Snickers Cheesecake
Fudge brownie base with a a layer of roasted peanuts & caramel swirl throughout the dense, creamy New York Style Cheesecake batter! More caramel & peanuts on top with a hefty drizzle of chocolate ganache!
Ingredients
For the Brownie Base
- 1 cup All Purpose Flour (125g)
- ⅓ teaspoon Baking Powder
- ⅓ teaspoon Salt
- ¾ cup Granulated Sugar (150g)
- 6 Tbs Vegan Butter (85g)
- 2 teaspoon Molasses 2 teaspoons (10ml)
- 6 Tbs Strong Brewed Coffee (90ml)
- 1½ ounces Semi Sweet Chocolate (43g)
- 9 Tbs Natural Unsweetened Cocoa Powder (43g)
- 2 teaspoon Vanilla Extract (10ml)
For the Cheesecake Batter
- 16 ounces Vegan Cream Cheese *see notes (454g)
- 2 Tbs Vegan Butter melted (28g)
- 1 cup Granulated Sugar (200g)
- 4 Tbs Cornstarch *see notes (32g)
- 3 Tbs All Purpose Flour (24g)
- ¾ cup Plant Milk (177ml)
- ½ teaspoon Vegan Lactic Acid
- 2 teaspoon Vanilla Extract (10ml)
for the topping
For the Date Caramel:
- 1 cup Medjool dates (approx 12 Lg) (212g)
- ½ cup Raw Cashews (75g)
- ⅓ cup Full Fat Plant Milk (80ml)
- ½ teaspoon Salt ½ teaspoon
- 1 teaspoon Vanilla Extract 1 teaspoon (5ml)
Additional Ingredients
- 1½ cups Roasted Peanuts
Instructions
- First prepare the brownie base by bringing the vegan butter & molasses to a boil in a small sauce pot
- Add the cocoa powder & the chocolate & whisk to melt smooth
- Add the hot coffee & then transfer to a large mixing bowl, add the vanilla extract & the sugar Whisk smooth
- Sift the flour, baking powder & salt into the batter & stir just to combine, do not over mix
- Spread into a greased & parchment lined cake pan & bake in a preheated 350℉ oven for 18 minutes *it may seem under baked that's ok, it gets baked longer once you prepare the cheesecake batter
- Next prepare the caramel recipe by pitting the medjool dates ~ reserve
- Bring the cashews in about 1 cup of water to a boil, then let stand for about 20 minutes.
- Drain cashews & then add them to a high speed blender along with the rest of the ingredients including the drained cashews & blend smooth
- Once the brownie has been baked & slightly cooled, spread 1/4 cup of this date caramel over the entire surface of the brownie *still in the panThen sprinkle it with approximately 1 cup of the roasted peanuts
- Prepare the cheesecake batter by placing all of the cheesecake ingredients into the work bowl of your food processor and pulse to blend
- Scrape the sides of the bowl to ensure an even mix then blend again to a smooth mixture
- Pour the batter carefully over the peanuts & caramel layer on the brownie base & return the pan to the oven this time in a water bath Bake at 350°F for 90 minutes
- After 90 minutes turn the oven off but leave the cheesecake in the oven to cool slowly for another 30 minutes
- Remove the cheesecake to cool completely at room temperature & then refrigerate it for at least 2 hours to set or overnight before unmolding.
- Loosen the sides & bottom of the cheesecake pan with a blowtorch or by submerging the pan into hot water & running a small spatula around the edges
- Vegan Cheesecakes unmold very easily so flip it out onto your serving platter then garnish & decorate as shown in the video
Video
Notes
Use a 3" deep 7" cake pan for this one, since the brownie base gets baked with the cheesecake
And whatever you do ~~ Jiggle Jiggle Jiggle TEST!
Skip to 4:09 in that video to see the actual Jiggle Test in action!
Tofutti Cream Cheese is the only brand I will use for my BAKED recipes *not sponsored I had not had success with any other brand in BAKED recipes; for some reason some other brands I've tried have broken down into an oily mess when baked.
Until more recently I tried Violife again and it works! Although I still prefer the Tofutti brand Cornstarch is a very difficult ingredient to measure consistently with a volume/spoons measure so while I list both measures below I cannot stress enough how the grams measure with a scale is going to give you the best results. Storage Snickers Cheesecake must be kept refrigerated and will stay fresh for up to 1 week wrapped to prevent drying
Until more recently I tried Violife again and it works! Although I still prefer the Tofutti brand Cornstarch is a very difficult ingredient to measure consistently with a volume/spoons measure so while I list both measures below I cannot stress enough how the grams measure with a scale is going to give you the best results. Storage Snickers Cheesecake must be kept refrigerated and will stay fresh for up to 1 week wrapped to prevent drying
Tried this recipe?Let us know how it was!