Peanut Butter Cup Cheesecake (with a brownie crust)- with yoyomax12
This cheesecake is simply spectacular. It will satisfy anyone with a love of chocolate and peanut butter.
Cheesecake playlist:
BROWNIE LAYER (CRUST):
6 tbsp butter melted (I used salted)
1 1/4 cup sugar
1 tbsp vanilla
2 eggs
1 cup plus 2 tbsp all purpose flour
1/3 cup unsweetened baking cocoa
1/2 tsp baking powder
1/2 tsp salt
Following to be sprinkled on top of brownie layer once baked:
1 cup semi-sweet chocolate chips
1 cup peanut butter chips
6 Reese's peanut butter cups cut into quarters
Prepare your springform pan by lining the bottom with a circle of parchment and then grease the pan and parchment. Your springform pan should be at least 3 high on the sides. I used a 9 diameter springform pan. If it is not (I suspect a lot of them aren't) you may have some cheesecake batter leftover, so you may want to plan for some mini cheesecakes at the same time.
Stir together the melted butter, sugar and vanilla and then add the eggs and blend.
Stir in the flour, cocoa, baking powder and salt.
Gently spread into the bottom the pan and then bake at 350F for about 25 minutes.
Remove from the stove and then sprinkle with chocolate chips, peanut butter chips and chopped peanut butter cups.
CHEESECAKE BATTER:
2 pounds ( 4-8oz packages) of cream cheese brought to room temperature. Don't skip this step!
5 eggs
1 1/2 cups brown sugar, packed
1 cup creamy peanut butter
1/2 cups heavy cream or half and half
1 tbsp vanilla
Beat the cream cheese until smooth, light and fluffy.
Beat in eggs one at a time and then add in sugar, peanut butter and cream. Blend until smooth an then stir in vanilla.
Pour filling into pan. It is okay to go right up to the edge of the pan as this does not rise very much and should not overflow.
Cover the bottom of the pan with aluminum foil and then place into a large roasting pan partially filled with hot water. The water should come up to about halfway up the sides of the cheesecake pan. The water bath will help the cheesecake cook evenly and will help keep it from cracking.
Bake at 325F for 90 minutes. I turned the oven off at that point and then propped the oven door open. I allowed it to cool in the oven that way for an hour and then let it cool for another hour on the counter. I then put it in the refrigerator overnight to completely chill.
Remove from the springform pan and transfer to serving dish. Drizzle with chocolate ganache (recipe below) and garnish with an additional 6 peanut butter cups cut in half.
CHOCOLATE GANACHE:
1/4 cup heavy cream
1 cup semi-sweet chocolate chips
Heat the cream until hot, add the chips and allow them to sit in the hot cream for 1-2 minutes. Stir together until smooth (I had to put it back in the microwave to heat if up for a few seconds to completely melt the chocolate).
I transferred the ganache to a zip lock bag with the corner cut off and drizzled it on the cheesecake.
Recipe found here:
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Brownie Cheesecake
Brownie Cheesecake is a combination of two of your favorite sweet treats. This is the perfect cheesecake for brownie lovers or vice versa. Brownie cheesecake is made of cakey, chocolately brownies that have been intensified with the combination of cheesecake. If you are looking for a quick and easy brownie cheesecake recipe then this is a recipe to try.
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Brownie Bottom Cheesecake with Raspberries
RECIPE:
This Brownie Bottom Cheesecake is made with a fudgy, brownie base, a silky smooth no bake cheesecake and topped with piles of fresh raspberries. It's an elegant holiday dessert that's also naturally gluten free!
Recipe of the Day: Chocolate Brownie Bottom Cheesecake | Food Network
Two beloved desserts combine to create one showstopper of a sweet.
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Brownie Bottom Cheesecake
Recipe courtesy of Food Network Kitchen
Total: 12 hr 20 min
Active: 2 hr 15 min
Yield: 8 servings
Level: Easy
Ingredients
Brownies:
Nonstick baking spray
3/4 cups all-purpose flour
2 tablespoons unsweetened cocoa powder
1/4 teaspoons fine salt
1 stick (8 tablespoons) unsalted butter
2 ounces semisweet or bittersweet chocolate, chopped
1 cup sugar
2 large eggs, slightly beaten
Cheesecake:
16 ounces cream cheese, at room temperature
2/3 cup sugar
2/3 cup sour cream
3 large eggs, slightly beaten
1 teaspoon vanilla extract
Chocolate syrup, for garnish
Whipped cream, for garnish
Directions
Special equipment: a 10-inch springform pan
For the brownies: Preheat the oven to 350 degrees F. Spray a 10-inch springform pan with nonstick baking spray.
Whisk together the flour, cocoa powder and salt in a medium bowl. Melt the butter and chocolate in a medium saucepan over medium heat, stirring frequently, until completely melted, then let cool for 10 minutes. Stir in the sugar and eggs. Add the flour mixture, and stir to combine. Pour brownie batter into the prepared pan and tap the pan gently to ensure the batter is even. Bake until the top is set and the edges start to pull away from the sides of the pan, about 30 minutes. Remove from the oven and let cool completely on a baking rack.
For the cheesecake: Meanwhile, beat the cream cheese with an electric mixer until smooth. Add the sugar and beat until light and fluffy, about 2 minutes. Add the sour cream and mix until just incorporated. Stir in the eggs and vanilla extract by hand, one by one, taking care not to overmix or your cheesecake will turn into a souffle.
Wrap the bottom of the pan and up the sides with foil and place in a roasting pan. Pour the cheesecake batter on top of the brownie layer and spread it evenly on top. Fill the roasting pan with water until it reaches halfway up the side of the springform pan. Bake until the center is jiggly but the surface is set, about 1 hour. Turn off the oven and leave the cheesecake inside for 30 minutes.
Remove the cheesecake from the oven and run a sharp knife around the edges of the cake to release from the pan. Let rest on a baking rack until completely cool. Cover and refrigerate for 8 hours or up to overnight before serving.
Slice and garnish each slice with chocolate syrup and whipped cream.
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Recipe of the Day: Chocolate Brownie Bottom Cheesecake | Food Network
Brownie Bottom Cheesecake
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When brownie meets cheesecake, magical things happen???????? This mouthwatering dessert is an easy yet an absolute showstopper and the best part is you'll never have to pick just one, it's the best of both worlds!
Brownie Bottom
dark chocolate 1/3 cup
milk chocolate 1/3 cup
butter 8 tbsp
3 eggs
sugar 1.25 cups
flour 3/4 cup
Cheesecake
cream cheese 3 cups
whipping cream 1.75 cups
3 eggs
flour 1 tbsp
vanilla extract 1 tsp
salted caramel (to top)
Recipe Brownie Bottom Cheesecake
Recipe - Brownie Bottom Cheesecake
INGREDIENTS:
-1 pkg. (4 oz.) BAKER'S Unsweetened Chocolate
●1/2 cup (1 stick) butter or margarine
●2-1/4 cups sugar , divided
●5 egg s, divided
●1/4 cup milk
●2 tsp. vanilla , divided
●1 cup flour
●1/2 tsp. salt
●3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese , softened
●1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream