I first made this cheesecake a few years ago for a friend who is (like myself) a nut for peanut butter. I made it again for my boyfriend's birthday because one of his co-workers complained that my cupcakes were too "rich." I told him he hadn't tasted rich yet and promised to make this cheesecake...THE richest dessert I have EVER made. So let that be a warning to anyone who dares try it...you should only cut small pieces or risk getting sick from too much sugar. Another note about this recipe, it makes a LOT. I had enough in this recipe for a 12" cake AND TWO 4" cakes. I think you could easily halve this recipe and still have enough for an 8-9" cake.
Brownie Crust:
6 tablespoons unsalted butter, melted
1-1/4 cups sugar
1 tablespoon vanilla extract
2 eggs
1 cup plus 2 tablespoons all-purpose flour
1/3 cup unsweetened cocoa
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup semi-sweet chocolate chips
1 cup peanut butter chips
Heat oven to 350°F. Grease spring-form pan with butter. Stir together butter, sugar and vanilla in large bowl with spoon
or wire whisk. Add eggs; stir until well blended.
Stir in flour, cocoa,
baking powder and salt; blend well. Spread in prepared pan. Bake 25 to 30 minutes or until brownie begins to pull away from side of pan.
Meanwhile make cheesecake layer (see below). Immediately after removing brownie from oven, sprinkle chocolate chips and peanut butter chips over brownie
surface.
Cheesecake Filling:
2 lbs cream cheese, softened
5 eggs, at room temperature
1-1/2 cups firmly packed brown sugar
1 cup smooth peanut butter
1/2 cups whipping cream
1 tablespoon vanilla extract
Beat cream cheese in bowl of electric mixer until smooth. Add eggs, one at a time, beating well after each addition.
Add sugar, peanut butter and cream; mix until smooth. Stir in vanilla. Pour filling into prepared crust. Double-wrap spring-form pan with aluminum foil to prevent water seeping in. Place spring-form pan into a larger baking pan. Pour hot water into the larger pan so that the water comes 1 inch up the sides of the spring-form pan.
Bake at 325 degrees 1-1/2 hours, or until firm and lightly browned.
Remove from the oven and allow to cool on a wire rack for one hour. Run a knife along the edge of the cake to loosen it from the pan somewhat. Refrigerate for at least 4 hours before decorating.
Decoration:
1/2 cup whipping cream
1 cup semi-sweet chocolate chips
1 cup peanut butter chips
10-12 mini peanut butter cups, cut carefully in half
Remove cake from pan and put on a plate. Bring whipping cream to boil in a small saucepan.
Remove from heat and add semi-sweet and peanut butter chips. Stir, until melted and smooth.
Drizzle over cake and then add peanut butter cup halves around the edge of the cake. (Note - the mini peanut butter cups will cut easily if they have been chilled in the fridge.)
Source:
http://www.mmmmbrains.com/archives/2007_03.html#001218
