Peanut Butter And Brownie Cheesecake Recipes

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 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 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 AND BROWNIE CHEESECAKE

Steps:

• For crust: Position rack in centre of oven and preheat to 360 degrees F (170C).
• Butter a 9 inch diameter springform pan.
• Dust pan lightly with flour.
• Melt chocolate and butter.
• Cool.
• Blend flour, salt and baking powder in small bowl.
• Beat eggs and sugar in bowl until ribbon forms when beaters are lifted, about 4 minutes.
• Scrape down sides of bowl.
• Beat in chocolate, vanilla and chopped chocolate.
• Add dry ingredients and mix until just blended; do not overbeat.
• Spread 1 cup batter over bottom of pan.
• Bake until firm, about 17-20 minutes.
• Cool crust in freezer, about 15 minutes.
• Maintain oven temperature.
• Prepare filling: Blend cream cheese and sugar until smooth.
• Add eggs and sour cream and beat until smooth.
• Blend in peanut butter.
• Using small knife, spread remaining brownie batter evenly around sides of pan, sealing to bottom crust.
• Pour in filling, which will not be as high as brownie batter.
• Bake until centre is gently set and brownie sides have fallen to form a 1 inch wide ring around filling, about 30 minutes.
• For topping: Blend sour cream and sugar in small bowl.
• Spread evenly over cheesecake to cover (you may or may not add peanut butter to topping).
• Bake 3 more minutes.
• Set cake on rack.
• Using small, sharp knife, cut around top edge of cake to loosen from pan sides.
• Cool completely.
• Loosen cake with knife and release from pan.
• Refrigerate until ½ hour before serving time.

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.