Sweetness and light – chocolate, peanut butter and caramel – it’s Snickers cheesecake!

I attend a weekly board lunch (sadly not in the food or hospitality industries) and I’m the one who usually ends up organising the menus. This task is more important than you might think, as there are often differences of opinion… tempers can fray…. but if I can manage to punctuate the conversation with a few appreciative ooos and ahhhhhs, then I can help to steer us away from out and out discord.

Most effective of all, and of course, most difficult to achieve is a dish which really stops all of us in our tracks….one which moves us from friction to harmony as it were.

This chocolate, peanut butter and caramel cheesecake got there – and received unanimous, and appreciative, approval. Everything was suddenly sweetness and light. The compatibility of the ingredients is well-established – this is a sort of Snickers-as-cheesecake. And Snickers has been reported (NBC News, 2012) as the most popular chocolate bar in both the US, and indeed worldwide.

Recipe for chocolate, peanut butter and caramel cheesecake


Recipe for chocolate, peanut butter and caramel – Snickers cheesecake

Serves about 10

Ingredients

200g/7 oz   (Dove’s organic digestives come in packets of 200g)

100g/4 oz butter at room temperature

3 tbsp dark (Dutch) cocoa powder

200g/7 oz dark chocolate

160ml/⅔ cup double cream

520g/1 lb 3 oz cream cheese

115g/½ cup golden caster sugar

4 tbsp smooth peanut butter

1 x 200g/7 oz tin of Carnation caramel

Method

Break the biscuits up, either by putting them in a plastic bag and crushing with a rolling pin; or by blitzing in a food processor.

Mix in the butter and a tablespoon of the cocoa. Press into the bottom of a removeable-base, non-stick, spring-form cake tin. Put in the fridge.

Form chocolate shavings out of about 50g/2 oz of the chocolate. Do this either by shaving off the bar (s) with a knife; or simply by grating the chocolate. Put in the fridge.

Melt the remainder of the chocolate in a bain marie (in a bowl over simmering water, making sure the bowl doesn’t touch the water. Take off the heat and leave to cool.

Whip the cream to the standard soft peaks. Fold in the melted chocolate and the rest of the cocoa.

Mix the cream cheese and the sugar together using an electric whisk. Add the peanut butter, whisk again. Fold in the chocolate mixture.

Spread half of this mixture over the biscuit base.

Spread the entire contents of the tin of caramel over it.

Spread the rest of the cheese-chocolate mix over that.

Decorate with the chocolate shavings. Refrigerate for a minimum of three hours.

Remove from the tin (leaving the base) and serve with a flourish!

chocolate and peanut butter cheesecake

For other cheesecake recipes on Saucy Dressings follow this link.

0 Comments
Inline Feedbacks
View all comments

Related Posts

Cakey Brazil nut cookies

There’s one particular office I go to where I always like to arrive burdened with biscuits. I take them in an old fashioned biscuit tin…
Read More

Colourful Smartie Cookies

After my spectacularly entertaining (well, for small children) experiment with the Smartie soufflé I had some tubes of Smarties left over. What to do?…
Read More

Nutty, lemony buttermilk cookies

“Southern is a pitcher of lemonade, filled with sliced lemon and a big piece of ice from the ice house, and served with buttermilk cookies.”…
Read More

Sign up to our Saucy Newsletter

subscribe today for monthly highlights of foodie events, new restaurant at home menus, recipe ideas and our latest blog posts