I found this recipe when my husband wanted to do a different cheesecake to normal. The original recipe called for a box brownie mix, which I used the first time I made it. But I went all out and made the brownies from scratch for my birthday cake, using this recipe as the base and then had a great time making (and eating) the cheesecake topping as well. Really yummy … and very more-ish!
Peanut butter & brownie cheesecake
Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Servings 16
Ingredients
- 1 box brownie mix GF or not or make your own brownies
- 500 g cream cheese softened
- 1 1/2 cup crunchy peanut butter
- 14 oz can sweetened condensed milk
- 1 1/2 cup whipping cream
- 2 tbs icing sugar
Instructions
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Preheat oven to 180C.
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Prepare brownies as instructed on the box or the recipe. Use a 9x13" pan to bake the brownies and allow to cool completely. Cut into long bars and set aside. Take about 1/2 of the bars and press into the bottom of a 9" springform pan forming an even crust. Set aside.
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In a large mixing bowl, combine the cream cheese and peanut butter. Whip until well blended together. Add the condensed milk and mix.
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In a separate medium bowl, whip the heavy cream until firm peaks begin to form. Add the icing sugar about half way through the mxiing 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. Gently fold half of the remaining brownie into the mixture.
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Top with the remaining whipped cream and sprinkle with the rest of the brownie chunks and fudge topping.
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Cover and chill for 4-24 hours.
