Cheesecake Peanut Butter Brownies W Graham Crust Recipes

PEANUT BUTTER-CHOCOLATE CHEESECAKE

Steps:

• Heat oven to 350 degrees F (175 degrees C).
• Mix 1 cup peanut butter, 1/2 cup sugar and 1 egg until blended; press onto bottom of 9-inch springform pan. Bake 25 to 27 minutes or until toothpick inserted in centre comes out clean. Use back of spoon to gently press centre of crust to flatten. Cool.
• Beat cream cheese and 1/2 cup of the remaining sugar in large bowl with mixer until blended. Add remaining eggs, 1 at a time, mixing on low speed after each just until blended; pour over crust.
• Bake 40 to 45 minutes or until centre is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
• Beat remaining peanut butter and sugar in medium bowl with mixer until blended. Gradually add cream, beating constantly with mixer on high speed until stiff peaks form. Spoon over cheesecake; top with nuts.

PEANUT BUTTER BROWNIE CHEESECAKE

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.

PEANUT BUTTER CHEESECAKE SWIRL BROWNIES

Steps:

• Preheat oven to 350 degrees (or as directed on brownies).
• First prepare your brownie batter by combining brownie mix, eggs, oil, and milk (or water) in a large mixing bowl. Use an electric hand mixer and mix on medium speed until there's still a little bit of dry brownie mix showing. Switch to stirring together by hand and gently stir until just combined, avoiding overmixing. Set aside.
• In a medium size mixing bowl, prepare your peanut butter cheesecake swirl mixture by beating cream cheese with an electric hand mixer for 1 minute or until smooth.
• Add in egg, sugar, flour, vanilla, and salt and mix until well combined and creamy.
• Next pour all but 1/2 cup of brownie batter into a 9×13 glass baking dish that has been well coated with non-stick cooking spray.
• Spoon peanut butter cream cheese mixture in dollops on top of the brownie mixture and lightly spread.
• Use a cookie scoop and top with the remaining brownie batter in various spots.
• Use a knife and begin swirling the batter drawing vertical and horizontal lines. If you want it even more mixed up, you can also do small swirling motions to give it a super pretty effect, but avoid overmixing so that you don't lose your swirls.
• Bake in preheated oven for 35 minutes or until a toothpick comes out clean.
• Once fully baked, remove from oven and let brownies cool before cutting into bars.

REESE'S PEANUT BUTTER CHEESECAKE

Steps:

• Preheat oven to 325°F.
• Put the chocolate sandwich cookies in a food processor and process until they form fine crumbs. Add in the butter and salt and process to combine. Press the mixture into the bottom and halfway up the sides of a 9-inch springform pan. Bake for 10-12 minutes, then set aside to cool. Wrap aluminum foil around the sides and the bottom of the springform pan.
• Beat the cream cheese until smooth. Add in the eggs, one at a time, scraping down the sides of the bowl in between each addition. Add in the brown sugar, peanut butter, cream and vanilla; beat until combined. Gently fold in the chopped up Reese's Miniatures. Pour the mixture into the cooled crust.
• Place the pan inside a larger pan and carefully add about 1 inch of hot water in the larger pan. Bake the cheesecake until it is just set, about 1 hour 15 minutes. Turn off the oven and allow the temperature to come down gently for about an hour. Remove from the oven, cool completely, then refrigerate until completely cool.
• To make the chocolate topping, heat the cream until simmering, just before boiling. Remove from the heat and add the chocolate chips. Allow the mixture to sit for a couple minutes, then stir until smooth. Pour over the top of the cheesecake, allowing it to drip down the sides. Sprinkle the Reese's minis over the top of the cheesecake.

CHEESECAKE PEANUT BUTTER BROWNIES

Steps:

• Preheat oven to 350F; line an 8 by 8-inch baking pan with parchment paper.
• Beat together the peanut butter, oil, water, egg, egg yolks, vanilla, dissolved espresso, and stevia glycerite in a large bowl.
• Sift in the cocoa powder, Serve Confectioners, salt, and baking powder and mix to combine (the batter will be thick).
• Spread the batter into the prepared baking pan. Bake for 15 to 18 minutes, 15 for gooey brownies and 17 for more set. If you let these brownies cook until a wooden pick comes out dry, they'll be overcooked.
• Cool the brownies completely before frosting.
• For the frosting, cream together the cream cheese, butter, and peanut butter in a large bowl. Beat in the Swerve Confectioners, stevia glycerite, and vanilla extract until fully incorporated. Lastly, beat in the cream until smooth. Cover and refrigerate 1 hour so the frosting can stiffen a bit, and then briefly beat it again before frosting the brownies.
• Once the brownies are cool, spread the cheesecake frosting on top.
• Serve, or store wrapped in the fridge for up to 5 days before serving.

