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Chocolate Brownie Peanut Cheesecake
My Chocolate Brownie Peanut Cheesecake does what it says on the tin but in a rather decadent and sophisticated way! Not too sweet or too rich, it's significantly quicker and easier to make than you'd ever imagine!
Cook1 hr 20 mins
Servings (Adjustable): 10
Brownie Base Ingredients:
- 125 g Salted Butter
- 75 g Dark Chocolate
- 50 g Milk Chocolate
- 2 Eggs
- 160 g Caster Sugar (Superfine Sugar)
- 75 g Plain Flour (All Purpose)
- 50 g Chopped Salted Peanuts
- 50 g Dark Chocolate Chips
- 6 Eggs
- 500 g Full Fat Cream Cheese
- 200 g Caster Sugar (Superfine Sugar)
- 125 ml Sour Cream
- 250 g Smooth Peanut Butter
- 300 ml Sour Cream
- 6 tsp Caster Sugar (Superfine Sugar)
- 0.5 tsp Vanilla Extract
- 25 g Chopped Salted Peanuts
- 6 Werthers Originals
Make the Brownie Base
Add 125g Butter, 75g Dark Chocolate and 50g Milk Chocolate to a medium mixing bowl and
Blast in the microwave to melt (or heat over a low flame on the hob in a small saucepan).
Stir after 1 minute then keep blasting and stirring in 30 second bursts until everything is melted and combined.
Add 2 Large Eggs and 160g Caster Sugar to the melted chocolate and stir until thoroughly mixed.
Add 75g Plain Flour, 50g Chopped Salted Peanuts and 50g Dark Chocolate Chips and again stir until completely combined.
Pour the mixture into the prepared tin and bake for 12/15 minutes until just firm in the middle. This isn't the occasion for a super gooey in the middle brownie as the cheesecake will simply collapse but it will continue to cook with the filling.
Reduce the oven temperature to 170c or equivalent when you remove the brownie.
Make the Peanut Cheesecake
Meanwhile, start the cheesecake filling by separating 3 Large Eggs and putting the whites aside for another time.
Add the 3 egg yolks to a mixing bowl (or stand mixer) and add a further whole 3 Large Eggs, 500g Full Fat Cream Cheese, 200g Caster Sugar, 125ml Sour Cream and 250g Smooth Peanut Butter.
Beat the ingredients until smooth and fullycombined.
Pour the filling mix onto the cooked brownie base and bake for 50 minutes, checking towards the end of the cooking time. The filling wants to be just set in the middle.
While the filling is cooking, make the toppings ready to add later.
Make the Toppings
Mix 300ml Sour Cream, 6 tsp Caster Sugar and 0.5 tsp Vanilla Extract until combined.
Once the filling is cooked, add the topping and bake for a further 10/15 minutes.
Whizz 25g Chopped Salted Peanuts and 6 Werthers Originals up in a little processor or grinder into fine crumbs.
Once the cheesecake is cool, sprinkle the crumbs all over the top. This step isn't needed but it covers up the slightly unattractive top and adds a little extra sweet and peanut flavour.
Leave the cooked cheesecake to cool entirely before serving - ideally overnight.
Calories: 853kcal | Carbohydrates: 70g | Protein: 19g | Fat: 58g | Saturated Fat: 28g | Cholesterol: 235mg | Sodium: 522mg | Potassium: 511mg | Fiber: 3g | Sugar: 52g | Vitamin A: 1439IU | Vitamin C: 1mg | Calcium: 158mg | Iron: 3mg
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