Peanut Butter Cup Brownie Bottom Cheesecake Recipe 425

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PEANUT BUTTER CUP BROWNIE CHEESECAKE RECIPE



Peanut Butter Cup Brownie Cheesecake Recipe image

Peanut Butter Cup Brownie Cheesecake is pure chocolate peanut butter cheesecake heaven. Now this is a showstopper dessert!

Provided by Sarah Grossett

Categories     Desserts

Time 1h30m

Number Of Ingredients 15

1 box brownie mix, like betty crocker original supreme w/ hershey's syrup
1/2 cup vegetable oil
1/4 cup water
1 egg
1/2 cup mini semisweet chocolate chips
3 8 ounce packages reduced fat cream cheese, softened
1 1/4 cups granulated sugar
3 eggs, at room temperature
2 teaspoons pure vanilla extract
1 cup creamy peanut butter
24 miniature reese's peanut butter cups, chopped
1 cup milk chocolate chips
1/4 cup heavy cream
3 tablespoons unsalted butter
16 miniature reese's peanut butter cups, chopped

Steps:

  • To Make the Brownie Layer: Preheat oven to 350°F. In a large bowl, whisk together brownie mix, oil, water, and egg. Fold in chocolate chips. Spread batter into the bottom of a well-greased 9-inch springform pan. Bake for about 25 minutes, or until a toothpick inserted 2 inches from the side comes out with moist crumbs. Cool in pan on a wire rack for 10 minutes. Meanwhile, prepare cheesecake layer. To Make the Cheesecake Layer: In a large mixing bowl, beat cream cheese until smooth. Add sugar, and beat until combined. Add eggs, one at a time, beating well after each addition. Beat in vanilla and creamy peanut butter. Fold in chopped Reese's cups. Pour batter evenly over brownie layer. Return to oven for 40-50 minutes, or until the edges are golden brown, and the center is slightly jiggly. Cool in the pan on a wire rack. Run a knife around the edge, and release the sides of the pan to remove cheesecake. For the Ganache and Topping: In a small microwave-safe bowl, combine chocolate chips, heavy cream, and butter. Microwave on high at 30-second intervals until chocolate is melted and the mixture is smooth. Pour ganache over cooled cheesecake. Sprinkle with chopped peanut butter cups. Allow 10-15 minutes for ganache to set. Cut and serve.

Nutrition Facts : Calories 870 calories, Fat 49 g, Carbohydrate 91 g, Fiber 3 g, Protein 19 g, SaturatedFat 18 g, Sodium 434 mg, Sugar 74 g

REESE'S PEANUT BUTTER CUP CHEESECAKE ON A BROWNIE CRUST



Reese's Peanut Butter Cup Cheesecake On A Brownie Crust image

Number Of Ingredients 20

6 Tablespoons Butter, melted plus 1 T. butter to grease pan
1-¼ cup Sugar
1 Tablespoon Vanilla
2 Eggs
1 cup plus 2 Tablespoons Flour
⅓ cup Unsweetened Cocoa
½ teaspoons Baking Powder
½ teaspoons Salt
1 cup Semi-Sweet Chocolate Chips
1 cup Peanut Butter Chips
6 whole Peanut Butter Cups, Cut Into Quarters
2 pounds Cream Cheese, Soft
5 eggs
1 ½ cups Brown Sugar, Firmly Packed
1 cup creamy Peanut Butter
½ cups Heavy Cream
1 Tablespoon Vanilla
¼ cup Heavy Cream
1 cup Semi-Sweet Chocolate Chips
7 Peanut Butter Cups, Cut In Half

Steps:

  • Preheat oven to 350°F.
  • Butter a 9-inch springform pan (must be about 3" tall or overflow problems!), line with a parchment round and butter the parchment. *Note, some people had trouble with a 9inch pan so you may want to try a 10 inch but mine worked perfectly in the 9 inch and many commented it worked fine for them, too. Just a heads up!
  • Stir together butter, sugar and vanilla in a bowl.
  • Add eggs.
  • Stir in flour, cocoa, baking powder and salt.
  • Spread in prepared pan. Bake about 25 minutes.
  • Remove from oven and sprinkle on choc chips, peanut butter chips and the peanut butter cups. Lower oven to 325!!!!! Pour the cheesecake batter right on top (directions below)
  • Beat cream cheese in bowl of mixer until smooth.
  • Add eggs, one at a time.
  • Add sugar, peanut butter and cream. Mix until smooth.
  • Add vanilla.
  • Pour filling into pan. Make sure you lowered oven to 325 at this point
  • Wrap foil around springform sides and set in large roasting pan. Add hot water to roasting pan so it comes up 1 inch the sides of the pan. (You are making a water bath) Place entire roasting pan in the oven.
  • Bake at 325 for 90 minutes.
  • Let cool 1 hour.
  • Run knife around edge and chill at least 4 hours.
  • Microwave cream till hot. Add chips and let sit a minute. Whisk chips until melted and smooth. Drizzle all over the top reserving some. Use the reserved chocolate to dip the peanut butter cup halves into and stick them on the cake. Keep chilled!

