much, and neither did the whipped cream that I tried to use to hide the unsightliness of the cake. However, halving the Snickers frosting recipe, and reducing the amount of milk added, let to my second attempt looking like THIS…
What a difference, right?!!
This Snickers cheesecake cake is definitely a lot of work to make, but the end-result is a piece of heaven in every bite. I suggest trying to make it at least once. You won’t be disappointed.
Snickers Cheesecake Cake
(adapted from recipe on IAmBaker.net)
For the Cake
- 1 recipe for 2-layer chocolate cake (recommended recipe here)
For the Cheesecake
- 2 8oz packages of cream cheese, softened
- 1/2 cup granulated sugar
- 1/4 cup sour cream
- 1/2 tsp vanilla extract
- 2 cups chopped Snickers pieces (about 16 Fun Size bars)
For the Ganache
- 4.5oz bittersweet chocolate, chopped
- 1/2 cup heavy cream
- 1/2 tbsp coffee liqueur (optional)
For the Snickers Frosting
- 5 Fun Size Snickers bars
- 1/2 stick butter
- 1 1/2 cups powdered sugar
- 1-2 tbsp milk
Make the cheesecake
Pre-heat the oven to 350° F. Grease your round baking pan.
In the bowl of a stand mixer, beat the cream cheese and sugar until smooth. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract and sour cream, then fold in the chopped Snickers. Pour into the prepared baking pan.
Bake for about 30 minutes, or until the center is set. Allow to cool completely, then refrigerate or freeze until ready to use.
Make the cake
Bake your chocolate cake according to recipe indications, then allow to cool completely on a wire rack.
Make the Ganache
Place the chopped chocolate in a heat-proof bowl. In a small saucepan, heat the cream until it is just about to boil. Pour the heated cream over the chopped chocolate, then gently stir until all of the chocolate is melted and the mixture is smooth. Stir in the coffee liqueur, if using.
Make the Snickers Frosting
Sift the powdered sugar into a medium bowl. In small saucepan, melt the Snickers and butter over low heat, stirring often. Pour the melted Snickers mixture over the powdered sugar, then stir until the sugar dissolves. Add 1 tbsp of milk and stir. If your frosting is still too thick, add the second tbsp of milk.
Place one chocolate cake layer on a cake board or cake platter. Spread a thin layer of chocolate ganache over the top of the cake, then remove the Snickers cheesecake from the milk and place it on top. Spread another thin layer of chocolate ganache over the cheesecake layer, then quickly place the second chocolate cake layer on top (if you don’t work quickly, the ganache might harden before you can place the cake on top, and then the layers won’t stick together as well). Pour the remaining ganache over the top of the cake, allowing it to run over the sides, and then pour the Snickers frosting over that. Garnish with whipped cream and additional Snickers pieces, if desired. Refrigerate until ready to serve, preferably overnight.