Thursday, 28 May 2015

Brownie, Peanut Butter and Snickers Cheesecake Recipe

As some of you may already know, we moved home last week and it's been so unbelievably stressful for so many reasons - I can't believe so many things can go wrong at once! Everything started to get on top of me a little bit too much, so to help me take some time out I thought I'd have a go at a recipe I've been drooling over for months but never actually braved attempting - the Peanut Butter Snickers Cheesecake Brownie Pie on Inside BruCrew Life. They do say stressed spelled backwards is desserts, so it seemed like the only sensible option ;)


Cheesecake with a brownie base, peanut butter and Snickers filling and whipped cream topping - I've officially found my food heaven. It was my first time making pie crust and whipped cream - even just my first time attempting a full cake really! There are definitely things I need to improve next time (especially rolling the pie crust the right size) but I've never been so proud of myself, or so ready for a food coma.

It's definitely not for the calorie counters or healthy eaters since it's a bit like diabetes in cake form, but it's a treat that is definitely worth the inability to move afterwards!

The original recipe features lots of cheats like a pre-made pie crust, brownie mix and tinned whipped cream. I tried to make it from as scratch as possible, adapting Hummingbird Bakery recipes for what I needed, but I wasn't brave enough to make the brownie base from scratch - I still haven't managed to make brownies I'm happy with, so wimped out and got the Betty Crocker mix! I found the Hummingbird Bakery pie crust a little dry and flavourless, but since the filling was so rich it wasn't really an issue.

Recipe

Basic Pie Crust
  • 260g plain flour
  • 1/2 tsp salt
  • 110g unsalted butter
Grease a 23cm pie dish. Put the flour, salt and butter in an electric mixer and beat on a slow speed until you get a sandy consistency and everything is combined. Add 1 tbsp cold water and beat until well-mixed. Add a second tbsp cold water and beat until you have a smooth dough. Wrap in clingfilm and leave to rest for an hour.

Roll out on a floured surface with a roling pin and line the pie dish, trimming the edges with a sharp knife. Crimp edges if desired.

Brownie Layer
  • 1 packet of brownie mix
  • 1/4 cup oil
  • 1/4 cup water
  • 1 egg
Mix the ingredients in a bowl until combined. Spoon the thick mixture on top of the unbaked pie crust and spread it out evenly. Bake at 180c for 35 minutes, or until you can insert a toothpick and it comes out without any mixture stuck to it.
 
Cheesecake Layer

  • 227g cream cheese
  • 1 egg
  • 1/4 cup sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup creamy peanut butter
  • 1 bag Peanut Butter Snickers Minis, chopped into quarters (326g) 
While the brownie base is cooking, beat the cream cheese and sugar in a mixing bowl until creamy. Add the egg, vanilla, and peanut butter and beat again until creamy. Stir in the Snickers by hand. When the brownie base is finished baking, remove from the oven and gently spoon the cheesecake batter on top of the brownie. Cover the edges of your crust with foil to keep them from burning. Return to the oven and bake another 25 minutes. Remove from the oven and let cool. Refrigerate until completely cooled.

Whipped Cream
  • 250ml heavy cream
  • 1 teaspoon vanilla extract 
  • 1 tablespoon sugar
Whisk cream until stiff peaks are just about to form. Beat in vanilla and sugar until peaks form. Make sure not to over-beat, cream will then become lumpy and butter-like. I used an electric whisk and it only took a couple of minutes! 

Top the cheesecake with the whipped cream, and add chocolate sprinkles if desired. Cut the cake into the desired amount of slices, and keep covered in the refrigerator for up to 4-5 days - but there's very little chance it'll last that long ;)


If you try this delicious cake, do let me know how it turns out in the comments below!

4 comments:


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  3. This dish looks so delightfully flavorful! The Recipe

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