Peanut Butter Snickers Cheesecake

This peanut butter Snickers cheesecake has become my ultimate showstopper dessert when I want to create something so over-the-top indulgent that people gasp when they see it and remember it for years afterward. The layers of fudgy brownie base, creamy peanut butter cheesecake studded with Snickers pieces, caramel peanut topping, and glossy chocolate ganache create this tower of decadence that looks like it came from an upscale bakery but costs a fraction of the price to make at home.

My sister's wedding was approaching and she asked me to make her groom's cake since she knew I loved baking, and I chose this recipe because her fiancé loves Snickers bars. When they cut into it at the reception and everyone saw those gorgeous layers, people actually applauded, and I overheard at least five guests asking where they'd ordered such an amazing cake. The groom said it was the best dessert he'd ever eaten, and three years later people still mention that incredible Snickers cheesecake from their wedding.

Essential Ingredients Breakdown

• Brownie mix for crust: Creates a dense, fudgy base (use less liquid than box calls for).
• Cream cheese: Three packages (24 oz) must be **completely softened** for a smooth, lump-free filling.
• Peanut butter: Use smooth, regular peanut butter (room temperature) for signature Snickers flavor.
• Snickers bars: Chopped pieces (about 4 oz) stud the filling; chop when cold to prevent stickiness.
• Soft caramel candies: Melted with evaporated milk to create the essential caramel layer.
• Roasted peanuts: Salted peanuts add crucial crunch and salty contrast to the caramel.
• Milk chocolate for ganache: Creates the final glossy, sweet top layer (combined with heavy cream).

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Creating Perfect Cheesecake

Preparing the pan:

Line 9-inch springform pan bottom with parchment. Grease sides. Wrap the outside tightly in two layers of foil to create a waterproof seal for even baking.

Making brownie crust:

Combine brownie mix, 1 egg, and ½ cup melted butter until thick/crumbly. Press firmly and evenly into the pan bottom. Chill for 15-20 minutes to firm up.

Making cheesecake filling:

Beat **softened** cream cheese, sugar, and vanilla until smooth and fluffy (3 mins). Add sour cream, peanut butter, and cornstarch; beat smooth. Mix in slightly beaten eggs on low speed just until incorporated. Fold in chopped Snickers.

Baking setup:

Preheat oven to 350°F (175°C). Place a pan of water on the bottom rack (creates steam to prevent cracking). Pour filling over chilled crust. Bake for 1 hour 20-30 minutes until edges are set but center still has a **slight jiggle**.

Cooling completely:

Turn off oven, crack door open, and cool in oven for 1 hour. Remove to wire rack to cool to room temp (2 hours). Refrigerate covered for at least 4 hours or **preferably overnight**.

Caramel layer:

Melt unwrapped caramels with evaporated milk over low heat, stirring constantly until smooth. Stir in peanuts. Pour quickly over the **chilled** cheesecake. Refrigerate for 30 minutes to set.

Chocolate ganache:

Pour hot cream over chopped milk chocolate. Stir until smooth. Stir in cold cream to thicken. Pour half over the set caramel layer; refrigerate 5-10 minutes. Reheat remaining ganache slightly, pour over, and decorate with Snickers pieces before setting.

I've learned through making this cheesecake multiple times that patience during the cooling and chilling stages is absolutely essential for success. My first attempt involved rushing the process by trying to add the caramel layer before the cheesecake was completely cold, and it partially melted into the soft cheesecake, creating a mess rather than distinct layers. Now I always make sure each component is completely chilled before proceeding to the next step, which results in those beautiful, clean layers that look professional when you slice it. I also discovered that wrapping the springform pan in foil really does make a difference in preventing cracks and promoting even baking.

Preventing Cracks

• Mix eggs just until incorporated (don't overmix to incorporate air).
• Do not overbake (check for slight center jiggle).
• Cool gradually in the turned-off oven (prevents temperature shock).
• Use a pan of water in the oven (maintains humidity).

Caramel Working Tips

Use **low heat and patience** when melting caramels to prevent burning. Stir constantly. Work quickly once the caramel is mixed with peanuts, as it firms up as it cools. If it becomes too thick to spread, gently rewarm it for a few seconds.

Make-Ahead Timeline

Bake the cheesecake up to **3 days ahead**. Add the caramel and ganache layers up to **2 days before serving**. This allows flavors to develop fully. Store finished cheesecake covered in the refrigerator.

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Delicious Flavor Variations

• Reese's Version: Chocolate ganache base (no brownie), omit caramel, increase peanut butter in filling.
• Twix Cheesecake: Add crushed shortbread to the brownie base; use shortbread pieces in the filling.
• Milky Way Version: Use nougat pieces in filling and increase the caramel layer.

Professional Kitchen Wisdom

• Beat cream cheese thoroughly until completely smooth before adding other ingredients.
• Don't open the oven door during baking.
• Chill completely between layers for distinct, clean layers.
• Slice with confidence using a hot, clean knife for the prettiest slices.

Frequently Asked Questions

→ Why do I need to wrap the pan in foil?

The foil creates a water bath effect that helps the cheesecake bake evenly and prevents cracks. It also protects against leaks if you use a water bath.

→ Can I skip the brownie crust?

You can use a graham cracker crust instead, but the brownie base adds a nice fudgy texture that complements the peanut butter.

→ How do I know when the cheesecake is done?

The center should be set but still have a slight jiggle. It will firm up more as it cools. Overbaking can cause cracks.

→ Can I make this ahead?

Yes, cheesecake actually tastes better the next day. Make it up to 2 days ahead and keep it covered in the fridge.

→ What if my ganache is too thick?

Gently reheat it with a splash of cream, stirring until it reaches a pourable consistency.

→ Can I use crunchy peanut butter?

Smooth peanut butter works best for a creamy texture, but you can use crunchy if you prefer extra crunch in the filling.