Peanut Butter Cheesecake Brownie Bites Recipes

PEANUT BUTTER BROWNIE CHEESECAKE

Peanut Butter Brownie Cheesecake image

An indulgent cheesecake using an easy cookie crust, chunks of brownies and a rich caramel sauce.

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 14h

Yield 16

Number Of Ingredients 9

Ingredients

1 box (16 oz) Betty Crocker™ Supreme original brownie mix
Water, vegetable oil and eggs called for on box for cakelike brownies
1 pouch (17.5 oz) Betty Crocker™ peanut butter cookie mix
Water, vegetable oil and egg called for on cookie mix pouch
3 packages (8 oz each) cream cheese, softened
1 can (14 oz) sweetened condensed milk (not evaporated)
3 eggs
1 teaspoon vanilla
1 cup caramel ice cream topping

Steps:

Heat oven to 350°F. (325°F for dark or nonstick pan). Make and bake brownie mix as directed on box for cakelike brownies for 8-inch square pan. Cool completely on cooling rack, about 1 1/2 hours.
Make cookie dough as directed on pouch. Cover and refrigerate about 1 hour or until firm.
Wrap outside bottom and side of 9-inch springform pan with heavy-duty foil to prevent leaking. Spray inside of pan with cooking spray. Press cookie dough on bottom and 1/2 inch up sides of pan. Bake 13 to 18 minutes or until set.
Meanwhile, in large bowl, beat cream cheese with electric mixer on medium speed until fluffy. Gradually beat in condensed milk until smooth. Beat in eggs one at a time, just until blended. Stir in vanilla. Pour into crust.
In medium bowl, crumble a 4x4-inch square of cooled brownies into small pieces (about 1 1/2 cups). Reserve remaining brownies for another use. Sprinkle crumbled brownie pieces over cream cheese filling. Gently fold pieces into filling until just evenly coated.
Bake 50 to 60 minutes or until cheesecake is set at least 2 inches from edge of pan and center of cheesecake still jiggles slightly when moved and surface is golden brown. Turn oven off; open oven door at least 4 inches. Let cheesecake remain in oven 30 minutes. Cool on cooling rack, 30 minutes. Run small metal spatula around edge of pan. Refrigerate uncovered at least 8 hours or overnight before serving.
To serve, carefully run knife along side of cheesecake to loosen. Remove foil and side of pan. To cut cheesecake, use long, thin blade, non-serrated knife. Dip knife into hot water after each cut, cleaning it off with paper towel. In small microwaveable bowl, microwave caramel topping uncovered on High 10 to 20 seconds or until thoroughly heated. Top individual servings with caramel topping. Store cheesecake covered in refrigerator.

Nutrition Facts : Calories 500, Carbohydrate 56 g, Cholesterol 105 mg, Fat 4, Fiber 0 g, Protein 9 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 440 mg, Sugar 39 g, TransFat 1/2 g

PEANUT BUTTER CHEESECAKE BROWNIE BABIES

Peanut Butter Cheesecake Brownie Babies image

A rich chocolately treat that you can share with your guests. I tried to lighten it up a bit for you! With the maraschino cherries on top, it looks like a very special dessert. This is from Kraft. Enjoy!

Provided by Nif_H

Categories Dessert

Time 40m

Yield 12 babies, 12 serving(s)

Number Of Ingredients 6

Ingredients

1 (1 lb) package brownie mix (if you can't find this size, just make extra brownies with the surplus!)
6 ounces low-fat cream cheese, softened
1/4 cup peanut butter, smooth
2 tablespoons sugar
1 cup light whipped topping, thawed (I prefer real whipped cream)
12 maraschino cherries, with stems if you can

Steps:

Heat oven to 350°F Prepare brownie batter as directed on package. Spoon into 12 paper-lined muffin cups.
Beat cream cheese, peanut butter and sugar with mixer until blended. Spoon 1 rounded tablespoons into centre of batter in each cup, pressing lightly into batter. Bake 25 minutes or until centres are set. Cool.
Serve topped with whipped cream and cherries.

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