Peanut Butter Cup Brownie Cheesecake
 
Ingredients
  • Brownie Crust:
  • 6 Tablespoons Butter, melted plus 1 T. butter to grease pan
  • 1-¼ cup Sugar
  • 1 Tablespoon Vanilla
  • 2 Eggs
  • 1 cup plus 2 Tablespoons Flour
  • ⅓ cup Unsweetened Cocoa
  • ½ teaspoons Baking Powder
  • ½ teaspoons Salt
  • 1 cup Semi-Sweet Chocolate Chips
  • 1 cup Peanut Butter Chips
  • 6 whole Peanut Butter Cups, Cut Into Quarters
  • Cheesecake Batter:
  • 2 pounds Cream Cheese, Soft
  • 5 eggs
  • 1 ½ cups Brown Sugar, Firmly Packed
  • 1 cup creamy Peanut Butter
  • ½ cups Heavy Cream
  • 1 Tablespoon Vanilla
  • Topping:
  • ¼ cup Heavy Cream
  • 1 cup Semi-Sweet Chocolate Chips
  • Peanut Butter Frosting:
  • ⅔ cup creamy peanut butter
  • 8 tbsp butter, softened
  • 1 cup confectioners' sugar
  • 5 peanut butter cups (4 of them cut in half)
Instructions
  1. brownie
  2. Preheat oven to 350°F.
  3. Butter a 9-inch spring form pan (must be about 3" tall or overflow problems!), line with a parchment round and butter the parchment. *Note, some people had trouble with a 9inch pan so you may want to try a 10 inch but mine worked perfectly in the 9 inch and many commented it worked fine for them, too. Just a heads up!
  4. Stir together butter, sugar and vanilla in a bowl.
  5. Add eggs.
  6. Stir in flour, cocoa, baking powder and salt.
  7. Spread in prepared pan. Bake about 25 minutes.
  8. Remove from oven and sprinkle on choc chips, peanut butter chips and the peanut butter cups. Lower oven to 325!!!!! Pour the cheesecake batter right on top (directions below)
  9. cheesecake
  10. Beat cream cheese in bowl of mixer until smooth.
  11. Add eggs, one at a time.
  12. Add sugar, peanut butter and cream. Mix until smooth.
  13. Add vanilla.
  14. Pour filling into pan. Make sure you lowered oven to 325 at this point
  15. Wrap foil around springform sides and set in large roasting pan. Add hot water to roasting pan so it comes up 1 inch the sides of the pan. (You are making a water bath) Place entire roasting pan in the oven.
  16. Bake at 325 for 90 minutes.
  17. Let cool 1 hour.
  18. Run knife around edge and chill at least 4 hours.
  19. Topping:
  20. Microwave cream till hot. Add chips and let sit a minute. Whisk chips until melted and smooth. Pour over the top of the cake. Chill.
  21. Frosting:
  22. Cream peanut butter and butter together in stand mixer with whisk attachment. Gradually add powdered sugar. Whip on high speed until light and fluffy.
  23. Transfer icing to a piping bag and pipe swirls around and one in the center. Top each with ½ a peanut butter cup.
Recipe by Hugs and Cookies XOXO at https://hugsandcookiesxoxo.com/reesescake/