🍫 Snickers Cheesecake 🍰
Ingredients
For the Crust:
1 ½ cups chocolate cookie crumbs (about 20 cookies, crushed)
3 tablespoons unsalted butter, melted
1 tablespoon granulated sugar
For the Cheesecake Filling:
4 (8 oz) blocks cream cheese, softened
1 cup granulated sugar
¾ cup creamy peanut butter
3 large eggs, at room temperature
1 teaspoon pure vanilla extract
½ cup sour cream, at room temperature
¼ cup heavy cream
For the Caramel Layer:
½ cup store-bought caramel sauce (or homemade if preferred)
½ cup chopped roasted peanuts
For the Chocolate Ganache Topping:
½ cup semi-sweet chocolate chips
¼ cup heavy cream
Instructions
Prepare the Crust:
Preheat your oven to 325°F (160°C). In a mixing bowl, combine the chocolate cookie crumbs, melted butter, and sugar. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 8–10 minutes, then remove and let cool while you prepare the filling.
Make the Cheesecake Filling:
In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy. Add the peanut butter and mix until fully incorporated. Beat in the eggs one at a time, followed by the vanilla extract. Finally, mix in the sour cream and heavy cream until the batter is smooth and free of lumps. Pour the filling over the cooled crust and spread evenly.
Bake the Cheesecake:
Place the springform pan on a baking sheet (to catch any leaks) and bake for 55–65 minutes, or until the edges are set but the center is slightly jiggly. Turn off the oven, crack the door open, and let the cheesecake cool gradually for 1 hour. Remove from the oven and let it cool completely at room temperature before chilling in the refrigerator for at least 6 hours or overnight.
Add the Caramel Layer:
Once the cheesecake is chilled, warm the caramel sauce slightly to make it easier to spread. Drizzle the caramel evenly over the top of the cheesecake and sprinkle with chopped peanuts. Return the cheesecake to the refrigerator while you prepare the ganache.
Make the Chocolate Ganache:
In a small saucepan, heat the heavy cream over medium heat until it begins to simmer. Remove from heat and pour it over the chocolate chips in a heatproof bowl. Let it sit for 2–3 minutes, then whisk until smooth and glossy.
Finish and Serve:
Pour the ganache over the caramel layer, spreading it gently to cover the top. Return the cheesecake to the refrigerator for an additional 30 minutes to allow the ganache to set. Slice and serve chilled, garnished with extra peanuts or caramel drizzle if desired.