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
PEANUT BUTTER CUP BROWNIE BOTTOM CHEESECAKE RECIPE - (4.2/5)
Provided by TrayH
Number Of Ingredients 25
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 CUP BROWNIE BOTTOM CHEESECAKE
The Dessert of the Gods!! Guaranteed to be a flavorful nuclear explosion of peanut-buttery, brownie, chocolate-chip, cheesecakey goodness! Caution- ingredient make a LARGE cheesecake. When using a standard 9 inch springform pan, either scale the measurements or just make another MINI cheesecake! From a Cheesecake contest
Provided by footballer49
Categories Cheesecake
Time 2h30m
Yield 1 cheesecake, 16-24 serving(s)
Number Of Ingredients 22
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 CHEESECAKE BROWNIE BABIES
Spoon brownie batter into 20 muffin cups. Add sweetened cream cheese and peanut butter. Await emergence of scrumptious PB cheesecake brownies from oven.
Provided by My Food and Family
Categories Baking Ingredients
Time 50m
Yield 20 servings
Number Of Ingredients 8
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.
Nutrition Facts : Calories 270, Fat 15 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 45 mg, Sodium 150 mg, Carbohydrate 31 g, Fiber 0 g, Sugar 23 g, Protein 3 g
PEANUT BUTTER CHEESECAKE BROWNIE BARS
The name isn't the only thing that's a mouthful! Once you bite into these morsels, there's no going back to plain brownies!
Provided by veraj9170
Categories Bar Cookie
Time 1h
Yield 36-40 brownies
Number Of Ingredients 7
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.
Nutrition Facts : Calories 87.7, Fat 5.7, SaturatedFat 2.8, Cholesterol 18.2, Sodium 55.6, Carbohydrate 7.1, Fiber 0.2, Sugar 6.4, Protein 2.4
PEANUT BUTTER-CHEESECAKE BROWNIE BITES
Cloak a layer of nutty brownies in silky peanut butter cheesecake in these amazing Peanut Butter-Cheesecake Brownie Bites. This is the ultimate dessert for PB lovers. Peanut Butter-Cheesecake Brownie Bites are every bit as good as they sound.
Provided by My Food and Family
Categories Dairy
Time 1h45m
Yield 32 servings
Number Of Ingredients 8
Steps:
- Heat oven to 350°F.
- Prepare brownie batter as directed on package; stir in 1/4 cup nuts. Pour into 13x9-inch pan sprayed with cooking spray. Beat cream cheese, 1/4 cup peanut butter, sugar, milk and egg yolk in bowl with mixer until blended. Spoon mixture evenly over brownie batter.
- Bake 25 to 30 min. or until toothpick inserted in center comes out with fudgy crumbs. Cool completely in pan.
- Blend frosting and remaining peanut butter in bowl. Spread over cooled brownies; sprinkle with remaining nuts.
Nutrition Facts : Calories 230, Fat 13 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 20 mg, Sodium 140 mg, Carbohydrate 0 g, Fiber 1 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 CHEESECAKE BROWNIE PIE
This recipe takes two favorite desserts - brownies and cheesecake - and puts them into pie form. Plus, it's a peanut butter cheesecake that adds to the dish. The flavors of peanut butter and chocolate, coupled with the texture of a fudgy brownie and creamy cheesecake, make this pie irresistible. It's easy to make and a unique...
Provided by Jenny White
Categories Chocolate
Number Of Ingredients 15
Steps:
- 1. Preheat oven to 350. Press room temperature pie crust into 9" pie pan. Set aside.
- 2. Cream milk and cream cheese with electric mixer on a lower speed until smooth.
- 3. Add confectioners' sugar, peanut butter, egg, and vanilla. Mix until blended.
- 4. Mix brownies as directed on box. Pour half of the brownie mix into prepared pie crust.
- 5. Next, spoon all of the cream cheese mixture on top of the brownie layer.
- 6. Pour the rest of the brownie mixture on top. Smooth over with rubber spatula.
- 7. Cover the edges of pie with aluminum foil to prevent crust from over browning. Bake 35-40 minutes.
