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Peanut Butter Buckeye Brownie Cheesecake
- Makes: 16 to 20 servings
4 hrs to 24 hrs
19 1/2 -
hot fudge-flavored ice cream topping, warmed
cream cheese, softened
crunchy peanut butter
sweetened condensed milk
chocolate-covered peanut butter cups, chopped
Prepare brownie mix according to package directions, using the 13x9x2-inch pan option. Cool completely on a wire rack; set aside. Cut brownies into bars. Using about 3/4 of the bars, press brownies into the bottom of a 9x3-inch springform pan, forming an even crust. Spread with the fudge ice cream topping; set aside. Crumble remaining 1/4 of the brownies; set aside.
In a large mixing bowl, combine cream cheese and peanut butter. Beat with an electric mixer on medium speed for until just combined. Add sweetened condensed milk. Beat until just combined. In a medium bowl, beat whipping cream until soft peaks form. Add powdered sugar. Beat until stiff peaks form. Reserve 1/2 cup of the whipped cream mixture. Fold remaining whipped cream into the cream cheese mixture.
Spread one-half of the cream cheese mixture over the hot fudge topping in pan. Sprinkle with one-half of the reserved brownie crumbles. Spread remaining cream cheese mixture over the brownies. Top with the reserved 1/2 cup whipping cream. Sprinkle remaining brownie crumbles and chopped peanut butter cups. Drizzle with chocolate syrup. Cover and chill for 4 to 24 hours.
(Peanut Butter Buckeye Brownie Cheesecake)
Servings Per Recipe 16, Potassium (mg) 249, fiber (g) 3, sugar (g) 48, pro. (g) 13, calcium (mg) 141, iron (mg) 2, carb. (g) 62, vit. A (IU) 777, vit. C (mg) 1, Thiamin (mg) 0, cal. (kcal) 690, sodium (mg) 383, Cobalamin (Vit. B12) (µg) 0, Niacin (mg) 4, Monosaturated fat (g) 6, Riboflavin (mg) 0, sat. fat (g) 17, chol. (mg) 96, Folate (µg) 20, Pyridoxine (Vit. B6) (mg) 0, Fat, total (g) 46, Polyunsaturated fat (g) 1, Trans fatty acid (g) 0