Peanut Butter Snickers Cheesecake with Brownie Crust and Chocolate Ganache
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.
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.