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Peanut Butter Brownie Cheesecake

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Peanut Butter Brownie Cheesecake
  • Prep 30 min
  • Total 14 hr 0 min
  • Servings 16
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An indulgent cheesecake using an easy cookie crust, chunks of brownies and a rich caramel sauce.
By Betty Crocker Kitchens
Updated May 11, 2019

Ingredients

  • 1 box (16 oz) Betty Crocker™ Supreme original brownie mix
  • Water, vegetable oil and eggs called for on box for cakelike brownies
  • 1 pouch (17.5 oz) Betty Crocker™ peanut butter cookie mix
  • Water, vegetable oil and egg called for on cookie mix pouch
  • 3 packages (8 oz each) cream cheese, softened
  • 1 can (14 oz) sweetened condensed milk (not evaporated)
  • 3 eggs
  • 1 teaspoon vanilla
  • 1 cup caramel ice cream topping

Steps

  • 1
    Heat oven to 350°F. (325°F for dark or nonstick pan). Make and bake brownie mix as directed on box for cakelike brownies for 8-inch square pan. Cool completely on cooling rack, about 1 1/2 hours.
  • 2
    Make cookie dough as directed on pouch. Cover and refrigerate about 1 hour or until firm.
  • 3
    Wrap outside bottom and side of 9-inch springform pan with heavy-duty foil to prevent leaking. Spray inside of pan with cooking spray. Press cookie dough on bottom and 1/2 inch up sides of pan. Bake 13 to 18 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. Pour into crust.
  • 5
    In medium bowl, crumble a 4x4-inch square of cooled brownies into small pieces (about 1 1/2 cups). Reserve remaining brownies for another use. Sprinkle crumbled brownie pieces over cream cheese filling. Gently fold pieces into filling until just evenly coated.
  • 6
    Bake 50 to 60 minutes or until cheesecake is set at least 2 inches from edge of pan and center of cheesecake still jiggles slightly when moved and surface is golden brown. Turn oven off; open oven door at least 4 inches. Let cheesecake remain in oven 30 minutes. Cool on cooling rack, 30 minutes. Run small metal spatula around edge of pan. Refrigerate uncovered at least 8 hours or overnight before serving.
  • 7
    To serve, carefully run knife along side of cheesecake to loosen. Remove foil and side of pan. To cut cheesecake, use long, thin blade, non-serrated knife. Dip knife into hot water after each cut, cleaning it off with paper towel. In small microwaveable bowl, microwave caramel topping uncovered on High 10 to 20 seconds or until thoroughly heated. Top individual servings with caramel topping. Store cheesecake covered in refrigerator.

Tips from the Betty Crocker Kitchens

  • tip 1
    Bake brownies the day before you make this cheesecake; cool completely and wrap in plastic wrap for the next day.
  • tip 2
    Take the cream cheese out of the refrigerator about 30 minutes before stirring up the batter, allowing it to soften and warm up. Or, to quickly soften cream cheese, remove from wrapper and place on microwavable plate. Microwave uncovered on High about 10 seconds or just until softened.

Nutrition

500 Calories, 26g Total Fat, 9g Protein, 56g Total Carbohydrate, 39g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
500
Calories from Fat
240
Total Fat
26g
40%
Saturated Fat
12g
61%
Trans Fat
1/2g
Cholesterol
105mg
35%
Sodium
440mg
18%
Potassium
180mg
5%
Total Carbohydrate
56g
19%
Dietary Fiber
0g
0%
Sugars
39g
Protein
9g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
0%
0%
Calcium
15%
15%
Iron
8%
8%
Exchanges:
1 Starch; 0 Fruit; 3 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.
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