PEANUT BUTTER CHEESECAKE BROWNIES
Dot brownies with decadent dollops and you get Peanut Butter Cheesecake Brownies. These Peanut Butter Cheesecake Brownies look like swirls of sweetness.
Provided by My Food and Family
Categories Dairy
Time 55m
Yield 36 servings
Number Of Ingredients 7
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.
Nutrition Facts : Calories 170, Fat 10 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 45 mg, Sodium 75 mg, Carbohydrate 0 g, Fiber 0.7215 g, Sugar 0 g, Protein 3 g
PEANUT BUTTER CUP BROWNIE CHEESECAKE RECIPE
Peanut Butter Cup Brownie Cheesecake is pure chocolate peanut butter cheesecake heaven. Now this is a showstopper dessert!
Provided by Sarah Grossett
Categories Desserts
Time 1h30m
Number Of Ingredients 15
Steps:
- To Make the Brownie Layer: Preheat oven to 350°F. In a large bowl, whisk together brownie mix, oil, water, and egg. Fold in chocolate chips. Spread batter into the bottom of a well-greased 9-inch springform pan. Bake for about 25 minutes, or until a toothpick inserted 2 inches from the side comes out with moist crumbs. Cool in pan on a wire rack for 10 minutes. Meanwhile, prepare cheesecake layer. To Make the Cheesecake Layer: In a large mixing bowl, beat cream cheese until smooth. Add sugar, and beat until combined. Add eggs, one at a time, beating well after each addition. Beat in vanilla and creamy peanut butter. Fold in chopped Reese's cups. Pour batter evenly over brownie layer. Return to oven for 40-50 minutes, or until the edges are golden brown, and the center is slightly jiggly. Cool in the pan on a wire rack. Run a knife around the edge, and release the sides of the pan to remove cheesecake. For the Ganache and Topping: In a small microwave-safe bowl, combine chocolate chips, heavy cream, and butter. Microwave on high at 30-second intervals until chocolate is melted and the mixture is smooth. Pour ganache over cooled cheesecake. Sprinkle with chopped peanut butter cups. Allow 10-15 minutes for ganache to set. Cut and serve.
Nutrition Facts : Calories 870 calories, Fat 49 g, Carbohydrate 91 g, Fiber 3 g, Protein 19 g, SaturatedFat 18 g, Sodium 434 mg, Sugar 74 g
PEANUT BUTTER BROWNIE CHEESECAKE
An indulgent cheesecake using an easy cookie crust, chunks of brownies and a rich caramel sauce.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 14h
Yield 16
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. (325°F for dark or nonstick pan). Make and bake brownie mix as directed on box for cakelike brownies for 8-inch square pan. Cool completely on cooling rack, about 1 1/2 hours.
- Make cookie dough as directed on pouch. Cover and refrigerate about 1 hour or until firm.
- Wrap outside bottom and side of 9-inch springform pan with heavy-duty foil to prevent leaking. Spray inside of pan with cooking spray. Press cookie dough on bottom and 1/2 inch up sides of pan. Bake 13 to 18 minutes or until set.
- 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. Pour into crust.
- In medium bowl, crumble a 4x4-inch square of cooled brownies into small pieces (about 1 1/2 cups). Reserve remaining brownies for another use. Sprinkle crumbled brownie pieces over cream cheese filling. Gently fold pieces into filling until just evenly coated.
- Bake 50 to 60 minutes or until cheesecake is set at least 2 inches from edge of pan and center of cheesecake still jiggles slightly when moved and surface is golden brown. Turn oven off; open oven door at least 4 inches. Let cheesecake remain in oven 30 minutes. Cool on cooling rack, 30 minutes. Run small metal spatula around edge of pan. Refrigerate uncovered at least 8 hours or overnight before serving.
- To serve, carefully run knife along side of cheesecake to loosen. Remove foil and side of pan. To cut cheesecake, use long, thin blade, non-serrated knife. Dip knife into hot water after each cut, cleaning it off with paper towel. In small microwaveable bowl, microwave caramel topping uncovered on High 10 to 20 seconds or until thoroughly heated. Top individual servings with caramel topping. Store cheesecake covered in refrigerator.
Nutrition Facts : Calories 500, Carbohydrate 56 g, Cholesterol 105 mg, Fat 4, Fiber 0 g, Protein 9 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 440 mg, Sugar 39 g, TransFat 1/2 g
PEANUT BUTTER AND BROWNIE CHEESECAKE
I've been addicted to Reese's Peanut Butter Cups since I was a kid. Can't get them here in Greece. This cheesecake makes up for their absence.
Provided by evelynathens
Categories Cheesecake
Time 1h35m
Yield 12 serving(s)
Number Of Ingredients 17
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.
