Peanut Butter Philadelphia Cheesecake Brownie
Treat yourself to the ultimate dessert with this Peanut Butter Cheesecake Brownie. The rich brownie base is topped with a velvety peanut butter cheesecake, making each bite an ideal blend of chocolate and peanut butter goodness. Try it out for any special occasion or just because!
For the brownie:
397g Carnation Caramel
200g dark chocolate, chopped
75ml vegetable oil
140g light brown sugar
2 medium eggs
100g plain flour
For the peanut butter cheesecake:
125g Philadelphia Original Soft Cream Cheese, room temperature
30g light brown sugar
1 medium egg yolk
45g peanut butter
You will also need: 32cm x 20cm tin lined with baking parchment
Step 1 of 5
Preheat the oven to 180°C (160°C fan) or Gas Mark 4.
Step 2 of 5
Scoop the caramel into a microwavable bowl and tip in the chopped chocolate. Microwave on full power for 30 seconds, stir and repeat until the chocolate is completely melted. Add the oil and sugar and mix until everything is combined.
Step 3 of 5
Add the eggs one at a time, making sure to thoroughly mix in one before adding the next one. Fold in the flour until the mix has a smooth glossy consistency then pour into your lined tray.
Step 4 of 5
For the cheesecake mixture, beat the Philadelphia Original Soft Cream Cheese with the sugar until smooth and glossy. Mix in the egg yolk and then stir in peanut butter.
Step 5 of 5
Spoon the mixture randomly over the chocolate batter and use a skewer to swirl the cheesecake batter into the brownie batter. Place in the centre of the oven and bake for 40-45 minutes until firm to the touch and a slight jiggle in the middle. Remove from the oven and allow to cool slightly before putting in the fridge to firm up. Once fully cool, slice, serve and enjoy!
Peanut Butter Philadelphia Cheesecake Brownie
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Prep: 15 mins
Cook: 40 mins
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Quite Easy
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SERVES: 16
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Ingredients
For the brownie:
397g Carnation Caramel200g dark chocolate, chopped
75ml vegetable oil
140g light brown sugar
2 medium eggs
100g plain flour
For the peanut butter cheesecake:
125g Philadelphia Original Soft Cream Cheese, room temperature30g light brown sugar
1 medium egg yolk
45g peanut butter
You will also need: 32cm x 20cm tin lined with baking parchment
-
Method
Step 1 of 5
Preheat the oven to 180°C (160°C fan) or Gas Mark 4.
Step 2 of 5
Scoop the caramel into a microwavable bowl and tip in the chopped chocolate. Microwave on full power for 30 seconds, stir and repeat until the chocolate is completely melted. Add the oil and sugar and mix until everything is combined.
Step 3 of 5
Add the eggs one at a time, making sure to thoroughly mix in one before adding the next one. Fold in the flour until the mix has a smooth glossy consistency then pour into your lined tray.
Step 4 of 5
For the cheesecake mixture, beat the Philadelphia Original Soft Cream Cheese with the sugar until smooth and glossy. Mix in the egg yolk and then stir in peanut butter.
Step 5 of 5
Spoon the mixture randomly over the chocolate batter and use a skewer to swirl the cheesecake batter into the brownie batter. Place in the centre of the oven and bake for 40-45 minutes until firm to the touch and a slight jiggle in the middle. Remove from the oven and allow to cool slightly before putting in the fridge to firm up. Once fully cool, slice, serve and enjoy!