Brownie Peanut Butter Cheesecake Food

PEANUT BUTTER CHEESECAKE BROWNIES

Steps:

• Heat oven to 350°F.
• Line 13x9-inch pan with foil, with ends of foil extending over sides. Spray with cooking spray.
• Microwave chocolate and butter in large 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 4 eggs. Add flour; mix well. Pour into prepared pan.
• Mix cream cheese, peanut butter, remaining sugar and egg until blended; drop in spoonfuls over brownie batter. Swirl gently with knife.
• Bake 35 to 40 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool completely. Use foil handles to lift brownies from pan before cutting to serve.

PEANUT BUTTER CHEESECAKE BROWNIES

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Steps:

• Preheat oven to 350. Prepare the brownie batter and spread into a greased 8×8 baking dish.
• Using an electric mixer, beat together the cream cheese, eggs, and sugar. Add the peanut butter, adding the cream as necessary to make the mixture more smooth. The consistency should be thick, but smooth enough to easily mix with the electric mixer. Add the vanilla and salt.
• Pour mixture over brownie batter and marble with a knife.
• Bake for 40 minutes, or until toothpick inserted in the center comes out clean.

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 BABIES

Steps:

• Heat oven to 350ºF.
• Prepare brownie batter as directed on package. Spoon into 20 paper-lined muffin cups.
• Beat cream cheese, sugar, egg, peanut butter and vanilla with mixer until blended. Spoon 1 rounded Tbsp. into center of batter in each cup, pressing down slightly into batter. Bake 30 min. or until centers are set. Cool.
• Serve topped with COOL WHIP and cherries.

PEANUT BUTTER AND BROWNIE CHEESECAKE

Steps:

• For crust: Position rack in centre of oven and preheat to 360 degrees F (170C).
• Butter a 9 inch diameter springform pan.
• Dust pan lightly with flour.
• Melt chocolate and butter.
• Cool.
• Blend flour, salt and baking powder in small bowl.
• Beat eggs and sugar in bowl until ribbon forms when beaters are lifted, about 4 minutes.
• Scrape down sides of bowl.
• Beat in chocolate, vanilla and chopped chocolate.
• Add dry ingredients and mix until just blended; do not overbeat.
• Spread 1 cup batter over bottom of pan.
• Bake until firm, about 17-20 minutes.
• Cool crust in freezer, about 15 minutes.
• Maintain oven temperature.
• Prepare filling: Blend cream cheese and sugar until smooth.
• Add eggs and sour cream and beat until smooth.
• Blend in peanut butter.
• Using small knife, spread remaining brownie batter evenly around sides of pan, sealing to bottom crust.
• Pour in filling, which will not be as high as brownie batter.
• Bake until centre is gently set and brownie sides have fallen to form a 1 inch wide ring around filling, about 30 minutes.
• For topping: Blend sour cream and sugar in small bowl.
• Spread evenly over cheesecake to cover (you may or may not add peanut butter to topping).
• Bake 3 more minutes.
• Set cake on rack.
• Using small, sharp knife, cut around top edge of cake to loosen from pan sides.
• Cool completely.
• Loosen cake with knife and release from pan.
• Refrigerate until ½ hour before serving time.

BROWNIE PEANUT BUTTER CHEESECAKE

Steps:

• Melt unsweetened chocolate and butter. Cool. Beat 2 eggs and 1 cup light brown sugar, about 4 minutes. Beat in melted chocolate mixture, vanilla, and semisweet finely chopped chocolate.
• Add 1/2 cup flour and baking powder. Mix until just blended. Do not overbeat.
• Spread 1 cup brownie batter over bottom of greased 9 inch springform pan.
• Bake until firm, at 350 degrees, about 17 minutes.
• Cool baked crust in freezer for about 15 minutes.
• Blend cream cheese and 1/2 cup light brown sugar until smooth.
• Add 3 eggs, one at a time, beating on low speed, and 1/2 cup sour cream. Add peanut butter and 1/4 cup flour.
• Spread remaining brownie batter around the sides of the pan, sealing batter to brownie crust.
• Pour in filling, which will not be as high as brownie batter.
• Bake in a greased and floured 9 inch springform pan at 350 degrees, about 50 minutes or until brownie sides have fallen to form a ring around the filling.
• Beat 3/4 cup sour cream and 3 teaspoons sugar. Spread on top of cheesecake to within 3/4 inch of edge.
• Bake cheesecake 3 minutes more.
• Cool.
• Refrigerate overnight.