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Instructions |
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oven 350
GREASE BOTTOM AND SIDES OF SPRING FOR PAN WITH BUTTER
STIR TOGETHER THE BUTTER, SUGAR, VANILLA, SALT
SPREAD IN GREASED PAN
BAKE 25 TO 30 MINUTES UNTIL BORWNIE BOTTER STARTS TO PULL AWAY FROM THE PAN
START THE FILLING WHILE COOKING
IMMEDIATELY AFTER REMOVING BROWNIE FROM OVEN SPRINKLE CHOCOLATE AND PEANUT BUTTER CHIPS OVER THE BOTTOM
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CHEESE CAKE FILLING
2 pound cream cheese softened
5 each eggs room temperature
1 and one half cup firmly packed brown sugar
1 cup smooth peanut butter
half cup whipping cream
1 tbs vanilla extract
1 cup semi sweet chocolate chips
1 cup peanut butter chips
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BEAT CREAM CHEESE TILL SMOOTH
ADD EGGGS ONE AT A TIME BEAT WELL
ADD SUGAR, PEANUT BUTER, CREAM AND MIX TILL SMOOTH
STIR IN VANILLA
SPOON INTO PREPARED CRUST
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DOUBLE WRAP THE BOTTOM OF THE SPRING FORM PAN WITH FOIL TOO PREVENT WATER FROM SEEPING IN
BAKE CHEESE CAKE IN WATER BATH
BATH WITH 1 INCH HOT WATER
BAKE 325
1 1/2 HOURS TILL FIRM AND LIGHT BROWN
REMOVE FROM OVEN
COOL ON WIRE RACK FOR 1 HOUR
RUN A KNIF AROUND THEE EDGE TO LOOSEN SOMEWHAT
RERIDGERATE AT LEAST 4 HOURS BEFORE DECORATING
BRING HEAVY CREAM TO BOIL
STIR IN SEMI SWEET CHOCOLATE AND PEANUT BUTTER CHIPS TILL SMOOTH
DRIZZLE OVER CAKE THEN ADD PEANUT BUTTER CUPS THAT HAVE BEEN CUT IN HALF AROUND THE OUT SIDE EDGE AND A COUPLE IN THE MIDDLE
NEED 8 EACH
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Originally Submitted
4/21/2013
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