Peanut Butter Snickers Cheesecake Pie: layers of fudgy brownie, peanut butter cheesecake, and whipped topping make this gooey pie the best dessert.
The past few weeks I have been learning the value to saying no. I usually just can't say no when I am asked to do different projects.
You need 10 matching headbands for a wedding party this coming weekend. Sure, I will get right on that. 200 cupcakes for a party you are having. Sure, why not?
Ok, ok, those might be slightly embellished examples, but you get the point, right? I don't like to turn down requests for things that I know I can do.
So far in the last 2 weeks, I have said no to 3 large graduation cake orders and a hand-picked blog project. It was hard to say no because I knew I could do them.
I knew that I would be so stressed out trying to finish everything while decorating a wedding cake, packing for our family vacation, and making a batch of these No Bake Monster Cookie Dough Bites for the trip.
It really was in my best interest and my family's best interest not to take on that many extra projects.
There were a couple things that I thought long and hard about trying to fit in. I mean, when someone hand-picks you for a special blog job/project, you want to say yes immediately.
After weighing everything, I knew that I just couldn't put the time and effort into it. The email I got back from my campaign manager, saying how impressed she was that I would say no to something like this, reaffirmed for me that saying no to someone or something is okay.
Just a little life lesson that I had this weekend that I thought I would share.
Something I couldn't say no to this week, though, was this pie! Oh, my goodness!
Talk about decadent and delicious! This thick, fudgy brownie pie topped with peanut butter cheesecake with candy bar chunks, and a layer of Cool Whip, had my name all over it.
Well, one slice anyway. Remember the lesson in saying no? It really needs to apply to dessert. I ate way too many of these peanut butter cheesecake brownies the other day, too.
It's time to start saying no to the goodness that keeps happening in my kitchen. Well, after one or two bites that is! All in the name of recipe research, right?
How To Make A Snickers Cheesecake Pie
- Set out the pie crust 15 minutes ahead of time so it unrolls easily. Unroll the pie crust into a 9-inch pie plate and crimp the edges.
- Mix together the brownie mix, oil, water, and egg. Do not follow the box directions. The batter should be very thick and sticky. Spread it in the bottom of the pie crust and bake.
- Beat together the cream cheese, peanut butter, and sugar until creamy. Add the egg and vanilla and beat again.
- Cut an entire bag of Snickers bites into quarters and stir them into the cheesecake batter. Spread the mixture over the baked brownie and bake it again.
- Once the pie has completely chilled, top with Cool Whip, and decorate with chocolate sprinkles, chocolate curls, or more candy bars.
More Pie Recipes
- Cookies and Cream Chocolate Pie
- Chubby Hubby Ice Cream Pie
- White Chocolate Peanut Butter Pudding Pie
- Fudge Bottom Banana Cream Pie
- Mud Pie
- Oreo Mousse Cake
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Recipe
Peanut Butter Snickers Cheesecake Pie
Fudge Brownie pie topped with a peanut butter Snickers cheesecake and Cool Whip is a decadent and delicious dessert.
Ingredients
For the Brownie Layer
- 1 sheet refrigerated pie crust
- 1 - 9x13 box brownie mix
- ¼ cup canola oil
- ¼ cup water
- 1 large egg
For the Cheesecake Layer
- 1 - 8 ounce package cream cheese, softened
- 1 large egg
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- ¼ cup creamy peanut butter
- 1 - 11.5 ounce bag Snickers Minis, chopped into quarters
- 1 - 8 ounce container Cool Whip, thawed
- 2 tablespoons chocolate sprinkles
Instructions
- Preheat the oven to 350°F.
- Let the pie crust sheet sit out on the counter for about 15 minutes. Remove wrapping and unroll gently. Press into a 9.5-inch pie plate and crimp edges. Set aside.
- In a mixing bowl, combine the brownie mix, oil, water, and egg. Mix just until combined. It will be very thick. Spoon into the pie plate and spread out. Bake for 35 minutes.
- While the brownie pie is cooking, place the cream cheese and sugar in a mixing bowl and beat until creamy.
- Add the egg, vanilla, and peanut butter and beat again until creamy. Stir in the Snickers candies by hand.
