Peanut Butter Cup Brownie Bottom Cheesecake


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peanut butter cheesecake 2

If you are a chocolate, peanut butter, brownie lover then you will definitely love this next recipe! This Peanut Butter Cup Brownie Bottom Cheesecake is full of all of those ingredients. This cheesecake is rich and full of flavor. It’s sweet but not too sweet and the ganache topping just melts in your mouth. This recipe takes a little more work than most of my recipes but let me just tell you…it’s totally worth it!! Enjoy…

peanut butter cheesecake

Peanut Butter Cup Brownie Bottom Cheesecake

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Ingredients:

  • 1 Box of Brownie Mix (ingredients needed according to the box usually oil and eggs)
  • 1 cup Semi-Sweet Chocolate Chips
  • 1 cup Peanut Butter Chips
  • 6 whole Peanut Butter Cups, cut into small pieces

Cheesecake Filling:

  • 2 packages cream cheese (softened)
  • 2.5 whole Eggs
  • 1 cup Brown Sugar
  • 1/2 cup Smooth Peanut Butter
  • 1/4 cup Whipping Cream
  • 1/2 Tablespoon Vanilla Extract

Topping:

  1. 1/4 cup whipping cream
  2. 1/2 cup Semi-Sweet Chocolate Chips
  3. 1/2 cup Peanut Butter Chips
  4. 6 Peanut Butter Cups, cut in half

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Directions:

  1. Heat oven to 350°F. Grease 9-inch Springform pan
  2. Prepare brownie mix according to directions and pour mixture into springform pan then bake according to directions (continue on to make the cheesecake filling – STEP 5 – while this is baking).
  3. When brownie bottom is done, pull out of oven and cover with milk chocolate chips, peanut butter chips and peanut butter cups. 17
  4. Spoon cheesecake mixture over chips. Turn oven down to 325°. 15
  5. Beat cream cheese until smooth
  6. Add eggs and mix well
  7. Add brown sugar, peanut butter and whipping cream and mix until smooth 19
  8. Add in vanilla
  9. Pour over top cooked brownie crust and chocolate chip mix
  10. Wrap the pan with aluminum foil 2 times to prevent water from coming in
  11. Place pan in a bigger ban and fill 1 inch up the sides of the foil with hot water 14
  12. Bake at 325 degrees for 1.5 hours (or until lightly browned and firm)
  13. Let cool for 1 hour then refrigerate for at least 3-4 hours
  14. Pull out of fridge and take side springform off then hold the pan over top of stove burner for bout 10-15 seconds to loosen the bottom
  15. Remove from bottom and place on a serving plate
  16. Now for the topping ganache - bring whipping cream to a boil and add chocolate and peanut butter chips – stir until smooth and melted 13
  17. Drizzle your ganache over the top of the cheesecake and use it as a “glue” for the peanut butter cup edge!
  18. Enjoy…

peanut butter cheesecake

Adapted from, Tasty Kitchen

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