Peanut Butter and Brownie Cheesecake
- Ready In:
- 1hr 35mins
- Ingredients:
- 17
- Serves:
-
12
ingredients
-
Brownie Crust
- 3 ounces unsweetened chocolate, chopped
- 1⁄4 cup butter, cut into small pieces
- 1⁄2 cup sifted all-purpose flour
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon baking powder
- 2 large eggs
- 1 cup firmly-packed light brown sugar
- 1 1⁄2 teaspoons vanilla extract
- 1⁄2 ounce bittersweet chocolate, finely chopped
-
Filling
- 12 ounces cream cheese, room temperature
- 1 cup firmly packed light brown sugar
- 3 large eggs
- 1 1⁄3 cups peanut butter
- 1⁄2 cup sour cream
-
Topping
- 3⁄4 cup sour cream
- 2 teaspoons sugar
- 1⁄2 cup creamy peanut butter (optional)
directions
- For crust: Position rack in centre of oven and preheat to 360 degrees F (170C).
- Butter a 9 inch diameter springform pan.
- Dust pan lightly with flour.
- Melt chocolate and butter.
- Cool.
- Blend flour, salt and baking powder in small bowl.
- Beat eggs and sugar in bowl until ribbon forms when beaters are lifted, about 4 minutes.
- Scrape down sides of bowl.
- Beat in chocolate, vanilla and chopped chocolate.
- Add dry ingredients and mix until just blended; do not overbeat.
- Spread 1 cup batter over bottom of pan.
- Bake until firm, about 17-20 minutes.
- Cool crust in freezer, about 15 minutes.
- Maintain oven temperature.
- Prepare filling: Blend cream cheese and sugar until smooth.
- Add eggs and sour cream and beat until smooth.
- Blend in peanut butter.
- Using small knife, spread remaining brownie batter evenly around sides of pan, sealing to bottom crust.
- Pour in filling, which will not be as high as brownie batter.
- Bake until centre is gently set and brownie sides have fallen to form a 1 inch wide ring around filling, about 30 minutes.
- For topping: Blend sour cream and sugar in small bowl.
- Spread evenly over cheesecake to cover (you may or may not add peanut butter to topping).
- Bake 3 more minutes.
- Set cake on rack.
- Using small, sharp knife, cut around top edge of cake to loosen from pan sides.
- Cool completely.
- Loosen cake with knife and release from pan.
- Refrigerate until ½ hour before serving time.
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OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages!
I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure.
So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call.
What did I do wrong?
Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths.
I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time.
That's all for now.