Go Back
–+ servings
Peanut Butter Snickers Cheesecake

Decadent Peanut Butter Snickers Cheesecake with Brownie Crust

Indulge in this Peanut Butter Snickers Cheesecake featuring a rich brownie crust and delightful layers of flavor.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Chilling Time 4 hours
Total Time 6 hours
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Brownie Crust
  • 1 box Brownie Mix Feel free to use homemade brownies instead.
  • 2 large Eggs Essential for binding the ingredients.
  • 1/2 cup Melted Butter Substituting oil with butter gives a thicker batter.
Cheesecake Filling
  • 16 oz Cream Cheese Bring to room temperature for a smooth mix.
  • 3/4 cup Sugar Regular granulated sugar works perfectly.
  • 1 tsp Vanilla Extract Enhances the flavors of the cheesecake.
  • 1/2 cup Sour Cream Adds tang and creaminess.
  • 1 cup Peanut Butter Choose creamy or crunchy based on preference.
  • 1 tbl Cornstarch Stabilizes the cheesecake filling.
  • 4 bars Snickers Bars Chopped into chunks.
Caramel Layer
  • 10 oz Caramel Candies A pre-made caramel sauce can simplify the process.
  • 1/4 cup Salted Peanuts Provides crunch and flavor contrast.
Ganache
  • 8 oz Milk Chocolate Dark chocolate can be used for a bolder flavor.
  • 1 cup Heavy Cream Opt for full-fat cream for the best results.

Equipment

  • 9-inch springform pan
  • Medium Mixing Bowl
  • Large mixing bowl
  • Saucepan
  • Electric Mixer

Method
 

Prepare Brownie Crust
  1. Mix brownie mix with melted butter and eggs in a medium bowl until combined. Pour into a greased 9-inch springform pan. Spread evenly and press down to form a crust. Freeze for about 30 minutes.
Make Cheesecake Filling
  1. Beat cream cheese, sugar, and vanilla in a large bowl until smooth. Gradually add sour cream, peanut butter, cornstarch, and eggs. Mix until silky. Fold in chopped Snickers and pour over the chilled brownie crust.
Bake
  1. Preheat oven to 325°F (160°C). Bake cheesecake for 1 hour and 30 minutes until set but slightly jiggly. Turn off the oven and let cool inside for 1 hour.
Prepare Caramel Layer
  1. Melt caramel candies with evaporated milk in a saucepan over medium heat, stirring until smooth. Mix in salted peanuts and pour over cooled cheesecake.
Make Ganache
  1. Combine milk chocolate and ½ cup heavy cream in a saucepan over low heat. Stir until melted. Add cold heavy cream and mix until glossy.
Finish Cheesecake
  1. Pour half of the ganache over the cheesecake and spread evenly. Freeze for 5-10 minutes to set. Pour remaining ganache on top and chill in the refrigerator for at least 4 hours.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 50gProtein: 6gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 80mgSodium: 180mgPotassium: 300mgFiber: 2gSugar: 35gVitamin A: 500IUCalcium: 60mgIron: 1mg

Notes

For the best flavor and texture, chill the cheesecake overnight. Consider garnishing with extra Snickers pieces or whipped cream before serving.

Tried this recipe?

Let us know how it was!