Pink M&M and Snickers Cheesecake

Instructions

1. Preheat the oven: Preheat your oven to 325°F (163°C). Lightly grease a springform pan or line the bottom with parchment paper to help release the cheesecake more easily after baking. Set aside.
2. Make the crust: In a medium bowl, combine the graham cracker crumbs with the melted butter. Mix until the crumbs are evenly moistened and resemble wet sand. Press the mixture firmly and evenly into the bottom of the prepared pan using the back of a spoon or the bottom of a flat measuring cup. Bake the crust for 8 minutes, then remove from the oven and allow to cool while you prepare the filling.
3. Prepare the cheesecake layer: In a large mixing bowl, beat the softened cream cheese using an electric mixer on medium speed until smooth and fluffy, with no lumps remaining. Add the sugar and vanilla extract, and continue mixing until fully incorporated. Crack in the eggs one at a time, mixing well after each addition until the batter is silky and uniform. Be careful not to overmix once the eggs are added, as this can cause the cheesecake to crack while baking.
4. Fold in the Snickers: Gently fold in the chopped Snickers using a spatula. Distribute them evenly throughout the batter so every bite has a balanced mix of creamy and crunchy textures. Pour the batter over the cooled crust and smooth the top with a spatula.
5. Bake the cheesecake: Place the pan in the center of the preheated oven and bake for approximately 45 minutes. The edges should be set and slightly puffed, while the center may still jiggle slightly when gently shaken—it will firm up as it cools. Once baked, turn off the oven, leave the door slightly ajar, and allow the cheesecake to cool in the oven for 1 hour to prevent sudden temperature changes and cracking.

Chill and decorate: