Peanut Butter Cup Brownie Cheesecake

• Vegetarian

• Refrigerated

  • 7 Egg

• Condiments

  • 1 2/3 cup Peanut butter, creamy
  • 5 Peanut butter
  • 1 cup Peanut butter chips
  • 6 Peanut butter cups, cut into quarters, whole

• Baking & Spices

  • 1/2 tsp Baking powder
  • 1 1/2 cups Brown sugar, firmly packed
  • 1/3 cup Cocoa, unsweetened
  • 1 cup Confectioners' sugar
  • 1 1/8 cup Flour
  • 1/2 tsp Salt
  • 2 cup Semi sweet chocolate chip
  • 1 1/4 cup Sugar
  • 2 tbsp Vanilla

• Dairy

  • 14 tbsp Butter
  • 2 lbs Cream cheese, soft
  • 3/4 cups Heavy cream

Found on hugsandcookiesxoxo.com

Description

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)

Directions

• 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.