Peanut Butter And Brownie Cheesecake Recipes

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 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.

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 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 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.

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.

PEANUT BUTTER CHEESECAKE BROWNIE BABIES

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.