Let’s just say I was about to scrap the idea and make something peanut-butter oriented instead since John was coming home the next day when I stumbled upon this recipe. It had everything I was looking for, plus I had some cream cheese in the fridge from an unmade dip for football season. Sometimes, even bloggers need a little help (or more time as it seems to always be in my case). Nevertheless, it was the perfect treat to welcome him home!
Brownie Snickers Cheesecake (adapted from Taste of Home)
Serves: 9 (9-inch pie pan)
Brownie Layer
1/3 cup butter, cubed
1 cup sugar
2 tablespoons water
6 ounces semisweet chocolate
1 teaspoon vanilla extract
2 eggs
3/4 cup flour
1/4 teaspoon baking soda
Cheesecake Layer:
10 ounces cream cheese, softened
1/4 cup sugar
1 egg
1 teaspoon vanilla extract
1/2 cup caramel sauce
1/3 cup salted peanuts
6 Snickers candy bars
Preheat the oven to 325 degrees F. Grease a 9-inch pie pan with cooking spray and set aside. In a heavy saucepan, bring butter, sugar, and water to a boil, stirring constantly. Remove from heat and stir in chocolate until melted. Cool slightly and add vanilla. In a large bowl, beat eggs until lightly beaten. Add chocolate mixture gradually and mix until well-combined. Add flour and baking soda and mix well. Spread into the prepared pan. Bake for 20 minutes.
The brownie layer will not be set and it will look as though it fills up the pan. However, cool on a wire rack for 20 minutes.
Meanwhile, in a large bowl, beat cream cheese, sugar, egg, and vanilla until blended. Stir in caramel sauce and peanuts. Arrange candy bars standing up over brownie layer. Spread cream cheese mixture over the top (forcing the brownie layer to condense down). Bake for 18-22 minutes until top is set and edges are browned lightly. Cool for 1 hour and then refrigerate until ready to serve. Serve with additional caramel sauce on the side.
Until the next time my oven is on…
