Description
An irresistible brownie cheesecake recipe made from creamy no-bake peanut butter cheesecake layered with fudgy chocolate brownies, homemade hot fudge, and peanut butter cups.
Ingredients
Scale
- 1 19.5 oz brownie mix (prepared in a 9x13 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
Instructions
- 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.
Notes
- Store airtight in refrigerator for up to 3 days
- Freeze airtight for up to 2 months. Thaw in the refrigerator
Nutrition
- Serving Size:
- Calories: 766
- Sugar: 62.2 g
- Sodium: 450 mg
- Fat: 44.5 g
- Carbohydrates: 80.9 g
- Protein: 16.3 g
- Cholesterol: 56.7 mg
