Indulge in this delightful Pink M&M Snickers Cheesecake, a perfect blend of creamy cheesecake, crunchy Snickers, and colorful M&M’s.
Author:Lorenzo Bonucci
Prep Time:30 minutes
Cook Time:1 hour
Total Time:5 hours 30 minutes (including chilling time)
Yield:Serves 12 1x
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 ½ cups graham cracker crumbs
½ cup unsalted butter, melted
2 (8 oz) packages cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
2 large eggs
1 cup heavy cream
½ cup powdered sugar
1 cup pink M&M’s, plus extra for topping
1 cup chopped Snickers bars
Instructions
Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan.
In a medium bowl, combine graham cracker crumbs and melted butter. Mix until well combined. Press the mixture firmly into the bottom of the prepared pan to form the crust. Bake for 10 minutes, then remove from the oven and let cool.
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add granulated sugar and vanilla extract, mixing until well combined.
Add the eggs one at a time, mixing on low speed until just combined. Do not overmix.
Pour the cream cheese mixture over the cooled crust in the springform pan. Bake for 50-60 minutes, or until the center is set but slightly jiggly. Turn off the oven and leave the cheesecake inside for 1 hour to cool gradually.
Remove the cheesecake from the oven and let it cool to room temperature. Once cooled, refrigerate for at least 4 hours or overnight.
In a separate bowl, whip the heavy cream until soft peaks form. Gradually add powdered sugar and continue to whip until stiff peaks form.
Spread the whipped cream over the chilled cheesecake. Top with pink M&M’s and chopped Snickers bars for decoration.
Slice and serve chilled.
Notes
For a chocolate crust, substitute graham cracker crumbs with chocolate cookie crumbs.
Add a layer of caramel sauce between the cheesecake and whipped cream for extra sweetness and flavor.