Peanut Butter-Toffee Cheesecake Brownies

Total Time
55mins
Prep 15 mins
Cook 40 mins

Recipe is on the Pillsbury website, submitted by Pamela Shank.

Ingredients Nutrition

  • 1 (19 1/2 ounce) boxpillsbury chocolate fudge brownie mix
  • 12 cup crisco vegetable oil
  • 14 cup water
  • 2 eggs
  • 1 (8 ounce) package cream cheese, softened
  • 1 (14 ounce) can sweetened condensed milk
  • 12 cup jif creamy peanut butter
  • 1 (8 ounce) bagheath milk chocolate toffee pieces
  • 1 cup hershey's milk chocolate chips
  • 2 -3 tablespoons whipping cream

Directions

  1. Heat oven to 350°F Lightly spray 13x9-inch pan with No-Stick Cooking Spray.
  2. In medium bowl, stir brownie mix, oil, water and eggs 50 strokes with spoon. Spread batter in pan; set aside.
  3. In large bowl, beat cream cheese with electric mixer on medium speed until fluffy. Add milk and peanut butter; beat until smooth. Stir in 1 cup of the toffee bits. Spoon mixture over batter; spread evenly.
  4. Bake 30 to 40 minutes or until cheesecake layer is set and edges are light golden brown. Cool on cooling rack 30 minutes. Refrigerate 40 minutes.
  5. In small microwavable bowl, microwave chocolate chips and cream uncovered on High 40 to 60 seconds or until chips are melted; stir until smooth. Cool 15 minutes. Spread over cheesecake layer. Sprinkle with remaining toffee bits. Cool completely, about 1 hour. For brownies, cut into 6 rows by 6 rows. Store covered in refrigerator.
Most Helpful

5 5

These were a hit. I baked the brownie for 40 minutes. It could have been in the oven a little longer because it was a little fudgy in the middle. It was still good, though.

5 5

These were excellent! It was a little messy trying to layer the cheesecake layer over the brownie layer; next time, I might try using a large piping bag or something similar to spread it evenly before smoothing it out. Otherwise, very easy to make and called "sinfully good" by those who tried them!