Ingredients
- 2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 24 oz full-fat cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream, room temperature
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 cup chopped Snickers bars
- 1 cup pink M&Ms (plus extra for topping)
Instructions
- Preheat oven to 325°F (165°C). Line a 9-inch springform pan and lightly grease it.
- Mix graham cracker crumbs, sugar, and melted butter. Press into the pan base and bake for 8–10 minutes. Let cool.
- In a large bowl, beat cream cheese until smooth. Add sugar and beat until creamy.
- Mix in sour cream and vanilla. Beat in eggs one at a time, mixing gently and not overbeating.
- Fold in chopped Snickers and pink M&Ms.
- Pour filling over cooled crust and smooth the top.
- Bake for 55–65 minutes, until edges are set and center is slightly jiggly.
- Turn off oven, crack door, and let cheesecake cool inside for 1 hour.
- Chill in the refrigerator for at least 4 hours or overnight.
- Before serving, top with extra pink M&Ms and chopped Snickers.
Notes
- Line pan with parchment for easier removal.
- Use full-fat cream cheese for best texture.
- Cool gradually in oven to prevent cracking.
- Can swap Snickers with other candy bars like Twix or Milky Way.
- Serve chilled — no need to reheat.
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 32 g
- Sodium: 320 mg
- Fat: 33 g
- Saturated Fat: 19 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.5 g
- Carbohydrates: 39 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 125 mg
