PEANUT BUTTER CHEESECAKE BROWNIES
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These peanut butter cheesecake brownies are so simple to make! Thick, rich, chocolate peanut butter cheesecake perfection.
Provided by Pinch of Yum
Categories Dessert
Time 55m
Yield 16
Number Of Ingredients 8
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.
Nutrition Facts : Calories 244 calories, Sugar 22.2 g, Sodium 235.5 mg, Fat 11 g, SaturatedFat 3.3 g, TransFat 0 g, Carbohydrate 32.8 g, Fiber 0.5 g, Protein 4.6 g, Cholesterol 19 mg
PEANUT BUTTER CHEESECAKE BROWNIES
Dot brownies with decadent dollops and you get Peanut Butter Cheesecake Brownies. These Peanut Butter Cheesecake Brownies look like swirls of sweetness.
Provided by My Food and Family
Categories Dairy
Time 55m
Yield 36 servings
Number Of Ingredients 7
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.
Nutrition Facts : Calories 170, Fat 10 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 45 mg, Sodium 75 mg, Carbohydrate 0 g, Fiber 0.7215 g, Sugar 0 g, Protein 3 g
PEANUT BUTTER CHEESECAKE BROWNIE BABIES
A rich chocolately treat that you can share with your guests. I tried to lighten it up a bit for you! With the maraschino cherries on top, it looks like a very special dessert. This is from Kraft. Enjoy!
Provided by Nif_H
Categories Dessert
Time 40m
Yield 12 babies, 12 serving(s)
Number Of Ingredients 6
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.
PEANUT BUTTER BROWNIE CHEESECAKE
An indulgent cheesecake using an easy cookie crust, chunks of brownies and a rich caramel sauce.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 14h
Yield 16
Number Of Ingredients 9
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.
Nutrition Facts : Calories 500, Carbohydrate 56 g, Cholesterol 105 mg, Fat 4, Fiber 0 g, Protein 9 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 440 mg, Sugar 39 g, TransFat 1/2 g
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