Peanut Butter Snickers Cheesecake Brownie Pie

By srumbel

Fudge Brownie pie topped with a peanut butter Snickers cheesecake and Cool Whip is a decadent and delicious dessert.


Read more at http://insidebrucrewlife.com/2013/05/peanut-butter-snickers-cheesecake-brownie-pie/#QKFWCHyIkfdVr2TK.99

Ingredients

• For the Brownie Layer
• 1 sheet refrigerated pie crust (I used Pillsbury)
• 1 brownie mix for 9x13 pan (I used a Pillsbury mix)
• 1/4 cup oil
• 1/4 cup water
• 1 egg
• For the Cheesecake Layer
• 1 package cream cheese, softened (8 oz.)
• 1 egg
• 1/4 cup sugar
• 1 teaspoon vanilla
• 1/4 cup creamy peanut butter
• 1 bag Peanut Butter Snickers Minis, chopped into quarters (11.5 oz.)
• Topping
• 1 container Cool Whip (8 oz.)
• 2 Tablespoons chocolate sprinkles
• Read more at http://insidebrucrewlife.com/2013/05/peanut-butter-snickers-cheesecake-brownie-pie/#QKFWCHyIkfdVr2TK.99

Details

Preparation time 30mins
Cooking time 90mins

Preparation

Step 1

1.Let the pie crust sheet sit out on the counter for about 15 minutes. Remove wrapping and unroll gently. Press into a 10 inch pie plate and crimp edges. Set aside.
2.In a mixing bowl, combine the brownie mix, oil, water, and egg. Mix just until combined. It will be very thick. Spoon into pie plate and spread out. Bake at 350* for 35 minutes.
3.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 pie is finished baking, remove from the oven and gently spoon the cheesecake batter on top of the brownie. Spread out very gently. Return to the oven and bake another 25 minutes. Remove from the oven and let cool. Refrigerate until completely cooled. Top with the Cool Whip and sprinkles. Cut into 12 slices. Keep covered in the refrigerator for 4-5 days.

Read more at http://insidebrucrewlife.com/2013/05/peanut-butter-snickers-cheesecake-brownie-pie/#QKFWCHyIkfdVr2TK.99