Cake Fairy Tales

Life's better with cake and a sprinkle of fairy dust

Snickers Oreo Peanut Butter Cheesecake Recipe

This week I experienced life without my precious set of digital kitchen scales. Any baker worth their salt will attest that this is probably the single most important piece of equipment in their kitchen. So you can imagine my horror when I discovered mine missing. I could only assume it was lost in transit when I taught a week’s worth of baking workshops at a local school. I was visibly upset at the loss, so the dear husband promised to bring me shopping for a new set at the weekend.

Meanwhile, I looked woefully at all the ingredients I had enthusiastically laid out on the kitchen counter to make this cheesecake. Thankfully, cheesecakes are generally quite forgiving bakes, so I mustered up all my eyeballing skills and baked on.

Boy, was I glad I didn’t let the loss of my kitchen scales stop me. This was very, very decadent and very delectable, and gone faster than my hips would have liked. I might have under-weighed the cream cheese a tad, but the creaminess of the peanut butter kind of made that a-okay.


Ingredients (Makes a 6-inch cake, 6-8 servings):

Oreo Crust – 

  • 15 Oreo cookies
  • 30g melted butter

Peanut Butter Cheesecake layer –

  • 300 grams cream cheese
  • large eggs
  • 100g or 1/2 cup fine sugar
  • 80ml or 1/3 cup heavy cream
  • 60g or 1/4 cup smooth peanut butter
  • 4-6 fun-size Snickers bars, roughly chopped

Chocolate Ganache –

  • 80g dark couverture chocolate
  • 80g heavy cream

Toppings, optional –

  • Snickers bars, roughly chopped
  • Oreo cookies, crushed
  • Caramel sauce
  • Sea salt flakes


  1. Preheat oven to 150 degrees Celcius.
  2. Prep cake tin or mould by wrapping the exterior with a layer of cling wrap, and then heavy foil. This will prevent water from seeping into the tin while it’s baked later in a bain-marie. Ideally use a 6″ springform tin or a tin with a removable base, but I wanted to try out my new square buche mold and had a little leftover mixture for a mini cheesecake mold. 
  3. In a food processor, whizz the biscuits until a fine crumb. Pour in butter and pulse a few times to combine. Tip the mixture into your tin and press down firmly with the back of a spoon. Distribute the Snickers chunks over the base. 
  4. In the same food processor that’s more or less scraped clean but unwashed, combine room-temperature cheese, eggs, sugar, heavy cream and peanut butter. I threw in a splodge of homemade alcohol-free vanilla bean paste for good measure (more on that in a later post). Process on low speed for 1-2 minutes until combined, but not so long and not so fast, so as not to incorporate too much air, as the cheesecake might puff up and then sink after baking. 
  5. Pour the batter over the Oreo base and Snickers chunks. Bake in a bain-maire for 25-30 minutes until just set (the mini cheesecake took only 20 minutes). 
  6. Remove from the oven and cool for 30-45min at room temperature. Then chill for 4-8 hours.  
  7. Melt the chocolate with the heavy cream in the microwave in 20-second bursts, stirring in between bursts until the ganache is smooth. Pour the barely warm ganache over the cheesecake, either while it’s still in the tin, or after removing it from the tin. 


If pouring the ganache while in the tin, pop the cheesecake back in the fridge for the ganache to set before removal. Alternatively, remove the cheesecake from the tin or mold, set it on a serving platter and drizzle the ganache over the top like a glaze. Make sure to do this in one go and not go over twice, like I did, or you will end up with a uneven glaze. But it’s not the end of the world; all those toppings do cover a multitude of sins.

10 comments on “Snickers Oreo Peanut Butter Cheesecake Recipe

  1. Janine
    March 26, 2014

    Woww, this looks so good!

    • danayong
      March 26, 2014

      Thanks! It was very good, and ultra sinful. 🙂

  2. Ada ~ More Food, Please
    March 26, 2014

    Wow, this looks beautiful and delicious! I love cheesecake and anything with peanut butter 😀

    • danayong
      March 26, 2014

      Thanks! I love any combination of chocolate and salty peanuts!

  3. Global Residence
    April 23, 2014

    Your passion in food is clearly depicted through your write ups! 🙂

    • danayong
      April 23, 2014

      Thanks, Keller! So is your passion for your home now! You make me super tempted to travel to Bosnia someday. 🙂

  4. Global Residence
    April 23, 2014

    Thanks! 🙂 let me know if you any info. Will try my very best to provide! 🙂

  5. Global Residence
    April 23, 2014

    Dear Dana, There are more and more tourists each year, I just wish that all who came here, will be kind to the environment. Having lived in quite a few places, each has many qualities I like. Bosnia is one of the few places where you can pick organic fruits, eat grass fed cattle meat and fresh trouts from rivers. As a foodie, I definitely think you should pop by! 🙂

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This entry was posted on March 26, 2014 by in Cakes, Recipes and tagged , , , , , , .

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© Dana Yong and Out Of The Cake Box, [2014]. Unauthorized use and/or duplication of this material (including photographs) without express and written permission from this blog's author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Out Of The Cake Box with appropriate and specific direction to the original content.

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