Betty’s Reese’s Cup Brownie Cheesecake

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Betty demonstrates a Reese's Cup Brownie Cheesecake. This is a dramatic and delicious . This recipe was adapted from a Midwest Living magazine recipe from 2013. It uses Betty's brownie recipe, rather than a boxed brownie mix.

Reese's Cups Brownie Cheesecake

2 sticks

4 ounces unsweetened baking chocolate

2 cups sugar

2 eggs, well-beaten

1 1/3 cups self-rising

2 teaspoons vanilla extract

3/4 cup hot fudge ice cream topping, warmed

(2) 8-ounce packages , softened

1 1/2 cups creamy peanut butter

14-ounce can sweetened condensed milk

1 1/2 cups whipping cream

2 tablespoons powdered sugar (This is the same as icing sugar or confectioner's sugar.)

6 Reese's peanut butter cups, chopped in quarters

Melt butter along with unsweetened chocolate in a saucepan over low heat, stirring occasionally. Cool to room temperature. To the melted mixture add sugar, eggs, self-rising flour, and vanilla extract. Mix all together and pour into a 9-inch by 13-inch by 2-inch baking dish. Bake 350 degrees (F) 20 to 25 minutes. will be done when a toothpick placed in the center comes out clean. Remove cooked brownies from the oven and cool to room temperature in baking dish on cooling rack. Cut into 16 squares. Using about 3/4 of the squares, press brownies into the bottom of a 9-inch x 3-inch springform pan, forming an even crust. Spread with the hot fudge ice cream topping; set aside. Crumble remaining 1/4 of the brownies; set aside. In a large mixing bowl, combine cream cheese and peanut but-ter. Beat with an electric mixer on medium speed until just combined. Add sweet-ened condensed milk. Beat until just combined. In a medium bowl, beat whipping cream until soft peaks form. Add powdered sugar. Beat until stiff peaks form. Re-serve 1/2 cup of the whipped cream mixture. Fold remaining whipped cream into the cream cheese mixture. Spread one-half of the cream cheese mixture over the hot fudge topping in pan. Sprinkle with one-half of the reserved brownie crumbles. Spread remaining cream cheese mixture over the brownies. Top with the reserved 1/2 cup whipping cream. Sprinkle remaining brownie crumbles and chopped pea-nut butter cups. Cover with plastic wrap and chill for 4 to 24 hours. Cut into wedges and serve cold. I hope you enjoy this dessert! –Betty 🙂
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