SKIPPY® NY-STYLE CHEESECAKE WITH PEANUTTY CRUST

Steps:

• Heat oven to 325°F. To make crust, in bowl, beat together graham cracker crumbs, 1/2 cup peanut butter, 1/4 cup sugar and 1 egg with electric mixer until smooth. Press crust evenly into bottom and 1 inch up side of 10-inch springform pan. Meanwhile, in bowl, beat together cream cheese, remaining 1 cup sugar, sour cream and vanilla with electric mixer until smooth. Add remaining 3 eggs, one at a time, beating until fluffy. Pour into crust. Bake cheesecake 1 hour or until center is almost set. Cool 1 hour on wire rack. Refrigerate 3 hours or overnight. Melt remaining 1/4 cup peanut butter; drizzle over cheesecake just before serving.

PEANUT BUTTER CHEESECAKE BROWNIES

Steps:

• Preheat oven to 350°F. Line a 9x9" square pan with foil or parchment paper and spray with nonstick cooking spray.
• Make the brownie batter: place butter and 1 3/4 cups of the chocolate chips in a large microwave safe bowl. Heat for 1 minute on high power, stir. Continue heating in 30 second increments, stirring between each, until chocolate is melted and smooth. Stir in brown sugar and 1/2 cup granulated sugar. Stir in 3 eggs and 1 teaspoon vanilla extract, then add 3/4 cup flour, cocoa powder, and salt and mix until smooth. Set aside.
• Make the cheesecake batter: beat cream cheese with a hand or a stand mixer until smooth and creamy. Add peanut butter, 1/4 cup sugar, and sour cream or greek yogurt. Mix until smooth, then add 1 teaspoon vanilla, 1 tablespoon flour, and remaining 2 eggs. Beat until smooth without lumps.
• Spread half the brownie batter in the prepared pan. It's a thick batter but should spread easily with a wooden spoon or spatula. Place half the cheesecake mixture over the top and spread carefully. If you have an offset spatula, that makes spreading this layer easier. Top with remaining brownie batter and then the remaining cheesecake to create 4 layers. Sprinkle with remaining chocolate chips.
• Bake for 45-55 minutes until the edges start to get golden and the center is set. Cool completely at room temperature. Chill to set, at least 2 hours or overnight. Cut into small bars and serve. This cheesecake is very rich and a little goes a long way! Store in an airtight container in the refrigerator for up to 3 days or freeze for up to 1 month.

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.

CHEESECAKE PEANUT BUTTER BROWNIES W/ GRAHAM CRUST

Steps:

• 1. Allow the cream cheese and eggs to reach room temperature and preheat oven to 350 with oven on upper middle rack.The ideal brownie mix for this recipe is a family sized box, just because you get more ;)
• 2. Follow the directions preparing the batter as noted, ignore the baking directions on the box. To the batter, add the mini marshmallows and 1 tsp of vanilla extract and stir one last time.
• 3. Add the graham cracker crumble to the bottom in of a buttered and floured or sprayed, nonstick 13x9 cake pan; pour in the brownie batter, set off to the side to prepare cheesecake topping.
• 4. Whip the cream cheese until fluffy, about a 1 minute. Then add the remaining teaspoon of vanilla, the last egg and 2 tbsp sugar. Whip for another minute or so until all lumps are gone and it returns to it's fluffy texture.
• 5. Scoop the cheesecake mixture with a large spoon or piping bag and make 5 stripes of cheesecake, then microwave the peanut butter until liquid (about 15 seconds depending on your microwave).
• 6. Drizzle the PB lightly over top of the cheesecake and also right onto the brownie batter, swirl with a knife or the blunt end of a skewer.
• 7. Bake for 30-35 minutes or until cheesecake topping starts to lightly brown and center is barely gooey. Then let the brownies set for about 30 minutes prior to serving. Tip: Have napkins and ice cold milk ready! :)

PEANUT BUTTER AND CHOCOLATE CHEESECAKE BROWNIES

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.

REESE'S PEANUT BUTTER CUP CHEESECAKE ON A BROWNIE CRUST

Steps:

• Preheat oven to 350°F.
• Butter a 9-inch springform pan (must be about 3" tall or overflow problems!), line with a parchment round and butter the parchment. *Note, some people had trouble with a 9inch pan so you may want to try a 10 inch but mine worked perfectly in the 9 inch and many commented it worked fine for them, too. Just a heads up!
• Stir together butter, sugar and vanilla in a bowl.
• Add eggs.
• Stir in flour, cocoa, baking powder and salt.
• Spread in prepared pan. Bake about 25 minutes.
• Remove from oven and sprinkle on choc chips, peanut butter chips and the peanut butter cups. Lower oven to 325!!!!! Pour the cheesecake batter right on top (directions below)
• Beat cream cheese in bowl of mixer until smooth.
• Add eggs, one at a time.
• Add sugar, peanut butter and cream. Mix until smooth.
• Add vanilla.
• Pour filling into pan. Make sure you lowered oven to 325 at this point
• Wrap foil around springform sides and set in large roasting pan. Add hot water to roasting pan so it comes up 1 inch the sides of the pan. (You are making a water bath) Place entire roasting pan in the oven.
• Bake at 325 for 90 minutes.
• Let cool 1 hour.
• Run knife around edge and chill at least 4 hours.
• Microwave cream till hot. Add chips and let sit a minute. Whisk chips until melted and smooth. Drizzle all over the top reserving some. Use the reserved chocolate to dip the peanut butter cup halves into and stick them on the cake. Keep chilled!

