Real Recipes From Real Home Cooks ®

peanut butter cup brownie cheesecake

Recipe by
Vince Farmer
Greenwood, IN

I love cheese cake but this is one of my all time favorites it just does not get any better than this, but this comes from a man who has always loved his Reece's Cups, HeeHee. I hope everyone likes this one it took me 2 days just to get all of the photos just right for here. I am brand new to here but I have posted a lot of recipes and that is only one day's worth just wait until tomorrow. LOL.

yield 6 to 7
prep time 1 Hr
cook time 1 Hr
method Convection Oven

Ingredients For peanut butter cup brownie cheesecake

  • 19 1/2 oz
    brownie mix prepared in a 9 x 13 inch pan baked ahead of time and freeze until ready to assemble
  • 1 c
    hot fudge sauce divided
  • 2, 8 oz
    packages of cream cheese room temperature.
  • 1 1/2 c
    creamy peanut butter
  • 1 14oz. can
    sweetened condensed milk
  • 2 c
    heavy whipping cream
  • 1/4 c
    powdered sugar
  • 12
    peanut butter cups and i used 11 because you have to eat just one, lol.

How To Make peanut butter cup brownie cheesecake

  • 1
    Bake Brownies according to package directions, allow to cool completely.
  • 2
    When brownies are cooled cut into square bars
  • 3
    Remove 3/4 of the bars and press into a 9" Springform pan. Set the remaining 1/4 of the brownies aside.
  • 4
    Heat Hot Fudge sauce for about 30 seconds and then spread 3/4 cup onto brownie base. Set aside.
  • 5
    In a bowl of a stand mixer beat cream cheese and Peanut Butter Until smooth and combined. Add in sweetened condensed milk until evenly incorporated.
  • 6
    In another bowl combine heavy cream and powdered sugar and beat on high until stiff peaks form. Reserve 1 cup of whipped cram and set aside. Fold remaining whipped cream into peanut butter mixture until smooth and evenly combined.
  • 7
    Spread half of the peanut butter mixture on top of brownie base. Crumble remaining brownies and sprinkle them on top of the peanut butter mixture. Top with remaining peanut butter mixture and finally remaining whipped cream.
  • 8
    Sprinkle chopped peanut butter cups on top and drizzle with remaining hot fudge.
  • 9
    Chill for at least 4 hours, best if it is over night. Remove sides of Springform pan when ready to serve.

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