Peanut Butter Cup Brownie Bottom Cheesecake Recipe!.•♥•☆

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Peanut Butter Cup Brownie Bottom Cheesecake Recipe!.•♥•☆
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Ingredients
10
Count
Nutrition
4645
Calories
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Ingredients:

Directions:

  1. Cheesecake Filling
  2. Lbs cream cheese, softened
  3. Eggs, at room temperature
  4. /2 cups firmly packed brown sugar
  5. Cup smooth peanut butter (not natural-style)
  6. /2 cup whipping cream
  7. Tablespoon vanilla extract
  8. Peanut butter cups, cut into quarters
  9. Decoration
  10. Peanut butter cups, cut carefully in half
  11. /2 cup whipping cream
  12. Cup semi-sweet chocolate chips
  13. Cup peanut butter cup
  14. Directions:
  15. Heat oven to 350°F Grease 9-inch springform pan with butter.
  16. 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.
  17. Bake 25 to 30 minutes or until brownie begins to pull away from side of pan. Meanwhile make cheesecake layer (see below).
  18. 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°.
  19. Cheesecake Filling:.(makes extra).
  20. Beat cream cheese in bowl of electric mixer until smooth.
  21. Add eggs, one at a time, beating well after each addition.
  22. Add sugar, peanut butter and cream; mix until smooth.
  23. Stir in vanilla.
  24. Pour filling into prepared crust.
  25. IF SOME BATTER IS LEFT OVER, EITHER STORE OR PUT IN SMALLER SPRINGFORM PAN.
  26. Double-wrap springform pan with aluminum foil to prevent water seeping inches.
  27. Place springform pan into a larger baking pan.
  28. Pour hot water into the larger pan so that the water comes 1 inch up the sides of the springform pan.
  29. Bake at 325 degrees 1-1/2 hours, or until firm and lightly browned.
  30. Remove from the oven and allow to cool on a wire rack for one hour.
  31. Run a knife along the edge of the cake to loosen it from the pan somewhat.
  32. Refrigerate for at least 4 hours before decorating.
  33. Decoration- (makes a lot extra-try using it on individual slices after cutting).
  34. Remove cake from pan and put on a pretty plate.
  35. Bring whipping cream to boil in a small saucepan.
  36. Remove from heat and add semi-sweet and peanut butter chips. Stir, stir, stir until melted and smooth.
  37. 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 4645.02 Kcal (19448 kJ)
Calories from fat 2112.22 Kcal
% Daily Value*
Total Fat 234.69g 361%
Cholesterol 512.91mg 171%
Sodium 4702.21mg 196%
Potassium 2934.8mg 62%
Total Carbs 633.66g 211%
Sugars 279.39g 1118%
Dietary Fiber 51.71g 207%
Protein 72.39g 145%
Vitamin A 0.9mg 28%
Iron 21.3mg 118%
Calcium 975.3mg 98%
Amount Per 100 g
Calories 419.8 Kcal (1758 kJ)
Calories from fat 190.9 Kcal
% Daily Value*
Total Fat 21.21g 361%
Cholesterol 46.35mg 171%
Sodium 424.97mg 196%
Potassium 265.24mg 62%
Total Carbs 57.27g 211%
Sugars 25.25g 1118%
Dietary Fiber 4.67g 207%
Protein 6.54g 145%
Vitamin A 0.1mg 28%
Iron 1.9mg 118%
Calcium 88.1mg 98%

* 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

  • 111.7
    Points
  • 132
    PointsPlus

Good Points

  • saturated fat free,
  • good source of fiber

Bad Points

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

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