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Fully Loaded Peanut Butter Fudge Brownie Cheesecake

This recipe is a little labor intensive, but WORTH IT. So post up for the afternoon with a mug of eggnog, your favorite holiday tunes, and a festive apron and treat yo’self to this incredibly decadent treat.

  • 1 19 1/2 oz. package brownie mix
  • 3/4 cup hot fudge-flavored ice cream topping, warmed
  • 2 (8 oz.) package cream cheese, softened
  • 1 1/2 cups peanut butter
  • 1 (14 oz.) can sweetened condensed milk
  • 1 1/2 cups whipping cream
  • 2 tablespoons powdered sugar
  • 4 chocolate-covered peanut butter cups, chopped
  • 2 tablespoons chocolate syrup


Step One: Make the brownies.

  • Prepare brownie mix according to package directions, using the 13x9x2-inch pan option.
  • Once they cool completely, cut them into bars.
  • Using about 3/4 of the bars, press brownies into the bottom of a 9x3-inch springform pan, forming an even crust.
  • Spread with (warmed) 3/4 cup hot fudge-flavored ice cream topping; set aside.
  • In a small bowl, crumble remaining 1/4 of the brownies; set aside.


Step Two: Make the cream cheese filling

(You can make this while the brownies bake!)

  • In a large mixing bowl:
    • Combine 2 (8 oz.) packages of cream cheese and 1 ½ cups of peanut butter
    • Beat with an electric mixer on medium speed until combined
    • Add 1 (14 oz.) can of sweetened condensed milk and beat until combined
  • In a medium bowl:
    • Beat 1 ½ cups whipping cream until soft peaks form.
    • Add 2 tbsp powdered sugar, beat until stiff peaks form.
  • Reserve ½ cup of the whipped cream mixture.
  • Fold remaining ½ cup of whipped cream into the cream cheese mixture.


Step Three: Layer the deliciousness.

  • Spread half of the cream cheese mixture over the hot fudge topping in pan.
  • Sprinkle half of the reserved brownie crumbles.
  • Spread remaining cream cheese mixture over the brownies.
  • Top with the reserved ½ cup whipping cream.
  • Sprinkle remaining brownie crumbles and chopped peanut butter cups.
  • Drizzle with chocolate syrup.
  • Cover and chill for 4 to 24 hours.
  • Be blessed.


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