Peanut Butter Cup Brownie Bottom Cheesecake Food

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.

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.

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.