Peanut Butter Cheesecake on Nutella Brownie

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FOR THE GLUTTON’s

Peanut Butter Cheesecake on Nutella Brownie

The story behind this one really isn’t romantic or interesting.  The other day I was craving peanut butter and brownies, and feeling too lazy to go to the shop.  Went to my pantry, low and behold!, all the ingredients for cheesecake and brownies.  The cheesecake was the perfect creamy texture (I find that peanut butter works VERY well with a cheesecake batter).  And the brownie… don’t get me started.  It was the perfect gooey chocolately-ness that I was craving.

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Ingredients:

Brownie

  • 1/2 cup butter
  • 3/4 cup sugar
  • 2 tbsp Nutella (or any hazelnut spread)
  • 3/4 cup cocoa powder
  • 1 tbsp instant coffee
  • 2 large eggs
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 1 tbsp vanilla extract
  • 3/4 cup flour
  • 1/2 cup dark choc chips

Cheesecake

  • 4 tbsp peanut butter
  • 2 large eggs
  • 1 8oz pkg cream cheese
  • 1/4 cup sour cream
  • 2 tsp vanilla
  • 1/2 tsp lemon juice
  • 3/4 cup sugar
  • 1 tbsp hot choc powder for garnish
  • pinch salt

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Directions:

Preheat over to 350C/176F.

Brownie: Melt butter.  Add sugar until dissolved over medium heat in small saucepan.  Remover from heat, stir in Nutella until well combined.  Stir in cocoa, instant coffee. Add remaining ingredients and stir until well combined.

Wrap springform pan in tin foil, then grease it.  Pour batter in.  Bake for 30 min.  Remove from oven and allow to cool for 15 min. Turn oven down to 320C/150F.

Cheesecake: Cream the cream cheese with hand mixer until smooth and creamy (no lumps).  Add sugar, blend 2 min.  Scrape sides of bowl, add peanut butter and blend for another 2 min.  Salt, vanilla, blend, scrape. Sour cream, blend, scrape. Lemon juice, blend, scrape.  Beat in eggs, one at a time, scrape and blend again.

Pour batter on top of brownie. Bake at 320F (150C) for 45 min, or until the top is golden, and most of the cake is firm when you move it (only the very middle jiggles a tiny bit).  After the 45 min, shut the oven off, open the door, but leave the cake in.  Cheesecake doesn’t like quick temperature changes (makes it crack).  After a few minutes, pull it out of the oven and onto a cooling rack.  Run a knife between the cake and the side of the pan to further prevent cracking (cake contracts when cooling).  Allow to cool at room temp for 30 mins.

Place in freezer for a minimum 2 hours, but, honestly, it’s best refrigerate overnight. Before serving, using a sieve, dust cheesecake with hot choc mix

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