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Brownie Bottom Kahula Cheesecake

A decadent adult dessert

<img style="width: 227px; height: 170px;" src="http://cakestobake.com/article_images/4716c9da-3fcf-fde8-736d-0000611ffefb_img_9234_article.jpg"> I was so proud that this cheesecake did not have any cracks. My husband said I needed to put a topping on it as it is the icing on the cake. <img style="width: 260px; height: 195px;" src="http://cakestobake.com/article_images/0952f025-48f3-6229-037b-000079c3fae4_img_9243_article.jpg"> A side view <img style="width: 234px; height: 176px;" src="http://cakestobake.com/article_images/432c5b9a-5454-8fa8-b2fe-000022094173_img_9249_article.jpg"> This recipe is a combination of two recipes. Here is the recipe that I used for the crust <a href="http://allrecipes.com/recipe/brownie-bottom-cheesecake/Detail.aspx">http://allrecipes.com/recipe/brownie-bottom-cheesecake/Detail.aspx</a> This is the inspiration for the <a href="http://cakestobake.com/articles/kml9876/TwoToneCheesecake.html">cheesecake filling</a>. I then added Kahula until I reached the desired taste. I made this cheesecake for a coworker of my husband. So I sadly will not get to taste test it and find out if it needs any tweaking. Though I know the person receiving it will be sure to let me know what needs to be changed about the recipe. He is actually the one who requested this particular combination. According to my husband's coworkers this cheesecake was given rave reviews. One said it was the best cheesecake I have made yet. Another said the Kahlua flavor was just right but to add a caramel swirl or caramel chips on top. When I make this again I will def try that as I as usual did not get to try a piece. Apparently it was devoured at lunch time. Ingredients Brownie Bottom <ul><li>4 (1 ounce squares) of unsweetened baking chocolate</li><li>1/2 cup of butter</li><li>1 1/2 cups of sugar</li><li>2 eggs</li><li>1/4 cup of milk</li><li>1 teaspoon of vanilla</li><li>1 cup of flour</li><li>1/2 teaspoon of salt</li></ul> Filling <ul><li>4 packages (8 oz each) cream cheese, softened</li><li> 1 3/4 cups of granulated sugar</li><li> 3/4 cup heavy whipping cream</li><li> 4 eggs lightly beaten</li><li>3/4 cup of Kahlua (I used Kahlua Especial) </li></ul> Topping 4 squares (1 ounce each) semisweet chocolate that has been finely chopped 1/2 cup of heavy whipping cream Directions Brownie Bottom <ol><li>Preheat the oven to 325 degrees F. </li><li>In a small pan over low heat melt the chocolate and the butter. (I chop the chocolate and butter into small pieces so that it melts faster) Stir until melted and combined.</li><li>Next add 1-1/2 cups of sugar and mix well.</li><li>Pour the chocolate mixture into a mixing bowl and add the 2 eggs, one at a time, mixing on low speed after each addition just until blended. </li><li>Then add the milk and the vanilla; mix well. </li><li>Combine the flour and salt. Gradually add to chocolate mixture, mixing after each addition just until blended. Spread evenly into greased and floured 9-inch springform pan. Bake for 25 minutes.</li></ol>Filling <ol><li>In a large mixing bowl, beat the cream cheese and sugar until smooth. </li><li>Gradually beat in the cream. </li><li>Next add the eggs; beat on low speed until combined.</li><li>Finally add in the Kahlua and beat on low until combined.</li><li>Pour on top of the brownie bottom and bake at 325 for 55-60 minutes or until the center is almost set. </li><li>Cool on wire rack for 10 minutes. Carefully run a knife round edge of pan to loosen. Cool one hour longer</li></ol>Topping <ol><li>Place the chopped chocolate in a small bowl to make the topping. </li><li>In a small saucepan, bring the cream to a boil. Pour over the chocolate. Whisk until smooth. Cool slightly and then pour on top of the cheesecake. Cover and chill overnight. Remove sides of pan. </li></ol>

Peanut Butter Cup Brownie Bottom Cheesecake

If you love Peanut Butter Cups and cheesecake you must try this!

My younger sis sent me the link to this recipe in August of 2007 and I finally just tried it. It is amazing! I have made some adaptations to the original recipe - mainly the way that I baked it. I also added a topping.

Brownie Crust Ingredients

1 cup of semi-sweet chocolate chips
1 cup of peanut butter chips
6 tablespoons of unsalted butter, melted
1 1/4 cups of sugar
1 tablespoon of vanilla extract
2 eggs
1 cup plus 2 tablespoons all-purpose flour
1/3 cup of unsweetened cocoa
1/2 teaspoon of baking powder
1/2 teaspoon of salt

Cheesecake Filling Ingredients

2 pounds of cream cheese, softened
5 eggs, at room temperature
1 1/2 cups firmly packed brown sugar
1 cup smooth peanut butter (not natural style)
1/2 cup of whipping cream
1 tablespoon of vanilla extract
6 peanut butter cups, cut into quarters

Topping Ingredients

6 Peanut Butter Cups, cut carefully in half
4 squares (1 ounce each) semisweet chocolate that has been finely chopped or 4 ounces of semisweet chocolate chips
1/2 cup of heavy whipping cream
Peanut butter chips

Directions

Preheat the oven to 350. Grease a 10 inch springform pan with butter.I also cut out a circle of parchment paper to fit into the pan to make it easier to remove the cheesecake.
Stir together butter, sugar, and vanilla in large bowl with spoon or wire whisk. Add the eggs, stir until well blended. Stir in flour, cocoa, baking powder, and salt; blend well.
Bake 25 to 30 minutes or until brownie begins to pull away from side of the pan. Meanwhile make the cheesecake layer (directions below).
Immediately after removing brownie from the oven, sprinkle milk chocolate chips, peanut butter chips, and peanut butter cups over the brownie surface. Spoon the cheesecake mixture over the chips. Turn down the oven to 325 degrees.

Cheesecake Filling

Beat the cream cheese with an electric mixer until smooth.
Add the eggs, one at a time, beating well after each addition.
Add the sugar, peanut butter, and cream. Mix until smooth.
Sit in the vanilla.
Stir in the Peanut Butter Cup pieces.
Pour the filling into the prepared crust.
Place the springform pan on a baking sheet and return to the oven.
Bake for 65 minutes or until the center is almost set.
Remove from the oven.
Cool on wire rack for 10 minutes. Carefully run a knife round edge of pan to loosen. Cool one hour longer.Place in fridge.

Topping

In a small saucepan, bring the cream to a boil.
Pour over the chocolate. Whisk until smooth.
In a small microwave safe bowl melt the chips.(I actually melted the peanut butter chips in a plastic decorating bag in the microwave, cut off the end and then was able to use the piping bag to drizzle it over the chocolate. )
Pour the chocolate on top of the cheesecake.
Drizzle the melted peanut butter chips across the chocolate topping.
Place the Peanut Butter Cup pieces around the edge of the melted chocolate.