- When the brownie layer is finished baking, remove it from the oven and gently spoon the cheesecake batter over it. Spread out very gently. Cover the pie crust edges with foil or a pie shield. Return the pan to the oven and bake for another 25 minutes.
- Remove from the oven and let cool on a wire rack for an hour. Refrigerate for 4-6 hours or until completely cooled.
- Top with the Cool Whip and sprinkles. Cut into 12 slices. Keep covered in the refrigerator for 4-5 days.
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Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 220Total Fat: 15gSaturated Fat: 3gUnsaturated Fat: 11gCholesterol: 34mgSodium: 116mgCarbohydrates: 19gFiber: 1gSugar: 9gProtein: 4g
Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.
Ashtyn Canfield says
If I were to make this into mini pies what would the different bake times be?
Jocelyn says
I have not tested this in smaller pans so I cannot guarantee the results, but based on other brownie, pie, and cheesecake recipes I have made here is what I would try. Use 2 pie crusts to cut 24 circles and place them in greased muffin tins. Divide the brownie batter evenly among the circles and bake at 350°F for 13 to 14 minutes. Remove from the oven, divide the cheesecake batter evenly on top of each brownie, and bake for another 10 to 12 minutes. If you give it a try I would love to know how it turns out!
Julie Jo Phillips says
can a pre made gram cracker crust be used instead?
Jocelyn says
I've never made it that way, but I think it would be just fine.
Valerie says
This looks soooo good! 😀 Had to search for the meaning of cool whip and cream cheese though *European*. Will be using philadelpia and regular whipped cream! I'll make it tomorrow! Thanks for the recipe!!
Coleen says
Any chance this can be made without the pie crust? It just seems like unnecessary calories. LOL
Jocelyn Brubaker says
You could make it without the pie crust if you want. But seriously did you see all the other things going into this pie? The pie crust calories are the least of your worries! LOL!
Mayank says
WOW. I am going to try it out with a mixture of Nutella and melted chocolate. Any thoughts?
Tom says
Jocelyn -- my crust burnt. I think something maybe wrong with your timings for baking...
I don't know how this could have happened. I followed the instructions to a tee
Jocelyn Brubaker says
Actually the times are right on this as I have made it many times. One thing you can do to keep the crust from burning is to cover the edges with foil after you add the cheesecake layer. I'll add that to the directions. Sorry about that! How was the rest of the pie???
Tom says
Hi Jocelyn, the pie was great! It was my first time baking a pie, it's just a shame the crust was hard+crumbly. I'll use the tinfoil tip when I bake next time. Other than that, the pie was awesome -- everyone who had it absolutely loved it!
RubyMouse says
Wow this look delicious! Can you substitute the brownie mix for a regular biscuit crumb base?
Jocelyn Brubaker says
If you take out the brownie it would change the pie completely. Of course you could do a crumb base and add the cheesecake layer, then just bake about 25 minutes or so.
Bliss says
I made the PB Snickers pie today and it is every bit as good as any pie from a fancy expensive restaurant. Probably better! My family added it to the list of favorites.
Jocelyn Brubaker says
Woo hoo! Thank you so much for the rave reviews! I am so glad your family loved it!!!
Catie says
Will regular snickers work good? I'm making this for friends tomorrow. Super excited!!!!
Jocelyn Brubaker says
Yes, the regular Snickers bars will work just fine. Keep me posted on how it turns out 🙂
Jackie says
My boyfriend said it's his favorite thing I ever made. It was sinfully delicious! Can't wait to have another slice tomorrow and bring the rest to the office. Thanks! I'd definitely make it again.
Jocelyn Brubaker says
Yay! I am so glad to hear how much both of you enjoyed this pie. It's one of my favorites for sure 🙂
Sam M. | Atkinson Drive says
This looks fantastic! I'd love for you to join the Pinworthy Projects party! http://www.atkinsondrive.com/pinworthy-projects-link-party-12/
Michelle says
I'm just wondering what kind of oil you used for this? It wasn't specific, and being a complete beginner at baking, I have no idea what you mean ^^; Please specify~~
Jocelyn Brubaker says
I used canola oil. Really any kind of baking oil would be fine. I hope you enjoy the pie!!!