Brownie Stuffed Cheesecake with a Peanut Butter Cookie Crust
By srumbel
If you are looking for a dessert to impress – look no further, this recipe has it all! Brownie Stuffed Cheesecake with a Peanut Butter Cookie Crust is rich, creamy, and has a crust that is out of this world!
Read more at http://backforsecondsblog.com/2013/07/brownie-stuffed-cheesecake-with-a-peanut-butter-cookie-crust/#k0oRiSR2GIPW7Lty.99
Ingredients
- 1 tube peanut butter cookie dough
- 1 8x8" pan of baked and cooled fudge brownies (chopped into bite sized pieces and frozen)
- 2 lb cream cheese (softened)
- 1 cup sugar
- 1/2 cup sour cream
- 2 teaspoons vanilla extract
- 3 eggs
- You can use any recipe for fudgy brownies, but this is my favorite. Just omit the peanut butter cups. I made the full 9×13″ pan and used 2/3 for the recipe and ate the rest
- Read more at http://backforsecondsblog.com/2013/07/brownie-stuffed-cheesecake-with-a-peanut-butter-cookie-crust/#k0oRiSR2GIPW7Lty.99
- Read more at http://backforsecondsblog.com/2013/07/brownie-stuffed-cheesecake-with-a-peanut-butter-cookie-crust/#k0oRiSR2GIPW7Lty.99
Preparation
Step 1
Cookie Crust Step 1 Preheat oven to 350
Open the tube of cookie dough and press it into the bottom and 1 1/2" up the sides of a greased 9" springform pan. Bake 5 min.
Cheesecake Step 2 Beat together cream cheese, sugar and sour cream until very smooth. Add vanilla and eggs one at a time on low speed mixing just until blended. Add in the chopped, frozen brownies (reserving several pieces to sprinkle on top) and gently stir. Pour batter into the crust and top with remaining brownies. Bake for 45-55 minutes or until cheesecake jiggles only slightly when you gently shake the pan.
Let cool on the counter, then cover and chill at least 4 hours.
Read more at http://backforsecondsblog.com/2013/07/brownie-stuffed-cheesecake-with-a-peanut-butter-cookie-crust/#k0oRiSR2GIPW7Lty.99