REESE'S PEANUT BUTTER CUP CHEESECAKE ON A BROWNIE TWIST

REESE'S PEANUT BUTTER CUP CHEESECAKE ON A BROWNIE TWIST image

Number Of Ingredients 23

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Brownie crust:
6 tablespoons butter, plus 1 T. Butter to grease pan
1-1/4 sugar
1 tablespoon vanilla
2 eggs
1 cup plus 2 tablespoons flour
1/3 cups Unsweetened cocoa
1/2 teaspoons baking powder
1/2 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 1/2 cups brown sugar, firmly packed
1 cup creamy peanut butter
1/2 cups heavy cream
1 tablespoon vanilla
Topping:
1/4 cup heavy cream
1 cup semi-sweet chocolate chips
7 peanut butter cups, cut in half

Steps:

Brownie crust: 1. Preheat oven to 350 2. Butter 9-inch springform pan, line with parchment round and butter parchment 3. Stir together butter, sugar, and vanilla in a bowl 4. Add eggs 5. Stir in flour, cocoa, baking powder and salt 6. Spread in prepared pan, bake about 25 minutes 7. Remove from oven and sprinkle on chocolate chips, peanut butter cups, LOWER THE OVEN TO 325!! Pour the cheesecake batter right on top Cheesecake topping: 1. Beat cream cheese in bowl until smooth 2. Add eggs one at a time 3. Add sugar, peanut butter and cream until smooth 4. Add vanilla 5. Pour filling into pan, make sure you lowered the oven to 325 6. Wrap foil around springform sides and set in large roasting pan (you are making a water bath) place entire roasting pan in the oven 7. Bake at 325 for 90 minutes 8. Let cool for 1 hour 9. Run knife around edge and chill at least 4 hours Topping: 1. Microwave cream until hot, add chips and let sit a minute, whisk chips until melted and smooth, drizzle all over the top reserving some, use the reserved chocolate to dip the peanut butter cups halves into and stick them on the cake KEEP CHILLED!!