Peanut Butter Cup Brownie Bottom Cheesecake

Recipe by footballer49
READY IN: 2hrs 30mins
SERVES: 16-24
UNITS: US

INGREDIENTS

Nutrition
  • Brownie Crust
  • 1
    cup semi-sweet chocolate chips
  • 1
    cup peanut butter chips
  • 6
    tablespoons unsalted butter, melted
  • 1 14
    cups sugar
  • 1
    tablespoon vanilla extract
  • 2
    tablespoons all-purpose flour
  • 13
    cup unsweetened cocoa
  • 12
    teaspoon baking powder
  • 12
    teaspoon salt
  • Cheesecake Filling
  • 2
    lbs cream cheese, softened
  • 5
    eggs, at room temperature
  • 1 12
    cups firmly packed brown sugar
  • 1
    cup smooth peanut butter (not natural-style)
  • 12
    cup whipping cream
  • 1
    tablespoon vanilla extract
  • 6
    peanut butter cups, cut into quarters
  • Decoration
  • 6
    peanut butter cups, cut carefully in half
  • 12
    cup whipping cream
  • 1
    cup semi-sweet chocolate chips
  • 1
    cup peanut butter cup
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DIRECTIONS

  • 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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