If you are looking for a dessert to impress – look no further, this recipe has it all! Brownie Stuffed Cheesecake with a Peanut Butter Cookie Crust is rich, creamy, and has a crust that is out of this world!
My favorite dessert is a rich, fudgy, super chocolatey brownie. Call me boring, but I never get tired of them! I’ve shared several desserts with you using my beloved brownie. Like: Strawberry Cream Filled Brownie Cups, Peppermint Patty Stuffed Fudge Brownies, Skinny Fudge Brownies with Butterscotch Drizzle, Spicy Cinnamon Fudge Brownie Pie… and many more. Just search my blog for brownies and you will find tons of killer recipes.
My second favorite treat is basically anything peanut butter.
I combined my favorites and added them to a rich, creamy cheesecake. Talk about dessert utopia! This cheesecake has a peanut butter cookie for the crust!! And my very favorite fudge brownies are chopped up and stirred throughout the cheesecake batter. Holy yum!
These pictures were taken right before we moved. The whole house had been packed up and I had no intentions of baking and photographing anything before we moved into our new house. But then this cheesecake happened and I just had to share it with you! I apologize for the less than stellar pictures, but trust me, the recipe is worth it!!
Make this for your next party, or family gathering. Everyone will love you!
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**You can use any recipe for fudgy brownies, but this is my favorite. Just omit the peanut butter cups. I made the full 9×13″ pan and used 2/3 for the recipe and ate the rest
Brownie Stuffed Cheesecake with a Peanut Butter Cookie Crust
|Cook time||55 minutes|
- 1 tube peanut butter cookie dough (I like Pillsbury)
- 1 8x8 (chopped into bite sized pieces and frozen)
- 2lb cream cheese (softened)
- 1 cup sugar
- 1/2 cup sour cream
- 2 teaspoons vanilla extract
- 3 eggs
|Preheat oven to 350 |
Open the tube of cookie dough and press it into the bottom and 1 1/2" up the sides of a greased 9" springform pan. Bake 5 min.
|Beat together cream cheese, sugar and sour cream until very smooth. Add vanilla and eggs one at a time on low speed mixing just until blended. Add in the chopped, frozen brownies (reserving several pieces to sprinkle on top) and gently stir. Pour batter into the crust and top with remaining brownies. Bake for 55 -65 min or until cheesecake jiggles only slightly when you gently shake the pan. |
Let cool on the counter, then cover and chill at least 4 hours.