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Here’s an indulgent recipe for Death by Peanut Butter Fudge Brownie Cheesecake, combining rich peanut butter, fudgy brownies, creamy cheesecake, and a decadent fudge topping!
Ingredients (Makes 12-16 servings):
For the brownie layer:
- 1 box (about 18 oz) brownie mix (or homemade brownie recipe)
- Ingredients to make the brownies (as per box instructions, usually eggs, oil, and water)
For the cheesecake layer:
- 3 (8 oz) packages cream cheese, softened
- 1 cup (200g) granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup (240ml) sour cream
For the peanut butter fudge layer:
- 1/2 cup (115g) unsalted butter
- 1/2 cup (130g) peanut butter (smooth or chunky)
- 1 1/2 cups (180g) powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
For the chocolate ganache topping:
- 1/2 cup (120ml) heavy cream
- 1/2 cup (90g) semi-sweet chocolate chips
Instructions:
1. Prepare the brownie layer:
- Preheat your oven to 350°F (175°C). Grease and line a 9-inch springform pan with parchment paper.
- Prepare the brownie mix according to package instructions and pour the batter into the prepared pan.
- Bake for 20-25 minutes or until a toothpick inserted in the center comes out mostly clean (it’s okay if it’s a bit fudgy).
- Let the brownie layer cool completely in the pan while you prepare the cheesecake layer.
2. Prepare the cheesecake layer:
- In a large bowl, beat the cream cheese with an electric mixer until smooth and creamy.
- Add the granulated sugar and vanilla extract, beating until combined.
- Add the eggs, one at a time, mixing well after each addition.
- Fold in the sour cream, and mix until smooth.
- Once the brownie layer has cooled, pour the cheesecake batter on top of the brownies. Spread it evenly.
- Bake at 325°F (160°C) for 50-60 minutes, or until the cheesecake is set but still slightly jiggly in the center.
- Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for about an hour to prevent cracking.
- Once cooled, refrigerate the cheesecake for at least 4 hours, preferably overnight.
3. Prepare the peanut butter fudge layer:
- In a saucepan, melt the butter and peanut butter over medium heat, stirring constantly until smooth.
- Remove from heat and whisk in the powdered sugar, vanilla extract, and salt until smooth and fully combined.
- Let the peanut butter fudge cool for about 10 minutes, then spread it evenly over the chilled cheesecake layer.
4. Prepare the chocolate ganache topping:
- In a small saucepan, heat the heavy cream until it just begins to simmer.
- Remove from heat and pour the cream over the chocolate chips in a heatproof bowl. Let it sit for a few minutes to melt the chocolate.
- Stir until smooth and glossy, then pour the ganache over the peanut butter fudge layer.
- Spread it evenly with a spatula, letting the ganache drip down the sides of the cheesecake.
5. Chill and serve:
- Refrigerate the entire cheesecake for at least 2-3 hours or until the ganache is set.
- Before serving, carefully remove the cheesecake from the springform pan.
- Slice into generous pieces and enjoy the layers of creamy cheesecake, fudgy brownies, peanut butter fudge, and rich chocolate ganache.
Tips:
- Make ahead: This dessert is perfect for preparing ahead of time. It’s best if chilled overnight to allow all the layers to set and meld together.
- Storage: Store leftovers in the refrigerator for up to 5 days.
- Customize: If you love extra peanut butter, you can drizzle more peanut butter on top of the ganache or sprinkle chopped peanuts for added texture.
This Death by Peanut Butter Fudge Brownie Cheesecake is the ultimate indulgence for peanut butter and chocolate lovers!
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