Since I’ve been back to work the past couple weeks, I think my husband and I have had a peanut butter and jelly sandwich for dinner every night with the exception of a couple takeout nights. Clearly I haven’t quite figured out this full-time job/wife/mama-of-three life. I’m sure my family hopes I figure it out soon so we can go back to good meals and relaxing nights… (Does the latter exist with three kids?!)
Anyway, luckily I can never get sick of peanut butter. I really don’t think I could. A peanut butter and jelly sandwich with the right pb, j, and bread is probably one of my favorite foods. (Should I feel embarrassed that I just admitted that?) Peanut butter is good with a lot of things but next to jelly, chocolate is peanut butter’s best friend. Peanut butter, chocolate brownies, and cheesecake teamed up to make these handsome, rustic little guys. I love how simple these are, both to make and in their appearance. I took a shot at in the dark at 9 p.m. the other night by making these into cups instead of going for a full on cheesecake. I wanted to make my mom a little treat for her birthday, but considering I didn’t find time until 9 p.m. I thought I’d give the muffin tin a shot and cut down on the cook time. I’m not going to lie, I’m kind of proud of myself for successfully creating these little cups. They’re unbelievably good. This is a no-fuss cheesecake recipe that is for the keeps.
Peanut Butter Brownie Cheesecake Cups
Yield: A dozen cups
Prep time: 15 min
Cook time: 15-20 min
1 box brownie mix + called for ingredients
2, 8 oz packages cream cheese, softened
1/2 c. granulated sugar
2 eggs
1 c. creamy peanut butter
1 tsp vanilla
8 oz. milk chocolate
1/3 c. 2% milk
2 T butter
peanut butter cups, chopped (optional)
Preheat oven to 325 degrees. Lightly grease a regular sized muffin tin.
Make brownie batter according to package directions. Spoon approximately 2 tablespoons of the brownie batter into each muffin cup.
In a separate bowl, combine the cream cheese and sugar. Beat with an electric mixer until thoroughly combined. Add eggs, one at a time, beating in each as added. Add peanut butter and vanilla and beat until smooth and thoroughly combined.
Spoon approximately 1/3 c. of the cream cheese mixture into each of the cups (spoon directly on top of the brownie batter.
Bake for 15-20 minutes or until cheesecakes are set. Remove from oven and allow to cool for approximately 30 minutes.
Meanwhile, prepare the chocolate ganache for topping. In a double broiler over low heat, combine chocolate, milk, and butter. Stir until the chocolate is melted and the mixture becomes smooth. Remove from heat.
Once the cheesecakes have cooled, spoon a couple tablespoons over each cup. Finish with chopped peanut butter cups.