Peanut Butter Cheesecake Brownie Bars Food

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 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 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.

PEANUT BUTTER CHEESECAKE BROWNIE BARS

Steps:

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• 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 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.