Ingredients
- Brownie Crust:
- 1 cup semi-sweet chocolate chips
- 1 cup peanut butter chip
- 6 tablespoons unsalted butter, melted
- 1 1/4 cups sugar
- 1 tablespoon vanilla extract
- 2 eggs
- 1 cup all-purpose flour
- 2 tablespoons all-purpose flour
- 1/3 cup unsweetened cocoa
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- Cheesecake Filling:
- 2 lbs cream cheese, softened
- 5 eggs, at room temperature
- 1 1/2 cups firmly packed brown sugar
- 1 cup smooth peanut butter (not natural-style
- )
- 1/2 cup whipping cream
- 1 tablespoon vanilla extract
- 6 peanut butter cups, cut into quarters
- Decoration:
- 6 peanut butter cups, cut carefully in half
- 1/2 cup whipping cream
- 1 cup semi-sweet chocolate chips
- 1 cup peanut butter cup
Preparation
Step 1
For the Brownie Layer:
* Heat oven to 350°F Grease 9-inch springform pan with butter.
* Stir together butter, sugar and vanilla in large bowl with spoon or wire whisk.
* Add eggs; stir until well blended.
* Stir in flour, cocoa, baking powder and salt; blend well.
* Spread in prepared pan.
* Bake 25 to 30 minutes or until brownie begins to pull away from side of pan. (While brownie layer is cooking, make cheesecake layer.)
* Immediately after removing brownie from oven, sprinkle milk chocolate chips, peanut butter chips and peanut butter cups over brownie surface.
* Spoon cheesecake mixture over chips. Turn oven down to 325°.
**********************************************************************
For the Cheesecake Layer:
* Beat cream cheese in bowl of electric mixer until smooth.
* Add eggs, one at a time, beating well after each addition.
* Add sugar, peanut butter and cream; mix until smooth.
* Stir in vanilla.
* Pour filling into prepared crust (brownie).
**********************************************************************
* Double-wrap springform pan with aluminum foil to prevent water seeping inches.
* Place springform pan into a larger baking pan.
* Pour hot water into the larger pan so that the water comes 1 inch up the sides of the springform pan.
* Bake at 325 degrees 1-1/2 hours, or until firm and lightly golden.
* Remove from the oven and allow to cool on a wire rack for one hour.
* Run a knife along the edge of the cake to loosen it from the pan somewhat.
* Refrigerate for at least 4 hours before decorating.
**********************************************************************
To Decorate- (makes a lot extra-try using it on individual slices after cutting):
* Remove cake from pan and set on plate.
* Bring whipping cream to boil in a small saucepan.
* Remove from heat and add semi-sweet and peanut butter chips. Stir, stir, stir until melted and smooth.
* Drizzle over cake and then add peanut butter cup halves around the edge of the cake.
***********************************************************************
***********************************************************************