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This Peanut Butter Snickers Cheesecake combines rich layers of creamy peanut butter cheesecake studded with chunks of Snickers, all resting on a fudgy brownie base. Topped with a luscious caramel peanut layer and a silky milk chocolate ganache, it is the ultimate dessert for anyone who loves indulgent flavors and textures. Perfect for sharing at gatherings or treating yourself to an extraordinary sweet experience.
I first made this cheesecake for a family reunion and was amazed at how quickly it disappeared. Everyone loved the combination of textures and classic American flavors.
Ingredients
- Brownie mix: one box about 17 ounces a convenient base for texture and chocolate flavor choose a quality brand with a rich chocolate taste
- Egg: helps bind the brownie crust together for stability
- Unsalted butter: melted adds richness to the crust opt for high quality farm butter for the best flavor
- Cream cheese: 24 ounces softened is the creamy base for the cheesecake and the primary flavor component look for full fat varieties for smoothness
- Sugar: one cup balances the richness and sweetens the cheesecake
- Vanilla extract: one and a half teaspoons enhances the overall flavor quality vanilla makes a noticeable difference
- Eggs: four slightly beaten add structure and help the cheesecake set
- Sour cream: half a cup adds moisture and a subtle tang making the texture silky choose fresh for best results
- Cornstarch: two tablespoons acts as a stabilizer to prevent cracking and ensure a creamy texture
- Smooth peanut butter: half a cup provides the signature flavor and creamy richness choose natural or freshly ground for a more intense taste
- Snickers candy bars: four ounces chopped add chewy and crunchy surprises throughout the cheesecake use fresh candy bars
- Soft caramel candies: nine ounces unwrapped for the caramel peanut layer select good quality branded caramels for smooth melting
- Evaporated milk: three tablespoons stirs into the caramel for creaminess can substitute with heavy cream if preferred
- Salted roasted peanuts: one cup contributes crunch and a salty contrast enhancing the caramel topping
- Milk chocolate: ten ounces finely chopped creates the ganache choose good quality chocolate with at least 30 percent cocoa for balance
- Heavy cream: one cup used in the ganache to achieve a shiny finish pick fresh heavy cream for best texture
- Chopped Snickers candy bars for garnish: add extra visual appeal and bursts of flavor
Instructions
- Line the Pan:
- Line the bottom of a 9inch springform pan with parchment paper to prevent sticking and grease the sides with baking spray. Wrap the outside of the pan in two layers of heavyduty aluminum foil to prevent leaking and uneven baking. This setup helps achieve a smooth crust without burning.
- Prepare the Brownie Crust:
- In a large bowl, combine the brownie mix with one egg and half a cup of melted unsalted butter. Stir until the mixture comes together into a thick but workable dough. If the mixture is too dry, add one tablespoon of water at a time until it reaches the right consistency to press into the pan. Press it evenly onto the bottom of the prepared pan and place it in the refrigerator or freezer while you prepare the filling. Chilling ensures the crust stays firm when baking.
- Preheat the Oven:
- Preheat your oven to 175 degrees Celsius which corresponds to 350 degrees Fahrenheit, ensuring it reaches the right temperature before baking the cheesecake for an even cook.
- Make the Cheesecake Filling:
- In a mixing bowl, beat the softened cream cheese with sugar and vanilla extract until the mixture is smooth and lump free. Next, add the sour cream, peanut butter, and cornstarch. Mix until completely combined. Lower the beat speed and gently incorporate the four eggs, mixing just until smooth to avoid adding too much air. Use a spatula to fold in the chopped Snickers pieces carefully so they are evenly distributed but not smashed.
- Bake the Cheesecake:
- Pour the peanut butter cheesecake mixture on top of the chilled brownie crust and smooth the surface with a spatula. Place a small ovensafe pot of water on the bottom rack to add moisture during baking, which prevents cracks and maintains a tender texture. Bake the cheesecake for approximately 1 hour and 20 to 30 minutes. The cheesecake is done when its center is set but still slightly jiggly. If the top starts to brown too fast, loosely tent it with parchment paper or foil. Turn off the oven, open the door slightly and let the cheesecake cool inside for one hour to prevent sudden temperature changes that cause cracking. Then allow it to cool completely at room temperature before refrigerating for at least four hours to set properly.
- Prepare the Caramel Peanut Layer:
- In a saucepan on low heat, melt the unwrapped caramel candies together with evaporated milk, stirring continuously for a smooth mixture. Stir in the salted roasted peanuts to distribute them evenly. Spread this caramel peanut mixture evenly over the chilled cheesecake layer and return the pan to the refrigerator for it to firm up. This sticky layer adds delicious sweet and salty texture contrast.
- Make the Milk Chocolate Ganache:
- Place the finely chopped milk chocolate in a saucepan with half a cup of heavy cream over low heat. Stir gently until the chocolate melts smoothly, forming a glossy ganache. Remove from heat and add the remaining cold cream. Stir to combine and thicken the ganache before pouring half of it over the caramel peanut layer. Refrigerate the cheesecake again for 5 to 10 minutes so the ganache firms up. Reheat the remaining ganache gently to loosen it and pour on top to create a smooth, shiny finish.
- Garnish and Serve:
- Decorate the top of the cheesecake with chopped Snickers candy pieces for extra texture and an inviting presentation. Slice carefully with a sharp knife and serve chilled for the best taste and texture.
My favorite ingredient is the peanut butter which brings a decadent creaminess and ties all the flavors together. One Christmas, making this cheesecake became a shared family event, and the mix of sweet and salty was a big hit with everyone.
Stockage des conseils
Conservez ce cheesecake au réfrigérateur dans un récipient hermétique pour préserver la fraîcheur. Il se conserve bien jusqu'à trois jours sans perte de goût ni de texture. Pour une conservation plus longue, congeler des parts individuelles est possible en les enveloppant soigneusement dans du film alimentaire.
Substitutions d'ingrédients
Si vous ne trouvez pas de mélange à brownie prêt à l'emploi, vous pouvez préparer une pâte à brownie maison à base de beurre, farine, cacao et sucre. Le caramel mou peut être remplacé par du dulce de leche pour une touche plus crémeuse. Pour le beurre de cacahuète, une alternative au beurre d'amande peut être utilisée pour une variation moins salée.
Suggestions de service
Ce cheesecake se marie parfaitement avec un café noir ou un thé noir bien corsé. Pour une touche fruitée, un coulis de framboise ou quelques framboises fraîches à côté équilibrent le sucré. Il est également délicieux servi avec une boule de glace à la vanille.
Chill the cheesecake well before serving and slice with a warm knife for clean layers. Enjoy each rich bite.
Common Recipe Questions
- → Comment éviter que le cheesecake ne craque à la cuisson ?
Cuire au bain-marie permet de conserver l’humidité et d’éviter les fissures. Ne pas trop mélanger et laisser tiédir dans le four entrouvert aide aussi.
- → Peut-on remplacer les Snickers par un autre chocolat ?
Oui, des barres chocolatées aux noisettes ou du chocolat croustillant peuvent être utilisées selon vos préférences.
- → Comment réussir une base brownie fondante ?
Bien mélanger les ingrédients et ne pas trop cuire la base garantit une texture moelleuse, idéale pour cette préparation.
- → Quel type de beurre de cacahuète privilégier ?
Un beurre lisse et non sucré apporte de l’onctuosité sans alourdir le goût global du gâteau.
- → Comment obtenir une ganache brillante ?
Faire fondre le chocolat avec de la crème chaude en remuant doucement jusqu’à obtenir une texture lisse et brillante.