This peanut butter snickers cheesecake starts with a pretzel and graham cracker crust, then has a layer of snickers topped with a peanut butter cheesecake and then a chocolate ganache. Every peanut butter and chocolate lovers dream.
PEANUT BUTTER SNICKERS CHEESECAKE
Who doesn’t love peanut butter and chocolate together? This simple cheesecake is done in a pie plate or baking dish to allow for a smaller and not as heavy cheesecake with a perfectly salty and sweet taste.
WHAT YOU’LL NEED TO MAKE THIS CHEESECAKE
- Pretzels
- Graham Crackers
- Sugar
- Butter
- Snickers Candy Bars
- Cream Cheese
- Eggs
- Sour Cream
- Creamy Peanut butter
- Whipping Cream
- Chocolate Chips
HOW TO MAKE PEANUT BUTTER SNICKERS CHEESECAKE
- Preheat oven to 325 F. Spray a 9 inch pie plate or baking dish with cooking spray. Set aside.
- Add pretzels, graham cracker and sugar to a food processor and blend until all crushed. If you do not have a food processor, crush with a rolling pin or mallet in a ziplock bag. After all crushed, add melted butter and mix together. Pour into pie plate or baking dish and push down to form a sturdy crust layer. Place in the freezer while making cheesecake layer.
- Take all snickers and cut them the long way and set aside.
- In a large mixing bowl fitted with a paddle attachment, mix cream cheese and butter until smooth. Add eggs one at a time mixing slowly, and then add sour cream and peanut butter and continue to mix until all combined and smooth.
- Remove pie plate from freezer. Place cut snickers bars along the top of the crust.
- Pour cheesecake layer over snickers. Bake for 30-40 minutes, until it is not jiggly at all. Let cool completely.
- Once cool, make ganache by warming cream and pouring over chocolate chips. Stir until all combined. Pour over cooled cheesecake. Allow to chill in the fridge for at least 4 hours.
TIPS FOR MAKING THIS CHEESECAKE
This cheesecake will have best results if made with room temperature ingredients. Try and set out your cream cheese, eggs and sour cream a few hours before baking to allow them to blend correctly for a nice smooth cheesecake.
I really wanted to have a salty pretzel crust with this, but using all pretzels didn’t hold right, so I wouldn’t suggest that. But if you wanted to use all graham crackers instead of pretzels that would be just fine.
STORING THIS PEANUT BUTTER SNICKERS CHEESECAKE
This cheesecake needs to be stored in the fridge, and can last for about 4-5 days in the fridge. But the longer it is stored the softer the crust becomes.
If you love peanut butter and chocolate together you would love my Peanut Butter Marshmallow Brownies!
For more yummy treats follow me on instagram @thesaltedsweets. And be sure to tag me and comment below if you make them and love them as much as I do.
Peanut Butter Snickers Cheesecake
Ingredients
Pretzel/Graham Cracker Crust:
- ½ cup pretzels
- 1 cup graham crackers (6 sheets)
- 2 tbsp granulated sugar
- 6 tbsp melted butter
Peanut Butter Cheesecake:
- 10-12 fun size snickers candy bars
- 12 oz cream cheese softened
- ½ cup granulated sugar
- 2 large eggs room temperature
- ⅓ cup sour cream room temperature
- ⅓ cup creamy peanut butter
Chocolate Ganache:
- 3 tbsp heavy cream
- ⅔ cup chocolate chips
Instructions
- Preheat oven to 325 F. Spray a 9 inch pie plate or baking dish with cooking spray. Set aside.
To make Crust:
- Add pretzels, graham cracker and sugar to a food processor and blend until all crushed. If you do not have a food processor, crush with a rolling pin or mallet in a ziplock bag. After all crushed, add melted butter and mix together. Pour into pie plate or baking dish and push down to form a sturdy crust layer. Place in the freezer while making cheesecake layer.
To make Cheesecake:
- Take all snickers and cut them the long way and set aside.
- In a large mixing bowl fitted with a paddle attachment, mix cream cheese and sugar until smooth. Add eggs one at a time mixing slowly, and then add sour cream and peanut butter and continue to mix until all combined and smooth.
- Remove pie plate from freezer. Place cut snickers bars along the top of the crust.
- Pour cheesecake layer over snickers. Bake for 30-40 minutes, until it is not jiggly at all. Let cool completely.
- Once cool, make ganache by warming cream and pouring over chocolate chips. Stir until all combined. Pour over cooled cheesecake. Allow to chill in the fridge for at least 4 hours.
This was better than similar cheesecakes I’ve had at any restaurant. Definitely a keeper!