Dessertscookiesandcups4.1
Brownie Cheesecake
An irresistible brownie cheesecake recipe made from creamy no-bake peanut butter cheesecake layered with fudgy chocolate brownies, homemade hot fudge, and peanut butter cups.
👥 12 Servings⏱️ Prep & Cook: 495221h 52m⏳ Prep: 20 min🔥 Cook: 495221h 52m👤 Shelly📖 cookiesandcups
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- bowl
📝 Preparation Steps
1
Bake brownies according to package directions, and allow them to cool completely.
2
When brownies are cooled, cut them into bars. Remove 3/4 of the bars from the pan and press them into the base of a 9″ springform pan. Set the remaining 1/4 of the brownies aside.
3
Heat hot fudge sauce for ⏱️ 30 seconds. Spread 3/4 cup onto the brownie base. Set aside.
hot fudge sauce, divided1 cup
4
In the bowl of a stand mixer, beat cream cheese and peanut butter until smooth and combined. Add in sweetened condensed milk and mix until evenly incorporated.
cream cheese, room temperature2 (8 oz) packagessweetened condensed milk1 (14 oz) can
5
In another bowl, combine heavy cream and powdered sugar and beat on high until stiff peaks form. Reserve 1 cup of whipped cream and set aside. Fold the remaining whipped cream into the peanut butter mixture until smooth and evenly combined.
6
Spread half of the peanut butter mixture on top of the brownie base. Crumble the remaining brownies and sprinkle them on top of the peanut butter mixture. Top with remaining peanut butter mixture and, finally, remaining whipped cream.
7
Sprinkle chopped peanut butter cups over top and drizzle with remaining hot fudge sauce.
peanut butter cups, chopped12hot fudge sauce, divided1 cup
8
Chill for at least ⏱️ 4 hours. Overnight is best.
9
Release the cheesecake from the pan when ready to serve.
Nutrition Facts
calories
766 calories
fat Content
44.5 g
fiber Content
2.2 g
sugar Content
62.2 g
sodium Content
450 mg
protein Content
16.3 g
trans Fat Content
0.3 g
cholesterol Content
56.7 mg
carbohydrate Content
80.9 g
saturated Fat Content
17 g
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