Peanut Butter Cheesecake Brownie Pie Recipes

Steps:

• Preheat oven to 325°. In a heavy saucepan, bring butter, sugar and water to a boil, stirring constantly. Remove from heat. Stir in chocolate until melted; cool slightly. Stir in vanilla., In a large bowl, beat eggs until lightly beaten. Gradually add chocolate mixture; mix well. Combine flour, baking soda and salt; gradually add to egg mixture. Spread into a greased 9-in. deep-dish pie plate. Bake 20 minutes. Cool on a wire rack 10 minutes., Meanwhile, in a large bowl, beat cream cheese, sugar, egg and vanilla just until blended. Arrange candy bar pieces over brownie layer; spread cream cheese mixture over top. Bake 18-20 minutes or until top is set and edges are lightly browned. Cool on a wire rack for 1 hour., For glaze, bring cream to a simmer; remove from heat. Add chocolate and stir until smooth. Cool 15 minutes; pour over pie. Refrigerate until serving.

Steps:

• Heat oven to 350°F.
• Line 13x9-inch pan with foil, with ends of foil extending over sides. Spray with cooking spray.
• Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted and mixture is well blended. Add 2 cups sugar; mix well. Stir in 4 eggs. Add flour; mix well. Pour into prepared pan.
• Mix cream cheese, peanut butter, remaining sugar and egg until blended; drop in spoonfuls over brownie batter. Swirl gently with knife.
• Bake 35 to 40 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool completely. Use foil handles to lift brownies from pan before cutting to serve.

Steps:

• Heat oven to 350°F. (325°F for dark or nonstick pan). Make and bake brownie mix as directed on box for cakelike brownies for 8-inch square pan. Cool completely on cooling rack, about 1 1/2 hours.
• Make cookie dough as directed on pouch. Cover and refrigerate about 1 hour or until firm.
• Wrap outside bottom and side of 9-inch springform pan with heavy-duty foil to prevent leaking. Spray inside of pan with cooking spray. Press cookie dough on bottom and 1/2 inch up sides of pan. Bake 13 to 18 minutes or until set.
• Meanwhile, in large bowl, beat cream cheese with electric mixer on medium speed until fluffy. Gradually beat in condensed milk until smooth. Beat in eggs one at a time, just until blended. Stir in vanilla. Pour into crust.
• In medium bowl, crumble a 4x4-inch square of cooled brownies into small pieces (about 1 1/2 cups). Reserve remaining brownies for another use. Sprinkle crumbled brownie pieces over cream cheese filling. Gently fold pieces into filling until just evenly coated.
• Bake 50 to 60 minutes or until cheesecake is set at least 2 inches from edge of pan and center of cheesecake still jiggles slightly when moved and surface is golden brown. Turn oven off; open oven door at least 4 inches. Let cheesecake remain in oven 30 minutes. Cool on cooling rack, 30 minutes. Run small metal spatula around edge of pan. Refrigerate uncovered at least 8 hours or overnight before serving.
• To serve, carefully run knife along side of cheesecake to loosen. Remove foil and side of pan. To cut cheesecake, use long, thin blade, non-serrated knife. Dip knife into hot water after each cut, cleaning it off with paper towel. In small microwaveable bowl, microwave caramel topping uncovered on High 10 to 20 seconds or until thoroughly heated. Top individual servings with caramel topping. Store cheesecake covered in refrigerator.

Steps:

• In a large bowl, combine the brownie mix, water, oil and egg until blended. Spread into a greased 9-in. pie plate., Bake at 325° for 12 minutes. Using a metal spatula, spread batter up sides of pie plate. Bake 8-13 minutes longer or until toothpick inserted in the center comes out clean. Cool completely on a wire rack., Meanwhile, in a small saucepan, combine pudding mix and milk. Cook and stir over medium heat until mixture comes to a boil. Cook and stir 1-2 minutes longer or until thickened. Remove from the heat; stir in peanut butter until blended. Transfer to a small bowl. Cover and refrigerate until chilled., Pour into brownie crust. Spread with whipped topping; sprinkle with peanuts. Chill for 2 hours before serving.

Steps:

• Melt unsweetened chocolate and butter. Cool. Beat 2 eggs and 1 cup light brown sugar, about 4 minutes. Beat in melted chocolate mixture, vanilla, and semisweet finely chopped chocolate.
• Add 1/2 cup flour and baking powder. Mix until just blended. Do not overbeat.
• Spread 1 cup brownie batter over bottom of greased 9 inch springform pan.
• Bake until firm, at 350 degrees, about 17 minutes.
• Cool baked crust in freezer for about 15 minutes.
• Blend cream cheese and 1/2 cup light brown sugar until smooth.
• Add 3 eggs, one at a time, beating on low speed, and 1/2 cup sour cream. Add peanut butter and 1/4 cup flour.
• Spread remaining brownie batter around the sides of the pan, sealing batter to brownie crust.
• Pour in filling, which will not be as high as brownie batter.
• Bake in a greased and floured 9 inch springform pan at 350 degrees, about 50 minutes or until brownie sides have fallen to form a ring around the filling.
• Beat 3/4 cup sour cream and 3 teaspoons sugar. Spread on top of cheesecake to within 3/4 inch of edge.
• Bake cheesecake 3 minutes more.
• Cool.
• Refrigerate overnight.

