Ingredients

Crust

• 2 cups Oreo crumbs (about 20 cookies, finely crushed)

• 5 tbsp melted butter

Filling

• 16 oz cream cheese, softened

• 1 cup creamy peanut butter

• ¾ cup powdered sugar

• 1 cup heavy whipping cream, cold

• 1 tsp vanilla extract

• 1 ½ cups chopped Snickers bars (about 4–5 full-size bars)

Topping

• ½ cup chocolate chips, melted

• ¼ cup caramel sauce

• Additional chopped Snickers

• Optional: crushed peanuts

Instructions

1. Make the Crust

1. Mix Oreo crumbs and melted butter until it resembles wet sand.

2. Press firmly into the bottom of a 9-inch springform pan.

3. Chill in the fridge while preparing the filling.

2. Make the Filling

1. Beat cream cheese and peanut butter together until smooth.

2. Add powdered sugar and beat again until creamy.

3. In a separate bowl, whip the heavy cream with vanilla until stiff peaks form.

4. Gently fold whipped cream into the peanut butter mixture.

5. Stir in the chopped Snickers bars.

3. Assemble

1. Spoon the filling into the chilled crust and smooth the top.

2. Chill at least 4–6 hours (or overnight) until firm.

4. Decorate

Drizzle melted chocolate and caramel over the top.
Add extra chopped Snickers and peanuts if desired.

5. Slice & Serve

Use a hot knife (run under warm water, then dry) for clean slices.

Optional Variations

Baked Version

Use the same crust but bake the cheesecake at 325°F for 55–65 minutes, then top with Snickers and drizzle after cooling.

Add-ins

• Peanut butter cups

• Pretzel pieces for sweet–salty crunch

• Swirl caramel into the filling