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Category: Cheesecake
Prep Time: Cook Time: Total Time:
Brownie Crust:
1 cup semi-sweet chocolate chips
1 cup peanut butter chips
6 tbsp unsalted butter, melted
1-1/4 cups sugar
1 tbsp vanilla extract
2 eggs
1 cup plus 2 tbsp flour
1/3 cup unsweetened cocoa
1/2 tsp baking powder
1/2 tsp salt
Cheesecake Filling:
2 lbs cream cheese, softened
5 eggs, at room temperature
1-1/2 cups firmly packed brown sugar
1 cup smooth peanut butter
1/2 cups whipping cream
1 tbsp vanilla extract
6 peanut butter cups, cut into quarters
Decoration:
6 peanut butter cups, cut carefully in half
1/2 cup whipping cream
1 cup semi-sweet chocolate chips
1 cup peanut butter chips
Preheat oven to 350. Grease 9-inch springform pan with butter.
Crust: Stir together butter, sugar and vanilla in large bowl with spoon or wire whisk. Add eggs; stir until well blended. Stir in flour, cocoa, baking powder and salt; blend well. Spread in prepared pan. Bake 25 to 30 minutes or until brownie begins to pull away from side of pan. Meanwhile make cheesecake layer (see below).
Immediately after removing brownie from oven, sprinkle milk chocolate chips, peanut butter chips and peanut butter cups over brownie surface. Spoon cheesecake mixture over chips. Turn down oven 325.
Cheesecake Filling: Beat cream cheese in bowl of electric mixer until smooth. Add eggs, one at a time, beating well after each addition. Add sugar, peanut butter and cream; mix until smooth. Stir in vanilla. Pour filling into prepared crust. Double-wrap springform pan with aluminum foil to prevent water seeping in. Place springform pan into a larger baking pan. Pour hot water into the larger pan so that the water comes 1 inch up the sides of the springform pan. Bake at 325 for 1-1/2 hours, or until firm and lightly browned. Remove from the oven and allow to cool on a wire rack for one hour.
Run a knife along the edge of the cake to loosen it from the pan somewhat. Refrigerate for at least 4 hours before decorating. I tend to make cheesecakes a day ahead to let things set.
Bring whipping cream to boil in a small saucepan. Remove from heat and add semi-sweet and peanut butter chips. Stir until melted and smooth. Drizzle over cake and then add peanut butter cup halves around the edge of the cake.
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PEANUT BUTTER CUP BROWNIE BOTTOM CHEESECAKE
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Category: Cheesecake
Prep Time: Cook Time: Total Time:
Brownie Crust:
1 cup semi-sweet chocolate chips
1 cup peanut butter chips
6 tbsp unsalted butter, melted
1-1/4 cups sugar
1 tbsp vanilla extract
2 eggs
1 cup plus 2 tbsp flour
1/3 cup unsweetened cocoa
1/2 tsp baking powder
1/2 tsp salt
Cheesecake Filling:
2 lbs cream cheese, softened
5 eggs, at room temperature
1-1/2 cups firmly packed brown sugar
1 cup smooth peanut butter
1/2 cups whipping cream
1 tbsp vanilla extract
6 peanut butter cups, cut into quarters
Decoration:
6 peanut butter cups, cut carefully in half
1/2 cup whipping cream
1 cup semi-sweet chocolate chips
1 cup peanut butter chips
Preheat oven to 350. Grease 9-inch springform pan with butter.
Crust: Stir together butter, sugar and vanilla in large bowl with spoon or wire whisk. Add eggs; stir until well blended. Stir in flour, cocoa, baking powder and salt; blend well. Spread in prepared pan. Bake 25 to 30 minutes or until brownie begins to pull away from side of pan. Meanwhile make cheesecake layer (see below).
Immediately after removing brownie from oven, sprinkle milk chocolate chips, peanut butter chips and peanut butter cups over brownie surface. Spoon cheesecake mixture over chips. Turn down oven 325.
Cheesecake Filling: Beat cream cheese in bowl of electric mixer until smooth. Add eggs, one at a time, beating well after each addition. Add sugar, peanut butter and cream; mix until smooth. Stir in vanilla. Pour filling into prepared crust. Double-wrap springform pan with aluminum foil to prevent water seeping in. Place springform pan into a larger baking pan. Pour hot water into the larger pan so that the water comes 1 inch up the sides of the springform pan. Bake at 325 for 1-1/2 hours, or until firm and lightly browned. Remove from the oven and allow to cool on a wire rack for one hour.
Run a knife along the edge of the cake to loosen it from the pan somewhat. Refrigerate for at least 4 hours before decorating. I tend to make cheesecakes a day ahead to let things set.
Bring whipping cream to boil in a small saucepan. Remove from heat and add semi-sweet and peanut butter chips. Stir until melted and smooth. Drizzle over cake and then add peanut butter cup halves around the edge of the cake.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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