Comments on: Peanut Butter Cup Brownie Bottom Cheesecake

By: cass1318

cass1318 — Mon, 16 Apr 2012 20:28:12 +0000

This dessert is AMAZING!! It was my first time making a cheesecake and it was surprisingly easy. I followed the instructions almost exactly (with the exception of using the small/individual Reese’s and using 4 extra large eggs in the batter instead of 5 large). The only thing I might change next time is using less chocolate/pb/Reese’s on top of the brownie. It was insanely hard to cut! Maybe I used too much since I was using the smaller Reese’s, but after it had been in the fridge overnight, that layer was so hard it took 2 people to cut the cake! And it’s certainly rich enough, I think you could leave out (say) the chocolate chips and you’d never know. I also had a lot of leftover cheesecake batter, so I lined a muffin tin, put a little Reese’s on the bottom of each and poured the rest of the batter into it (I think it filled up 7 reg cupcake size). Those were great too! Also, I cooked my cheesecake for 1.5 hours and didn’t check it until that time. It was quite brown on top, a lot darker than the picture, so I took it out right at 1.5 hours. I was worried it was overcooked but it seemed fine (more than fine!). I served it with the chocolate sauce (on the side) and whipped cream. I would definitely say don’t skip the whipped cream. It’s a nice balance to an extremely rich, decadent slice of heaven! I made it for a birthday party, and let’s just say people moaned instead of speaking. It was one of the best desserts I’ve ever had in my life (and PB is not even my favorite flavor).

By: littleohme

littleohme — Wed, 20 Apr 2011 19:30:57 +0000

I used this brownie base for another cheesecake recipe. It was perfect – dense, moist, delish! Thanks for the recipe!

By: food4friends

food4friends — Mon, 24 Jan 2011 15:51:55 +0000

Made this last week for a fund raiser, and as stated by others the filling is enough for two cheesecakes, so that is what I did. Made a second crust (halved the recipe) and put it in my smallest spring form pan. Baked the smaller cake about an hour and it came out perfect, just like it’s big brother. Everyone raved about the taste and the texture. Will definitely make this again. Thanks.

By: jessiks

jessiks — Tue, 28 Dec 2010 04:19:56 +0000

I make cheesecakes for all of our family/holiday functions – I found this recipe last week, and just made it for the second time! The batter does make quite a bit – so what I did with the remaining batter: got out my muffin tin & some cupcake papers, placed a mini reeses in the bottom of the cupcake paper, and poured the cheesecake mixture on top, and when cooled, used some of the peanut-butter ganache topping to finish it off (they were DIVINE!) – baked them for about 20 minutes & came out perfect! This second time I made it, I used a gluten-free brownie mix (hubby’s grandma has celiac & I’m taking this one to her house for Christmas), and put it in the biggest springform I had (so no leftover batter this time!) I didn’t use the reeses/choc chips/pb chips over the brownie mixture (I honestly forgot, but the cheesecake is super rich without it), and instead of drizzling the ganache mixture on top, I covered the whole top of the cheesecake with it and did a rough chop on 6 whole reeses cups and sprinkled it over the top. Truly awesome recipe Erika! Love it!

By: wvasweetness

wvasweetness — Mon, 20 Dec 2010 20:08:22 +0000

There really are no words to describe how incredibly amazing this cheesecake is. It is rich, decadent, and gorgeous. It was very easy (pretty fool-proof!) to make, and the brownie crust is the best I’ve ever had. Not to mention – the filling: TO DIE FOR.

The recipe is right about making the cheesecake the day before – I didn’t, and wish I would have! Even after sitting for 4 hours, it will still warm and not completely set in the middle (although that did not stop us from eating it!) But it was even BETTER (hard to believe) the next day after it had been refrigerated over night.

I used the water bath technique mentioned in the recipe, and also let the cheesecake cool in the oven (turned off and with the door cracked) to make sure there were no cracks – and there weren’t.

I agree with the previous reviewer about the chocolate drizzle making a lot more than you need… but that didn’t hurt my feelings, since it was just as good when eaten with a spoon.

If you’re looking for a dessert to make for the holidays… a birthday… a special occasion… or just for any occasion… this is it. I already added it to my “keeper” recipes – and can’t say enough good things about it! I rarely give a recipe 5 stars (well, mitts!) – but this one deserves it!

By: lmillhouse

lmillhouse — Thu, 15 Jul 2010 13:51:47 +0000

this is amazing! i have never attempted anything cheesecake related before and it turned out great. very easy and very delicious. i love rich desserts and this hit the spot!
only helpful hint is the chocolate drizzle makes more than you actually need. i ended up with a lake on top of my cake. good but not pretty.

By: cdiller

cdiller — Sat, 14 Nov 2009 15:59:28 +0000

OH so yummy. Very rich…. cut small slices for sure. My entire family just absolutely loved it.

By: sanctified96

sanctified96 — Mon, 07 Sep 2009 21:24:44 +0000

My friends loved it! It was really rich and went a long way. It did require a lot of ingredients and the directions were confusing sometimes.

By: bramble

bramble — Sat, 05 Sep 2009 10:01:26 +0000

LOVED this! My entire family loved it. And, then my husband took a bit of it into his office (grrrr!) and he said it was a huge hit! Thank you for the recipe…definitely a keeper!

By: Donna

Donna — Fri, 28 Aug 2009 13:25:10 +0000

I tried this. The recipe was a little confusing at first, but I separated the ingredients and was able to follow it better. My family loved it. It was a little rich for me. Everything worked perfect. I made it with my son and He had a blast. The only problem I had was keeping him from eating all of my peanut butter cups! Will be making this again. Holidays are coming.