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–+ servings
a single slice of peanut butter snickers cheesecake.

Peanut Butter Snickers Cheesecake

Brooke Homec
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.
5 from 1 vote
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Prep Time 20 minutes
Cook Time 40 minutes
4 hours
Course Dessert
Cuisine American
Servings 10
Calories 486 kcal

Ingredients
 

Pretzel/Graham Cracker Crust:

  • ½ cup (40 g) pretzels
  • 1 cup (110 g) graham crackers (6 sheets)
  • 2 tablespoon granulated sugar
  • 6 tablespoon melted butter

Peanut Butter Cheesecake:

  • 10-12 fun size snickers candy bars
  • 12 oz (340.2 g) cream cheese softened
  • ½ cup (100 g) granulated sugar
  • 2 large eggs room temperature
  • ⅓ cup (76.67 g) sour cream room temperature
  • ⅓ cup (86 g) creamy peanut butter

Chocolate Ganache:

  • 3 tablespoon heavy cream
  • ⅔ cup (113 g) 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
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