Peanut Butter Cup Brownie Bottom Cheesecake Recipe 425

PEANUT BUTTER CUP CHEESECAKE

Steps:

• In a large bowl, combine the cracker crumbs, sugar, cookie crumbs and butter. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan. Place on a baking sheet. , Bake at 350° for 7-9 minutes or until set. Cool on a wire rack. In a microwave-safe bowl, heat peanut butter on high for 30 seconds or until softened. Spread over crust to within 1 in. of edges. , In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream and vanilla. Add eggs; beat on low speed just until combined. Pour 1 cup of the filling into a bowl; set aside. Pour remaining filling over peanut butter layer. , In a microwave, heat 1/4 cup fudge topping on high for 30 seconds or until thin; fold into reserved cream cheese mixture. Carefully pour over filling; cut through with a knife to swirl. , Return pan to baking sheet. Bake at 350° for 55-65 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. , Microwave remaining fudge topping for 30 seconds or until warmed; spread over cheesecake. Garnish with peanut butter cups. Refrigerate overnight. Refrigerate leftovers.

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 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

Steps:

• Preheat the oven to 325 degrees F, butter a 9″ spring form pan and set aside.

PEANUT BUTTER CUP BROWNIE CHEESECAKE

Steps:

• Bake brownies according to package directions, allow to cool completely.
• When brownies are cooled cut into bars. Remove 3/4 of the bars from the pan and press into the base of a 9″ Springform pan. Set the remaining 1/4 of the brownies aside.
• Heat hot fudge sauce for 30 seconds and then spread 3/4 cup onto brownie base. Set aside.
• In bowl of stand mixer beat cream cheese and peanut butter until smooth and combined. Add in sweetened condensed milk and mix until evenly incorporated.
• In another bowl combine heavy cream and powdered sugar and beat on high until stiff peaks form. Reserve 1 cup of whipped cream and set aside. Fold remaining whipped cream into peanut butter mixture until smooth and evenly combined.
• Spread half of peanut butter mixture on top of brownie base. Crumble remaining brownies and sprinkle them on top of peanut butter mixture. Top with remaining peanut butter mixture and finally remaining whipped cream.
• Sprinkle chopped peanut butter cups on top and drizzle with remaining hot fudge sauce.
• Chill for at least 4 hours. Overnight is best.
• Remove sides of Springform pan when ready to serve.

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.

BROWNIE BOTTOM PEANUT BUTTER CHEESECAKE

Steps:

• Preheat the oven to 350 degrees. Spray a 9-inch springform pan with cooking spray and dust lightly with flour. Set aside.
• Combine the unsweetened chocolate and butter in a microwave-safe bowl and heat in 30-second intervals, stirring after each interval, until mixture is melted and smooth. Cool for several minutes before proceeding.
• Combine the flour, salt, and baking powder in a small bowl. Cream the eggs and sugar in a medium bowl with an electric mixer set to medium for 3 or 4 minutes, until the batter forms ribbons when the beaters are lifted. Beat in the melted chocolate, vanilla, and chopped semisweet chocolate. Add the dry ingredients and mix until just incorporated.
• Pour 1 cup of the batter in the prepared pan and bake for 16 to 17 minutes, until firm to the touch. Cool for 10 minutes, then freeze for 15 minutes.
• Spread the remaining brownie batter around the edge of the pan with a small offset spatula. (See photo at the bottom of post for a visual illustration.) Set aside while you make the filling.
• Place the cream cheese and brown sugar in the bowl of a food processor and process until smooth. Scrape down the sides and bottom of the bowl, then add the eggs and sour cream and pulse until mixture is smooth. Pour into the prepared pan; the filling will not come up as high as the brownie batter. Bake for 30 minutes, until the center is almost set.
• While cheesecake is in the oven, mix the sour cream and sugar in a small bowl. Spread over the top of the hot cheesecake to within 3/4 of an inch of the edge. Bake for 1 minute more. Immediately run a small knife between the cheesecake and the pan, then cool completely on a wire rack. Place the peanut butter in a pastry bag fitted with a small star tip and pipe stars around the perimeter of the cheesecake. Refrigerate for 30 minutes, until stars are firm. Cover with foil, then chill an additional 8 to 24 hours. Serve drizzled with chocolate sauce, if desired.

PEANUT BUTTER CUP CHEESECAKE

Steps:

• Preheat the oven to 300 degrees. Place a large cookie sheet on the bottom rack and fill it halfway with water.
• Line the bottom of a 9-inch springform pan with parchment paper.
• Place the cookies, cream included, in a food processor. Pulse until everything becomes crumbs.
• Combine the cookie crumbs and butter and mix until moistened. Press evenly in the bottom of the prepared pan.Set aside.
• In a mixing bowl, beat the cream cheese and sugar. Add the peanut butter, egg, and vanilla and beat again. Set aside.
• In a small sauce pan melt the chocolate chips over medium heat, stirring continually until they are melted. Add the cream cheese and stir until creamy again.
• Whisk in the milk and vanilla.
• Crack the eggs into a small bowl. Add a large spoonful of the melted chocolate mixture to the egg and whisk immediately.
• Pour the rest of the melted chocolate mixture in the bowl and whisk again.
• Pour half of the chocolate cheesecake batter onto the cookie crust.
• Gently spoon the peanut butter mixture on top. Start placing spoonfuls on the outside edges first, then drop spoonfuls in the center. Carefully smooth out the peanut butter layer with an offset spatula.
• Pour the remaining chocolate cheesecake batter on top. Bake for 50-60 minutes, or until the top is set. Remove right away and place on a wire rack to cool.
• After 5 minutes, run a knife around the edge of the cheesecake to loosen it from the pan. Let cool for an hour. Place in the refrigerator to chill completely.
• Heat the heavy whipping cream in the microwave for 30 seconds. Pour over the chocolate chips. Let sit for 1 minute, then stir until melted and creamy.
• Remove the springform pan collar. Pour the chocolate on the top of the chilled cheesecake and smooth over the top. Let set.
• Use a piping bag and icing tip 1M to swirl Cool Whip around the edges. Place a peanut butter cup on each swirl right before serving. Cut into 14 wedges.

PEANUT BUTTER & BROWNIE NO-BAKE CHEESECAKE

Steps:

• Prepare an 8-inch spring form pan, otherwise known as a cheesecake pan, by spraying with cooking oil. Make brownies according to package directions. Remove brownies from oven and cool completely.
• Once brownies are completely cool make the Peanut Butter No-Bake Cheesecake.
• Beat together cream cheese, sugar, peanut butter and butter in large bowl on medium speed until smooth and creamy. I used my KitchenAid mixer for this. Then fold in whipped topping until blended, I get a little inpatient and usually start to beat it and it still tastes great.
• Spread on top of cooled brownies.
• Place in the refrigerator until firm and set 30-60 minutes.
• About 20 minute before you are ready to serve, make the Peanut Butter Hot Fudge Sauce. *You can make this in advance and store in the refrigerator and heat to warm when you are ready to use.
• Combine all ingredients, except the vanilla in a medium saucepan cook on medium heat while stirring constantly. Cook until bubbly, approximately 5-6 minutes. Sauce should be smooth and creamy, with no sugar granules left.
• Remove from heat and stir in vanilla. Let sit for at least 3-5 minutes, allowing it too cool and thicken.
• Cut the cheesecake into slices and serve, drizzle with Peanut Butter Hot Fudge Sauce.

PEANUT BUTTER CUP CHEESECAKE BARS

Steps:

• Preheat oven to 325 degrees.
• To make the crust, stir graham cracker crumbs and sugar together in a medium bowl. Add melted butter and stir until completely combined.
• Using the bottom of a glass or measuring cup, firmly press mixture into the bottom of an 8x8 inch baking dish. Bake for 10 minutes, then remove from oven and let cool.
• To make the cheesecake filling, add cream cheese, sugar and flour to a large bowl. Using a mixer on medium-high speed, beat mixture until creamy and combined.
• Turn mixer to low and add egg and yolk, mixing until combined. Add sour cream and vanilla and mix until combined.
• Gently stir in broken candy cups pieces and pour batter in prepared baking dish. Bake for 35-40 minutes, then remove and let cool completely.
• To make the ganache, place chocolate morsels in a large heat-proof bowl and set aside. Add cream and butter to a saucepan and heat on stove at medium high. Remove just before boiling and pour over morsels.
• Let sit for a minute and then stir until completely combined. Add powdered sugar and beat with a wire whisk until smooth. Pour over cooled cheesecake and top with cut candy cups.
• Place cut side down on top of ganache in alternating directions. Try to arrange them to make it easy to cut into even bars without cutting through the cups. It may be easier to eyeball 4 rows of 5, yielding 20 squares. Cover and refrigerate overnight. Cut into bars and serve.

PEANUT BUTTER CUP CHEESECAKE BROWNIES

Steps:

• Heat the oven to 350 degrees.
• In the mixing bowl of a stand mixer, place the brownie mix, 1/3 cup of oil, 1 cup of water, and 2 eggs, and blend on low until all ingredients are well blended.
• Turn mixer on high, and mix for 1 minute.
• Scrape down the sides of the mixing bowl ad blend any unmixed ingredients.
• Line the bottom and sides of a 9 X 13 baking dish with parchment paper.
• Pour the Brownie batter into the dish, and set aside.
• Rinse out the mixing bowl, and add the cream cheese, butter, peanut butter and vanilla, and mix until well blended, smooth and creamy.
• Add the sweetened condensed milk, egg, and cornstarch, and blend until well mixed.
• Remove the bowl from the mixer, and add the chopped peanut butter cups, gently folding them into the cream cheese mixture.
• Pour the cream cheese mixture on top of the brownie batter, and place in the oven for 45 - 50 minutes, or until a toothpick inserted in the center comes out clean.
• Remove from oven to a wire rack to cool.
• Cover with foil, and place in refrigerator overnight.
• The next day, place the chocolate chips, and 1/4 cup of peanut butter in the microwave at 10 second intervals, stirring between melting, and melt completely.
• Stir until smooth, and pour over top of cheesecake/brownies, and smooth with a frosting spatula.
• Melt the additional 1/4 cup of peanut butter in the microwave, and drizzle over the top of the chocolate.
• Swirl with a knife.
• Generously sprinkle Reese's pieces over the top of the brownies, and place back in the refrigerator until the chocolate is set.
• When time to serve, cut in 2 x 3 pieces.

PEANUT BUTTER BUCKEYE BROWNIE CHEESECAKE

Steps:

• Prepare brownie mix according to package directions, using the 13x9x2-inch pan option. Cool completely on a wire rack; set aside. Cut brownies into bars. Using about 3/4 of the bars, press brownies into the bottom of a 9x3-inch springform pan, forming an even crust. Spread with the fudge ice cream topping; set aside. Crumble remaining 1/4 of the brownies; set aside.
• In a large mixing bowl, combine cream cheese and peanut butter. Beat with an electric mixer on medium speed for until just combined. Add sweetened condensed milk. Beat until just combined. In a medium bowl, beat whipping cream until soft peaks form. Add powdered sugar. Beat until stiff peaks form. Reserve 1/2 cup of the whipped cream mixture. Fold remaining whipped cream into the cream cheese mixture.
• Spread one-half of the cream cheese mixture over the hot fudge topping in pan. Sprinkle with one-half of the reserved brownie crumbles. Spread remaining cream cheese mixture over the brownies. Top with the reserved 1/2 cup whipping cream. Sprinkle remaining brownie crumbles and chopped peanut butter cups. Drizzle with chocolate syrup. Cover and chill for 4 to 24 hours.

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 BOTTOM PEANUT BUTTER CHEESECAKE

Steps:

• Preheat oven to 350 degrees. I used a 9 inch springform pan, and sprayed it with nonstick baking spray.
• Make the brownie batter by combining the butter, sugar, eggs, and vanilla in a large bowl. Add in the cocoa powder, flour, salt, and baking powder.
• Pour brownie batter into pan evenly. Bake for 20-25 minutes. I did 21 minutes.
• While the brownie bottom is baking, make the peanut butter cheesecake batter. In a large bowl, combine the cream cheese, peanut butter, and sugar. Add the eggs and vanilla extract to the bowl, and mix together.
• Remove brownies from oven. Immediately after removing the brownies from the oven, evenly scatter 1 cup of peanuts and 1 cup of chocolate chips all over the brownie layer.
• Place springform pan on baking sheet. This protects the bottom of the crust from burning, and makes it easier to move the pan in and out of the oven.
• Once the brownie bottom has cooled, pour the peanut butter cheesecake batter on top of the brownie layer. Spread cheesecake batter evenly. Bake for about 50 minutes, or until edges are slightly golden and the center no longer wobbles.
• Remove brownie batter peanut butter cheesecake from oven. Let cake completely cool. Cover cake, and refrigerate it for at least 4 hours or overnight before serving.
• Release latch from springform pan so sides release. If you're using a regular pan then run a sharp knife around the edges of the cake.
• Garnish cake with more peanuts and chocolate chips as you wish.
• To easily cut the brownie bottom peanut butter cheesecake, heat a knife under hot water for a minute and then wipe knife dry. Cut into the cake, and wipe knife clean after each cut.

PEANUT BUTTER CHEESECAKE BROWNIES

Steps:

• Preheat the oven to 350°F. Line an 8x8 pan with parchment paper or grease with cooking spray.
• For the brownie layer: In a medium saucepan, melt together the butter, peanut butter, and chocolate until smooth. Remove from the heat and whisk in the cocoa powder, sugar, and salt (the batter will be really thick and grainy - keep going). Beat in the vanilla and egg. Whisk in the flour. Stir in the peanut butter cups. Scrape the batter into the baking pan and smooth the top with a spatula.
• For the cheesecake layer: In a large mixing bowl, beat together the cream cheese, peanut butter, and sugar until smooth, about 2-3 minutes. Beat in the egg and vanilla.
• Spread the cheesecake on top of the brownie layer, smoothing it out. Bake 25-30 minutes or until the top is firm and the edges pull away from the sides of the pan. Cool completely to room temperature then refrigerate at least 4 hours to allow the flavors to develop. Store in an airtight container in the refrigerator for up to 1 week.

REESE'S PEANUT BUTTER CUP CHEESECAKE BROWNIES

Steps:

• Unwrap the candies.
• Discard paper.
• Cut candies in fourths.
• Reserve 1 cup quartered Reese's peanut butter cups for topping.
• Mix butter, sugars, eggs, vanilla, baking soda and salt with an electric mixer until well-mixed.
• Stir in flour and all but one cup reserved quartered Reese's cups.
• Spray 11"x17" jelly-roll pan with cooking spray.
• Press about ½ to 2/3 of the cookie dough into the pan.
• Spread cheesecake filling over top of cookie dough layer.
• Crumble remaining cookie dough over top of the cream cheese layer.
• Sprinkle reserved 1 cup quartered Reese's cups over top of cookie dough layer.
• Bake at 350° for about 35-40 minutes, or until toothpick inserted in center comes out clean.
• Mix cream cheese, eggs, vanilla, and sugar with an electric mixer until smooth.
• Pour over cookie dough crust layer and cover with remaining dough.

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!