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Today is September 25, 2022

Peanut Butter Brownie Cheesecake

Breads & Desserts


1 box brownie mix
3/4 cup hot fudge topping, warmed
2 (8-oz.) pkgs. 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 chopped mini peanut butter cups
2 Tbsp. chocolate syrup


Prepare brownie mix according to package instructions, using a 9x13-inch pan. Cool completely. Cut brownies into small chunks. Using 2/3 of the brownie chunks, press brownies into bottom of a 9-inch springform pan, forming an even crust. Spread with warm fudge topping; set aside. Crumble remaining brownies; set aside. In a large mixing bowl, beat cream cheese and peanut butter with an electric mixer on medium speed until combined. Add condensed milk; beat until just combined. Fold in 2/3 of the whipped topping until thoroughly incorporated. Spread 1/2 of cream cheese mixture over brownie crust. Sprinkle with 1/2 of reserved brownie crumbles. Spread remaining cream cheese mixture over brownies. Top with remaining whipped topping. Sprinkle with remaining brownie crumbles and peanut butter cups. Drizzle with chocolate syrup. Cover and refrigerate for 6 hours before serving.


From “South Your Mouth,” Mandy Rivers

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