Peanut Butter Snickers Cheesecake (Print-Friendly Version)

Decadent peanut butter cheesecake with Snickers, brownie crust, caramel, peanuts, and chocolate ganache.

# Ingredients You'll Need:

→ Brownie Crust

01 - 480 g boxed brownie mix
02 - 1 large egg
03 - 115 g unsalted butter, melted
04 - Water, as needed

→ Peanut Butter Cheesecake

05 - 680 g cream cheese, softened
06 - 200 g granulated sugar
07 - 1.5 teaspoons vanilla extract
08 - 4 large eggs, slightly beaten
09 - 120 g sour cream
10 - 2 tablespoons corn starch
11 - 130 g smooth peanut butter
12 - 115 g Snickers candy bars, chopped

→ Caramel Peanut Layer

13 - 255 g soft caramel candies, unwrapped
14 - 45 ml evaporated milk or heavy cream
15 - 140 g salted roasted peanuts

→ Milk Chocolate Ganache

16 - 285 g milk chocolate, finely chopped or chips
17 - 240 ml heavy cream

→ Garnish

18 - Chopped Snickers candy bars

# How to Make It:

01 - Line the base of a 23-cm springform pan with parchment, grease with baking spray, and wrap the exterior in two layers of heavy-duty aluminium foil to prevent over-browning.
02 - Combine brownie mix with egg and melted butter in a large bowl. Mix vigorously until a thick batter forms, adding a little water if required. Press the mixture evenly into the base of the prepared pan. Chill in the refrigerator or freezer while preparing the filling.
03 - Preheat oven to 175°C. In a stand mixer bowl, beat softened cream cheese with sugar and vanilla extract until smooth. Add sour cream, peanut butter, and corn starch, mixing until just combined. Add eggs and mix on low speed until evenly incorporated. Fold in chopped Snickers using a spatula.
04 - Pour the cheesecake batter over the brownie base and smooth the surface. Place the pan on the centre rack in the oven. Position a small pot of water on the base of the oven to create steam and prevent splitting. Bake for 80-90 minutes or until the centre is set. If the top browns excessively, tent with parchment or foil. Once baked, turn off the oven, crack the door, and let the cake rest inside for 1 hour. Cool to room temperature, then chill in the fridge for a minimum of 4 hours.
05 - Detach the ring from the springform pan and carefully transfer the cake to a serving plate.
06 - Gently melt caramel candies and evaporated milk over low heat, stirring until smooth and glossy. Fold in salted roasted peanuts. Spread the warm caramel peanut mixture over the chilled cheesecake and set in the fridge to firm.
07 - Melt milk chocolate and 120 ml of heavy cream together in a saucepan over low heat, stirring constantly until silky and lump-free. Remove from heat and incorporate the remaining cold heavy cream to thicken. Spread half of the ganache over the caramel peanut layer, and freeze the cake for 5-10 minutes to set. Gently warm the remaining ganache to pouring consistency and spread over the cake for a smooth, glossy finish.
08 - Adorn the top with extra chopped Snickers before slicing and serving.

# Extra Information:

01 - Allowing the cake to cool gradually in the oven helps prevent surface cracking and maintains a creamy texture.
02 - Chilling the ganache between applications ensures an even chocolate layer atop the caramel peanut topping.

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