Peanut Butter Snickers Cheesecake with Brownie Crust and Chocolate Ganache

WANT TO SAVE THIS RECIPE?

If you’re searching for a show-stopping dessert that delivers rich flavor in every bite, this Peanut Butter Snickers Cheesecake is the ultimate indulgence. Built on a fudgy brownie base, filled with creamy peanut butter cheesecake and loaded with candy bar pieces, this layered dessert is finished with caramel peanuts and a silky milk chocolate ganache. It’s the kind of homemade cheesecake recipe that steals the spotlight at holidays, birthdays, and special gatherings.

Ingredients

Brownie Crust

• 1 (17 oz) boxed brownie mix
• 1 large egg
• ½ cup unsalted butter, melted
• 1–3 tablespoons water (if needed)

Peanut Butter Cheesecake Filling

• 24 oz cream cheese, softened
• 1 cup granulated sugar
• 1½ teaspoons vanilla extract
• 4 large eggs, room temperature
• ½ cup sour cream
• 2 tablespoons cornstarch
• ½ cup creamy peanut butter
• 4 oz Snickers candy bars, chopped

Caramel Peanut Layer

• 9 oz soft caramel candies, unwrapped
• 3 tablespoons evaporated milk or heavy cream
• 1 cup salted roasted peanuts

Milk Chocolate Ganache

• 10 oz milk chocolate, finely chopped
• 1 cup heavy cream

Garnish

• Chopped Snickers candy bars

Instructions

1. Prepare the Pan

• Line the bottom of a 9-inch springform pan with parchment paper.
• Lightly grease and wrap the outside with two layers of aluminum foil.

2. Make the Brownie Crust

1. In a large bowl, mix brownie mix, egg, and melted butter until thick.
2. Add water a tablespoon at a time only if needed.
3. Press evenly into the bottom of the pan.
4. Chill in the refrigerator or freezer while preparing the filling.

3. Make the Peanut Butter Cheesecake

1. Preheat oven to 350°F (175°C).
2. Beat cream cheese, sugar, and vanilla until smooth.
3. Mix in sour cream, peanut butter, and cornstarch just until combined.
4. Add eggs one at a time on low speed.
5. Fold in chopped candy bars.
6. Spread over brownie crust and smooth the top.
7. Place a small pan of water on the oven rack below the cheesecake.
8. Bake for 80–90 minutes, until the center is set.
9. Turn off oven, crack door, and cool for 1 hour.
10. Chill for at least 4 hours before topping.

4. Caramel Peanut Layer

1. Melt caramels and milk over low heat, stirring constantly.
2. Stir in peanuts quickly.
3. Spread evenly over chilled cheesecake.
4. Refrigerate until firm.

5. Milk Chocolate Ganache

1. Melt chocolate with ½ cup cream over low heat until smooth.
2. Stir in remaining cold cream to thicken.
3. Spread half over caramel layer and freeze 5 minutes.
4. Rewarm remaining ganache and pour over top.
5. Chill until set, then garnish.

Pro Tips

• Use room-temperature ingredients for a smooth cheesecake batter
• Avoid overmixing after adding eggs
• Chill overnight for the cleanest slices
• Warm knife under hot water before slicing

Why This Recipe Works

• Brownie crust adds a fudgy texture
• Peanut butter balances sweetness
• Candy bar pieces provide crunch and caramel flavor
• Ganache creates a bakery-style finish

Substitutions & Variations

• Use homemade brownies instead of mix
• Swap milk chocolate for dark chocolate
• Try peanut butter cups instead of candy bars
• Use chopped peanuts only for a simpler topping

Make-Ahead, Storage & Reheating Guide

• Make Ahead: Prepare up to 48 hours in advance
• Storage: Refrigerate covered for up to 5 days
• Freezing: Freeze slices up to 2 months
• Reheating: Not recommended—serve chilled

Serving Ideas

• Serve with whipped cream
• Pair with hot coffee or espresso
• Drizzle with extra caramel sauce
• Add fresh strawberries for contrast

Nutrition (Per Serving Estimate)

• Calories: ~520
• Fat: 34g
• Carbohydrates: 45g
• Protein: 9g
• Sugar: 36g

Frequently Asked Questions

Can I use store-bought caramel sauce?

