Name: Snicker Bar Cheesecake
Ingredients: 9 ounce package chocolate wafer cookies; 4 tablespoons unsalted butter melted; 24 ounces softened cream cheese; 1 cup granulated sugar; 4 eggs at room temperature; 1 tablespoon vanilla extract; 2 cups heavy cream; 1½ pounds snack size Snickers brand candy bars, cut into sixths

Why it works: Chocolate and vanilla are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 10,020 recipes. Both carry sotolon, which smells curry, maple. The science ↓

Snicker Bar Cheesecake

Oven325°F

Time1 hour and 15 minutes

Ingredients

9 ounce package chocolate wafer cookies
4 tablespoons unsalted butter melted
24 ounces softened cream cheese
1 cup granulated sugar
4 eggs at room temperature
1 tablespoon vanilla extract
2 cups heavy cream
1½ pounds snack size Snickers brand candy bars, cut into sixths

Directions

Prepare the crust

Preheat oven to 325°F.
Grind cookies into fine crumbs in a food processor, then add butter and process until well blended.
Press cookie mixture into the bottom and about 1 inch up the sides of a springform pan.

Make the filling

Beat cream cheese and sugar with an electric mixer on medium speed until smooth.
Beat in eggs one at a time.
Beat in vanilla, 1 cup heavy cream, and continue beating for 4 minutes.
Fold in 1½ cups cut‑up Snickers pieces.

Bake, chill and serve

Turn mixture into a crumb‑lined pan and bake for 1 hour and 15 minutes, then allow to cool to room temperature.
Sprinkle remaining candy pieces over the top of the cheesecake, then refrigerate for at least 5 hours before serving.
Run a knife around the edge of the pan to loosen the cake and remove the springform side of the pan.
Whip remaining 1 cup heavy cream until stiff and spoon a dollop over each slice.

Nutrition, whole recipe (rough)

546Calories

10 gProtein

41 gFat

33 gCarbs

Counts 7 of 8 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 7 portions

Ingredient	Portion assumed	kcal
Chocolate	1 oz (28g) semisweet	155
Butter	1 tbsp (14g)	102
Cream Cheese	1 oz (28g)	99
Egg	1 large egg (50g)	78
Cream	1 tbsp (15ml) heavy	51
Sugar	1 tbsp (12.5g) granulated	49
Vanilla	1 tsp extract (4ml)	12
Candy Bar	not in our table	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

Chocolate + vanillatop 5% of all pairs

Smell alikemoderate

Cooked together10,020 recipes

Shared aroma: sotolon (curry, maple).
Butter + creamtop 8% of all pairs

Smell alikemoderate

Cooked together41,516 recipes

Shared aroma: delta-dodecalactone (sweet, creamy).
Butter + cream cheesetop 8% of all pairs

Smell alikemoderate

Cooked together2,747 recipes

Shared aroma: ethyl octanoate (fruity, wine).
Sugar + vanillatop 8% of all pairs

Smell alikelow

Cooked together35,032 recipes

Shared aroma: beta-damascenone (apple, rose).
Sugar + creamtop 9% of all pairs

Smell alikemoderate

Cooked together43,450 recipes

Shared aroma: 2,3-butanedione (butter, sweet).

Sugar and vanilla barely smell alike, yet cooks put them together in 35,032 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Cream cheese: Forms the creamy, dense body of the cheesecake filling.
Eggs: Set during baking to give the filling structure and firmness.
Heavy cream: Adds richness and moisture, keeping the filling smooth and tender.
Chocolate wafer cookies: Form the crisp, crumbly base that holds the filling.
Granulated sugar: Sweetens the filling and helps it become smooth and creamy.

The step that matters

Baking and cooling the cheesecake. Baking at a moderate oven heat sets the egg-thickened filling gently; too much heat can cause cracking and a grainy texture. Cooling slowly to room temperature before chilling helps the filling firm evenly.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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Vanilla Ice Cream108 recipes

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Chocolate Cookies76 recipes

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Snicker Bar Cheesecake