PEANUT BUTTER CUP BROWNIE BOTTOM CHEESECAKE RECIPE - (4.2/5)



Peanut Butter Cup Brownie Bottom Cheesecake Recipe - (4.2/5) image

Provided by TrayH

Number Of Ingredients 25

BROWNIE CRUST:
1 cup semi-sweet chocolate chips
1 cup peanut butter chip
6 tablespoons unsalted butter, melted
1 1/4 cups sugar
1 tablespoon vanilla extract
2 eggs
1 cup all-purpose flour
2 tablespoons all-purpose flour
1/3 cup unsweetened cocoa
1/2 teaspoon baking powder
1/2 teaspoon salt
CHEESECAKE FILLING:
2 pounds cream cheese, softened
5 eggs, at room temperature
1 1/2 cups firmly packed brown sugar
1 cup smooth peanut butter, not natural-style
1/2 cup whipping cream
1 tablespoon 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 cup

Steps:

  • BROWNIE CRUST Heat oven to 350°F. Grease 9-inch springform pan with butter. 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. (While brownie layer is cooking, make cheesecake layer.) 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 oven down to 325°F. Double-wrap springform pan with aluminum foil to prevent water seeping inches. 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°F for 1 1/2 hours, or until firm and lightly golden. 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. CHEESECAKE LAYER 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 brownie crust. DECORATION Remove cake from pan and set on plate. Bring whipping cream to boil in a small saucepan. Remove from heat and add semi-sweet and peanut butter chips. Stir, stir, stir until melted and smooth. Drizzle over cake and then add peanut butter cup halves around the edge of the cake.

PEANUT BUTTER CHEESECAKE BROWNIES



Peanut Butter Cheesecake Brownies image

Dot brownies with decadent dollops and you get Peanut Butter Cheesecake Brownies. These Peanut Butter Cheesecake Brownies look like swirls of sweetness.

Provided by My Food and Family

Categories     Dairy

Time 55m

Yield 36 servings

Number Of Ingredients 7

1 pkg. (4 oz.) BAKER'S Unsweetened Chocolate, broken into small pieces
3/4 cup butter
2-1/2 cups sugar, divided
5 eggs, divided
1 cup flour
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/2 cup creamy peanut butter

Steps:

  • Heat oven to 350°F.
  • Line 13x9-inch pan with foil, with ends of foil extending over sides. Spray with cooking spray.
  • Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted and mixture is well blended. Add 2 cups sugar; mix well. Stir in 4 eggs. Add flour; mix well. Pour into prepared pan.
  • Mix cream cheese, peanut butter, remaining sugar and egg until blended; drop in spoonfuls over brownie batter. Swirl gently with knife.
  • Bake 35 to 40 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool completely. Use foil handles to lift brownies from pan before cutting to serve.

Nutrition Facts : Calories 170, Fat 10 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 45 mg, Sodium 75 mg, Carbohydrate 0 g, Fiber 0.7215 g, Sugar 0 g, Protein 3 g

PEANUT BUTTER CUP BROWNIE BOTTOM CHEESECAKE



Peanut Butter Cup Brownie Bottom Cheesecake image

The Dessert of the Gods!! Guaranteed to be a flavorful nuclear explosion of peanut-buttery, brownie, chocolate-chip, cheesecakey goodness! Caution- ingredient make a LARGE cheesecake. When using a standard 9 inch springform pan, either scale the measurements or just make another MINI cheesecake! From a Cheesecake contest

Provided by footballer49

Categories     Cheesecake

Time 2h30m

Yield 1 cheesecake, 16-24 serving(s)

Number Of Ingredients 22

1 cup semi-sweet chocolate chips
1 cup peanut butter chips
6 tablespoons unsalted butter, melted
1 1/4 cups sugar
1 tablespoon vanilla extract
2 eggs
1 cup all-purpose flour
2 tablespoons all-purpose flour
1/3 cup unsweetened cocoa
1/2 teaspoon baking powder
1/2 teaspoon salt
2 lbs cream cheese, softened
5 eggs, at room temperature
1 1/2 cups firmly packed brown sugar
1 cup smooth peanut butter (not natural-style)
1/2 cup whipping cream
1 tablespoon vanilla extract
6 peanut butter cups, cut into quarters
6 peanut butter cups, cut carefully in half
1/2 cup whipping cream
1 cup semi-sweet chocolate chips
1 cup peanut butter cup

Steps:

  • Heat oven to 350°F Grease 9-inch springform pan with butter.
  • 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:.(makes extra).
  • 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.
  • IF SOME BATTER IS LEFT OVER, EITHER STORE OR PUT IN SMALLER SPRINGFORM PAN.
  • Double-wrap springform pan with aluminum foil to prevent water seeping inches.
  • 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 degrees 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.
  • Decoration- (makes a lot extra-try using it on individual slices after cutting).
  • Remove cake from pan and put on a pretty plate.
  • Bring whipping cream to boil in a small saucepan.
  • Remove from heat and add semi-sweet and peanut butter chips. Stir, stir, 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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