Peanut Butter Cup Brownie Cheesecake
From Cookies and Cups
Makes one 10-inch cheesecake
1 (19.5-oz) package brownie mix (prepared according to package directions)
1 cup hot fudge sauce, slightly warmed, divided
2 (8-oz) packages of cream cheese, room temperature
1 ½ cups creamy peanut butter
1 (14-oz) can sweetened condensed milk
3 cups heavy whipping cream
¼ cup plus 2 tablespoons confectioners’ sugar
12 peanut butter cups, chopped
1. Bake brownies in a 9x13 baking pan according to package directions. Remove from oven and transfer to a wire rack to cool completely.
2. While brownies are cooling, make filling. In the bowl of an electric mixer fitted with the whisk attachment, combine heavy cream and powdered sugar, whipping until the mixture holds stiff peaks. Transfer to a medium bowl; set aside. Fit the mixer with the paddle attachment. In the mixer bowl, beat cream cheese until smooth. Add peanut butter and beat until well combined. Add sweetened condensed milk, mixing until completely incorporated. Reserving 2 cups of the whipped cream for the topping, fold remaining whipped cream into peanut butter mixture until smooth and evenly incorporated.
3. When brownies have cooled, slice into about 12 bars. Set 3 bars aside. Crumble remaining bars and press into bottom of a 10-inch springform pan to form the crust. Pour ¾ cup of slightly warmed hot fudge sauce onto brownie base, spreading to within an inch of the edges. Spread half of peanut butter mixture onto the base, smoothing the top. Crumble remaining 3 brownies into bite sized pieces and sprinkle over top of peanut butter mixture. Top with remaining peanut butter mixture, spreading to the edges and smoothing the top. Spread remaining whipped cream over the top of the cheesecake, and sprinkle with chopped peanut butter cups. Drizzle with remaining ¼ cup of hot fudge sauce.
4. Chill in the refrigerator at least 4 hours, up to overnight. Once chilled, remove from the fridge. Run a sharp knife around the edges of the pan to release. Remove sides of the Springform pan and slice to serve.
Brought to you by The Busty Baker (http://www.bustybaker.com)
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