INGREDIENTS
~For the Peanut Butter Blondie Layers:
2 sticks butter
1 c. SKIPPY peanut butter
6 eggs
2 tsp. vanilla
3 c. sugar
2 c. flour (USE C4C FLOUR TO MAKE IT GLUTEN FREE)
2 tsp. baking powder
~For the Crustless Cheesecake portion:
1 stick softened butter
1/2 cup granulated sugar
2- 8 oz packages cream cheese, softened
1 1/2 oz. package cook and serve vanilla pudding
2 eggs
1 tsp baking powder
2 melted Hershey Bars
1/2 c. melted ghirardelli bittersweet chips, melted
~For the Peanut Butter Frosting:
4 c. confectioner’s sugar
1 c. SKIPPY peanut butter
2 T. soft butter
1 tsp. vanilla
few T. of milk
~For the Chocolate Frosting:
1/2 c. + 6T cocoa powder
3/4 c. confectioners’ sugar
1/2 cup heavy cream
1/2 cup unsalted butter, very soft
dash salt
1 cups confectioners’ sugar
1 teaspoon vanilla
DETAILS
Adapted from hugsandcookiesxoxo.com
PREPARATION
STEP 1
~For the Peanut Butter Blondie Layers:
* Butter 2 9 inch pans and line with parchment. Butter the parchment.
* Preheat oven to 350
* Melt butter and Skippy. Put in mixer and add sugar. Add eggs and vanilla.
* Add flour and powder.
* Divide into 2 pans.
* Bake approx 35 mins.
* Cool completely. I like to freeze the cooled layers for easier frosting.
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~For the Crustless Cheesecake portion:
* Preheat oven to 325 degrees.
* Grease ONE 9″ pan with shortening, line the pan with parchment and then grease the parchment. Lightly butter the pan and Set aside.
* Cream butter and sugar in a stand mixer fitted with paddle attachment. Add cream cheese a little at a time until smooth. Scrape bowl down and beat again on medium speed, adding eggs one at a time. Add remaining ingredients. Mix again until smooth.
* Pour in pan. Smooth batter with offset spatula and bake for 50-55 mins. Cheesecake will puff up during baking, then deflate when taken out.
* Do not turn out cheesecake when finished baking. Put directly in the freezer, and leave until frozen solid. Remove for assembly.
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~For the Peanut Butter Frosting:
* Beat peanut butter, butter, vanilla and 2c. powdered sugar.
* SLOWLY add rest of sugar and then the milk until the desired consistency to spread on. Be sure to add milk slowly and beat on high till fluffy!)
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~For the Chocolate frosting:
* Heat cream in microwave and pour in mixer with cocoa powder and 3/4c. confectioners. Mix well.
* Add butter, salt, 1c. confectioners, vanilla and whip on high. Set aside.
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~ To Assemble:
* Split chocolate frosting between one peanut butter blondie top and the top of the chocolate cheesecake.
* Layer itas follows: pb blondie/choc frosting, chocolate cheesecake/frosting/pb blondie.
* Frost entire assembled cake in pb frosting.
* Push peanut butter chip and dark chocolate chips into the sides and top with 8 chopped peanut butter cups.
* Keep chilled!!!
source : https://www.keyingredient.com/
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