No, it will be too thin to support the topping.

Why did my cheesecake crack?

Overbaking or rapid temperature changes can cause cracks.

Can I skip the brownie crust?

Yes, a cookie or graham crust will work.

How do I get clean slices?

Use a sharp knife wiped clean between cuts.

This Peanut Butter Snickers Cheesecake is rich, layered, and unforgettable. From the brownie base to the glossy chocolate topping, every bite delivers pure dessert satisfaction.

Peanut Butter Snickers Cheesecake with Brownie Crust and Chocolate Ganache

Ovalioekrg

This Peanut Butter Snickers Cheesecake is a rich, indulgent dessert layered with a fudgy brownie crust, creamy peanut butter cheesecake filling, chopped Snickers candy bars, a caramel peanut layer, and a smooth milk chocolate ganache. Perfect for celebrations, holidays, and special occasions, every slice delivers bold flavor and bakery-style decadence.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 2 hours hrs

Course Dessert

Cuisine American

Servings 12 servings

Calories 520 kcal

Equipment

• 9-inch springform pan
• Mixing bowls
• Electric mixer
• rubber spatula
• saucepan
• Oven

Ingredients

  

• 17 oz boxed brownie mix
• 1 large egg
• 1/2 cup unsalted butter, melted
• 1-3 tbsp water (if needed)
• 24 oz cream cheese, softened
• 1 cup granulated sugar
• 1 1/2 tsp vanilla extract
• 4 large eggs, room temperature
• 1/2 cup sour cream
• 2 tbsp cornstarch
• 1/2 cup creamy peanut butter
• 4 oz Snickers candy bars, chopped
• 9 oz soft caramel candies, unwrapped
• 3 tbsp evaporated milk or heavy cream
• 1 cup salted roasted peanuts
• 10 oz milk chocolate, finely chopped
• 1 cup heavy cream
• chopped Snickers candy bars, for garnish

Instructions

 

• Line the bottom of a 9-inch springform pan with parchment paper, lightly grease, and wrap the outside with two layers of aluminum foil.
• In a large bowl, mix the brownie mix, egg, and melted butter until thick. Add water a tablespoon at a time if needed. Press evenly into the bottom of the pan and chill.
• Preheat the oven to 350°F (175°C). Beat the cream cheese, sugar, and vanilla until smooth. Mix in sour cream, peanut butter, and cornstarch just until combined.
• Add the eggs one at a time on low speed, mixing just until incorporated. Fold in the chopped Snickers candy bars.
• Spread the cheesecake batter over the brownie crust and smooth the top. Place a small pan of water on the rack below and bake for 80–90 minutes until the center is set.
• Turn off the oven, crack the door, and allow the cheesecake to cool for 1 hour. Refrigerate for at least 4 hours before topping.
• Melt the caramels with milk over low heat, stirring constantly. Quickly stir in the peanuts and spread evenly over the chilled cheesecake. Refrigerate until firm.
• Melt the chocolate with 1/2 cup cream over low heat until smooth. Stir in remaining cold cream. Spread half over the caramel layer, chill briefly, then pour remaining ganache over top.
• Chill until fully set, garnish with chopped Snickers, slice, and serve.

Notes

Chill the cheesecake thoroughly for the cleanest slices. Use room-temperature ingredients to ensure a smooth batter, and avoid overmixing once the eggs are added. Warm a knife under hot water and wipe clean between cuts for best presentation.

Keyword brownie crust cheesecake, chocolate ganache cheesecake, peanut butter snickers cheesecake, snickers cheesecake

WANT TO SAVE THIS RECIPE?