Decadent Peanut Butter Cup Brownie Cheesecake
Indulge in the divine flavors of this Decadent Peanut Butter Cup Brownie Cheesecake, where rich brownie meets creamy cheesecake in an explosion of chocolate and peanut butter bliss. With layers of velvety cheesecake filled with creamy peanut butter, a luscious brownie base topped with gooey chocolate and peanut butter chips, and finished with a decadent chocolate drizzle and peanut butter cup garnishes, this dessert is sure to impress and satisfy any sweet tooth. Perfect for celebrations or as a grand finale to a family meal, be prepared to revel in the mouthwatering goodness that this cake brings. Caution: This recipe creates a generously sized cheesecake, so be ready for a feast! If you prefer to control your portions, consider making a smaller version using a mini springform pan.
N/A
Servings
200
Calories
18
Ingredients
Ingredients
semi-sweet chocolate chips
1 cup
peanut butter chips
1 cup
unsalted butter
6 tablespoons (melted)
granulated sugar
1 1/4 cups
vanilla extract
2 tablespoons
eggs
7 large (at room temperature)
all-purpose flour
1 cup
additional all-purpose flour
2 tablespoons
unsweetened cocoa powder
1/3 cup
baking powder
1/2 teaspoon
salt
1/2 teaspoon
cream cheese
2 lbs (softened)
brown sugar
1 1/2 cups (firmly packed)
smooth peanut butter
1 cup (not natural-style)
whipping cream
1/2 cup
extra whipping cream
1/2 cup
additional semi-sweet chocolate chips
1 cup
peanut butter cups
12 (6 cut in half, 6 cut into quarters)
Instructions
1
1. Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan with butter.
2
2. In a large bowl, combine melted butter, sugar, and vanilla extract. Mix well.
3
3. Add eggs, one at a time, stirring until fully incorporated after each addition.
4
4. Gradually add flour, cocoa powder, baking powder, and salt, mixing until well blended.
5
5. Spread the brownie batter evenly in the prepared pan. Bake for 25 to 30 minutes, or until the edges start to pull away from the sides of the pan.
6
6. While the brownie is baking, prepare the cheesecake filling. In a mixer, beat the softened cream cheese until smooth.
7
7. Add eggs one at a time, mixing well after each addition. Then mix in the brown sugar, smooth peanut butter, normal whipping cream, and vanilla until fully blended.
8
8. Once the brownie layer is done, remove it from the oven. Immediately scatter semi-sweet chocolate chips, peanut butter chips, and quartered peanut butter cups evenly over the brownie.
9
9. Carefully spoon the cheesecake mixture over the chips and peanut butter cups.
10
10. Lower the oven temperature to 325°F (160°C).
11
11. To create a water bath, double-wrap the springform pan in aluminum foil to prevent water from seeping in. Place it in a larger baking dish and add hot water until it reaches 1 inch up the sides of the springform pan.
12
12. Bake for 1.5 hours, until the cheesecake is set and the top is lightly browned.
13
13. Once done, remove the cheesecake from the oven and let it cool on a wire rack for at least one hour.
14
14. After cooling, run a knife around the edge of the cheesecake to loosen it from the pan, then refrigerate for at least 4 hours or preferably overnight.
15
15. Prepare the decoration by bringing the additional whipping cream to a boil in a small saucepan. Remove from heat and add semi-sweet and peanut butter chips, stirring until melted and smooth.
16
16. Carefully remove the cheesecake from the springform pan and place it on a serving plate. Drizzle the melted chocolate and peanut butter mixture over the cake and arrange halved peanut butter cups around the edge for decoration.
Nutrition Information
12g
Fat
18g
Carbs
4g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the base of the Decadent Peanut Butter Cup Brownie Cheesecake?
The base is a rich brownie layer made from melted butter, sugar, vanilla, eggs, flour, cocoa powder, baking powder, and salt.
What size pan should be used for this recipe?
A 9-inch springform pan is required for this cheesecake.
How do I prepare the springform pan before baking?
You should grease the 9-inch springform pan with butter to prevent the brownie and cheesecake from sticking.
At what temperature should the brownie base be baked?
The brownie base should be baked at 350°F (175°C) for 25 to 30 minutes.
What temperature is used to bake the cheesecake layer?
Once the cheesecake filling is added, the oven temperature should be lowered to 325°F (160°C).
How many eggs are needed for this entire recipe?
A total of 7 large eggs at room temperature are required.
What type of peanut butter is recommended for the filling?
The recipe calls for smooth peanut butter; it specifically notes not to use natural-style peanut butter.
Is a water bath necessary for this cheesecake?
Yes, a water bath is used. You should wrap the pan in foil and place it in a larger dish with 1 inch of hot water.
How long does the cheesecake need to bake?
The cheesecake layer should bake for 1.5 hours until it is set and the top is lightly browned.
How should I cool the cheesecake after it finishes baking?
Let the cheesecake cool on a wire rack for at least one hour before refrigerating.
How long does the cheesecake need to be refrigerated?
It should be refrigerated for at least 4 hours, but preferably overnight for the best results.
What ingredients are used for the brownie batter?
The brownie batter includes melted butter, granulated sugar, vanilla extract, eggs, flour, unsweetened cocoa powder, baking powder, and salt.
What goes on top of the brownie layer before the cheesecake filling?
Immediately after the brownie is baked, scatter semi-sweet chocolate chips, peanut butter chips, and quartered peanut butter cups over it.
What are the ingredients in the cheesecake filling?
The filling consists of softened cream cheese, eggs, brown sugar, smooth peanut butter, whipping cream, and vanilla.
How do I make the chocolate and peanut butter drizzle?
Bring whipping cream to a boil, remove from heat, and stir in semi-sweet and peanut butter chips until melted and smooth.
How are the peanut butter cups used for decoration?
Six peanut butter cups are cut in half and arranged around the edge of the cake for decoration.
How many peanut butter cups are used in total?
The recipe uses 12 peanut butter cups total: 6 quartered for the middle and 6 halved for the top garnish.
Can I make a smaller version of this cheesecake?
Yes, if you prefer smaller portions, you can consider making a smaller version using a mini springform pan.
What is the calorie count per serving?
The recipe provides a nutritional estimate of 200 calories per serving.
How much fat is in one serving?
Each serving contains approximately 12g of fat.
How many carbohydrates are in one serving?
There are approximately 18g of carbohydrates per serving.
What is the protein content per serving?
Each serving contains approximately 4g of protein.
What type of cocoa powder should be used?
The recipe specifies using unsweetened cocoa powder.
How much cream cheese is required?
You will need 2 lbs of softened cream cheese for the cheesecake filling.
Should the eggs be at room temperature?
Yes, the recipe specifies using large eggs at room temperature for better incorporation.
How do I prevent water from seeping into the springform pan during the water bath?
Double-wrap the springform pan in aluminum foil before placing it in the water bath.
What kind of sugar is used in the cheesecake filling?
The cheesecake filling uses 1 1/2 cups of firmly packed brown sugar.
How do I remove the cheesecake from the pan without it sticking?
After cooling, run a knife around the edge of the cheesecake to loosen it from the pan before removing the springform ring.
What is the first step in making the cheesecake decoration?
The first step is to bring additional whipping cream to a boil in a small saucepan.
What tags are associated with this recipe?
Tags include cheesecake, peanut butter, brownie, dessert, chocolate, decadent, party, rich, and sweets.