Best Peanut Butter Cheesecake Brownies Recipes

PEANUT BUTTER AND CHOCOLATE CHEESECAKE BROWNIES

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.

CHEESECAKE PEANUT BUTTER BROWNIES W/ GRAHAM CRUST

Steps:

• 1. Allow the cream cheese and eggs to reach room temperature and preheat oven to 350 with oven on upper middle rack.The ideal brownie mix for this recipe is a family sized box, just because you get more ;)
• 2. Follow the directions preparing the batter as noted, ignore the baking directions on the box. To the batter, add the mini marshmallows and 1 tsp of vanilla extract and stir one last time.
• 3. Add the graham cracker crumble to the bottom in of a buttered and floured or sprayed, nonstick 13x9 cake pan; pour in the brownie batter, set off to the side to prepare cheesecake topping.
• 4. Whip the cream cheese until fluffy, about a 1 minute. Then add the remaining teaspoon of vanilla, the last egg and 2 tbsp sugar. Whip for another minute or so until all lumps are gone and it returns to it's fluffy texture.
• 5. Scoop the cheesecake mixture with a large spoon or piping bag and make 5 stripes of cheesecake, then microwave the peanut butter until liquid (about 15 seconds depending on your microwave).
• 6. Drizzle the PB lightly over top of the cheesecake and also right onto the brownie batter, swirl with a knife or the blunt end of a skewer.
• 7. Bake for 30-35 minutes or until cheesecake topping starts to lightly brown and center is barely gooey. Then let the brownies set for about 30 minutes prior to serving. Tip: Have napkins and ice cold milk ready! :)

PEANUT BUTTER-TOFFEE CHEESECAKE BROWNIES--PILLSBURY

Steps:

• Heat oven to 350°F. Lightly spray 13x9-inch pan with Crisco® Original No-Stick Cooking Spray. In medium bowl, stir brownie mix, oil, water and eggs 50 strokes with spoon. Spread batter in pan; set aside. In large bowl, beat cream cheese with electric mixer on medium speed until fluffy. Add milk and peanut butter; beat until smooth. Stir in 1 cup of the toffee bits. Spoon mixture over batter; spread evenly. Bake 30 to 40 minutes or until cheesecake layer is set and edges are light golden brown. Cool on cooling rack 30 minutes. Refrigerate 40 minutes. In small microwavable bowl, microwave chocolate chips and cream uncovered on High 40 to 60 seconds or until chips are melted; stir until smooth. Spread over cheesecake layer. Sprinkle with remaining toffee bits. Cool completely, about 1 hour. For brownies, cut into 6 rows by 6 rows. Store covered in refrigerator.

PEANUT BUTTER CHEESECAKE BROWNIES

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.