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Peanut Butter Brownie Cheesecake
Peanut Butter Brownie Cheesecake
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Prep Time:
30 minutes
Total Time:
14 hours
Decadent cheesecake with cookie crust, brownie chunks, and luscious caramel sauce.
Ingredients:
  • 1 box (16 oz) Betty Crocker™ Delights Supreme Original Brownie Mix
  • Water, vegetable oil and eggs called for on box for cakelike brownies
  • 1 pouch (17.5 oz) Betty Crocker™ peanut butter cookie mix
  • Water, vegetable oil and egg called for on cookie mix pouch
  • 3 packages (8 oz each) cream cheese, softened
  • 1 can (14 oz) sweetened condensed milk (not evaporated)
  • 3 eggs
  • 1 teaspoon vanilla
  • 1 cup caramel ice cream topping
Instructions:
  • Preheat oven to 350°F (325°F for dark or nonstick pan). Prepare and bake brownie mix according to package instructions for a cakelike texture in an 8-inch square pan. Allow to cool fully on a wire rack for approximately 1 1/2 hours.
  • Prepare the cookie dough following the instructions on the package. Cover and chill in the refrigerator for about 1 hour until it is firm.
  • Prepare the 9-inch springform pan by wrapping the outside bottom and sides with heavy-duty foil to prevent leaking. Coat the inside of the pan with cooking spray. Press the cookie dough onto the bottom and half an inch up the sides of the pan. Bake for 13 to 18 minutes until set.
  • In a large bowl, use an electric mixer to whip the cream cheese until fluffy. Slowly add the condensed milk and mix until smooth. Add the eggs one at a time, then mix in the vanilla. Pour the mixture into the crust.
  • Crumble a 4x4-inch square of cooled brownies (about 1 1/2 cups) into small pieces in a medium bowl. Save the rest for later use. Sprinkle the brownie pieces over the cream cheese filling and gently fold them in until coated evenly.
  • Bake the cheesecake for 50 to 60 minutes until it is set at least 2 inches from the edge of the pan, the center jiggles slightly when moved, and the surface is golden brown. Turn off the oven, open the door at least 4 inches, and let the cheesecake sit in the oven for 30 minutes. Afterward, cool it on a rack for 30 minutes and then run a small metal spatula around the edge of the pan. Refrigerate the cheesecake, uncovered, for at least 8 hours or overnight before serving.
  • To serve, gently slide a knife along the edges of the cheesecake to release it. Remove the foil and pan sides. Use a long, slender, non-serrated knife to cut the cheesecake. Dip the knife in hot water after each slice and wipe it clean with a paper towel. In a small microwaveable bowl, heat the caramel topping uncovered on High for 10 to 20 seconds until hot. Drizzle each serving with caramel topping. Store the cheesecake covered in the fridge.

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