Peanut Butter Cheesecake Brownies Recipes

Steps:

• For brownie layer:
• Position rack in center of oven and preheat to 325°F. Spray 9-inch square metal baking pan with 2-inch-high sides with nonstick spray; line bottom with parchment paper.
• Stir chocolate and butter in medium saucepan over low heat until smooth; cool 10 minutes. Using electric mixer, beat sugar, eggs, and vanilla in medium bowl until very fluffy, about 3 minutes. Beat in chocolate mixture on low speed, then beat in flour and salt. Spread batter in pan.
• For cheesecake layer:
• Using electric mixer, beat cream cheese, peanut butter, and vanilla in medium bowl until smooth. Gradually add sugar, beating until fluffy. Beat in eggs 1 at a time. Beat in cream, then flour. Transfer 1/3 cup cheesecake batter to small bowl and reserve. Spread remaining cheesecake batter over brownie layer.
• Place chocolate in small microwave-safe bowl. Microwave on low power in 10-second intervals until chocolate begins to melt, then stir until smooth. Mix chocolate into reserved 1/3 cup cheesecake batter. Drop chocolate batter by heaping teaspoonfuls atop cheesecake layer. Using chopstick or wooden skewer, swirl chocolate batter in figure-eight pattern through white cheesecake layer.
• Bake brownies until edges of cheesecake layer are puffed and center is set, about 36 minutes. Cool brownies in pan on rack. Cover; chill at least 1 hour.
• Cut brownies into 25 squares. Using narrow spatula, transfer brownies to platter. Serve cold.

Steps:

• For crust: Position rack in centre of oven and preheat to 360 degrees F (170C).
• Butter a 9 inch diameter springform pan.
• Dust pan lightly with flour.
• Melt chocolate and butter.
• Cool.
• Blend flour, salt and baking powder in small bowl.
• Beat eggs and sugar in bowl until ribbon forms when beaters are lifted, about 4 minutes.
• Scrape down sides of bowl.
• Beat in chocolate, vanilla and chopped chocolate.
• Add dry ingredients and mix until just blended; do not overbeat.
• Spread 1 cup batter over bottom of pan.
• Bake until firm, about 17-20 minutes.
• Cool crust in freezer, about 15 minutes.
• Maintain oven temperature.
• Prepare filling: Blend cream cheese and sugar until smooth.
• Add eggs and sour cream and beat until smooth.
• Blend in peanut butter.
• Using small knife, spread remaining brownie batter evenly around sides of pan, sealing to bottom crust.
• Pour in filling, which will not be as high as brownie batter.
• Bake until centre is gently set and brownie sides have fallen to form a 1 inch wide ring around filling, about 30 minutes.
• For topping: Blend sour cream and sugar in small bowl.
• Spread evenly over cheesecake to cover (you may or may not add peanut butter to topping).
• Bake 3 more minutes.
• Set cake on rack.
• Using small, sharp knife, cut around top edge of cake to loosen from pan sides.
• Cool completely.
• Loosen cake with knife and release from pan.
• Refrigerate until ½ hour before serving time.

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.

Steps:

• Heat oven to 350°F Prepare brownie batter as directed on package. Spoon into 12 paper-lined muffin cups.
• Beat cream cheese, peanut butter and sugar with mixer until blended. Spoon 1 rounded tablespoons into centre of batter in each cup, pressing lightly into batter. Bake 25 minutes or until centres are set. Cool.
• Serve topped with whipped cream and cherries.

Steps:

• I'm having a hard time adding this ingredient - PLEASE INCLUDE THIS IN INGREDIENTS:
• 1 (20 ounce) box walnut brownie mix (PREPARE TO PACKAGE DIRECTIONS).
• Preheat oven to 350. Prepare brownie mix to package directions. Spread into well greased 13 x 9 inch baking pan. In small mixer bowl, beat peanut butter, cream cheese, butter and cornstarch until fluffy. Gradually beat in sweetened condensed milk, egg and vanilla until smooth. Pour evenly over brownie batter. Bake 45 minutes or until top is lightly browned.
• Cool and chill thoroughly. Garnish as desired and cut into bars.
• I garnish mine by drizzling melted chocolate or some lightly sifted cocoa powder.