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

single slice of peanut butter snickers cheesecake

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.

one slice of peanut butter snickers cheesecake with a fork stuck inside

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

brooke

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 20

Cook Time 40

Course Dessert

Cuisine American

Servings

Calories 486 kcal

Ingredients

Pretzel/Graham Cracker Crust:

½ cup pretzels
1 cup graham crackers (6 sheets)
2 tablespoon granulated sugar
6 tablespoon 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 tablespoon 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.

Notes

This could be done with any candy bar of your choice.

If you do not want to use pretzels feel free to just add more graham crackers, but do not do all pretzels. The crust was not sturdy enough without the graham crackers.

It is important to use room temperature cream cheese, eggs and sour cream to be able to blend the cheesecake properly. Try to allow them to sit out for a few hours before making.

Store in the fridge for up to 4 days, although the crust will soften over time while sitting in the fridge.

I have given both cups and grams as measurements. Grams will be more precise, especially when measuring flour. If you don’t have a kitchen scale, no problem! Just lightly spoon flour into your measuring cup to insure its not packed in there. Light and fluffy is the key.

Nutrition

Calories: 486kcalCarbohydrates: 40gProtein: 8gFat: 34gSaturated Fat: 17gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 107mgSodium: 379mgPotassium: 203mgFiber: 1gSugar: 29gVitamin A: 859IUVitamin C: 1mgCalcium: 78mgIron: 1mg

Keyword cheesecake, chocolate, graham crackers, peanut butter, pretzels, snickers

Tried this recipe?Let us know how it was!