Nutrition Facts : Calories 579.9, Fat 39, SaturatedFat 17.7, Cholesterol 140, Sodium 356.4, Carbohydrate 50.1, Fiber 3, Sugar 39, Protein 14.2
PEANUT BUTTER AND CHOCOLATE CHEESECAKE BROWNIES
Provided by Dede Wilson
Categories Cake Chocolate Egg Dessert Valentine's Day Kid-Friendly Cream Cheese Peanut Potluck Bon Appétit Kidney Friendly Vegetarian Pescatarian Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 25
Number Of Ingredients 18
Steps:
- For brownie layer:
- Position rack in center of oven and preheat to 325°F. Spray 9-inch square metal baking pan with 2-inch-high sides with nonstick spray; line bottom with parchment paper.
- Stir chocolate and butter in medium saucepan over low heat until smooth; cool 10 minutes. Using electric mixer, beat sugar, eggs, and vanilla in medium bowl until very fluffy, about 3 minutes. Beat in chocolate mixture on low speed, then beat in flour and salt. Spread batter in pan.
- For cheesecake layer:
- Using electric mixer, beat cream cheese, peanut butter, and vanilla in medium bowl until smooth. Gradually add sugar, beating until fluffy. Beat in eggs 1 at a time. Beat in cream, then flour. Transfer 1/3 cup cheesecake batter to small bowl and reserve. Spread remaining cheesecake batter over brownie layer.
- Place chocolate in small microwave-safe bowl. Microwave on low power in 10-second intervals until chocolate begins to melt, then stir until smooth. Mix chocolate into reserved 1/3 cup cheesecake batter. Drop chocolate batter by heaping teaspoonfuls atop cheesecake layer. Using chopstick or wooden skewer, swirl chocolate batter in figure-eight pattern through white cheesecake layer.
- Bake brownies until edges of cheesecake layer are puffed and center is set, about 36 minutes. Cool brownies in pan on rack. Cover; chill at least 1 hour.
- Cut brownies into 25 squares. Using narrow spatula, transfer brownies to platter. Serve cold.
BROWNIE PEANUT BUTTER CHEESECAKE
Make and share this Brownie Peanut Butter Cheesecake recipe from Food.com.
Provided by LizCl
Categories Cheesecake
Time 1h27m
Yield 16 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 406.1, Fat 28.3, SaturatedFat 12.3, Cholesterol 90.7, Sodium 192.1, Carbohydrate 33.6, Fiber 2.9, Sugar 24.1, Protein 10.4
PEANUT BUTTER CUP BROWNIE BOTTOM CHEESECAKE
The Dessert of the Gods!! Guaranteed to be a flavorful nuclear explosion of peanut-buttery, brownie, chocolate-chip, cheesecakey goodness! Caution- ingredient make a LARGE cheesecake. When using a standard 9 inch springform pan, either scale the measurements or just make another MINI cheesecake! From a Cheesecake contest
Provided by footballer49
Categories Cheesecake
Time 2h30m
Yield 1 cheesecake, 16-24 serving(s)
Number Of Ingredients 22
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
Spoon brownie batter into 20 muffin cups. Add sweetened cream cheese and peanut butter. Await emergence of scrumptious PB cheesecake brownies from oven.
Provided by My Food and Family
Categories Baking Ingredients
Time 50m
Yield 20 servings
Number Of Ingredients 8
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.
Nutrition Facts : Calories 270, Fat 15 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 45 mg, Sodium 150 mg, Carbohydrate 31 g, Fiber 0 g, Sugar 23 g, Protein 3 g
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- Prepare Brownies as instructed on the box. Use a 9X13 pan to bake the brownies and allow to cool completely. Cut into long bars and set aside. Take about 1/2 of the bars and press into the bottom of a 9 inch Springform pan forming an even crust. Spread the hot fudge topping on top of the first brownie layer. Set aside.
- In a large mixing bowl, combine the cream cheese and peanut butter. Whip until well blended together. Add the condensed milk to the peanut butter and cream cheese mixture and mix. In a separate medium bowl, whip the heavy cream until firm peaks begin to form. Add the powdered sugar about half way through the mixing process. Once formed, set aside 1/2 cup of the whipped cream for later use. Fold the rest of the whipped cream into the peanut butter and cream cheese mixture.
- Spread half of the cream cheese mixture over the hot fudge topping. Sprinkle half of the remaining brownie bars on top of the first cream cheese layer. Spread the remaining cream cheese mixture on top of the crumbled brownie pieces. Top with the half cup of whipped cream that was reserved earlier. Sprinkle with the rest of the brownie chunks, Reese’s Cups, and drizzle with hot fudge topping. Cover and chill for 4 to 24 hours.
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