PB Cheesecake

PB & Cheesecake Brownies

Total Time:
1 hr, 20 mins
Prep Time:
25 mins
Cook Time:
55 mins
Yield:
9 servings
Dish Size:
8 x 8 baker
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June 23, 2016

Ingredients

  • 3/4 cup butter
  • 1 3/4 cups semi-sweet chocolate chips
  • 1/2 cup light brown sugar, packed
  • 3/4 cup sugar
  • 5 eggs
  • 3 teaspoons vanilla
  • 3/4 cup + 1 Tablespoon flour
  • 1/4 cup unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 12 ounces cream cheese
  • 1/2 cup creamy peanut butter
  • 2 Tablespoons sour cream

Directions

  1. Preheat oven to 350 degrees. 
  2. Line your temp-tations® 8 x 8 baker with parchment paper leaving some to hang over the sides for easy lifting later. Lightly spray with non-stick cooking spray and set aside. 
  3. For the brownie layer, place butter and 1 1/2 cups of chocolate chips in a microwave safe bowl. Microwave in 30 second increments until everything is melted and smooth. 
  4. Add in brown sugar, 1/2 cup of white sugar, 3 eggs and 1 1/2 teaspoons of vanilla. Beat until smooth. 
  5. Slowly blend in 3/4 cup flour, cocoa powder and salt. Set aside. 
  6. For the cheesecake layer, place cream cheese in a mixing bowl and beat until smooth. Add in peanut butter, 1/4 cup sugar and sour cream. Blend until smooth. 
  7. Add in 1 1/2 teaspoons of vanilla, 1 tablespoon of flour and 2 eggs. Blend until smooth. 
  8. Spread half of the brownie batter in the bottom of the baker. Carefully top with half of the cheesecake batter. Top with remaining brownie batter followed by remaining cheesecake batter. 
  9. Sprinkle with remaining 1/4 cup of chocolate chips. 
  10. Bake for 45 - 55 minutes or until edges are golden brown. Cool completely before removing from pan. 
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