Peanut Butter Cup Brownie Bottom Cheesecake Recipe

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Peanut Butter Cup Brownie Bottom Cheesecake
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Ingredients
22
Count
Nutrition
5263
Calories
Total time
61
Minutes
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Ingredients:

Directions:

  1. Heat oven to 350°F Grease 9-inch springform pan with butter.
  2. Stir together butter, sugar and vanilla in large bowl with spoon or wire whisk. Add eggs; stir until well blended. Stir in flour, cocoa, baking powder and salt; blend well. Spread in prepared pan.
  3. Bake 25 to 30 minutes or until brownie begins to pull away from side of pan. Meanwhile make cheesecake layer (see below).
  4. Immediately after removing brownie from oven, sprinkle milk chocolate chips, peanut butter chips and peanut butter cups over brownie surface. Spoon cheesecake mixture over chips. Turn down oven 325°.
  5. Cheesecake Filling:.(makes extra).
  6. Beat cream cheese in bowl of electric mixer until smooth.
  7. Add eggs, one at a time, beating well after each addition.
  8. Add sugar, peanut butter and cream; mix until smooth.
  9. Stir in vanilla.
  10. Pour filling into prepared crust.
  11. IF SOME BATTER IS LEFT OVER, EITHER STORE OR PUT IN SMALLER SPRINGFORM PAN.
  12. Double-wrap springform pan with aluminum foil to prevent water seeping inches.
  13. Place springform pan into a larger baking pan.
  14. Pour hot water into the larger pan so that the water comes 1 inch up the sides of the springform pan.
  15. Bake at 325 degrees 1-1/2 hours, or until firm and lightly browned.
  16. Remove from the oven and allow to cool on a wire rack for one hour.
  17. Run a knife along the edge of the cake to loosen it from the pan somewhat.
  18. Refrigerate for at least 4 hours before decorating.
  19. Decoration- (makes a lot extra-try using it on individual slices after cutting).
  20. Remove cake from pan and put on a pretty plate.
  21. Bring whipping cream to boil in a small saucepan.
  22. Remove from heat and add semi-sweet and peanut butter chips. Stir, stir, stir until melted and smooth.
  23. Drizzle over cake and then add peanut butter cup halves around the edge of the cake.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 5262.91 Kcal (22035 kJ)
Calories from fat 3647.78 Kcal
% Daily Value*
Total Fat 405.31g 624%
Cholesterol 410.37mg 137%
Sodium 1010.1mg 42%
Potassium 5155.17mg 110%
Total Carbs 317.11g 106%
Sugars 173g 692%
Dietary Fiber 57.53g 230%
Protein 170.36g 341%
Vitamin C 0.2mg 0%
Vitamin A 0.1mg 5%
Iron 17.7mg 98%
Calcium 570.7mg 57%
Amount Per 100 g
Calories 491.67 Kcal (2059 kJ)
Calories from fat 340.78 Kcal
% Daily Value*
Total Fat 37.86g 624%
Cholesterol 38.34mg 137%
Sodium 94.36mg 42%
Potassium 481.6mg 110%
Total Carbs 29.62g 106%
Sugars 16.16g 692%
Dietary Fiber 5.37g 230%
Protein 15.92g 341%
Iron 1.7mg 98%
Calcium 53.3mg 57%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 138.2
    Points
  • 150
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • high fiber

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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