Perfect Peanut Butter Brownie Cheesecake

—Not On Website, Cake

Servings: Servings around 18 Source:

Ingredients

1 package brownie mix

½ cup hot fudge sauce, warmed (ice-cream flavored)

8 – ounce cream cheese, softened

1 ½ cups peanut butter

1 can (14 – ounce) condensed milk

1 ½ cups heavy cream

2 tablespoons confectioners’ sugar

To garnish:

2 tablespoons chocolate-flavored syrup (optional)

Basic cream cheese frosting (optional)

Directions

According to the package directions, prepare the brownie mixture. Cool on a wire rack. Then, remove and cut the brownies into bars.

Using around 3/4 of the bars, form an even crust by pressing them into the bottom of a 9 by 3-in. springform pan. Then, apply the fudge ice cream topping over the crust; leave aside. Next, crumble the remaining brownies; leave aside.

Using an electric mixer, on medium speed, beat cream cheese and peanut butter. Pour sweetened condensed milk. Whisk until combined.

In another bowl, whisk heavy cream until soft peaks form. Apply confectioners’ sugar. Whip until stiff peaks form and reserve 1/2 cup of the cream mix. Place remaining cream into the cream cheese batter.

Spread ½ of the cream cheese batter over the hot fudge sauce in the springform pan. Apply ½ of the brownie crumbles. Spread remaining cream cheese batter over the brownies. Place the reserved 1/2 cup whipped cream. Apply remaining brownie crumbles.

To decorate, drizzle with chocolate syrup or spread basic cream cheese frosting (or some other frosting of your choice) Cover and chill for about 4 hours (or preferably overnight). Slice and serve.