Peanut Butter Buckeye Brownie Cheesecake

Donald Cole


If you would like more crust just double the browine part. everybody i made this for just loved i. please tell me what you think!

★★★★★ 2 votes
45 Min
30 Min


19 1/2 oz
package, brownie mix
3/4 c
hot fudge flavored ice cream topping
16 oz
cream cheese, room temperature
1 1/2 c
peanut butter, crunchy
14 oz
sweetened condensed milk
1 1/2 c
whipping cream
2 Tbsp
powdered sugar
1 pkg
chocolate covered peanut butter cups chopped
4 Tbsp
chololate flavored syrup

How to Make Peanut Butter Buckeye Brownie Cheesecake


  • 1prepare brownie mix according to package directions, using the 13x9x2-inch pan option. cool compleatly on a wire rack. when cooled smash 3/4 of the browines in the bottom of the 9x3 inch springform pan forming an even crust. spred with the hot fudge ice cream topping, now crumble the remaining browines and set aside.
  • 2in a large mixing bowel, combine cream cheese and peanut butter. beat with an electric mixer on medium speed for until just combined. add sweetened condensed milk, beat until just combined. in a medium bowel beat whipping cream until soft peaks form. add powdered sugar. beat until stiff peaks form. reserve 1/2 the whipped cream mixture and fold the other 1/2 into the cream cheese mixture.
  • 3spread one-half of the cream cheese mixture over the hot fudge topping in pan. sprinkle the rest of brownie over the cream cheese mixture. spread the rest of the cream cheese mixture over the browine. top with reserved whipped cream mixture. put the chopped peanut butter cups ontop. drizzle chocolate syrup over cheesecake. cover and chill for 4 to 24 hours.

Printable Recipe Card

About Peanut Butter Buckeye Brownie Cheesecake

Course/Dish: Cakes
Collection: Terrific Toppings