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Peanut Butter Brownie Cheesecake

 157 Ratings
52 Comments
  • Prep Time 20 min
  • Total Time 11 hr 35 min
  • Servings 16
  • Save
    260
  • Pinterest
    231
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    2K

Whip up an indulgent cheesecake using an easy cookie crust, chunks of brownies and a rich caramel sauce.

Ingredients

1
pouch (1 lb 1.5 oz) Betty Crocker™ peanut butter cookie mix
Water, oil and egg as called for on cookie mix pouch
1
box (1 lb 6.25 oz) Betty Crocker™ Supreme original brownie mix
Water oil, eggs as called for cakelike brownies on brownie mix box
3
packages (8 oz each) cream cheese, softened
1
can (14 oz) sweetened condensed milk (not evaporated)
4
eggs
1
teaspoon vanilla
1
cup caramel ice cream topping

Directions

  • 1 Heat oven to 350°F. Make cookie dough as directed on cookie pouch. Cover and refrigerate about 1 hour or until firm.
  • 2 Meanwhile, make brownie mix as directed on box for cakelike brownies for 13x9-inch pan. Cool completely, about 1 hour. Reduce oven temperature to 325°F.
  • 3 Wrap outside bottom and side of 9-inch springform pan with foil to prevent leaking. Spray inside bottom and side of pan with cooking spray. Press cookie dough on bottom and 1/2 inch up sides of pan. Bake crust 13 to 15 minutes or until set.
  • 4 Meanwhile, in large bowl, beat cream cheese with electric mixer on medium speed until fluffy. Gradually beat in condensed milk until smooth. Beat in eggs one at a time, just until blended. Stir in vanilla.
  • 5 Crumble 2 cups of cooled brownies into small pieces. Fold into cream cheese mixture. Pour over cookie dough crust.
  • 6 Bake 1 hour to 1 hour 10 minutes or until edge of cheesecake is set at least 2 inches from side of pan but center of cheesecake still jiggles slightly when moved. Run small metal spatula around edge of pan to loosen cheesecake. Turn oven off; open oven door at least 4 inches. Let cheesecake remain in oven 30 minutes. Cool in pan on cooling rack 30 minutes. Refrigerate at least 8 hours or overnight before serving.
  • 7 To serve, carefully run small metal spatula along side of cheesecake to loosen. Remove foil and side of pan. In small microwaveable bowl, microwave caramel topping uncovered on High 10 to 15 seconds until thoroughly heated. Top individual servings with caramel topping. Store cheesecake covered in refrigerator.

Expert Tips

Bake brownies the day before you make this cheesecake. You'll need only 1/3 of the brownies.

If using 20% more cookie mix, add 2 tablespoons water to cookie mix, oil and egg.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
580
Calories from Fat
270
% Daily Value
Total Fat
30g
47%
Saturated Fat
14g
70%
Trans Fat
1/2g
Cholesterol
135mg
45%
Sodium
470mg
20%
Total Carbohydrate
65g
22%
Dietary Fiber
0g
0%
Sugars
47g
Protein
10g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
0%
0%
Calcium
10%
10%
Iron
10%
10%
Exchanges:
1 1/2 Starch; 0 Fruit; 3 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 4 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.

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