Steps:

• Preheat oven to 350. Press room temperature pie crust into 9" pie pan. Set aside.
• Cream milk and cream cheese with electric mixer on a lower speed until smooth.
• Add confectioners' sugar, peanut butter, egg, and vanilla. Mix until blended.
• Mix brownies as directed on box. Pour half of the brownie mix into prepared pie crust.
• Next, spoon all of the cream cheese mixture on top of the brownie layer.
• Pour the rest of the brownie mixture on top. Smooth over with rubber spatula.
• Cover the edges of pie with aluminum foil to prevent crust from over browning. Bake 35-40 minutes.
• After 35-40 minutes, remove foil from pie and bake an additional 10-15 minutes (pie may crack on top, this is okay).
• Remove pie from the oven.
• Sprinkle with mini chips. Let pie cool completely (3 hours on the counter, hour and a half in the fridge). After the pie is cool, you can drizzle with the chocolate syrup if your boxed brownie included the chocolate packet.
• Slice and enjoy. Watch out! It's decadent.

Steps:

• Preheat the oven to 275 degrees F (135 degrees C). Line the bottom of a 10-inch springform pan with parchment paper. Wrap the outside bottom of the pan with aluminum foil; this will prevent water from seeping in during baking.
• Prepare crust: Grind cookie thins in a food processor into a fine texture. Pour melted butter in slowly and pulse until combined. Press crumb mixture into the bottom and halfway up the sides of the prepared pan.
• Prepare filling: Beat cream cheese in a large bowl until smooth. Add eggs, one at a time, beating well and scraping the sides of the bowl after each addition. Beat in brown sugar, peanut butter, whipping cream, and vanilla extract until smooth, scraping the sides as needed.
• Pour 1/2 of the filling into the prepared pan and smooth it out with a spatula. Add mini peanut butter cups in an even layer on top, then pour remaining filling over, smoothing with a spatula. Place pan in a large baking pan and fill with 1 inch hot water.
• Set baking pan in the middle of the preheated oven and bake until edges are puffed and surface of cheesecake is firm except for a small spot in the center that will jiggle when the pan is gently shaken, about 1 1/2 hours. Run the tip of a table knife around the edges of the pan, set the pan on a wire rack, and allow the cheesecake to cool at room temperature, about 1 hour.
• While the cheesecake is cooling, prepare ganache: Place chocolate chips in a bowl. Heat whipping cream in a small saucepan until simmering, then pour over chocolate chips. Mix until chocolate has melted and mixture is smooth. Spread ganache on top of the cheesecake.
• Place in the refrigerator to chill for at least 2 hours before serving.

Steps:

• Heat oven to 350°F Grease 9-inch springform pan with butter.
• Stir together butter, sugar and vanilla in large bowl with spoon or wire whisk. Add eggs; stir until well blended. Stir in flour, cocoa, baking powder and salt; blend well. Spread in prepared pan.
• Bake 25 to 30 minutes or until brownie begins to pull away from side of pan. Meanwhile make cheesecake layer (see below).
• Immediately after removing brownie from oven, sprinkle milk chocolate chips, peanut butter chips and peanut butter cups over brownie surface. Spoon cheesecake mixture over chips. Turn down oven 325°.
• Cheesecake Filling:.(makes extra).
• Beat cream cheese in bowl of electric mixer until smooth.
• Add eggs, one at a time, beating well after each addition.
• Add sugar, peanut butter and cream; mix until smooth.
• Stir in vanilla.
• Pour filling into prepared crust.
• IF SOME BATTER IS LEFT OVER, EITHER STORE OR PUT IN SMALLER SPRINGFORM PAN.
• Double-wrap springform pan with aluminum foil to prevent water seeping inches.
• Place springform pan into a larger baking pan.
• Pour hot water into the larger pan so that the water comes 1 inch up the sides of the springform pan.
• Bake at 325 degrees 1-1/2 hours, or until firm and lightly browned.
• Remove from the oven and allow to cool on a wire rack for one hour.
• Run a knife along the edge of the cake to loosen it from the pan somewhat.
• Refrigerate for at least 4 hours before decorating.
• Decoration- (makes a lot extra-try using it on individual slices after cutting).
• Remove cake from pan and put on a pretty plate.
• Bring whipping cream to boil in a small saucepan.
• Remove from heat and add semi-sweet and peanut butter chips. Stir, stir, stir until melted and smooth.
• Drizzle over cake and then add peanut butter cup halves around the edge of the cake.