Valentine’s Day Gift Guide: Snickers Cheesecake

My husband and I don’t really “do” Valentine’s Day and related holidays, but we do usually treat ourselves to a decadent dinner and dessert at home. What better way to say “I love you” than with cheesecake, really?

Isn't this beautiful? I'll give you a hint. MINE LOOKS NOTHING LIKE THIS. Mine is much more of a hot mess.

Image via

Many moons ago, I bought the Pampered Chef springform pan, which at the time featured a heart-shaped insert. So, each year, it gets brought out to make my Valentine a heart-shaped Snickers cheesecake. After doing some digging, I am disappointed to tell you that this particular pan no longer exists. BUT! You can totally buy one on eBay if you really want to. (Added bonus: You can also apparently buy a STAR insert for the pan? Curiosity officially PIQUED.) Anyway.

I make a variation of this recipe. Ignorance is bliss, friends, so whatever you do, DO NOT look at the nutrition information on this one. Just don’t. Variations I make to the recipe that make it the best ever:

• I use Double-Stuff Oreos for the crust. The whole package, save for the four or five that inevitably get shoved down my gullet while cooking.
• This should go without saying, but use the full fat cream cheese. Because, you know… at this point, why bother pretending it’s going to be AT ALL good for you?
• I only use about half of the suggested sour cream. Not for health reasons, but mostly because I just don’t like sour cream!
• I usually decrease the amount of chocolate chips that are actually IN the cheesecake, because I can’t stand to open a second package of them for the glaze. And while you won’t miss them in the cheesecake itself, you will definitely notice if you short-change yourself on the glaze.
• I also don’t bother getting out the food processor. I find that crushing the Oreos in a gallon-size bag with my hands works best. Full disclosure: This is mostly laziness on my part because I don’t want to dirty up more dishes. But it’s also a fun way to beat out any pent-up frustration.

It’s not a difficult recipe, but it’s a little time-intensive. Because of all the chilling time involved, this is really a two-day process – so be sure to allow for ample setting and glaze-hardening time.

I will warn you: This cheesecake weighs about five pounds by the time you’re all done with it. I’ve brought it to parties many times, and the girth of this dessert will shock and amaze any dessert lover. Also: You will be sad when the last piece is served, and will count down the days until next Valentine’s Day.

YUM.