a downright delightful peanut butter brownie cheesecake

I sat down the other evening to watch TV and saw a recipe that had been torn out of one of my Midwest Living magazines.  Since I didn't tear it out I assumed Ott, E had.  So I asked him about this recipe and said, he thought it looked good and wouldn't mind eating it sometime.....  (he wouldn't mind eating it... of course that meant I would have to be the one making it.)  Well I looked over the ingredients, thought of a few ways I could make it better and today I am showing this recipe for a downright delightful Peanut Butter Brownie Cheesecake.

Ingredients: 1 box of brownie mix, 3/4 cup hot fudge flavored Ice Cream topping, warmed, 1 (8 oz.) package of cream cheese, 1 (8 oz.) package of Philadelphia Indulgences Milk Chocolate Cream Cheese, 1 1/2 cups creamy peanut butter, 1 (14 oz) can of sweetened condensed milk, 1 1/2 cups whipping cream, 2 T. powdered sugar, 7 Reese's Peanut Butter Cups, chopped, 2 T. chocolate flavored syrup.

Directions:Prepare brownie mix according to package directions, pour half the batter into a greased 9 inch spring form pan and the other half into a greased 8x8 baking dish. Bake according to package instructions, cool on wire rack.   

Spread fudge topping over baked brownies in spring form pan.  With the 8 x 8 pan of Brownies cut into 2 inch bars and set aside.

In a large mixing bowl, cream cheeses and peanut butter with an electric mixer on medium speed until just combined.  Add sweetened condensed milk.  In a medium bowl beat whipped cream until soft peaks form.  Add powdered sugar but until stiff peaks form.  Reserve 1/2 of the whipped cream mixture.  Fold remaining whipped cream into cream cheese mixture.

Spread half the cream cheese mixture over the hot fudge topping.  The place the cut brownie squares on top to create a layer of brownie.  Spread remaining cream cheese mixture over the top of the Brownies.  Top with the set aside half of the whipped cream mixture. 

Sprinkle chopped Reese's cups on top and drizzle with chocolate syrup.  Cover and chill the dessert in the fridge for 4 to 24 hours.  Slice and serve cold.

Once removed from the spring form pan you can see the layers and let me tell you the taste of peanut butter, brownies and cheese cake is amazing and your guest are sure to want seconds. 

This post was linked to: Mingle Monday with Add a Pinch, Made my You Monday on Skip to my Lou, Melt in your Mouth Monday on Make Ahead Meals for Busy Moms, 2 Maids a Baking on 2 Maids a Milking, Tasty Tuesday on Beauty and Bedlam, Tempt My Tummy Tuesday at Blessed with Grace, Hearth N' Soul, Made from Scratch Tuesday on From Mess Hall to Bistro, It's a Blog Party, 33 Shades of Green, Trick or Treat Tuesday with Inside BruCrew Life.