Pink M&M Snickers Cheesecake
A visually stunning cheesecake that combines the creaminess of cheesecake, the crunch of Snickers, and the playful joy of Pink M&Ms.
Ingredients
For the Crust
- 1.5 cups crushed graham crackers
- 0.25 cups granulated sugar
- 0.5 cups unsalted butter, melted
For the Filling
- 32 ounces cream cheese, softened Make sure it's at room temperature.
- 1 cups granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs, room temperature Add one at a time.
- 4 fun-sized Snickers bars, chopped
- 1 cup Pink M&Ms For a pop of color.
For the Topping
- 0.5 cups whipped cream For the topping.
- Extra Snickers and Pink M&Ms For garnish.
Instructions
Preparation
- Preheat your oven to 325°F (163°C).
- In a medium bowl, combine the crushed graham crackers, granulated sugar, and melted butter. Mix until everything is evenly coated.
- Press this mixture firmly into the bottom of a 9-inch springform pan. Bake for about 10 minutes, then let it cool.
Filling
- In a large bowl, beat the softened cream cheese with an electric mixer until creamy and smooth.
- Gradually add in the granulated sugar and vanilla extract, mixing until well combined.
- With the mixer on low, add the eggs one at a time without overmixing. Gently fold in the chopped Snickers and Pink M&Ms.
Baking
- Pour the cheesecake filling into the cooled crust and smooth out the top with a spatula.
- Bake for about 50-60 minutes or until the center is set but still slightly jiggly. Let it cool in the oven with the door ajar for about 30 minutes to prevent cracking.
Chill
- Once cooled to room temperature, refrigerate the cheesecake for at least 4 hours or overnight.
Serve
- When ready to serve, dollop the whipped cream on top, and sprinkle with additional Snickers and Pink M&Ms.
Notes
For best texture and flavor, let the cheesecake chill overnight. You can drizzle chocolate or caramel over the whipped cream for added indulgence.