Peanut Butter Buckeye Brownie Cheesecake

A simple recipe with brownie chunks and hot fudge sauce layered with no-bake peanut butter cheesecake filling topped with peanut butter cups makes a show-stopping dessert!

My coworker, Lisa brings the office a ton of sweets each year at Christmas. And since she’s from Ohio, her sweet treats always include homemade Buckeyes. And they’re awesome.

Plus Lisa keeps us supplied in cupcakes and cookies year-round. And that’s also awesome.

One day I asked her if she had a recipe for a Buckeye cheesecake and she said she did and would make one for us!

After I bugged, nagged and berated her for a solid month about making it, she finally made us one and brought it in to the office to share!

It was GLORIOUS! Word traveled so quickly throughout the office that everyone had devoured it in like 15 minutes. Jerks!

I've been making her recipe ever since and thought I would share it with y'all too because you NEED to make this thing!

Peanut Butter Buckeye Brownie Cheesecake

Yield: 12 Servings

Author: Mandy Rivers | South Your Mouth

A simple recipe with brownie chunks and hot fudge sauce layered with no-bake peanut butter cheesecake filling topped with peanut butter cups makes a show-stopping dessert!

Ingredients

• 1 family-size pan of brownies (see notes)
• 1 12-oz jar hot fudge topping, divided
• 2 8-oz. packages cream cheese, softened
• 1 1/2 cups peanut butter
• 1 14-oz. can sweetened condensed milk
• 1 8-oz tub Cool Whip, thawed
• 1 1/2 cups mini or chopped peanut butter cups
• 3 tablespoons chocolate syrup

Instructions

1. Cook and cool brownies completely (if applicable) then cut into 1-inch squares/chunks.
2. Press half of the brownie pieces into the bottom of a 10-inch springform pan to create a bottom crust.
3. Heat hot fudge topping per manufacturer's instructions then drizzle half over brownie pieces.
4. In a large mixing bowl, combine cream cheese, peanut butter and sweetened condensed milk then beat with an electric mixer on medium speed until well combined. Fold in about 3/4 of the Cool Whip until thoroughly incorporated.
5. Spread half of the peanut butter filling over brownie crust.
6. Top filling with 2/3 of the remaining brownie pieces then drizzle on remaining hot fudge sauce (likely need to warm it again to be able to pour).
7. Spread remaining peanut butter filling into pan then top with remaining Cool Whip.
8. Add remaining brownie pieces and peanut butter cups on top of cheesecake then drizzle with chocolate syrup.
9. Cover and refrigerate overnight or at least 6 hours before serving.

Notes

• Use a family-size box of basic brownie mix and prepare in a 13x9 pan. Any mix with 13x9 cooking instructions is considered "family-size" if you don't see one labeled as such.
• Feel free to use store-bought brownies (just nothing with frosting). The "mini brownies" or "brownie cups" in the bakery or by Entenmann's would work great. Use about as many as it would take to line the bottom of a 13x9 pan.
• Crunchy or smooth peanut butter is great in this - I've used both and like them equally.
• Feel free to make homemade whipped cream instead of using Cool Whip.
• Instead of mini peanut butter cups, chop regular size cups into chunky pieces if desired. Four standard-size Reese's peanut butter cups yield about 1.5 cups chopped.
• A 9-inch springform pan can be used so long as it's at least 4 inches deep.

https://www.southyourmouth.com/2012/05/peanut-butter-buckeye-brownie.html

Images and text © South Your Mouth LLC 2012

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