Name: Peanut Butter Brownie Cheesecake
Ingredients: 1 cup butter; 6 oz unsweetened chocolate, coarsely chopped; 2 cups sugar; 4 eggs; 2 tsp vanilla; 1 1/2 cup all purpose flour; 1/2 tsp baking soda; 3/4 cup hot fudge flavored ice cream topping, warmed; 2 8 oz packages softened cream cheese; 1 1/2 cups crunchy peanut butter; 14 oz can sweetened condensed milk; 1 1/2 cups whipping cream; 2 tbsp powdered sugar; 1 family size bag of mini Reese's cups

Peanut Butter Brownie Cheesecake

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Ingredients

Brownie Crust Ingredients

1 cup butter
6 oz unsweetened chocolate, coarsely chopped
2 cups sugar
4 eggs
2 tsp vanilla
1 1/2 cup all purpose flour
1/2 tsp baking soda
3/4 cup hot fudge flavored ice cream topping, warmed

Cheesecake Ingredients

2 8 oz packages softened cream cheese
1 1/2 cups crunchy peanut butter
14 oz can sweetened condensed milk
1 1/2 cups whipping cream
2 tbsp powdered sugar
1 family size bag of mini Reese's cups

Instructions

Brownie Crust

In a saucepan, melt butter and chopped chocolate over low heat, stirring
constantly. Remove from heat; cool. Grease 9x13 pan.
Stir sugar into cooled chocolate mixture in saucepan. Add eggs, one at a time, beat after each addition until combined. Stir in vanilla. In a small bowl, stir together the flour and baking soda.
Add flour mixture to chocolate mixture; stir until combined. Spread the batter in the greased pan. Bake for 30 minutes at 350. Cool completely. Cut brownies into bars.
Using 3/4 of the bars, press brownies into the bottom of a 9x3 inch springform pan, forming an even crust. Spread with the fudge ice cream topping; set aside.

Cheesecake

In a large mixing bowl, combine cream cheese and peanut butter. Beat with an electric mixer on medium speed until just combined. Add sweetened condensed milk. Beat until combined. In a medium bowl, beat whipping cream until soft peaks form.
Add powdered sugar. Beat until stiff peaks form. Reserve 1/2 cup of the whipped cream mixture. Fold remaining whipped cream into the cream cheese mixture.
Spread 1/2 of the cream cheese mixture over the hot fudge topping in pan. Sprinkle with 1/2 of the mini Reese’s cups and reserved brownie bars. Spread remaining cream cheese mixture over the brownies.
Top with the reserved whipping cream. Sprinkle remaining mini Reese’s cups and drizzle with warm peanut butter. Cover and chill for 4 to 24 hours.

Notes

Submitted by Deena Harrell, Whigham, Ga.

Deena Harrell is the wife of John Harrell, a sixth generation farmer in Grady County. The Harrell family grows peanuts, cotton and beef cattle. Deena and John have one son, Douglas, who also farms. John is former chairman of the National Peanut Board.