Peanut Butter Snickers Cheesecake (Print Version)
# Ingredients:
→ Brownie Crust
01 -
1 box (17 oz) 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 granulated sugar
07 -
1½ teaspoons vanilla extract
08 -
4 eggs, lightly beaten
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 heavy cream
15 -
1 cup salted roasted peanuts
→ Milk Chocolate Ganache
16 -
10 oz milk chocolate, finely chopped (or chocolate chips)
17 -
1 cup heavy cream
→ Garnish
18 -
Chopped Snickers candy bars
# Instructions:
01 -
Line the bottom of a 9-inch springform pan with parchment paper and grease with baking spray. Wrap the outside of the pan in two layers of heavy-duty aluminum foil to prevent leaking.
02 -
Mix the brownie mix with 1 egg and the melted butter until it comes together. If it's too dry, add water one tablespoon at a time. Press the mixture evenly into the bottom of the pan and refrigerate or freeze until firm.
03 -
Heat your oven to 350 degrees.
04 -
Beat the softened cream cheese with sugar and vanilla until smooth. Add the sour cream, peanut butter, and cornstarch, mixing until combined. Add the beaten eggs on low speed and scrape down the bowl. Fold in the chopped Snickers with a spatula.
05 -
Pour the cheesecake filling over the brownie base and smooth the top. Place a small pot of water on the bottom oven rack. Bake for 1 hour and 20 to 30 minutes until the center is set. If the top browns too fast, cover loosely with foil. Turn off the oven, crack the door open, and let the cheesecake cool for 1 hour. Then cool to room temperature and refrigerate for 4 hours.
06 -
Melt the unwrapped caramels with the evaporated milk in a saucepan over low heat, stirring until smooth. Stir in the peanuts. Spread this mixture evenly over the cooled cheesecake and refrigerate to set.
07 -
Melt the chopped chocolate with half a cup of heavy cream over low heat, stirring until smooth. Add the remaining cold cream to thicken it. Pour half the ganache over the caramel layer and refrigerate for 5 to 10 minutes. Reheat the remaining ganache to thin it, then pour over the cake for a smooth finish.
08 -
Top the cheesecake with chopped Snickers pieces before serving. Keep refrigerated until ready to serve.
# Notes:
01 -
This is a show-stopping dessert that takes time but is worth every minute
02 -
The water bath helps prevent cracks in the cheesecake
03 -
Make sure all ingredients are at room temperature for the smoothest filling
04 -
This cheesecake needs at least 4 hours to chill, so plan ahead
05 -
Store covered in the refrigerator for up to 5 days