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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.

White Chocolate Raspberry Cheesecake II

A smooth and creamy cheesecake

<img style="width: 216px; height: 162px;" src="http://cakestobake.com/article_images/563129aa-b52e-aa09-5a39-000023f297d5_img_5648_article.jpg"> <img style="width: 162px; height: 121px;" src="http://cakestobake.com/article_images/341ea1d0-aa48-4ea8-ca8f-000016bf3cb6_img_5654%20-%20copy_article.jpg"> One of my husband's coworkers requested a cheesecake for her birthday. I have made a white chocolate raspberry cheesecake for them before but wanted to try a new recipe. This is what I found <img src="file:///C:/Users/Kathleen%20D%27Amour/Pictures/2009/July/20090727%20Cheesecake/IMG_5654.JPG" alt=""><a href="http://allrecipes.com/Recipe/White-Chocolate-Raspberry-Cheesecake/Detail.aspx">http://allrecipes.com/Recipe/White-Chocolate-Raspberry-Cheesecake/Detail.aspx </a> Of course no one ever thinks to save a slice of the cake for the baker so I can't personally say if it was good or not. Though I did hear that it was well liked and my husband brought home the empty cake container. The fact that  it vanished in one afternoon is proof to me that it must have been good. My husband did say he had a slice and enjoyed it. Ingredients <ul><li> 1 cup of chocolate cookie crumbs (I used Oreo cookies) </li><li> 3 tablespoons of white sugar</li><li> 1/4 cup of butter, melted</li><li> 1 (10 ounce) package of frozen raspberries</li><li> 2 tablespoons of white sugar</li><li> 2 teaspoons of cornstarch</li><li> 1/2 cup of water</li><li> 2 cups of white chocolate chips</li><li> 1/2 cup of half-and-half cream</li><li> 3 (8 ounce) packages of cream cheese, softened</li><li> 1/2 cup of white sugar</li><li> 3 eggs</li><li> 1 teaspoon of vanilla extract</li></ul>Directions The original recipe did not mention anything about precooking the crust so I added those directions in. <ol><li> Preheat the oven to 325 degrees. In a medium bowl, mix together the cookie crumbs, 3 tablespoons of sugar, and melted butter. (I greased the pan first and placed a piece of parchment paper on top and then greased the paper.)Press the mixture into the bottom of a 9 inch springform pan. I then baked the crust for ten minutes.</li><li> In a saucepan, combine the raspberries, 2 tablespoons of sugar, cornstarch, and the water. Bring it to a boil.  Continue boiling the mixture for 5 minutes, or until the sauce is thick. Strain the sauce through a mesh strainer to remove seeds.(I found this to be the most tedious aspect of this. I think I needed a bigger strainer.) </li><li> In a metal bowl over a pan of simmering water(double boiler), melt the white chocolate chips with half-and-half, stirring occasionally until smooth. </li><li> In a large bowl, mix together the cream cheese and 1/2 cup of sugar until smooth. Beat in the eggs one at a time. Blend in the vanilla and melted white chocolate. Pour half of the batter over the crust. Spoon 3 tablespoons of the raspberry sauce over the batter. Pour the remaining cheesecake batter into the pan, and again spoon 3 tablespoons of raspberry sauce over the top. Swirl the batter with the tip of a knife to create a marbled effect. </li><li> Bake for 55 to 60 minutes, or until filling is set. Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan. Serve with remaining raspberry sauce. </li></ol> <img src="file:///C:/Users/Kathleen%20D%27Amour/Pictures/2009/July/20090727%20Cheesecake/IMG_5654.JPG" alt="">