Peanut Butter Buckeye Brownie Cheesecake - Recipe.com

By JMS2013

Ingredients

• 1 19 1/2 ounce package brownie mix
• 3/4 cup hot fudge-flavored ice cream topping, warmed
• 2- 8 ounce package cream cheese, softened
• 1 1/2 cups crunchy peanut butter
• 1 14 ounce can sweetened condensed milk
• 1 1/2 cups whipping cream
• 2 tablespoons powdered sugar
• 4 chocolate-covered peanut butter cups, chopped
• 2 tablespoons chocolate-flavored syrup

Details

Servings 16
Preparation time 45mins
Cooking time 73mins
Adapted from recipe.com

Preparation

Step 1

1. Prepare brownie mix according to package directions, using the 13x9x2-inch pan option. Cool completely on a wire rack; set aside. Cut brownies into bars. Using about 3/4 of the bars, press brownies into the bottom of a 9x3-inch springform pan, forming an even crust. Spread with the fudge ice cream topping; set aside. Crumble remaining 1/4 of the brownies; set aside.

2. In a large mixing bowl, combine cream cheese and peanut butter. Beat with an electric mixer on medium speed for until just combined. Add sweetened condensed milk. Beat until just combined. In a medium bowl, beat whipping cream until soft peaks form. Add powdered sugar. Beat until stiff peaks form. Reserve 1/2 cup of the whipped cream mixture. Fold remaining whipped cream into the cream cheese mixture.

3. Spread one-half of the cream cheese mixture over the hot fudge topping in pan. Sprinkle with one-half of the reserved brownie crumbles. Spread remaining cream cheese mixture over the brownies. Top with the reserved 1/2 cup whipping cream. Sprinkle remaining brownie crumbles and chopped peanut butter cups. Drizzle with chocolate syrup. Cover and chill for 4 to 24 hours.