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Pink M&M Snickers Cheesecake

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  • Name: Pink M&M Snickers Cheesecake

  • Prep Time: 45 minutes (plus 8+ hours chilling)

  • Cook Time: 1 hour 30 minutes

  • Total Time: 10+ hours (including chilling)

  • Course: Dessert

  • Cuisine: American

  • Difficulty: Intermediate

  • Servings: 12

Some desserts are meant for quiet evenings, and others are designed to be the life of the party. This Pink M&M Snickers Cheesecake falls squarely into the latter category. It’s a dessert that doesn’t just satisfy a sweet tooth; it creates a spectacle. Imagine a luxuriously smooth, pink velvet cheesecake, nestled atop a rich chocolate cookie crust, packed with chunks of Snickers bar, and crowned with a shimmering blanket of pink M&Ms. It’s a symphony of textures and flavors—creamy, crunchy, chewy, chocolatey, and fruity—all in one breathtaking slice.

This recipe is a project of love, perfect for a milestone birthday, a bridal shower, Valentine’s Day, or any event that calls for a truly unforgettable centerpiece. While it requires patience and attention to detail, particularly the crucial slow-baking and cooling process, the result is a professional-quality dessert that will have your guests wondering which bakery you visited. Follow this guide carefully, and you’ll create a cheesecake that is as stunning to look at as it is divine to eat.

Pink M&M Snickers Cheesecake

Ingredients

For the Chocolate Crust:

  • 2 cups chocolate cookie crumbs (from about 25 Oreo cookies, filling removed)

  • 6 tablespoons unsalted butter, melted

  • 1 tablespoon granulated sugar

For the Pink Velvet Cheesecake Filling:

  • 4 (8-ounce) blocks full-fat cream cheese, softened to room temperature

  • 1 ½ cups granulated sugar

  • ½ cup sour cream, at room temperature

  • 4 large eggs, at room temperature

  • 1 tablespoon pure vanilla extract

  • 1 teaspoon white vinegar

  • 2 tablespoons all-purpose flour

  • 1-2 teaspoons pink gel food coloring (liquid food coloring will dilute the batter)

  • 4 “Fun Size” Snickers bars, chopped into small chunks

  • 1 cup pink M&Ms, plus more for topping

For the Topping & Garnish:

  • 1 ½ cups heavy cream, cold

  • 3 tablespoons powdered sugar

  • 1 teaspoon vanilla extract

  • 1 full-size Snickers bar, chopped

  • 1 ½ – 2 cups pink M&Ms

Equipment

  • 9-inch springform pan

  • Stand mixer or electric hand mixer

  • Large roasting pan (for water bath)

  • Aluminum foil

  • Measuring cups and spoons

  • Spatula

Instructions

Step 1: Prepare the Pan and Crust

Preheat your oven to 325°F (160°C). Wrap the outside of your 9-inch springform pan tightly with a double layer of heavy-duty aluminum foil. This is a critical step to prevent water from the water bath seeping into the pan.
In a medium bowl, combine the chocolate cookie crumbs, melted butter, and one tablespoon of sugar. Stir until the mixture resembles wet sand. Press the crumbs firmly and evenly into the bottom and about halfway up the sides of the prepared springform pan. Use the bottom of a flat glass to compact it well.
Bake the crust for 10 minutes, then remove and set aside to cool slightly. Reduce the oven temperature to 300°F (150°C).

Step 2: Create the Pink Velvet Filling

  1. In the bowl of a stand mixer fitted with the paddle attachment, beat the softened cream cheese and granulated sugar on medium-low speed until the mixture is completely smooth, creamy, and free of lumps. Scrape down the bowl and beater thoroughly. Do not over-whip, as this incorporates too much air.

  2. Beat in the sour cream and vanilla extract until just combined.

  3. With the mixer on low, add the eggs one at a time, mixing until each is just incorporated before adding the next. Scrape the bowl down again.

