Peanut Butter Cup Cheesecake Brownies Food

PEANUT BUTTER CHEESECAKE BROWNIES

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.

PEANUT BUTTER CUP BROWNIE CHEESECAKE RECIPE

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.

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 CUP BROWNIES

Steps:

• Make brownie mix according to instructions, but before putting it in the oven sprinkle chopped peanut butter cups on top.
• Bake until done in center (about 30-40 minutes).

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.

PEANUT BUTTER CHEESECAKE BROWNIE BABIES

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.