Peanut Butter Cheesecake Chocolate Cookie Brownies
Cuisine: Cheesecake, Brownies, Bars
Author: Betsy Cohen
Prep time: 40 mins
Cook time: 40 mins
Total time: 1 hour 20 mins
Ingredients
  • Chocolate cookie brownie layer:
  • 6 tablespoons unsalted butter
  • 2 ounces unsweetened chocolate
  • 1 cup sugar
  • 2 eggs, room temperature
  • ½ teaspoon vanilla extract
  • ½ cup all purpose flour
  • ½ teaspoon baking powder
  • pinch of salt
  • 25 mini sandwich cookies or 16 regular size sandwich cookies
  • Peanut butter cheesecake layer:
  • 1 pound cream cheese, room temperature
  • ½ plus 2 tablespoons sugar
  • 2 eggs
  • ½ teaspoon vanilla extract
  • ¾ cup creamy or crunchy peanut butter
  • Chocolate topping:
  • 2 ounces semisweet chocolate
  • 2 tablespoons heavy whipping cream
Instructions
  1. For the chocolate cookie brownie layer
  2. Preheat the oven to 325°F. Line an 8" x 8" baking pan with parchment paper and set aside.
  3. Melt the butter and chocolate in a microwave safe large bowl. Whisk to blend. Add the sugar. Add the eggs, one at a time, whisking constantly. Mix in the sugar. Add the flour, baking powder and salt.
  4. Transfer the batter to the prepared pan. Use an offset small spatula to spread the batter evenly into the pan. Evenly space the sandwich cookies over the chocolate brownie batter. Set aside.
  5. For the peanut butter cheesecake layer
  6. Place the cream cheese and sugar into a large mixing bowl. Beat until light and creamy, about 3 minutes, scraping the bowl down as needed. Add the eggs, one at a time followed by the vanilla. Blend in the peanut butter.
  7. Gently transfer the cheesecake batter over the cookies. Spread evenly without disturbing the cookies.
  8. Bake at 325°F for 40 minutes.
  9. Cool completely and refrigerate for several hours or overnight before cutting.
  10. Lift the parchment paper out of the pan and tranfser to a cutting board. Peel back the sides of the parchment paper. Cut into 16 brownies, wiping the knife clean in between cuts. It is easiest to cut across horizontally and then vertically.
  11. For the chocolate topping:
  12. Place the chocolate and cream into a small microwave safe bowl. Microwave just until partially melted. Stir until smooth. Cool for 10 minutes. Transfer the chocolate topping to a small plastic freezer quart size bag. Close the bag and cut a small piece off one of the bottom corners.
  13. Squeeze the chocolate topping over the brownies.
Notes
Additional time is needed for the Peanut Butter Cheesecake Chocolate Cookie Brownies to cool.
Recipe by Desserts Required at https://www.dessertsrequired.com/peanut-butter-cheesecake-chocolate-cookie-brownies