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
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 CHEESECAKE BROWNIES
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These peanut butter cheesecake brownies are so simple to make! Thick, rich, chocolate peanut butter cheesecake perfection.
Provided by Pinch of Yum
Categories Dessert
Time 55m
Yield 16
Number Of Ingredients 8
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.
Nutrition Facts : Calories 244 calories, Sugar 22.2 g, Sodium 235.5 mg, Fat 11 g, SaturatedFat 3.3 g, TransFat 0 g, Carbohydrate 32.8 g, Fiber 0.5 g, Protein 4.6 g, Cholesterol 19 mg
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
A rich chocolately treat that you can share with your guests. I tried to lighten it up a bit for you! With the maraschino cherries on top, it looks like a very special dessert. This is from Kraft. Enjoy!
Provided by Nif_H
Categories Dessert
Time 40m
Yield 12 babies, 12 serving(s)
Number Of Ingredients 6
Steps:
- Heat oven to 350°F Prepare brownie batter as directed on package. Spoon into 12 paper-lined muffin cups.
- Beat cream cheese, peanut butter and sugar with mixer until blended. Spoon 1 rounded tablespoons into centre of batter in each cup, pressing lightly into batter. Bake 25 minutes or until centres are set. Cool.
- Serve topped with whipped cream and cherries.
PEANUT BUTTER CHEESECAKE BROWNIES
These peanut butter cheesecake brownies are layered with Duncan Hines® Chewy Fudge Brownies, smooth and creamy peanut butter cheesecake filling, more brownie batter and then just to up the decadence a little more, top them with mini peanut butter cups!
Provided by ReadySetEat
Categories Dessert
Time 6h
Yield 24
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Spray 8-inch square pan with cooking spray.
- Beat cream cheese, peanut butter, sugar, 1 egg and vanilla in a medium bowl with an electric mixer on low speed until blended and smooth.
- Stir together brownie mix, oil, 2 eggs and water in medium bowl until blended, about 50 strokes. Pour half of the brownie batter into pan. Dollop cream cheese mixture evenly over batter and use the back of a spoon to gently smooth into an even layer.
- Pour remaining brownie batter evenly over cream cheese layer. Press peanut butter cups into top layer. Bake 35 to 40 minutes until center is just set. Cool on wire rack 1 hour. Refrigerate 4 hours, cut and serve.
Nutrition Facts : @id https, Calories 263 calories
VEGAN PEANUT BUTTER CHOCOLATE CHEESECAKE
This no-bake vegan chocolate peanut butter cheesecake is a healthy and decadent dessert! It's gluten-free, dairy-free, vegan, and paleo-friendly!
Provided by Laura
Categories Dessert
Time 2h15m
Number Of Ingredients 17
Steps:
- First, soak 1 cup of cashews in enough boiling water to cover them for at least 1 hour. After 1 hour rinse and drain and proceed with the recipe.
Nutrition Facts : Calories 369 kcal, Carbohydrate 28 g, Protein 6.6 g, Fat 28.4 g, Fiber 3.8 g, Sugar 17.9 g, ServingSize 1 slice
PEANUT BUTTER CHEESECAKE BROWNIE BABIES
Steps:
- Heat oven to 350 degrees Fahrenheit. Prepare brownie batter as directed on package. Spoon into so 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 lightly into batter.
- Bake 30 minutes or until centers are set. Cool. Serve topped with Cool Whip and cherries.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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PEANUT BUTTER & BROWNIE CHEESECAKE - BROWN SUGAR FOOD BLOG
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Estimated Reading Time 5 minsTotal Time 1 hr 15 mins
- 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.
PEANUT BUTTER BROWNIE CHEESECAKE - DIVALICIOUS RECIPES
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- Position the oven rack in the centre of the oven and preheat to 160°C fan forced or 180°C convection. Line a 20cm x 20cm square brownie pan with baking paper.
- To make the brownie layer stir the chocolate and butter in a medium saucepan over low heat until melted, set aside to cool for 10 minutes.
- Using an electric mixer beat the sugar, eggs and vanilla until pale and fluffy, about 3 minutes. Beat in the chocolate mixture on low speed then beat in the flour and salt. Spread the brownie mixture in the prepared pan.
- To make the cheesecake layer, using an electric mixer beat the cream cheese, peanut butter and vanilla until smooth. Add the sugar gradually and beat until light and fluffy. Add the eggs in one at a time and beat in until fully incorporated. Next beat in the milk and the flour being careful not to over mix. Spread two thirds of the cheesecake mixture on top of the brownie mixture in the pan.
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4.8/5 (6)Total Time 35 minsCategory DessertCalories 252 per serving
- Preheat oven to 350 degrees F. Line an 8x8-inch baking pan with parchment paper and set aside.
- In a mixing bowl, combine the melted butter, Swerve sugar substitute, and cocoa powder until completely combined.
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- Grease 9-inch springform pan, add brownie mix, and Bake on 350 F / 180 C / Gas 4, for approx 25 to 30 mins. Brownie will start to pull away from the sides. IMMEDIATELY add your Peanut Butter chips to the top of the brownie.
- Whip your eggs, peanut butter, cream cheese, and brown sugar, remove from mixer and add your whipping cream till you have nice firm peaks.
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