brownie bottom peanut butter cheesecake
A luscious cheesecake with milk chocolate chips and peanut butter chips on a delicious brownie crust.
prep time
20 Min
cook time
1 Hr 20 Min
method
Bake
yield
12 serving(s)
Ingredients
- 1 cup milk chocolate chips
- 1 cup peanut butter chips
- 6 tablespoons butter, melted
- 1-1/4 cup sugar
- 1 teaspoon vanilla
- 2 - eggs
- 1 cup plus 2 tbsp. flour
- 1/3 cup cocoa
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- CHEESECAKE
- 3 packages (8 ounces) each cream cheese, softened
- 3/4 cup sugar
- 3 - eggs
- 1 teaspoon vanilla
How To Make brownie bottom peanut butter cheesecake
-
Step 1Stir butter with sugar and vanilla in a large bowl with a wooden spoon. Add eggs; stir until well blended. Stir in flour, cocoa, baking powder and salt; blend well. Spread into a greased 9 inch spring form pan.
-
Step 2Bake at 350 degrees for 25-30 minutes or until brownie begins to pull away from sides of pan.
-
Step 3Meanwhile, beat the cream cheese with sugar until smooth. Add eggs, one at a time. beating well after every addition; stir in vanilla.
-
Step 4Immediately after the brownie is removed from the oven, sprinkle chocolate chips and peanut butter chips over surface. Spoon cheesecake mixture over chips.
-
Step 5Return to oven; bake for 45-50 minutes or until almost set. Place on wire rack and run a thin knife around the cake to loosen from side of pan; cool for 2 hours.
-
Step 6Cover; refrigerate for 3-4 hours or overnight until thoroughly chilled before removing ring from pan. Store, covered, in refrigerator.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes