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    You are in: Home / Recipes / Peanut Butter Brownie Cheesecake Recipe
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    Peanut Butter Brownie Cheesecake

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 30 mins

    20 mins

    1 hrs 10 mins

    CABarbieQue's Note:

    Yummy cheesecake with a cookie crust!!!

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    Ingredients:

    Serves: 12

    Yield:

    Cheesec ...

    Units: US | Metric

    • 1 (17 1/2 ounce) betty crocker peanut butter cookie mix
    • 1 tablespoon water (for cookie mix)
    • 3 tablespoons vegetable oil (for cookie mix)
    • 1 egg (for cookie mix)
    • 1 (21 ounce) box betty crocker ultimate fudge brownie mix (with chocolate syrup pouch)
    • 2 tablespoons water (for brownie mix)
    • 1/2 cup vegetable oil (for brownie mix)
    • 2 eggs (for brownie mix)
    • 3 (8 ounce) packages cream cheese, softened
    • 1 (14 ounce) can sweetened condensed milk (not evaporated)
    • 4 eggs
    • 1 teaspoon vanilla
    • 1 cup caramel ice cream topping

    Directions:

    1. 1
      Heat oven to 325 degrees F. Prepare dough as directed on cookie pouch. Cover and refrigerate about 1 hour or until firm.
    2. 2
      Meanwhile, make brownie mix as directed on box for 13x9-inch pan and bake. Cool completely, about 1 hour.
    3. 3
      Wrap outside bottom and side of 9-inch springform pan with foil to prevent leaking. Spray inside bottom and side of pan with cooking spray. Press cookie dough on bottom and 1/2 inch up sides of pan. Bake crust 13 to 15 minutes or until set.
    4. 4
      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.
    5. 5
      Crumble 2 cups of cooled brownies into coarse crumbs. Fold into cream cheese mixture. Pour over cookie dough crust.
    6. 6
      Bake 1 hour to 1 hour 10 minutes or until edge of cheesecake is set at least 2 inches from edge of pan but center of cheesecake still jiggles slightly when moved. Run small metal spatula around edge of pan to loosen cheesecake. Turn oven off; open oven door at least 4 inches. Let cheesecake remain in oven 30 minutes. Cool in pan on cooling rack 30 minutes. Refrigerate at least 8 hours or overnight before serving. Cool completely in pan on cooling rack 1 hour.
    7. 7
      To serve, carefully run small metal spatula along side of cheesecake to loosen. Remove foil and side of pan. In small microwaveable bowl, microwave caramel topping uncovered on High 10 to 15 seconds until thoroughly heated. Top individual servings with caramel topping. Store cheesecake covered in refrigerator.

    Ratings & Reviews:

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    Nutritional Facts for Peanut Butter Brownie Cheesecake

    Serving Size: 1 (212 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 745.9
     
    Calories from Fat 396
    53%
    Total Fat 44.0 g
    67%
    Saturated Fat 18.1 g
    90%
    Cholesterol 197.2 mg
    65%
    Sodium 491.0 mg
    20%
    Total Carbohydrate 76.6 g
    25%
    Dietary Fiber 0.2 g
    1%
    Sugars 42.9 g
    171%
    Protein 13.3 g
    26%

    The following items or measurements are not included:

    peanut butter cookie mix

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