Four glorious words, all rolled into one delicious dessert. I like it. I originally found this recipe in the Philadelphia recipe book, a book filled with tons and tons of recipes using Philadelphia cream cheese. I love cooking and baking with cream cheese! This is one of my favorite recipe books to look through, because there are SO many recipes that I want to try. A couple of years ago, my mother-in-law made the no-bake oreo cheesecake and brought it over to our house. It was crazy good, so I asked her where she got the recipe and she told me about the book. The next time we went over to visit, I saw the book and started flipping through it, oohhing and aaahing at so many of the recipes that I couldn’t keep up with how many I wanted to try. As soon as I got home, the book was ordered. It really seems like every time I open this book, something else jumps out of the page that I want to make…so this book alone should keep me busy for a while.
Anyway, I was excited about trying out this recipe, but wanted to add something to it. I thought about Oreos, which would be a great option here, but since I’ve used Oreos in so many other desserts, the thought of a candy bar broken up and thrown in with this would be a great option. Ohh, peanut butter cups would be another really good option. In fact, you could add peanut butter chips to the brownie mix, then chopped up peanut butter cups to the cheesecake batter…my brother would be in heaven. This time though, I kept it simple. While shopping at the grocery store for ingredients, I wondered how many Snickers bars I would need. I grabbed two…it didn’t seem like it would be enough, so two more on top of that were added to my buggy. As the cashier was ringing up my items, she asked, “Doing some baking?” I smiled. “Yeah, you could say that.”
After I cut these delicious little boogers into squares and put them onto plates, they didn’t seem like they had enough (like they ever do). As I started rummaging through the fridge, I came across chocolate syrup. “Oh yeah!” and grabbed it. There’s the caramel sauce. “Perfect!” Then, I came across the Cool Whip. “Oh, yeah baby. Awesome.” In case you’re wondering, I DO talk to myself. Out loud. Regularly.
The end result was heavenly. I’m a huge fan of cheesecake…and brownies…and Snickers…and chocolate… Okay, so I’m a fan of everything here in this dessert. Surprise, surprise. If you don’t like Snickers, just pick another candy bar to chop up and throw in the batter. I chose to use the chocolate and caramel sauces to go along with the Snickers flavors, and even throwing a couple of peanuts on top. Perfection on a plate.
1 package brownie mix (19 to 21 oz.)
4 (8 oz.) packages cream cheese, softened
1 cup sugar
1 teaspoon vanilla
1/2 cup sour cream
4 candy bars, chopped into chunks (I used Snickers for this recipe)
Preheat oven to 325 degrees. Spray 13×9 inch baking pan with cooking spray. Prepare brownie batter as directed on package, pour into prepared pan. Bake 25 minutes, or until top of brownie is shiny and center is almost set. Meanwhile, beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add sour cream, mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Add candy bar chunks and gently stir. Gently pout over brownie layer in pan. Bake approximately 40-45 minutes or until center is almost set. Run knife or metal spatula around rim of pan to loosen side of dessert from pan, cool. Refrigerate at least 4 hours or overnight. Cut into squares, drizzle with chocolate syrup, caramel sauce and top with whipped topping. Store any leftover cheesecake in refrigerator.
*While baking cheesecake in oven, put water in a pan underneath the cheesecake during the baking process. This keeps moisture in the air during the baking process, preventing the cheesecake from cracking.
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