  4. Add the white vinegar and flour, mixing on low until combined.

  5. Now, add the pink gel food coloring, starting with one teaspoon and adding more until your desired vibrant pink hue is achieved. Mix until the color is uniform.

Step 3: Assemble and Bake in a Water Bath

  1. Gently fold the chopped Snickers and 1 cup of pink M&Ms into the cheesecake batter with a spatula.

  2. Pour the filling into the cooled crust and smooth the top.

  3. Place the foil-wrapped springform pan into a large roasting pan. Carefully pour hot (almost boiling) water into the roasting pan until it comes about halfway up the sides of the springform pan. This water bath is the secret to a perfectly creamy, crack-free cheesecake by providing gentle, even heat.

  4. Carefully transfer the entire setup to the oven and bake for 1 hour and 30 minutes. The cheesecake is done when the edges are set but the center still has a slight jiggle—like Jell-O—when you gently shake the pan.

  5. Turn off the oven, crack the oven door open, and let the cheesecake cool inside the oven for 1 hour. This gradual temperature change prevents shocking the cheesecake, which is a primary cause of cracking.

Step 4: The Crucial Chill

Remove the cheesecake from the water bath and run a thin knife around the edge to loosen it from the pan (this helps prevent cracking as it contracts). Remove the foil and place the cheesecake on a cooling rack until it reaches room temperature. Then, cover it loosely with plastic wrap and refrigerate for at least 8 hours, or preferably overnight. This patience is non-negotiable for the perfect texture and clean slices.

Step 5: Garnish and Serve

Before serving, prepare the whipped cream topping. In a chilled bowl, whip the cold heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
Carefully remove the sides of the springform pan. Spread or pipe the whipped cream over the top of the chilled cheesecake. Create a stunning border by pressing the remaining pink M&Ms around the edge and sprinkling the remaining chopped Snickers bar in the center.

Baker’s Notes & Tips for Success

  • Room Temperature is Non-Negotiable: Using room-temperature cream cheese, eggs, and sour cream is the single most important step for a smooth, lump-free batter. Cold ingredients are the leading cause of lumps and overmixing.

  • The Water Bath is Your Best Friend: Do not skip the water bath. It is the professional technique that ensures a gentle, moist heat, preventing the cheesecake from curdling, cracking, or browning on top.

  • Use Gel Food Coloring: Liquid food coloring is mostly water and can throw off the delicate balance of your batter. Gel or paste food coloring provides vibrant color without altering the consistency.

  • Avoid Overmixing: Once the eggs are added, mix on low speed and only until combined. Overmixing incorporates air bubbles, which can lead to the cheesecake puffing up and then cracking as it cools.

  • Patience is a Virtue: The long, slow cooling and chilling process is what gives a cheesecake its iconic dense-yet-creamy texture. Slicing into a warm cheesecake will result in a soupy mess.

Nutrition Information

(Please note: The following is an estimate and can vary based on specific ingredients and brands used. This is a decadent, celebratory dessert.)

Serving Size: 1 slice (1/12 of cheesecake) | Calories: 785 | Total Fat: 49g | Saturated Fat: 28g | Trans Fat: 1g | Cholesterol: 185mg | Sodium: 420mg | Total Carbohydrates: 78g | Dietary Fiber: 1g | Sugars: 68g | Protein: 11g

A Note on Nutrition: This Pink M&M Snickers Cheesecake is an indulgent treat designed for special occasions. It is high in calories, saturated fat, and sugar, primarily from the cream cheese, heavy cream, candies, and added sugars. It provides a modest amount of protein. Enjoy this dessert mindfully and in moderation as part of an overall balanced diet. To put it in perspective, this is a “sometimes” food, perfect for creating joyful memories around a celebration.

Slice with a sharp knife dipped in hot water for perfectly clean cuts. Serve this magnificent Pink M&M Snickers Cheesecake and watch as it becomes the dazzling, delicious centerpiece of your celebration, proving that the most memorable desserts are those made with a little extra love and a lot of colorful fun.

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