In the Kitchen: Peanut Butter Cheesecake Brownies

In the Kitchen
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Today in the kitchen, we welcome Pastry Chef Sarah Gillis from Laura’s Bar & Grill making Peanut Butter Cheesecake Brownies and a Homemade Peanut Butter Cup to top it off with.

Ingredients and Instructions for the Brownie Bottom:
  • 1 lb. 2 oz. Chocolate
  • 2 sticks Butter
  • 2 ½ cups Sugar
  • 8 Eggs
  • 2 teaspoons Vanilla Extract
  • 4 cups Flour
  • ½ cup Cocoa Powder
  • 1 tablespoon Baking Powder
  • 2 teaspoons Salt
  1. Preheat oven to 350 degrees.
  2. Line a 9×13 inch baking pan with parchment paper.
  3. Melt the chocolate and butter together over a double boiler and set aside to cool.
  4. Mix in the eggs and vanilla thoroughly.
  5. Sift the remaining dry ingredients together and mix into chocolate mixture.
  6. Pour into prepared pan and bake for 30-35 minutes.
  7. Set aside for 20 minutes to cool while you prepare the cheesecake.
Ingresdients and Directions for the Peanut Butter Cheesecake:
  • ½ cup Peanut Butter
  • 1 ½ lbs. Cream Cheese
  • 1 ½ cups Sugar
  • 1 ½ cups Sour Cream
  • 5 Eggs
  • 1 tablespoon Vanilla Extract
  • ¼ cup Heavy Cream
  • 2 tablespoons Flour
  • 2 cups Peanut Butter Cups, chopped
  1. In the bowl of stand mixer beat the cream cheese, peanut butter and sugar until light and creamy, make sure there are no lumps.
  2. With a spatula, scrape down the sides of the bowl, then add the sour cream, eggs and vanilla and beat until smooth.
  3. Scrape down the sides of the bowl again and slowly add in the heavy cream and flour.
  4. Fold in the chopped peanut butter cups and mix thoroughly.
  5. Pour cheesecake mixture over cooked brownies.
  6. Place Cheesecake pan inside of a larger pan, make sure the pan is the same height or higher than the cheesecake pan.
  7. Pour water about into bottom pan and fill to about halfway.
  8. Bake the cheesecake for about 1 hour and 10 minutes.
  9. Remove from oven and refrigerate for 12 hours or overnight.
Ingredients and Directions for the Chocolate Mousse Topping:
  • 1 cup Chocolate Chips
  • 2 ½ cups Heavy Cream
  1. Melt chocolate chips with a ½ cup heavy cream, set aside to cool.
  2. Whip 2 cups of heavy cream to stiff peaks.
  3. Fold in the cooled chocolate mixture until thoroughly mixed.
  4. Spread mousse on top of cheesecake.
  5. Drizzle with chocolate and sprinkle with chopped peanut butter cups.
  6. Refrigerate for 10 minutes.
  7. Cut and serve accordingly.
Ingredients and Directions for the Homemade Peanut Butter Cup:
  • 2 cups Chocolate
  • 2 tablespoons Shortening (Crisco)
  • 1/2 cup Butter
  • 1/2 cup Peanut Butter
  • 1 cup Powdered Sugar
  • 2/3 cup Graham Cracker Crumbs
  1. Combine chocolate and shortening and melt over double boiler. Brush paper cups with chocolate mixture and refrigerate until firm.
  2. In a sauce pan, add the butter and peanut butter, stir until melted.
  3. Stir in the powdered sugar and graham cracker crumbs until smooth.
  4. Press 1 tablespoon of filling into choclate cups, spread more chocolate mixture over the top of the filling. Spread to cover completely.
  5. Freeze until firm.

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