This cheesecake is for serious peanut butter lovers. We are talking about peanut butter cheesecake, peanut butter frosting and REESE”S peanut butter cups. Need I say more? Well, I suppose I should mention the delicious brownie bottom, too! Be sure your springform pan has 3 inch sides before making this. Then, it is a perfect fit! Enjoy!
You’ll Need:
9 inch springform
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
- brownie
- Preheat oven to 350°F.
- 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!
- Stir together butter, sugar and vanilla in a bowl.
- Add eggs.
- Stir in flour, cocoa, baking powder and salt.
- Spread in prepared pan. Bake about 25 minutes.
- 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)
- cheesecake
- Beat cream cheese in bowl of mixer until smooth.
- Add eggs, one at a time.
- Add sugar, peanut butter and cream. Mix until smooth.
- Add vanilla.
- Pour filling into pan. Make sure you lowered oven to 325 at this point
- 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.
- Bake at 325 for 90 minutes.
- Let cool 1 hour.
- Run knife around edge and chill at least 4 hours.
- Topping:
- 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.
- Frosting:
- Cream peanut butter and butter together in stand mixer with whisk attachment. Gradually add powdered sugar. Whip on high speed until light and fluffy.
- Transfer icing to a piping bag and pipe swirls around and one in the center. Top each with ½ a peanut butter cup.
Creator of the recipe—> mmmm, brains
Recipe found and adapted from Christine’s Kitchen
Peanut Butter Frosting recipe from Sprinkle Bakes
