Peanut Butter Buckeye Brownie Cheesecake

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Recipe by South Your Mouth

Peanut Butter Buckeye Brownie Cheesecake

1 box brownie mix

3/4 cup hot fudge topping, warmed

2 8-oz. packages cream cheese, softened

1 1/2 cups crunchy peanut butter

1 14-oz. can sweetened condensed milk

1 12-oz. tub frozen whipped topping, thawed

1 1/2 cups mini peanut butter cups

2 tablespoons chocolate syrup


Prepare brownie mix according to package directions, using the 13x9 instructions. Cool completely and set aside. Cut brownies into small chunks. Using about 2/3 of the brownie chunks, press brownies into the bottom of a 9” spring-form pan, forming an even crust. Spread with the fudge ice cream topping; set aside. Crumble remaining brownies and set aside.


In a large mixing bowl, combine cream cheese and peanut butter. Beat with an electric mixer on medium speed until combined. Add sweetened condensed milk and beat until just combined. Fold in about 2/3 of the frozen whipped topping until thoroughly incorporated.


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 remaining whipped topping. Sprinkle remaining brownie crumbles and chopped peanut butter cups. Drizzle with chocolate syrup. Cover and refrigerate for 6 hours before serving. 

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