In the Kitchen · Recipes

Simply bake the brownies!

As far as cheesecake goes…this is pretty up there as one of my favorites and it’s truly easy. The only baking you’ll be doing is when you bake the brownies.

This is my Brownie Bottom Peanut Butter Cheesecake.

What you need:

Springform pan
1 box brownie mix (ingredients for mix)
2 packages cream cheese
1.5 cups creamy peanut butter
1 15oz can sweetened condensed milk
1.5 cups heavy whipping cream
2 tbsp powdered sugar
4-6 peanut butter cups, chopped up

Pre-heat your oven and prepare your brownies according to their instructions and cool completely.

Spray your springform pan with cooking spray.

Cut your cooled brownies into bars. With about 3/4 of the bars you’re going to form your crust. Press the brownies onto the bottom of your springform pan making it as even as possible. Crumble the rest of your brownies and set aside.

In a large mixing bowl, mix together your peanut butter and cream cheese. Add sweetened condensed milk and beat until well combined.

In a separate bowl combine your heavy whipping cream and powdered sugar and beat until stiff peaks form.

Fold 1/2 of your whipped cream into your peanut butter mixture and reserve the other 1/2 for the topping later.

Spread 1/2 of your peanut butter mixture on top of your brownie crust. Sprinkle your left over brownie crumbles over the mixture and top with remaining peanut butter mix. With me?

Now that your cheesecake is set, spread the reserved whipped topping over top and sprinkle with your chopped peanut butter cups.

Cover and chill for as long as you can possibly stand…ENJOY!

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