Peanut Butter Brownie Cheesecake

Name: Peanut Butter Brownie Cheesecake
Prep time: 11 h 35 min
Cook time: 11 h 35 min
Total time: 11 h 35 min
Yield: 16
Cuisine: American
Ingredients: 1 box (1 lb 6.25 oz) Betty Supreme original brownie mix; 237 milliliters caramel ice cream topping; 680 grams packages each) cream cheese, softened; 4 eggs; 1 pouch (1 lb 1.5 oz) Betty peanut butter cookie mix; 397 grams can sweetened condensed milk (not evaporated); 1 teaspoon vanilla; 16 servings Water, oil and egg as called for on cookie mix pouch

The recipe Peanut Butter Brownie Cheesecake could satisfy your American craving in roughly 11 hour and 35 minutes. This recipe serves 16. Watching your figure? This vegetarian recipe has 551 calories, 10g of protein, and 27g of fat per serving. Head to the store and pick up betty supreme original brownie mix, caramel ice cream topping, cream cheese, and a few other things to make it today.

Instructions

Heat oven to 350F. Make cookie dough as directed on cookie pouch. Cover and refrigerate about 1 hour or until firm.

Ingredients you will need

Cookie Dough

Equipment you will use

Oven

Meanwhile, make brownie mix as directed on box for cakelike brownies for 13x9-inch pan. Cool completely, about 1 hour. Reduce oven temperature to 325F.

Ingredients you will need

Brownie Mix

Equipment you will use

Oven

Frying Pan

Wrap outside bottom and side of 9-inch springform pan with foil to prevent leaking. Spray inside bottom and side of pan with cooking spray. Press cookie dough on bottom and 1/2 inch up sides of pan.

Ingredients you will need

Cooking Spray

Cookie Dough

Wrap

Equipment you will use

Springform Pan

Aluminum Foil

Bake crust 13 to 15 minutes or until set.

Ingredients you will need

Crust

Equipment you will use

Oven

Meanwhile, in large bowl, beat cream cheese with electric mixer on medium speed until fluffy. Gradually beat in condensed milk until smooth. Beat in eggs one at a time, just until blended. Stir in vanilla.

Ingredients you will need

Sweetened Condensed Milk

Cream Cheese

Vanilla

Egg

Equipment you will use

Hand Mixer

Bowl

Crumble 2 cups of cooled brownies into small pieces. Fold into cream cheese mixture.

Ingredients you will need

Cream Cheese

Pour over cookie dough crust.

Ingredients you will need

Crust

Bake 1 hour to 1 hour 10 minutes or until edge of cheesecake is set at least 2 inches from side of pan but center of cheesecake still jiggles slightly when moved. Run small metal spatula around edge of pan to loosen cheesecake. Turn oven off; open oven door at least 4 inches.

Equipment you will use

Oven

Spatula

Frying Pan

Let cheesecake remain in oven 30 minutes. Cool in pan on cooling rack 30 minutes. Refrigerate at least 8 hours or overnight before serving.

Equipment you will use

Wire Rack

Oven

Frying Pan

To serve, carefully run small metal spatula along side of cheesecake to loosen.

Equipment you will use

Spatula

Remove foil and side of pan. In small microwaveable bowl, microwave caramel topping uncovered on High 10 to 15 seconds until thoroughly heated. Top individual servings with caramel topping. Store cheesecake covered in refrigerator.

Ingredients you will need

Caramel Sauce