Reeses Peanut Butter Cup Cheesecake Brownies Recipes

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REESE'S PEANUT BUTTER CUPS CHEESECAKE BROWNIES



Reese's Peanut Butter Cups cheesecake brownies image

When three desserts become one, great things happen - these squidgy brownies topped with Reese's Peanut Butter Cup-studded cheesecake are the ultimate treat.

Provided by delicious. magazine

Categories     Vegan curry recipes

Time 1h10m

Yield Makes 36

Number Of Ingredients 14

For the brownies
220g unsalted butter
300g dark chocolate (around 70 per cent cocoa solids)
400g caster sugar
5 large free-range eggs
200g plain flour
½ tsp sea salt flakes
For the cheesecake
1 large free-range egg, beaten
280g full-fat cream cheese
30g unsalted butter
226g bag Reese's Mini Peanut Butter Cups
You'll also need...
20cm x 30cm baking tin, fully lined with foil or non-stick baking paper

Steps:

  • Heat the oven to 170°C/150°C fan/gas 3½. Put the 220g butter and the dark chocolate in a saucepan and heat over a low heat, stirring often, until both have completely melted. Remove from the heat, then mix in the sugar using a balloon whisk. Whisk in the eggs, one by one (it may curdle when you start adding them but will come back together by the last one). Finally, beat in the flour and the salt flakes. Pour the mixture into a lined baking tin, then smooth the top with the back of a spoon. Leave to cool while you make the cheesecake layer.
  • Combine the egg, cream cheese and 30g butter in a mixing bowl using an electric mixer, then dollop the mixture over the chilled brownie layer. Use the tip of a sharp knife to lightly swirl the mixtures together, creating a marbling effect. Drop the peanut butter cups onto the surface. Bake in the oven for 40 minutes or until the mixture has set around the edges and top, with a slight wobble if nudged.
  • Remove the brownies from the oven and cool completely in the tin. Chill for at least 6 hours before slicing into squares.

Nutrition Facts : Calories 233kcals, Fat 12.8g (7.3g saturated), Protein 3.5g, Carbohydrate 25.8g (19.4g sugars), Fiber 0.6g

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.

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