Peanut Butter Cheesecake Squares

🧂 Ingredients

• 1 box brownie mix

  any brand works
• 24 ounces cream cheese

  3 bricks cream cheese
• 14 ounces sweetened condensed milk
• 4 whole Eggs
• 10 ounces peanut butter chips
• 2 tsp pure vanilla extract
• 1 1/2 cups Semi-sweet Chocolate Chips
• 1 tbsp butter
• 1 tbsp vegetable oil

Instructions

• 1 Prepare brownie mix according to the directions on the box spoon into parchment
  lined pan and bake for 20 minutes. Let cool.  Reduce oven temperature to 325
  degrees.
• 2 Pour peanut butter chips into a glass bowl,  place in microwave on high for 30
  seconds, remove stir and return to microwave at 30 second intervals until chips
  are melted and smooth. Allow chips to cool for a few minutes.
• 3 In a large mixing bowl, beat cream cheese until fluffy. Gradually add sweetened
  condensed milk. Slowly add melted peanut butter chips. Mix on high until smooth.
  Add eggs one at a time, scraping the bowl after each. Add vanilla, and continue
  to beat for another 3 minutes or until light and fluffy.
• 4 Pour cheesecake filling over brownie crust, tap pan on counter to remove any air
  bubbles and to insure filling is evenly distributed over crust.
• 5 Place the baking pan with the brownie crust in a larger pan and pour hot water
  into the larger pan until the water comes about halfway up around the smaller
  pan. Place in a preheated 325-degree oven for 50 minutes. Remove and allow to
  cool in a water bath. When completely cooled, place in the refrigerator for 30
  minutes.
• 6 Place chocolate chips, butter, and vegetable oil in a saucepan and melt over low
  heat, stirring with a rubber spatula the whole time. Remove them from the
  stovetop when the chips are melted and the ganache is smooth. Taking hold of
  parchment paper, lift the cheesecake out of the pan, sit on the countertop, and
  pull the parchment paper down off the sides of the cheesecake. Pour the ganache
  over the top and smooth out with a spatula.

Nutrition Info