Zutaten für Peanut Butter Cup Brownie Bottom Cheesecake
- Semi Sweet Chocolate Chips
- 2 tablespoons peanut butter chips
- Unsalted Butter
- 1 cup (200g) granulated sugar
- Vanilla Extract
- 4 large eggs
- All Purpose Flour
- Unsweetened Cocoa
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 16 ounces (454g) cream cheese, softened
- Brown Sugar
- Smooth Peanut Butter
- 1/2 cup heavy cream
- 1 cup chopped peanut butter cups
- Peanut Butter Cup
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Zubereitung von Peanut Butter Cup Brownie Bottom Cheesecake
- Preheat oven to 350°F (175°C). Grease a 9-inch springform pan with butter.
- In a large bowl, cream together 1/2 cup (113g) softened butter, 1 1/2 cups (300g) granulated sugar, and 1 teaspoon vanilla extract until light and fluffy.
- Beat in 2 large eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together 1 cup (120g) all-purpose flour, 1/2 cup (30g) unsweetened cocoa powder, 1 teaspoon baking powder, and 1/4 teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Spread the brownie batter evenly in the prepared pan.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
- While the brownie is baking, prepare the cheesecake filling (see step 13-18).
- Immediately after removing the brownie from the oven, sprinkle 1 cup milk chocolate chips, 1/2 cup peanut butter chips, and 1 cup chopped peanut butter cups over the warm brownie.
- Pour the prepared cheesecake filling evenly over the chocolate and peanut butter chips.
- Reduce oven temperature to 325°F (165°C).
- Double-wrap the springform pan tightly with aluminum foil to prevent water from seeping in.
- Place the springform pan in a larger roasting pan.
- Pour hot water into the larger pan until it comes about 1 inch up the sides of the springform pan (water bath).
- Bake for 1 hour and 30 minutes, or until the cheesecake is set and the center is just slightly jiggly.
- Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour.
- Remove from the oven and let cool completely on a wire rack before refrigerating for at least 4 hours, or preferably overnight.
- To decorate:
- In a small saucepan, gently heat 1/2 cup heavy cream over low heat.
- Remove from heat and stir in 1/4 cup semi-sweet chocolate chips and 2 tablespoons peanut butter chips until melted and smooth.
- Drizzle the melted chocolate mixture over the cooled cheesecake.
- Arrange peanut butter cup halves around the edge of the cheesecake.
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
282g
Fat
141g
Carbs
28g