- 8. After 35-40 minutes, remove foil from pie and bake an additional 10-15 minutes (pie may crack on top, this is okay).
- 9. Remove pie from the oven.
- 10. Sprinkle with mini chips. Let pie cool completely (3 hours on the counter, hour and a half in the fridge). After the pie is cool, you can drizzle with the chocolate syrup if your boxed brownie included the chocolate packet.
- 11. Slice and enjoy. Watch out! It's decadent.
REESE'S PEANUT BUTTER CUP CHEESECAKE ON A BROWNIE TWIST
Steps:
- Brownie crust: 1. Preheat oven to 350 2. Butter 9-inch springform pan, line with parchment round and butter parchment 3. Stir together butter, sugar, and vanilla in a bowl 4. Add eggs 5. Stir in flour, cocoa, baking powder and salt 6. Spread in prepared pan, bake about 25 minutes 7. Remove from oven and sprinkle on chocolate chips, peanut butter cups, LOWER THE OVEN TO 325!! Pour the cheesecake batter right on top Cheesecake topping: 1. Beat cream cheese in bowl until smooth 2. Add eggs one at a time 3. Add sugar, peanut butter and cream until smooth 4. Add vanilla 5. Pour filling into pan, make sure you lowered the oven to 325 6. Wrap foil around springform sides and set in large roasting pan (you are making a water bath) place entire roasting pan in the oven 7. Bake at 325 for 90 minutes 8. Let cool for 1 hour 9. Run knife around edge and chill at least 4 hours Topping: 1. Microwave cream until 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 cups halves into and stick them on the cake KEEP CHILLED!!
PEANUT BUTTER CHEESECAKE BROWNIE BABIES RECIPE - (4.4/5)
Provided by Nicole S
Number Of Ingredients 8
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.
PEANUT BUTTER CHEESECAKE BROWNIE BABIES
I have 4 kids and they love this
Provided by Donna Copeland
Categories Cakes
Time 50m
Number Of Ingredients 8
Steps:
- 1. Heat oven to 350
- 2. Prepare brownie batter as directed on package. Spoon into 20 paper- lined muffin cups.
- 3. Beat cream cheese, suger , 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.
- 4. Bake 30 min. or until centers are set. Cool
- 5. Serve topped with cool whip and cherries.
BROWNIE PEANUT BUTTER CHEESECAKE
Make and share this Brownie Peanut Butter Cheesecake recipe from Food.com.
Provided by LizCl
Categories Cheesecake
Time 1h27m
Yield 16 serving(s)
Number Of Ingredients 16
Steps:
- Melt unsweetened chocolate and butter. Cool. Beat 2 eggs and 1 cup light brown sugar, about 4 minutes. Beat in melted chocolate mixture, vanilla, and semisweet finely chopped chocolate.
- Add 1/2 cup flour and baking powder. Mix until just blended. Do not overbeat.
- Spread 1 cup brownie batter over bottom of greased 9 inch springform pan.
- Bake until firm, at 350 degrees, about 17 minutes.
- Cool baked crust in freezer for about 15 minutes.
- Blend cream cheese and 1/2 cup light brown sugar until smooth.
- Add 3 eggs, one at a time, beating on low speed, and 1/2 cup sour cream. Add peanut butter and 1/4 cup flour.
- Spread remaining brownie batter around the sides of the pan, sealing batter to brownie crust.
- Pour in filling, which will not be as high as brownie batter.
- Bake in a greased and floured 9 inch springform pan at 350 degrees, about 50 minutes or until brownie sides have fallen to form a ring around the filling.
- Beat 3/4 cup sour cream and 3 teaspoons sugar. Spread on top of cheesecake to within 3/4 inch of edge.
- Bake cheesecake 3 minutes more.
- Cool.
- Refrigerate overnight.
Nutrition Facts : Calories 406.1, Fat 28.3, SaturatedFat 12.3, Cholesterol 90.7, Sodium 192.1, Carbohydrate 33.6, Fiber 2.9, Sugar 24.1, Protein 10.4
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