Best 2 Peanut Butter Cup Brownie Bottom Cheesecake Recipes

Indulge in a symphony of flavors with our tantalizing Peanut Butter Cup Brownie Bottom Cheesecake, a decadent dessert that harmonizes the richness of chocolate, the velvety smoothness of cheesecake, and the irresistible allure of peanut butter cups. This culinary masterpiece begins with a fudgy brownie base, providing a solid foundation for the creamy cheesecake filling, swirled with luscious peanut butter cups. As you delve deeper, you'll encounter a layer of chocolate ganache, adding a touch of sophistication and a delightful finishing touch. Prepare to embark on a taste adventure that will leave you craving more.

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PEANUT BUTTER CUP BROWNIE BOTTOM CHEESECAKE RECIPE - (4.2/5)

Peanut Butter Cup Brownie Bottom Cheesecake Recipe - (4.2/5) image

Provided by TrayH

Number Of Ingredients 25

Ingredients

BROWNIE CRUST:
1 cup semi-sweet chocolate chips
1 cup peanut butter chip
6 tablespoons unsalted butter, melted
1 1/4 cups sugar
1 tablespoon vanilla extract
2 eggs
1 cup all-purpose flour
2 tablespoons all-purpose flour
1/3 cup unsweetened cocoa
1/2 teaspoon baking powder
1/2 teaspoon salt
CHEESECAKE FILLING:
2 pounds cream cheese, softened
5 eggs, at room temperature
1 1/2 cups firmly packed brown sugar
1 cup smooth peanut butter, not natural-style
1/2 cup whipping cream
1 tablespoon vanilla extract
6 peanut butter cups, cut into quarters
DECORATION:
6 peanut butter cups, cut carefully in half
1/2 cup whipping cream
1 cup semi-sweet chocolate chips
1 cup peanut butter cup

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

Peanut Butter Cup Brownie Bottom Cheesecake image

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

Ingredients

1 cup semi-sweet chocolate chips
1 cup peanut butter chips
6 tablespoons unsalted butter, melted
1 1/4 cups sugar
1 tablespoon vanilla extract
2 eggs
1 cup all-purpose flour
2 tablespoons all-purpose flour
1/3 cup unsweetened cocoa
1/2 teaspoon baking powder
1/2 teaspoon salt
2 lbs cream cheese, softened
5 eggs, at room temperature
1 1/2 cups firmly packed brown sugar
1 cup smooth peanut butter (not natural-style)
1/2 cup whipping cream
1 tablespoon vanilla extract
6 peanut butter cups, cut into quarters
6 peanut butter cups, cut carefully in half
1/2 cup whipping cream
1 cup semi-sweet chocolate chips
1 cup peanut butter cup

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.

Tips:

Use a high-quality peanut butter for the best flavor. A natural peanut butter with no added sugar or oil will work best.
Be sure to use cold cream cheese for the cheesecake layer. This will help the cheesecake set properly.
Don't overmix the cheesecake batter. Overmixing can cause the cheesecake to be dense and crumbly.
Bake the cheesecake in a water bath. This will help the cheesecake cook evenly and prevent it from cracking.
Chill the cheesecake for at least 4 hours before serving. This will allow the cheesecake to set properly and develop its full flavor.

Conclusion:

This peanut butter cup brownie bottom cheesecake is a delicious and decadent dessert that is perfect for any occasion. It combines the rich flavors of peanut butter, chocolate, and cheesecake into one irresistible treat. With its creamy texture and perfect balance of sweetness and saltiness, this cheesecake is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert to make, give this peanut butter cup brownie bottom cheesecake a try. You won't be disappointed!