Peanut Butter Brownie Cheesecake
The peanut butter cheesecake is no-bake, so this is a pretty simple dessert without a ton of hands-on time. It does need to chill for four hours before serving, though, so keep that in mind!
Servings 16 servings
Calories 424kcal
Ingredients
- 1 family sized package brownie mix
- 3/4 cup hot fudge-flavored ice cream topping warmed
- 16 ounces cream cheese, softened 2 blocks
- 1 1/2 cups crunchy peanut butter
- 14 ounces sweetened condensed milk
- 1 cup whipping cream
- 2 tablespoons powdered sugar
Instructions
- Prepare the brownies according to package directions. Bake in a 9x13 baking dish and allow to cool completely.
- Cut brownies into bars and place 3/4 of the bars into a 9x3 inch springform pan. Press the brownies together to form the crust.Spread the hot fudge sauce on top of the brownie crust. Set aside.
- Crumble the remaining brownies and set aside.
- In a large mixing bowl, beat together the cream cheese and peanut butter together until well combined. Beat in the condensed milk. Set aside.
- Whip the cream until you have soft peaks. Beat in the powdered sugar until stiff peaks form.
- Fold the cream into the cheesecake mixture.
- Spread half of the cheesecake mixture on the brownie crust. Sprinkle the crumbled brownies on top. Spread the remaining cheesecake mixture on top of the crumbled brownies.
- Cover and chill for 4 to 24 hours.
- Garnish with chocolate syrup or peanut butter cups if desired.
Nutrition
Calories: 424kcal | Carbohydrates: 29g | Protein: 10g | Fat: 30g | Saturated Fat: 13g | Cholesterol: 60mg | Sodium: 288mg | Potassium: 339mg | Fiber: 1g | Sugar: 22g | Vitamin A: 665IU | Vitamin C: 0.7mg | Calcium: 125mg | Iron: 0.8mg