Brownie Bottom Peanut Butter Cheesecake Bars Food

BROWNIE-BOTTOM CHEESECAKE BARS

Steps:

• Heat oven to 350°F.
• Line 13x9-inch pan with foil, with ends of foil extending over sides. Spray with cooking spray. Microwave unsweetened chocolate and butter in 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 3 eggs and 1 tsp. vanilla. Add flour; mix well. Spread onto bottom of prepared pan.
• Bake 20 min. Meanwhile, beat cream cheese, and remaining sugar and vanilla in large bowl with mixer until blended. Add sour cream; mix well. Add remaining eggs, 1 at a time, mixing on low speed after each just until blended.
• Pour cream cheese batter over partially baked brownie. (Cream cheese mixture will come almost to top of pan.) Bake 40 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool.
• Refrigerate cheesecake 4 hours. Let stand at room temperature 30 min. before serving. Meanwhile, melt semi-sweet chocolate as directed on package.
• Use foil handles to lift cheesecake from pan. Drizzle with chocolate; let stand until firm before cutting cheesecake into bars.

PEANUT BUTTER CUP BROWNIE BOTTOM CHEESECAKE

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.

PEANUT BUTTER CHEESECAKE BROWNIE BARS

Steps:

• I'm having a hard time adding this ingredient - PLEASE INCLUDE THIS IN INGREDIENTS:
• 1 (20 ounce) box walnut brownie mix (PREPARE TO PACKAGE DIRECTIONS).
• Preheat oven to 350. Prepare brownie mix to package directions. Spread into well greased 13 x 9 inch baking pan. In small mixer bowl, beat peanut butter, cream cheese, butter and cornstarch until fluffy. Gradually beat in sweetened condensed milk, egg and vanilla until smooth. Pour evenly over brownie batter. Bake 45 minutes or until top is lightly browned.
• Cool and chill thoroughly. Garnish as desired and cut into bars.
• I garnish mine by drizzling melted chocolate or some lightly sifted cocoa powder.

PEANUT BUTTER CHEESECAKE BARS

Steps:

• Make the crust: Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish. Line with foil, leaving a 2-inch overhang on the long sides; butter the foil. Combine the cracker crumbs, melted butter and sugar in a bowl. Press evenly into the bottom of the prepared pan. Bake until toasted, about 10 minutes. Transfer to a rack and let cool 15 minutes.
• Make the filling: Beat the cream cheese and sugar in a large bowl with a mixer on medium-high speed until smooth, about 1 minute. Add the eggs, sour cream and vanilla and beat until combined, 1 minute. Remove 1 cup of the batter to a medium bowl and stir in the peanut butter until smooth. Pour the peanut butter batter onto the crust in a thin even layer. Pour the remaining cheesecake batter on top; smooth with a spatula.
• Bake until the cheesecake is set around the edges but still jiggly in the center, about 30 minutes. Transfer to a rack to cool completely, about 1 hour. Refrigerate until set, at least 2 hours or overnight.
• Slide an offset spatula or paring knife around the edge of the pan, then remove the cheesecake using the foil overhang. Slice into squares and top with sprinkles.

BROWNIE BOTTOM CHEESECAKE

Steps:

• BROWNIE LAYER:.
• Melt butter and chocolate in a 3-quart heavy saucepan on very low heat, stirring constantly; cool. Blend in 1 1/2 cups of the sugar. Add 2 of the eggs, 1 at a time, mixing on low speed after each addition until blended. Blend in milk and 1 tsp of the vanilla. Mix flour and salt. Add to chocolate mixture, mixing just until blended. Spread evenly onto bottom of greased and floured 9-inch spring-form pan.
• Bake at 325° for 25 minutes.
• CHEESECAKE LAYER:.
• Mix cream cheese, remaining 3/4 cup sugar and 1 tsp vanilla with electric mixer on medium speed until well blended. Add remaining 3 eggs, 1 at a time, mixing on low speed after each addition, just until blended. Blend in sour cream; pour over brownie bottom. Filling will almost come to top of pan. Bake at 325° for 55-60 minutes or until center is almost set. Run knife or metal spatula around rim of pan to loosed cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Let stand at room temperature 30 minutes before serving.

BROWNIE BOTTOM CHEESECAKE BARS

Steps:

• PLEASE READ ALL DIRECTIONS BEFORE BEGINNING. THE PROCEDURE IS A BIT OUT OF THE ORDINARY.
• Heat oven to 350º.
• Line 13x9 inch pan with foil. I use a disposable foil casserole pan.
• Grease or spray w/ cooking spray.
• Make sure PAN IS DEEP, as cheesecake portion of this recipe tends to puff up.
• When they are cool, put them in the fridge and they "calm down".
• I also line any pan I use with foil, extending the foil over the edges. This makes it easy to get the whole thing out for slicing.
• Prepare brownie mix according to directions on box and pour into pan.
• Bake 15 minutes or until top is shiny and center is ALMOST set. At this point it is only partially done.
• Beat cream cheese, sugar and vanilla until well blended.
• Add sour cream; mix well.
• Add eggs, one at a time, mixing on low speed after each egg to mix well.
• Pour over partially cooked brownie batter in pan. (Filling will come almost to the top.).
• Bake 40 minutes or until center of cheesecake part is almost set.
• Run knife/spatula around edge to loosen cake.
• After cooling, refrigerate 4 hours or overnight.
• Drizzle the melted chocolate squares over top. Let stand until chocolate is firm.
• Remove from pan using the foil to lift it out.
• Dip a knife in hot water to cut these.
• Cut into 16 pieces, or more, to serve.

PEANUT BUTTER BROWNIE BARS

Steps:

• In a bowl, combine the cake mix, oil and egg until crumbly. Set aside 1 cup for topping.
• Firmly press remaining mixture into a greased 13" x 9" baking pan; set aside.
• In a bowl, combine the milk, chocolate, peanut butter and vanilla until smooth. Spread over crust.
• Sprinkle with reserved crumb mixture.
• Bake at 350 for 25-30 minutes or until brownies pull away from the pan.
• Cool on a wire rack. Cut into 24 bars.
• Note: You can use 3/4 cup of peanut butter for more peanut butter flavor or try adding peanut butter chips to the batter.
• For a finer topping I put the 1 cup of reserved cake mix toping in my food processer for a few seconds before sprinkling on the top of the batter.

BROWNIE BOTTOM CHEESECAKE

Steps:

• Prepare and bake brownie mix as directed on package for 8 inch square pan in well greased 9 inch springform pan.
• Mix cream cheese, sugar and vanilla with electric mixer on medium speed until well blended.
• Blend in sour cream.
• Add eggs, mixing on low speed just until blended.
• Bake at 325 for 60 to 65 minutes or until center is almost set if using a silver springform pan.
• (bake at 300 for 60-65 minutes or until center is almost set if using a dark nonstick springform pan.) Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan.
• Refrigerate 4 hours or overnight.

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

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.