cheesecake peanut butter brownies with graham crust

How To Make cheesecake peanut butter brownies with graham crust

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  1

  Allow the cream cheese and eggs to reach room temperature. Preheat oven to 350 degrees.
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  2

  Follow the directions for preparing the brownie batter as noted, ignore the baking directions on the box. To the batter, add the mini marshmallows and 1 tsp vanilla extract. Stir one last time.
• 3

  Butter and flour a 13x9 baking dish or spray dish with a nonstick spray. Combine crushed graham crackers and 4 Tbsp melted butter in a small bowl. Add the graham cracker crumble and then top with the brownie batter. Set off to the side while preparing the cheesecake topping.
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  4

  Whip the cream cheese until fluffy; about 1 minute. Then add the remaining 1 tsp vanilla, the last egg, and 2 Tbsp sugar. Whip for another minute or until all lumps are gone and it returns to its fluffy texture.
• 5

  Scoop the cheesecake mixture with a large spoon or piping bag and make 5 stripes of cheesecake topping.
• 6

  Then microwave the peanut butter until liquid (about 15 seconds depending on your microwave). Drizzle the peanut butter over the cheesecake topping and the brownie batter. Swirl with a knife or the blunt end of a skewer.
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  7

  Bake for 30-35 minutes on the upper/middle rack or until the cheesecake topping begins to lightly brown and the center is barely gooey. Tip: Have napkins and ice cold milk ready! :)
• 8

  Then let the brownies set for about 30 minutes before serving.
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