Peanut butter Brownie Cheesecake

• 份量: 12 servings
• 活動時間: 20 minutes
• 總時間: 4 hours

食材

1 19.5 oz brownie mix (prepared in a 9×13 pan according to package directions)

1 cup hot fudge sauce, divided

2 (8 oz) packages cream cheese, room temperature

1 1/2 cups creamy peanut butter

1 (14 oz) can sweetened condensed milk

2 cups heavy whipping cream

1/4 cup powdered sugar

12 peanut butter cups, chopped

步驟

Bake brownies according to package directions, and allow them to cool completely.

When brownies are cooled, cut them into bars. Remove 3/4 of the bars from the pan and press them into the base of a 9″ springform pan. Set the remaining 1/4 of the brownies aside.

Heat hot fudge sauce for 30 seconds. Spread 3/4 cup onto the brownie base. Set aside.

In the bowl of a stand mixer, beat cream cheese and peanut butter until smooth and combined. Add in sweetened condensed milk and mix until evenly incorporated.

In another bowl, combine heavy cream and powdered sugar and beat on high until stiff peaks form. Reserve 1 cup of whipped cream and set aside. Fold the remaining whipped cream into the peanut butter mixture until smooth and evenly combined.

Spread half of the peanut butter mixture on top of the brownie base. Crumble the remaining brownies and sprinkle them on top of the peanut butter mixture. Top with remaining peanut butter mixture and, finally, remaining whipped cream.

Sprinkle chopped peanut butter cups over top and drizzle with remaining hot fudge sauce.

Chill for at least 4 hours. Overnight is best.

Release the cheesecake from the pan when ready to serve.

營養

• 卡路里: 766
• 總脂肪: 44.5 g
• 飽和脂肪: 17 g
• 反式脂肪: 0.3 g
• 膽固醇: 56.7 mg
• 鈉: 450 mg
• 總碳水化合物: 80.9 g
• 膳食纖維: 2.2 g
• 總糖: 62.2 g
• 蛋白質: 16.3 g