Peanut Butter Cup Brownie Bottom Cheesecake
Peanut butter cups were invented by H.B. Reese in the 1920s and have since become a popular ingredient in various desserts.
This is vegetarian recipe. Dish can be prepared in 185 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 9.
Peanut Butter Cup Brownie Bottom Cheesecake
Ingredients
Instructions
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Preheat the oven to 350°F (175°C) and prepare a springform pan.
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In a mixing bowl, prepare the brownie mix according to the package instructions.
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Melt the butter and add it to the brownie mix, along with the eggs. Stir until well combined.
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Pour the brownie batter into the prepared springform pan and spread it evenly.
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In a separate mixing bowl, beat the cream cheese, peanut butter, powdered sugar, and vanilla extract until smooth.
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Pour the cream cheese mixture on top of the brownie batter in the springform pan.
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Bake in the preheated oven for 30-35 minutes, or until the cheesecake layer is set.
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Remove from the oven and let it cool in the pan for 10 minutes.
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Transfer the cheesecake to a wire rack and let it cool completely.
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Once cooled, refrigerate for at least 2 hours.
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Before serving, top with whipped cream and chopped peanut butter cups.
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Slice and serve.
Nutrition Facts
Servings 10
- Amount Per Serving
- Calories 450kcal
- % Daily Value *
- Total Fat 32g50%
- Total Carbohydrate 38g13%
- Sugars 28g
- Protein 6g12%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
