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Peanut Butter & Brownie Cheesecake

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Level: Easy

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Description

This is a no-bake peanut butter brownie cheesecake topped off with peanut butter cups and chunks of brownie.

Ingredients

  • 1 box Fudge Brownie Mix, 18-20 Ounce Size Box
  • Additional Required Ingredients Specified On The Brownie Box (typically Water, Eggs And Oil)
  • ¾ cups Hot Fudge Topping, More For Drizzling (store Bought Or Homemade)
  • 16 ounces, weight Cream Cheese, Softened
  • 1-½ cup Crunchy Peanut Butter
  • 14 ounces, weight Can Of Sweetened Condensed Milk
  • 1-½ cup Heavy Whipping Cream
  • 2 Tablespoons Powdered Sugar
  • 8 ounces, weight Package Of Miniature Reese's Cups, Unwrapped

Preparation

Preheat oven to 350 F.

Prepare brownies as instructed on the box. Use a 9×13 pan to bake the brownies and when they are done baking allow them to cool completely. Cut into long bars and set aside. Take about 1/2 of the bars and press them into the bottom of a 9-inch spring form pan forming an even crust. Spread the hot fudge topping on top of the first brownie layer and reserve more for drizzling. Set aside.

In a large mixing bowl, combine the cream cheese and peanut butter. Whip until well blended together. Add the condensed milk and mix.

In a separate medium bowl, whip the heavy cream until firm peaks begin to form, adding the powdered sugar about halfway through the mixing process. Once formed, set aside 1/2 cup of the whipped cream for later use. Fold the rest of the whipped cream into the cream cheese mixture.

Spread half of the cream cheese mixture over the hot fudge topping. Sprinkle half of the remaining brownie bars (crumble them first) on top of the first cream cheese layer. Spread the remaining cream cheese mixture on top of the crumbled brownie pieces. Top with the half cup of whipped cream that was reserved earlier. Sprinkle with the rest of the brownie chunks, Reese’s cups, and drizzle with hot fudge topping.

Cover and chill for 4 to 24 hours.

Recipe adapted from Midwest Living Magazine.

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