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.

CHOCOLATE PEANUT BUTTER CHEESECAKE BARS

Steps:

• Preheat oven to 350°F (177°C). Line the bottom and sides of a 9×13-inch baking pan with parchment paper, leaving an overhang on the sides to lift the finished bars out (makes cutting easier!). Set aside.
• In a food processor or blender, pulse the Oreos (cookie AND cream filling) into a fine crumb. You should have about 3 cups (330g) of crumbs. Stir the cookie crumbs and melted butter together in a large bowl. Press tightly into the bottom of the lined baking pan. Pre-bake for 10 minutes. Remove from the oven and set aside. Leave oven on.
• Using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and granulated sugar together on medium-high speed in a large bowl until the mixture is smooth and creamy, about 2 minutes. Add the sour cream and beat until fully combined. Then add the peanut butter, vanilla extract, and salt and beat until fully combined. On medium speed, add the eggs one at a time, beating after each addition until just blended. After the 3rd egg is incorporated into the batter, stop mixing. A few small lumps can remain. Whisk the filling a few times by hand to rid any large lumps at the bottom of the bowl.
• Pour the cheesecake filling onto the crust. It's ok if the crust is still warm. Spread evenly on top with a rubber spatula or back of a spoon. (It will seem like a thick layer of cheesecake filling; that's ok.)
• Bake for 35-38 minutes or until the cheesecake appears set on top and the edges are browned. The edges may slightly crack. (Mine do!) The bars will be puffy, but will sink slightly down as they cool. Place pan on a wire rack. Cool for 1 hour at room temperature, then chill in the refrigerator for at least 3-4 hours (and up to 1 day) before topping with chocolate. If you're in a rush, place in the freezer for 2 hours (or until chilled throughout.) If you plan to chill the bars for longer than a few hours, loosely cover with aluminum foil after 3-4 hours of chilling.
• Cut the butter into Tablespoon-size pieces. Place into a heat-proof bowl. Pour chocolate chips on top. Place in the microwave and melt in 30-second increments until smooth, stopping and stirring after each. You can also melt together on the stove, stirring constantly until smooth. Let the mixture cool for 2-3 minutes, then pour and spread evenly over chilled cheesecake bars. The cheesecake bars usually have a lip around the border since the center slightly sinks down, so it's easy to spread the chocolate topping, stopping around the border/lip. If yours don't have a raised lip around the edges, don't worry and just spread the filling evenly all over the top.
• Chill in the refrigerator for 45-60 minutes or in the freezer for 30 minutes until the chocolate topping has set. If chilling for longer than 1 hour, loosely cover with aluminum foil after 1 hour of chilling. Chocolate topping must be completely set and solid on top of the cheesecake bars before slicing.
• To slice, lift the bars out of the pan as a whole using the parchment overhang on the sides. Cut into squares with a sharp knife. For extra neat squares, wipe the knife clean between each cut.
• Cover and store leftover cheesecake bars in the refrigerator for up to 1 week.

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

Steps:

• Preheat oven to 350 degrees. Combine cream cheese and peanut butter in a large bowl. Beat the mixture in an electric mixer (using a wire whip) until smooth. Gradually add sugar and flour. Beat on medium speed until sugar and flour are incorporated well into cheese and peanut butter mixture. Scrape ingredients from side of bowl before adding eggs. Add eggs gradually and continue to beat on medium speed for two or three minutes until mixture is smooth. Mix in the vanilla extract. Be careful not to over-mix. Remove bowl from mixer. Pour mixture into prepared peanut butter cookie crust. Place cheesecake in oven on center rack. Bake cheesecake in a water bath for approximately 2 hours in 350 degree oven or until tip of a knife comes out clean when inserted in center of cake. Dust with powdered sugar or sprinkle with chopped mint. PEANUT BUTTER COOKIE CRUST: 10 peanut butter cookies 1 teaspoon sugar 2 or 3 tablespoons melted butter Vegetable oil spray
• Use hands to crumble peanut butter cookies in a small mixing bowl. Add 1 teaspoon of sugar. Add 2 or 3 tablespoons of melted butter (depending upon the desired consistency). Mix all ingredients well. Spray a 9 by 3-inch springform pan with the vegetable oil. Place ingredients into the bottom of spring form pan. Using fingertips or spoon, press ingredients to form crust.

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.