Peanut Butter Snickers Cheesecake

This Peanut Butter Snickers Cheesecake is what I call dessert for every chocolate and candy lover’s wildest dreams It starts with a rich brownie crust and layers in creamy peanut butter cheesecake loaded with Snickers candy bars then tops it all off with gooey caramel peanuts and a cloud of silky milk chocolate ganache I have made this beauty for birthdays and holidays and there is never a single crumb left

Personal note My aunt once called me at midnight asking for the recipe after tasting this at a family cookout It has become our traditional celebration cake ever since

Ingredients

• Brownie mix: use a boxed mix for fuss free brownies and make sure the chocolate is rich and dark
• Egg: gives structure to the crust farm fresh eggs add more flavor
• Unsalted butter: melted adds richness and keeps the crust moist look for butter with high fat content for best texture
• Cream cheese: softened the base of the cheesecake use full fat brick style for the creamiest results
• Sugar: sweetens the cheesecake using fine granulated sugar ensures smooth blending
• Vanilla extract: enhances flavor choose pure vanilla for the best fragrance
• Eggs for the cheesecake: create a silky filling use room temperature eggs for even mixing
• Sour cream: balances sweetness and adds tang whole fat makes for a luxurious cheesecake
• Cornstarch: helps thicken the cheesecake and keep it sturdy without graininess sift the cornstarch to avoid lumps
• Smooth peanut butter: gives nutty flavor go for classic creamy style not the natural kind which can separate
• Snickers candy bars: chopped up for crunchy chewy texture choose fresh bars for gooey chunks
• Soft caramel candies: they melt into a creamy layer soft caramels melt easier than hard
• Evaporated milk or heavy cream: mixes with caramel to create a pourable sauce use whichever you have on hand but make sure it is fresh
• Salted roasted peanuts: for a salty crunch buy roasted peanuts with the skins on for extra flavor
• Milk chocolate: finely chopped for the ganache good quality chocolate makes the topping irresistible
• Heavy cream: for the ganache it makes everything glossy and smooth always use full fat
• Extra snickers for garnish: adds visual appeal and more candy excitement

Step-by-Step Instructions

Prepare the Pan:

Line the bottom of a nine inch springform pan with parchment paper and grease it well then wrap the pan in two layers of heavy duty foil to keep the crust from burning or drying out

Mix and Press the Brownie Crust:

Mix brownie mix egg and melted butter in a large bowl until a thick dough comes together If the mix will not bind add a tablespoon of water until it forms a firm and cohesive mass Press the dough firmly into the bottom of the pan creating an even layer then let it chill in the fridge or freezer while you make the filling

Make the Cheesecake Batter:

Preheat your oven to three hundred fifty degrees Fahrenheit Beat the cream cheese sugar and vanilla until fluffy Add the sour cream peanut butter and cornstarch then mix just until blended Add the eggs and combine at low speed scraping the bowl as needed Gently fold in the chopped Snickers bars using a spatula

Assemble and Bake:

Pour the cheesecake filling over the prepared brownie base and smooth the surface Place the pan in the preheated oven and set a small pot filled with water on the oven floor for extra humidity Bake for one hour and twenty to thirty minutes or until the center is just set Cover loosely with foil if it browns too quickly After baking turn the oven off crack the door and let the cheesecake cool for another hour Transfer the cake to the counter to reach room temperature then chill in the fridge for at least four hours

Make the Caramel Peanut Layer:

Unwrap your caramel candies and add them to a saucepan with evaporated milk or cream over low heat Stir continually until the caramels melt into a smooth sauce Then fold in the salted roasted peanuts Spread this layer evenly over the chilled cheesecake and set again in the fridge

Prepare the Ganache Topping:

Combine the chopped chocolate and half the heavy cream in a saucepan over low heat stirring until completely melted and smooth Add the remaining cold cream to thicken the ganache Pour half the ganache over the caramel peanut layer and freeze for five to ten minutes to set Rewarm the remaining ganache and pour it over the cake for a flawless glossy finish

Final Touches:

Once the ganache is set garnish the cheesecake with chopped Snickers bars before serving

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My favorite part is always the gooey caramel peanut layer I still remember my brother fighting for the last slice at my birthday party and it was the caramel that won him over

Storage Tips

Keep leftover cheesecake wrapped or in an airtight container in the fridge for up to five days For longer storage slices can be wrapped individually and frozen for up to three months Just thaw overnight in the refrigerator before serving

Ingredient Substitutions

If you prefer a homemade brownie base you can use your favorite recipe instead of the box mix For the caramel try making a quick homemade caramel with sugar butter and cream if you do not have candies You can also swap in other chocolate candies for a fun twist

Serving Suggestions

Serve this chilled or at room temperature For extra indulgence drizzle more caramel sauce or add a scoop of vanilla ice cream at serving If you are making this for a special event try arranging whole mini Snickers and peanuts on top for a festive look

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Cultural and Historical Context

Cheesecake recipes date back to ancient Greece but the peanut butter and candy bar twist is pure Americana The pairing of peanut butter with chocolate is a classic in US sweets and candy bar cheesecakes found their fame in modern baking celebrations

Recipe FAQs

→ How do I prevent the cheesecake from cracking?

Place a pot of water at the bottom of the oven during baking to provide moisture, minimizing cracks without needing a water bath.

→ Can I use crunchy peanut butter instead?

Creamy peanut butter is recommended for a smooth texture, but crunchy can add extra texture if you prefer small peanut bits throughout.

→ Do I need to freeze between layers?

Chilling between adding the caramel and ganache helps each layer set fully, ensuring clean, even layers and easy slicing.

→ Which type of chocolate works best for ganache?

Use high-quality milk chocolate or milk chocolate chips for a smooth, shiny ganache. Chop finely for thorough melting.

→ Can I prepare this dessert ahead of time?

Yes, this dessert can be made the day before. Chill overnight for best flavor and texture as the flavors meld together.