Peanut Butter Cheesecake Brownie Bars Recipes

BROWNIE BOTTOM PEANUT BUTTER CHEESECAKE BARS

Steps:

• Preheat the oven to 325°Line an 8×8-inch metal baking pan with parchment paper or foil, leaving an overhang. Spray with nonstick cooking spray.
• In a large bowl combine the butter, sugar, cocoa powder, and salt. Stir until well combined, mixture will be thick. Let cool if the butter is still hot.
• Stir in the vanilla and then the eggs, one at a time, stirring very well after each addition. Stir until the batter is very well blended. Add the flour and stir again until very well blended. The mixture will be thick. Spread into prepared pan.
• Bake for 15 minutes, or until just starting to set but not fully cooked. Maintain 325°F oven temperature.
• While the brownies are baking, make the cheesecake batter. In a large bowl, use an electric mixer to beat the cream cheese, peanut butter, and sugar until well combined and smooth, scraping down the sides and bottom of the bowl often to incorporate everything smoothly. Beat in the eggs, flour, and salt just until incorporated.
• Pour the cheesecake batter over the partially baked brownie layer.
• Bake at 325°F for about 40 to 45 minutes, or until the cheesecake is set.
• Cool completely to room temperature before refrigerating for at least 4 hours to chill.
• Place the cream in a glass measuring cup. Microwave for 25 seconds, or until steaming hot but not bubbling. Add in the chocolate chips and peanut butter. Let sit for 2 minutes. Stir until smooth. Let cool at room temperature until thickened but still pourable.
• Spread the ganache all over the chilled cheesecake layer. Refrigerate for 15 minutes, or until the ganache is fudgy.
• Cut into bars. For clean cuts, use a big sharp knife and run it under hot water and wipe it off between slices. Bars can be stored in an airtight container in the fridge for up to 3 days.

BROWNIE CHEESECAKE BARS

Steps:

• HEAT oven to 350 degrees F. Coat a 13 x 9-inch baking pan with no-stick cooking spray.
• PREPARE brownie mix according to package directions. Stir in nuts. Spread into prepared pan.
• BEAT cream cheese until fluffy in large bowl. Gradually beat in sweetened condensed milk, egg and vanilla until smooth. Pour evenly over brownie batter.
• BAKE 40 minutes or until top is lightly browned. Cool 1 hour. Chill. Garnish with chocolate syrup. Cut into bars.

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 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 BROWNIE BARS

Steps:

• I'm having a hard time adding this ingredient - PLEASE INCLUDE THIS IN INGREDIENTS:
• 1 (20 ounce) box walnut brownie mix (PREPARE TO PACKAGE DIRECTIONS).
• Preheat oven to 350. Prepare brownie mix to package directions. Spread into well greased 13 x 9 inch baking pan. In small mixer bowl, beat peanut butter, cream cheese, butter and cornstarch until fluffy. Gradually beat in sweetened condensed milk, egg and vanilla until smooth. Pour evenly over brownie batter. Bake 45 minutes or until top is lightly browned.
• Cool and chill thoroughly. Garnish as desired and cut into bars.
• I garnish mine by drizzling melted chocolate or some lightly sifted cocoa powder.

PEANUT BUTTER CHEESECAKE BARS

Steps:

• Make the crust: Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish. Line with foil, leaving a 2-inch overhang on the long sides; butter the foil. Combine the cracker crumbs, melted butter and sugar in a bowl. Press evenly into the bottom of the prepared pan. Bake until toasted, about 10 minutes. Transfer to a rack and let cool 15 minutes.
• Make the filling: Beat the cream cheese and sugar in a large bowl with a mixer on medium-high speed until smooth, about 1 minute. Add the eggs, sour cream and vanilla and beat until combined, 1 minute. Remove 1 cup of the batter to a medium bowl and stir in the peanut butter until smooth. Pour the peanut butter batter onto the crust in a thin even layer. Pour the remaining cheesecake batter on top; smooth with a spatula.
• Bake until the cheesecake is set around the edges but still jiggly in the center, about 30 minutes. Transfer to a rack to cool completely, about 1 hour. Refrigerate until set, at least 2 hours or overnight.
• Slide an offset spatula or paring knife around the edge of the pan, then remove the cheesecake using the foil overhang. Slice into squares and top with sprinkles.

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 BROWNIE BARS

Steps:

• Prepare brownie batter according to package directions. Spread into a greased 13x9-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out with moist crumbs. , Sprinkle with peanut butter cups and peanuts. Bake 4-6 minutes longer or until chocolate is melted. Cool on a wire rack. , Meanwhile, in a microwave-safe bowl, melt the chocolate chips, peanut butter and butter; stir until smooth. Stir in the cereal, vanilla and salt. Carefully spread over brownies. Cover and refrigerate for at least 2 hours before cutting.

CHEESECAKE BROWNIE SQUARES

Steps:

• Prepare brownie mix batter according to package directions. Spread 2 cups into a greased 13x9-in. baking dish; set aside., In a small bowl, beat the cream cheese, butter, sugar, flour and vanilla until smooth. Add eggs; beat on low speed just until combined. Spread evenly over brownie batter. Top with remaining brownie batter. Cut through batter with a knife to swirl., Bake at 350° for 28-32 minutes or until a toothpick inserted in the center comes out with moist crumbs (brownies may appear moist). Cool completely on a wire rack. Spread frosting over brownies.