Snickers Brownie Cheesecake

5 from 7 votes

Rich and decadent Snickers Brownie Cheesecake, with a fudgy layer of brownie topped with peanuts, caramel cheesecake, and caramel and chocolate drizzle.

Prep Time20

Cook Time40

Total Time1

Course: Dessert

Cuisine: American

Servings: Slices

Calories: 427kcal

Ingredients

For the Caramel:

½ Cup Butter
5 Tablespoon Gentle Sweet or my Low Carb Powdered Sugar
¼ Teaspoon Salt
2 Tablespoons Heavy Cream

For the Brownie Layer

¾ Cups Trim Healthy Mama Baking Blend or you can use ¼ cup each of coconut flour almond flour, and flax meal
⅔ Cups Gentle Sweet or you can use my Low Carb Powdered Sweetener (linked below in the notes)
⅓ Cup Cocoa Powder
½ Teaspoon Baking Soda
¾ Teaspoon Baking Powder
¼ Teaspoon Mineral Salt
⅓ Cup Melted Coconut Oil I use refined coconut oil so there is no coconut flavor.
1 Teaspoon Vanilla
2 Eggs
⅔ Cup Warm Water

For the Cheesecake Layer:

(2) 8 Ounce Blocks Cream Cheese softened
½ Cup Gentle Sweet or my Low Carb Powdered Sugar
2 Teaspoons Vanilla Extract
1 Egg
¼ Cup Prepared Caramel Sauce recipe below
2 Tablespoons Heavy Cream

Other Ingredients:

1 Cup Peanuts Chopped, Divided
½ Cup Sugar Free Chocolate Chips
½ Teaspoon Coconut Oil

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Instructions

Preheat oven to 350.

For the Caramel

In a saucepan, melt butter and Gentle Sweet over medium low heat.
When sweetener has completely melted, continue to simmer for 1-2 minutes, stirring continuously to prevent scorching.
Add salt and heavy whipping cream.
Continue to simmer for 1-2 more minutes, still stirring continuously.
The sauce should start to thicken a bit, but it will still be quite thin. (It will thicken more as it cools.)

For the Brownies

In a large mixing bowl, mix all the dry ingredients together.
Add melted coconut oil, vanilla, eggs, and water and mix well.
Pour into a greased Springform pan.

For the Cheesecake

Beat the softened cream cheese and Gentle Sweet until smooth.
Add ¼ Cup Caramel Sauce and mix well.
Add remaining cheesecake ingredients and mix well.

Assembling the Brownie Cheesecake

Sprinkle ½ Cup Crushed Peanuts over the brownie batter in the Springform pan.
Spread cheesecake mixture over the peanut/brownie layer.
Bake for 40 minutes.
Allow to cool completely.
Sprinkle remaining ½ cup crushed peanuts over the top of the cooled cheesecake.
Drizzle with remaining caramel.
In microwaveable container, melt sugar free chocolate chips with ½ teaspoon coconut oil. (I do mine in 30 second increments to prevent scorching.)
Drizzle melted chocolate over the top.
Refrigerate leftovers.

Notes

If you do not have the THM Gentle Sweet, you can use my Low Carb Powdered Sugar in equal amounts.

Or you can use Pyure (available at most Walmarts), but only use half the amount.

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