Photo: Hector Sanchez; Styling: Lydia Degaris Pursell
Hands-on Time
45 Mins
Total Time
11 Hours 5 Mins
Yield
Makes 10 to 12 servings

Recipe from Savor the Moment by the Junior League of Boca Raton.

How to Make It

Step 1

Prepare Brownie Crust: Preheat oven to 350°. Microwave first 2 ingredients in a small microwave-safe bowl at MEDIUM (50% power) 1 1/2 minutes or until melted, stirring at 30-second intervals. Stir together flour, salt, and baking powder in a bowl.

Step 2

Beat 2 eggs and 1 cup brown sugar at medium-high speed with an electric mixer 3 to 4 minutes or until batter forms thin ribbons when beaters are lifted. Add vanilla, bittersweet chocolate, and melted chocolate mixture, and beat just until blended. Stir in flour mixture just until combined.

Step 3

Spread 1 cup brownie mixture on bottom of a greased and floured 9-inch springform pan. Bake at 350° on center oven rack 13 to 15 minutes or until set. Cool on a wire rack 10 minutes; freeze 15 minutes. Remove from freezer; spread remaining brownie batter up sides of pan to 1/4 inch from top, sealing batter to bottom crust.

Step 4

Prepare Filling: Beat cream cheese and 1 cup brown sugar at medium speed with a heavy-duty electric stand mixer until blended. Add 3 eggs, 1 at a time, beating just until yellow disappears after each addition. Beat in sour cream just until blended. Beat in peanut butter until blended.

Step 5

Pour filling into prepared crust. (Mixture will not completely fill crust.) Bake at 350° for 35 minutes or until center is almost set.

Step 6

Remove from oven. Spread Sour Cream Topping over center of cheesecake, leaving a 2-inch border around edge. Bake at 350° for 1 more minute. Remove from oven; gently run a knife around edge of cheesecake to loosen. Cool completely on a wire rack.

Step 7

Cover and chill 8 to 12 hours. Remove sides of pan. Top with chocolate curls.

Step 8

Note: We tested with Jif peanut butter.

Savor the Moment by the Junior League of Boca Raton.

Ratings & Reviews

buttmutch1225's Review

Ellie0
November 07, 2013
have made this many times with brownie mix and oil its outstanding hubby loves

eoosullivan's Review

eoosullivan
November 07, 2013
I think you could use a brownie mix for the crust and it would be just as good and a lot faster to make. I have used the mix for similar recipes with good results.

xena1953's Review

SprogMom
November 07, 2013
N/A

Ellie0's Review

xena1953
November 03, 2013
N/A

sankris's Review

buttmutch1225
September 23, 2013
Very rich. I thought i read the directions carefully but would up putting all the brownie mixture for the crust so I doubled the recipe for the part on the sides of the pan. Somewhat difficult to get the moist brownie mix to stay on the pan sides. Would suggest making it several days ahead of time as the peanut butter flavor is enhanced and the sour cream taste less intense. I needed to cook the cake 15 minutes longer than the stated time so the 'center set'. Very good though.

SprogMom's Review

sankris
September 23, 2013
N/A