Sunday, March 15, 2009

Brownie Bottom Peanut Butter Cheesecake

This recipe is actually Emily's, but I made it last week when we had friends over & thought I would post it... Especially since I took pictures! :) It makes a rather large Cheesecake, so unless you plan on gaining 20 pounds yourself, be prepared to share this decadent wonder. Tell people its Sugar Free.

Brownie Bottom Peanut Butter Cheesecake
Brownie Crust:
1 Cup Semi Sweet Chocolate Chips
1 Cup Peanut Butter Chips
6 TBSP. Butter, melted
1 1/4 Cups Sugar
1 TBSP Vanilla
2 Eggs
1 Cup plus 2 TBSP. all-purpose Flour
1/3 Cup Unsweetened Cocoa
1/2 tsp. Baking Powder
1/2 tsp. Salt
Cheesecake Filling:
2 Lbs. Cream Cheese, softened (thats 4 8 oz. packages)
5 Eggs
1 1/2 Cups firmly packed Brown Sugar
1 Cup Smooth Peanut Butter
1/2 Cup Whipping Cream
1 TBSP Vanilla
6 Peanut Butter Cups, cut into quarters

6 Peanut Butter Cups, carefully cut in half
1/2 Cup Whipping Cream
1 Cup Semi-Sweet Chocolate Chips
1 Cup Peanut Butter Chips

Brownie Crust---

Heat oven to 350 degrees. Grease 9 inch spring form pan with butter.

Stir together peanut butter, sugar, and vanilla in large bowl with a wire whisk. Add eggs; stir until well blended. Stir in flour, cocoa, baking powder and salt; blend well. Spread in prepared pan.

Bake for 25-30 minutes or until brownie begins to pull away from the side of the pan. Meanwhile make cheesecake layer.

Immediately after removing brownie from oven, sprinkle milk chocolate chips, peanut butter chips, and peanut butter cups over brownie surface. Spoon cheesecake mixture over the chips. Turn oven down to 325 degrees.

Cheesecake Filling---

Beat cream cheese in the bowl of an electric mixer until smooth. Add eggs one at a time, beating well after each addition.

Add sugar, peanut butter, and cream; mix until smooth.

Stir in vanilla.

Pour filling into crust (you will have excess batter. Don't fill pan too high!).

Double wrap spring form pan with foil to prevent water seeping in. Place springform pan into a larger baking pan and pour hot water into the pan so the water comes up the sides 1 inch.

Bake @ 325 degrees for 1 1/2 hours, or until firm and lightly browned.

Remove from the oven and allow to cool on wire rack for @ least an hour.

Run a knife along the edge of the cake to loosen it somewhat. Refrigerate for at least 4 hours before serving.

For the topping---
Bring whipping cream to a boil in a small saucepan. Remove from heat and add peanut butter chips and chocolate chips. Stir until smooth. Drizzle on the cake and then add the peanut butter cup halves around the edges. They make large pieces! try and eat a whole slice without getting sick! ;)


  1. I think I gained at least 2 lbs after eating this, definitely worth it though! Delicious!!

  2. For some strange reason I don't think anyone is going to believe the sugar free part! Worth a try though. 4 packages of cream cheese seriously?

    I think I will be dreaming of this tonight...!

  3. Oh my! This is soo delicious! I always tell Richard I am craving a slice of this cheesecake--and now the picture is really making it hard! :) We need to add the picture of Connor looking at this picture with big dreamy eyes, it is hilarious!

  4. I think I gained 5 lbs just reading this recipe!! We really need to add the picture of Connor adoring this cake!! If I can find it I'll add it. :)

  5. Making this to take to the Pinegars for thanksgiving. Mmmm. . .

  6. I wish you were coming here with that cake and your cute family! Connor would not look away from that cheesecake for a photo.....he was mesmerized!