Peanut Butter Buckeye Brownie Cheesecake

Peanut butter cheese cake with a brownie crust topped with Reese's Peanut Butter Cups

My coworker Lisa brings the office a ton of sweets each year at Christmas. And since she’s from Ohio, her sweet treats always include homemade Buckeyes. And they’re awesome.

Plus Lisa keeps us supplied in cupcakes and cookies year-round. And that’s also awesome.

So when I came across a recipe for Buckeye Cheesecake, I immediately sent it to her and hinted that she make it. And by hinted I mean I pretty much stood in her office banging a drum until she agreed.

She brought it in Monday and it was ta die for. Seriously. Word traveled so quickly that everyone had devoured it in like 15 minutes. Jerks!

Here’s Lisa’s version of the recipe I sent her. I will totally make this. This recipe is a keeper!

{UPDATE:  I've now made this about a dozen times and it is one of my favorites!}

Peanut Butter Buckeye Brownie Cheesecake
1 box brownie mix
3/4 cup hot fudge topping, warmed
2 8-oz. packages cream cheese, softened
1 1/2 cups crunchy peanut butter
1 14-oz. can sweetened condensed milk
1 12-oz. tub frozen whipped topping, thawed
1 1/2 cups mini peanut butter cups
2 tablespoons chocolate syrup

Prepare brownie mix according to package directions, using the 13x9 instructions. Cool completely and set aside. Cut brownies into small chunks. Using about 2/3 of the brownie chunks, press brownies into the bottom of a 9” spring-form pan, forming an even crust. Spread with the fudge ice cream topping; set aside. Crumble remaining brownies and set aside.

In a large mixing bowl, combine cream cheese and peanut butter. Beat with an electric mixer on medium speed until combined. Add sweetened condensed milk and beat until just combined. Fold in about 2/3 of the frozen whipped topping until thoroughly incorporated.

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 remaining whipped topping. Sprinkle remaining brownie crumbles and chopped peanut butter cups. Drizzle with chocolate syrup. Cover and refrigerate for 6 hours before serving.

PRINTABLE RECIPE