Peanut Butter Cheesecake
The ultimate comfort food, Peanut Butter Cheesecake is rich, creamy, and irresistibly delicious. With layers of brownie and a smooth peanut butter filling, every bite is a dessert lover's dream. Perfect for gatherings or a special treat at home, this cheesecake is sure to impress!
Equipment
- Frying Pan
- Whisk
- Oven
- Saucepan
- Chef's Knife
- Mixing Bowl
- Baking Sheet
Ingredients
- 19.9 oz brownie mix and ingredients required on box
- 15 Peanut Butter Cups
- 24 ounces cream cheese softened to room temperature
- 12 ounces peanut butter
- 1.5 cups granulated sugar
- 0.25 cup all-purpose flour
- 0.5 teaspoons salt
- 1 teaspoon vanilla extract
- 3 large eggs room temperature
- 0.5 cup sour cream room temperature
- 0.5 cup heavy cream
- 15 Peanut Butter Cups
- 12 ounces milk chocolate finely chopped
- 2 tablespoons peanut butter
- 1 cup heavy cream
- 1 tablespoon corn syrup
- 1.5 cups whipped cream
- 0.25 cup powdered sugar
- 2 tablespoons cocoa powder
- 0.5 teaspoon vanilla extract
- Peanut M&M’s
- Chopped Peanuts
- Peanut butter cups
Instructions
- Lightly coat a 9-inch or 10-inch springform pan with nonstick spray and set aside.
- Cover the outside of the pan with foil.
- Prepare brownie mix according to directions on the box.
- Pour batter into springform pan.
- Press Peanut Butter cups lightly onto the surface of the brownie layer.
- Freeze for one hour, or until the layer is settled.
- Preheat oven to 325 degrees F.
- In a large bowl, beat cream cheese and peanut butter for 1 minute.
- Add sugar, salt and flour, mix until completely combined and there are no lumps.
- With the mixer on low, add the eggs, one at a time, and beat until just mixed through, do not to over-beat.
- Scrape down the sides of the bowl with a spatula.
- Add sour cream, cream and vanilla extract and beat until mixed through.
- Pour HALF of the batter on top of the brownie layer in the prepared pan.
- Level the top with a spatula and arrange a layer of Peanut Butter Cups.
- Add the rest of the cheesecake batter. Level the top with a spatula.
- Set the springform pan in a large roasting pan, that is deep enough to add water to it.
- Pour HOT water into the roasting pan, about halfway up the sides of the springform pan.
- Transfer the cheesecake to the preheated oven and bake it for 45-50 minutes.
- Or until the cheesecake is just slightly wobbly in the center, but puffy and settled on the sides.
- Turn off the oven and crack open the door. Cool cheesecake completely in the open oven.
- Once completely cooled remove from the oven and refrigerate for at least 5-6 hours.
- Run a butter knife around the edges to release it from the pan.
- Store in the fridge until ready to serve.
- Add chopped chocolate, peanut butter and corn syrup to a medium bowl and set aside.
- In a small saucepan over medium heat, bring the cream to a rolling simmer.
- Pour the cream on top of the chocolate pieces and set aside for 1 minute.
- With a whisk, begin to incorporate the melted chocolate into the cream, whisking until smooth and glossy.
- Set aside, at room temperature, until needed.
- Pour ganache over cooled cheesecake.
- Set aside until ganache is set, about 1 hour.
- Add all ingredients to a cold bowl and whisk until fluffy.
- Add to a piping bag fitted with the star tip and pipe on the cheesecake.
- Refrigerate until ready to serve.
- Garnish and serve.
Notes
- Storage: Keep leftover cheesecake covered in the fridge for up to five days for the best taste.
- Freezing: You can freeze individual slices. Wrap tightly in plastic wrap and store in an airtight container.
- Variations: Try adding crushed cookies to the brownie mix for a cookie crust.
- Serving Suggestions: Serve with fresh fruit or chocolate syrup for extra flair.
- Decorative Toppings: Use crushed nuts or chocolate shavings on top for added texture.