Peanut butter buckeye brownie cheesecake
By Eat More Chocolate Team Cake Birthday Baking
April 15, 2015
If you're a peanut butter chocolate lover, you'll be all over this cake!
Directions
Prepare brownie mix according to package directions, using the 13x9x2-inch pan option.
Cool completely on a wire rack; set aside. Cut brownies 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 the 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 butter. Beat with an electric mixer on medium speed for until just combined.
Add sweetened 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. Reserve 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 peanut butter cups. Drizzle with chocolate syrup. Cover and chill for 4 to 24 hours.