Peanut Butter Cheesecake Brownies

Name: Peanut Butter Cheesecake Brownies
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 12 people
Ingredients: 1 cup (236 ml) natural peanut butter; 1/2 cup (118 ml) maple syrup; 1 egg; 2 tablespoons (30 ml) coconut oil; 1/4 teaspoon (1.25 ml) baking soda; 6 tablespoons (88 ml) cocoa powder; 1 teaspoon (88 ml) vanilla extract; 16 oz (450g) cream cheese; 2/3 cup (158 ml) maple syrup; 1 cup (236 ml) natural peanut butter; 2 teaspoons (10 ml) vanilla extract; 7 oz (207ml)(200g) peanut butter cups; 3 tablespoons (44 m) maple syrup; 2 tablespoons (30ml) cocoa powder

User Reviews

4.6

27 reviews

Excellent

Prep Time
30 mins
Cook Time
30 mins
Total Time
55 mins
Servings
12 people
Calories
552 kcal
Course
Dessert
Cuisine
International

Peanut Butter Cheesecake Brownies

Kelsey Carr

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Combine three of the best sweet things into one: peanut butter, cheesecake, and brownies. DECADENT and to-die-for dessert.Source: Adapted from GI 365

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Ingredients

Servings

Brownie Base:

1 cup (236 ml) natural peanut butter smooth
1/2 cup (118 ml) maple syrup
1 egg
2 tablespoons (30 ml) coconut oil melted
1/4 teaspoon (1.25 ml) baking soda
6 tablespoons (88 ml) cocoa powder plus extra for dusting
1 teaspoon (88 ml) vanilla extract

Peanut Butter Cheesecake Filling:

16 oz (450g) cream cheese softened
2/3 cup (158 ml) maple syrup
1 cup (236 ml) natural peanut butter smooth
2 teaspoons (10 ml) vanilla extract

Topping:

7 oz (207ml)(200g) peanut butter cups chopped

Fudge Sauce:

3 tablespoons (44 m) maple syrup
2 tablespoons (30ml) cocoa powder

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Instructions

Preheat the oven to 325°F (162°C). Line an 8" (20 cm) cake pan with foil, leaving an overhang. Spray the pan with nonstick cooking spray and dust lightly with cocoa powder. Set aside.
Mix all the ingredients for the brownie together thoroughly. Spread the batter evenly in the pan and bake for 22-25 minutes. The brownie should puff slightly and remain fudgy in the center.
Set the brownie aside to cool completely.

To make the peanut butter cheesecake filling

Combine all the ingredients in a food processor or stand mixer and mix until smooth, making sure to scrape down the sides as needed. Refrigerate the filling until the brownie base is cooled.
Spread the cheesecake filling evenly over the top of the brownie, cover with plastic wrap, and refrigerate for 8 hours or overnight. For a quicker set, place it in the freezer for a minimum of 3 hours, then refrigerate until ready to use.
Remove the plastic wrap from the pan, then lift the dessert out using the foil overhang. Transfer it to a plate and top with the peanut butter cups. Mix the fudge sauce ingredients together and drizzle across the top before serving.

Notes

Please note the metric measurement is based on two packages of cream cheese, not one.

Nutrition Information

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Serving 12people Calories 552kcal (28%) Carbohydrates 45g (15%) Protein 14g (28%) Fat 37g (57%) Saturated Fat 13g (65%) Cholesterol 40mg (13%) Sodium 364mg (15%) Fiber 4g (16%) Sugar 34g (68%)