There was a time in my life when for Easter I would always make Easter bread or Paska, either with sour cream or chocolate. But in the past few years, I have been replacing Easter bread with cheesecake because it has more filling and less dough, and because it’s easier to choose from cheesecake recipes rather than Easter bread variations.
But this year I know for sure that I will make both Easter bread and cheesecake! Yes yes, so no one gets upset 
I‘m also making Easter bread – mostly because I’ve missed it, it’s so traditional, fluffy, aromatic, and golden.
Cheesecake, hmmm… because it’s always special and because it’s a dessert that I love in just about every combination.
If you decide to make Easter cheesecake too, then please, please, please consider this Snickers cheesecake. Of course it’s a great choice for any other occasion. Enough said.
Enjoy this delicious snickers cheesecake recipe!
Snickers Cheesecake
Ingredients
Base:
- 250 g graham crackers
- 50 g salted hazelnuts
- 80 g melted butter
- 1 tbsp cocoa powder
- 2-3 tbsp caramel
Filling:
- 4 Snickers bars store-bought or homemade
- 250 g mascarpone cheese
- 400 g cream cheese
- 100 g brown sugar
- 200 ml heavy cream
- 2 eggs
- 1 tsp vanilla extract
Instructions
Base:
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Grease a cake tin with butter and line the bottom with parchment paper.
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Grind the graham crackers finely in a food processor or place them in a ziplock bag and smash them with a rolling pin. Divide them in half, add the ground hazelnuts to one half and the cocoa powder to the other.
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Melt the butter over a low heat and then divide it equally between the two cracker mixtures and mix well.
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Place the hazelnut cracker mixture on the base of the cake tin and press it down well. Add the cocoa cracker mixture on top, press down again, and pour the caramel on top. Refrigerate.
Cream filling:
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Using a mixer, combine the cream cheese and mascarpone with the sugar for 2-3 minutes. Add the eggs, one at a time, mixing well after each one. Add the heavy cream and vanilla extract and mix until smooth. Finally, gently fold in the Snickers bars, cut into small pieces. Remove the cake tin from the fridge and pour the mixture over the base.
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Bake the cheesecake for 60-75 minutes in a preheated oven at 160 °C (320 °F). When ready, leave in the oven to cool for 1-2 hours, then refrigerate for at least 6 hours.
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For decoration, I used a little whipped cream, caramel, and some more Snickers bars. It was great!
Notes
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