CopyCat Snickers Cheesecake

Let's Cook

1. Step 1.

   Preheat the oven to 350 degrees F (175 degrees C) and position a rack in the center. While the oven heats, in a small bowl, combine the melted butter, graham cracker crumbs, and 1 tablespoon sugar until the mixture resembles wet sand. Press this crumb mixture firmly and evenly into the bottom of a 9-inch springform pan, using the back of a measuring cup or your fingers to compact it into a flat, even layer.

2. Step 2.

   Bake the crust in the preheated oven for 10 minutes, until it is set and lightly fragrant. Remove the pan from the oven and set it aside on a wire rack to cool completely before adding the filling; this prevents the filling from starting to cook before it goes back into the oven.

3. Step 3.

   While the crust cools, in a large bowl, beat the 3/4 cup sugar and cream cheese together with an electric mixer on medium speed until the mixture is completely smooth and free of lumps, scraping down the sides of the bowl as needed. Add the eggs one at a time, beating on low speed just until each egg is incorporated before adding the next, then mix in the vanilla. Gently stir in the chopped candy bar with a spatula until evenly distributed.

4. Step 4.

   Pour the cream cheese filling over the cooled crust and spread it evenly with a spatula. Bake at 350 degrees F for 45 minutes, until the edges are set and the center still has a slight jiggle when the pan is gently shaken. Turn off the oven, crack the oven door open, and let the cheesecake cool in the oven for about 1 hour to prevent cracking, then transfer to a wire rack to cool completely.

5. Step 5.

   Once the cheesecake is completely cool, run a thin knife around the inside edge of the pan to loosen the cake. Carefully release the springform pan's side and lift it away, leaving the cheesecake on the base. For cleanest slices, chill the cheesecake in the refrigerator for at least 2 hours before serving.