Peanut Butter Snickers Cheesecake (Print Format)
Luscious peanut butter cheesecake with Snickers and caramel atop a brownie base, finished with chocolate ganache.
# Ingredients:
→ Brownie Crust
01 -
1 (17 oz.) box brownie mix
02 -
1 egg
03 -
½ cup unsalted butter, melted
04 -
Water, if needed
→ Peanut Butter Cheesecake
05 -
24 oz. cream cheese, softened
06 -
1 cup sugar
07 -
1 ½ teaspoons vanilla extract
08 -
4 eggs, slightly beaten with a fork
09 -
½ cup sour cream
10 -
2 tablespoons cornstarch
11 -
½ cup smooth peanut butter
12 -
4 oz. Snickers candy bars, chopped into small pieces
→ Caramel Peanut Layer
13 -
9 oz. soft caramel candies, unwrapped
14 -
3 tablespoons evaporated milk (or substitute with heavy cream)
15 -
1 cup salted roasted peanuts
→ Milk Chocolate Ganache
16 -
10 oz. milk chocolate, finely chopped (or milk chocolate chips)
17 -
1 cup heavy cream
→ Garnish
18 -
Chopped Snickers candy bars
# Steps:
01 -
Line the bottom of a 9-inch springform pan with parchment paper, grease it with baking spray, and wrap the pan in two layers of heavy-duty aluminum foil to prevent uneven rising and burning.
02 -
In a large bowl, combine the brownie mix with 1 egg and ½ cup melted butter until the mixture comes together. If the mixture is too dry, add 1 tablespoon of water at a time. Pat the mixture evenly onto the bottom of the prepared pan and refrigerate or freeze until firm.
03 -
Preheat the oven to 350°F (175°C).
04 -
In a bowl, beat softened cream cheese with sugar and vanilla extract until smooth. Add sour cream, peanut butter, and cornstarch, then mix until combined. Incorporate the eggs at low speed and scrape down the bowl. Fold in the chopped Snickers with a spatula.
05 -
Pour the cheesecake mixture over the brownie base and smooth the top. Place a small pot of water on the bottom rack of the oven to generate moisture and bake for 1 hour and 20-30 minutes, or until the center of the cheesecake has set. If the top browns too quickly, tent it with parchment paper or foil. Turn off the oven, crack the door open, and allow the cheesecake to cool for 1 hour. Cool to room temperature, then refrigerate for 4 hours.
06 -
In a saucepan over low heat, melt the unwrapped caramel candies with evaporated milk, stirring until smooth. Add the peanuts and stir. Spread the mixture evenly over the cooled cheesecake and refrigerate to set.
07 -
In a saucepan, melt the finely chopped chocolate with ½ cup heavy cream over low heat, stirring until smooth. Add the remaining cold cream to thicken. Pour half the ganache over the caramel layer and refrigerate for 5-10 minutes to set. Reheat the remaining ganache to thin it and pour over the cake to achieve a smooth surface.
08 -
Decorate the top of the cheesecake with chopped Snickers candy bars before serving.