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Peanut Butter Brownie Cheesecake

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

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( 156 Ratings)

156 Ratings

5 Stars 44%

4 Stars 24%

3 Stars 13%

2 Stars 10%

1 Stars

Member Reviews ( 52 )

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Prep Time 20 min
Total Time 11 hr 35 min
Servings 16

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 Betty Crocker® Ultimate fudge brownie mix (with chocolate syrup pouch)

: Water oil, eggs as called for 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

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Directions

1 Heat oven to 325°F. Make 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 13x9-inch pan. Cool completely, about 1 hour.
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 coarse crumbs. 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 edge 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

Expert Tips

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

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 580
Calories from Fat: 270),

% Daily Value

Total Fat: 30g; 30%
(Saturated Fat 14g, 14% Trans Fat 1/2g 1/2% ),
Cholesterol: 135mg; 135%;
Sodium: 470mg; 470%;
Total Carbohydrate: 65g; 65%
(Dietary Fiber 0g 0% Sugars 47g 47% ),
Protein: 10g; 10%

% Daily Value*:

Vitamin A: 15%;
Vitamin C: 0%;
Calcium: 10%;
Iron: 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 Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 52 Reviews View All

Posted 1/28/2012 12:09:11 PM REPORT ABUSE omi423 said:

Rating:

I found the timings and measurements to be off. I ended up with 2 cheesecakes (luckily I had a store bought crust on hand for the extra one). The one in the crust according to the recipe was hard as rock. The one in the store bought crust was more edible, but still very dry. I will not be making this again - too many things were off to figure it out.

This reply was: Helpful Inspiring

Posted 12/16/2011 12:26:10 AM REPORT ABUSE rosycheeks said:

Rating:

This was okay. The crust was a pain in the butt to do so my crust turned out very thick. I don't plan on making this again as there are better options out there.

This reply was: Helpful Inspiring