Peanut Butter Buckeye Brownie Cheesecake

Peaut Butter Buckeye Brownie Cheesecake

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Does this sound rich? It is.  But it’s delicious!  And easy to make.

Ingredients:

  • 1 19-1/2 ounce package brownie mix (1)
  • ¾ cup hot fudge-flavored ice cream topping, warmed
  • 2 8-ounce packages cream cheese, softened
  • 1-1/2 cups crunchy peanut butter (2)
  • 1 14-ounce can sweetened condensed milk
  • 1-1/2 cups whipping cream (3)
  • 2 tablespoons powdered sugar (3)
  • 4 chocolate-covered peanut butter cups, chopped (4)
  • 2 tablespoons chocolate-flavored syrup (5)

Directions:

Prepare brownie mix in a 13x9x2-inch pan according to package directions.  Cool completely on a wire rack.  Cut into bars.  Using about three-quarters of the bars, press brownies into the bottom of a 9×3-inch springform pan, forming an even crust.  Spread with the ice cream topping; set aside. Crumble remaining brownies; set aside.

In a large mixing bowl, combine cream cheese and peanut butter.  Beat with an electric mixer on medium speed until just combined.  Add sweetened condensed milk.  Beat until just combined.  In a medium bowl, beat whipping cream until soft peaks form.  Add powdered sugar.  Beat until stiff peaks form.  Reserve ½ cup of the whipped cream mixture.  Fold remaining whipped cream into the cream cheese mixture. (6)

Spread half of the cream cheese mixture over the hot fudge topping in the pan.  Sprinkle with half of the reserved brownie crumbles.  Spread remaining cream cheese mixture over brownies.  Top with the reserved ½ cup whipping cream.  Sprinkle with remaining brownie crumbles and chopped peanut butter cups.  (4, 5)  Drizzle with chocolate syrup (5).  Cover and chill for 4 to 24 hours.

Notes:

(1)     Another casualty of the product size decreases was the brownie mix.  The one I purchased was 18 ounces.  It worked, but barely.

(2)     I used creamy peanut butter but that was just personal preference.

(3)     I skipped the whipping cream and powdered sugar and purchased an 8 ounce container of cool whip.

(4)     I used quite a few more.  See (5).

(5)     I omitted.  I barely had enough brownie for the layers so I skipped it for the top and just added more peanut butter cups.

(6)     I used cool whip instead so no beating was required.

Peanut Butter Buckeye Brownie Cheesecake

From Midwest Living/Comfort Food 2013

Comments

  1. The Hy-vee brand brownie mixes are 19.5. I think you can get away with off-brand mixes in recipes like this!

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