Buckeye Cheesecake With a Brownie Crust

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INGREDIENTS:

Brownie Crust

• 4 ounces bittersweet chocolate
• 1/2 cup unsalted butter
• 1/4 teaspoon salt
• 2/3 cup sugar
• 1 teaspoon vanilla extract
• 2 eggs
• 3/4 cup flour
• 5 ounces mini peanut butter cups, cut in half

Peanut Butter Cheesecake

• 16 ounces cream cheese, softened
• 1/2 cup sugar
• 3/4 cup peanut butter
• 2 teaspoons cornstarch
• 3/4 cup heavy cream
• pinch of salt
• 1 teaspoon vanilla extract 
• 3 eggs

Chocolate Ganache

• 12 ounces semi sweet chocolate
• 1 cup heavy cream
• pinch salt

Peanut Butter Topping

• 1/4 cup butter
• pinch of salt
• 3/4 cup peanut butter
• 3/4 cup powdered sugar
• optional: additional peanut butter cups for garnish

INSTRUCTIONS

Brownie Bottom

1. Preheat the oven to 350 F and prepared an  9″ springform pan.  She recommends buttering it and lining with flour dusted parchment.  I just sprayed it and hoped for the best.
2. In a large glass bowl, melt the chocolate, butter and salt together in 30 second bursts.  Stir between each trip to the microwave until the chocolate is just melted and able to be mixed smooth.  Be careful not to scorch the chocolate.  Allow to cool slightly before you proceed.
3. Stir in the granulated sugar and vanilla.  Then add the eggs, one at a time, whisking after each until completely combined.
4. Stir in the flour and halved peanut butter cups until just combined and then spread in the bottom of the prepared springform pan.
5. Bake for 15 minutes. Allow to cool while preparing the cheesecake layer. Drop temperature to 300 F.

Peanut Butter Cheesecake

1. Beat the cream cheese and sugar until creamy and smooth.
2. Add the peanut butter, cream, cornstarch, salt and vanilla. Beat until smooth
3. Add the eggs one at a time, mixing slowly until just combined. Be careful to not incorporate too much air at this poin.
4. Pour the cheesecake layer over the slightly cooled brownie layer and tap it against the counter a few times to release any air bubbles.
5. Wrap the springform pan tightly in a couple of layers of aluminum foil and then place in a large rimmed pan. Fill the larger pan with hot water, being sure no water seeps through the springform pan.
6. Place the whole thing in the oven (now at 300 F) and bake for 60-70 minutes.  The cheesecake should be set but still slightly jiggly when you shake it.
7. Leave the cheesecake in the oven with the door slightly ajar for about a half hour to let it start to cool slowly, then remove from oven entirely.
8. Remove pan from water bath and cool at room temperature for 3-4 hours or until completely cool. Then refrigerate.
9. When ready to complete the assembly, release the edges of the cheesecake from the springform pan.  I usually use a thin plastic knife and run it between the pan and the cheesecake to ensure it isn’t sticking anywhere. Then take the edges off the pan. Remove the parchment if you used it.

Ganache

1. Put the cream, chocolate and salt in a small glass bowl.
2. Microwave in 30 second bursts, stirring well between each one until the chocolate is just melted and able to be stirred smooth.
3. Let cool to a spreadable consistency.

Peanut Butter Topping

1. In a small glass bowl, melt the peanut butter and butter together in short bursts until the butter is just melted enough to stir smooth.
2. Add the salt and powdered sugar and mix until smooth.
3. Allow to a spreadable consistency.

Assembly

1. Remove cheesecake from springform pan and place on serving tray.
2. Spread cooled peanut butter topping over cheesecake, stopping just shy of the edges.
3. Spread cooled ganache over the outside edge of the cheesecake, feeling free to build it up a bit over the top of the cheesecake to form a ridge/crust.
4. Garnish with additional peanut butter cups if desired.
5. Refrigerate to set and until ready to serve.
6. Set out at least 20 minutes before serving for an easier slicing/serving experience.
7. Wrap leftover and store in the refrigerator.

source:https://www.cookingwithcarlee.com/2018/08/buckeye-cheesecake-with-brownie-crust.html

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