This recipe came to me in a dream. I don’t know what that says about me, but I’m going to choose to believe this is a good thing. Musicians often dream lyrics, artist dream art. So, I guess it makes sense that a food blogger would dream food. But cheesecakes? I’m not necessarily crazy about cheesecake, it can be too dense. I also do not care for a graham cracker crust. Enter dreamland where anything is possible. My dream took everything I like about cheesecake and changed everything I didn’t. When I woke up I thought, well why not!
What I came up with is a dry roasted peanut crust cover in a thick caramel sauce filled with a fluffy light peanut butter filling and topped with a shiny chocolate glaze. I call this the snicker cheesecake. It is a luxurious dessert that has the much desired ‘wow’ factor.
In a medium bowl, mix 1 stick melted butter, 1 cup flour, and 1/2 cup finely chopped dry roasted peanuts.
Press into a greased 8” springform pan.
Bake in a 350°F oven for 15 minutes, or until lightly browned. Let cool slightly and then spread 1/2 cup caramel sauce over the crust. I like to use Torani caramel sauce. It has a thicker consistency and is less sugary then caramel syrups.
This filling is both rich and delicious! Adding 1 cup of heavy cream that has been whipped up light and airy is the key to a creamy cheesecake. Set aside.
In a large bowl, beat 2 8-ounces blocks of cream cheese with 3/4 cup creamy peanut butter until light and fluffy. Add 2/3 cup packed light brown sugar and beat until evenly combined. Add 2 large eggs one at a time, beating well between each addition, then stir in 2 teaspoons pure vanilla and 1/4 teaspoon salt. Carefully fold in the whipped cream.
👩🍳TIP: Make when no one else is home. No reason, other than you can lick the beaters clean without having to share. It’s that good!
Pour mixture into the pan.
👩🍳TIP: Double wrap the pan in aluminum foil and place in a rimmed baking pan. Place in oven and pour in enough boiling water to reach halfway up the baking pan. This will help prevent the cheesecake from cracking.
Bake in a 350°F oven for 40 minutes. I leave the oven light on so I can watch as it bakes up all golden and fluffy and I can keep an eye on it. You do not want to overbake.
The cheesecake should be spongy and a lightly golden top. Remove from oven and let cool to room temperature, about 1 hour. Refrigerate for at least 4 hours after that.
Place a 16-ounce bag of semi-sweet chocolate chips and 1/2 cup heavy cream in a double boiler over medium heat. Melt until smooth and creamy.
Remove the cheesecake from the pan and pour the chocolate glaze on top letting the chocolate flow down the sides. Sprinkle 1/4 cup chopped peanuts. Let cool on counter until chocolate has had time to set. I know it is tempting to put in the refrigerator at this point, but don’t! It will ruin the glassy chocolate look you worked so hard to create. After it sets, about 1 hour, you can place in the refrigerator to let harden.
Could this be the better mousetrap in cheesecakes? You be the judge! – Ella💙
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- 1 stick butter melted
- 1 cup flour
- 1/2 cup dry roasted peanuts finely chopped
- 1/2 cup caramel sauce
- 1 cup heavy cream
- 2 8 ounces blocks cream cheese, softened
- 3/4 cup creamy peanut butter
- 2/3 cup packed light brown sugar
- 2 large eggs
- 2 teaspoons pure vanilla
- 1/4 teaspoon salt
- 1 package (16 ounces) semi-sweet chocolate chips
- 1/2 cup heavy cream
Preheat oven to 350°F. Grease an 8” springform pan. Mix together the butter, flour, and peanuts; press into prepared pan. Bake for 15 minutes, or until lightly browned. Let cool slightly.
Spread the caramel sauce over the crust.
In a medium bowl whip the heavy cream until light and fluffy.
In a large bowl, beat cream cheese and peanut butter until light and fluffy. Add brown sugar and beat until evenly combined. Add eggs one at a time, beating will between each addition, then stir in vanilla and salt.
Fold in the whipped cream.
Pour mixture over the caramel and crust. Double wrap the pan in aluminum foil and place in a baking pan. Place on oven rack and pour in enough boiling water to reach halfway up the pan. Place back in a 350°F oven and bake for 40 minutes. Will be slightly jiggly in the center.
Let cool to room temperature. Refrigerate for at least hours.
Place chocolate chips and heavy cream in a double boiler over medium heat. Melt until smooth and creamy.
Remove the cheesecake from the pan and pour the chocolate glaze on top letting the chocolate flow down the sides. Sprinkle with 1/4 cup chopped peanuts.