How to Bake a Peanut Butter Brownie Cheesecake

by Jordan Monkman

Supplies

  • Brownie crust
  • 6 Tablespoons Unsalted butter, melted
  • 1 ¼ Cups Sugar
  • 1 Tablespoon Vanilla
  • 2 Eggs
  • 1 ⅛ Cups Flour
  • ⅓ Cups Unsweetened cocoa
  • ½ Teaspoons Baking powder
  • ½ Teaspoons Salt
  • 1 Cup Semisweet chocolate chips
  • 1 Peanut butter chips
  • 1 Cup Mini peanut butter cups
  • Cheese Cake Filling
  • 2 Pounds Cream cheese
  • 5 Eggs, room temperature
  • 1 ½ Cups Brown sugar, firmly Packed
  • 1 Cup Smooth peanut butter
  • ½ Cups Whipping cream
  • 10 Inches Spring form pan
  • 1 Large roasting pan
  • Tin foil
  • Wire racks
  • Instructions

    Step 1

    Assemble the needed ingredients.

    Step 2

    Whisk together the sugar, vanilla, and melted butter.

    Step 3

    Whisk in the eggs.

    Step 4

    Sift in flour, salt, baking powder and cocoa powder.

    Step 5

    Thoroughly mix together.

    Step 6

    Pour into a greased spring form pan. Bake at 350°f/170°c for 20-25 minutes. The brownie should pull away from the sides of the pan.

    Step 7

    Spread the peanut butter/chocolate chips, and mini peanut butter cups onto the brownie crust. Reduce the oven temp to 325°f/165°c.

    Step 8

    The cake needs to bake in a water bath. Boil some water and make sure you have it ready for when you're finished making the cheese cake filling.

    Step 9

    Now to start on the cream cheese filling. Cream together the cream cheese until smooth.

    Step 10

    Smooth cream cheese.

    Step 11

    Mix in the eggs one at a time. Make sure to thoroughly scrape down the sides of the bowl between each egg.

    Step 12

    After the eggs, mix in the brown sugar and whipping cream.

    Step 13

    Mix in the peanut butter.

    Step 14

    Lastly add the vanilla.

    Step 15

    Double wrap the spring form pan in tinfoil.

    Step 16

    Pour in the cream cheese filling. Leave a little room for the filling to rise.

    Step 17

    Place the cheese cake in a roasting pan and fill up the roasting pan with boiling water about 1" up the side of the spring form pan. Bake on the bottom rack for 90 minutes, or until golden brown.

    Step 18

    Remove the cake from the roasting Pan and allow to cool for at least an hour.

    Step 19

    After the cake has cooled, take a knife and work it around the sides of the cake to separate it from the pan. Chill the cheesecake prior to serving.

    Step 20

    BOOM. You are finished.

    Step 21

    Enjoy.