Peanut Butter Cheesecake Brownies

Good, but not to die for. Personally, I think the cheesecake needed some more peanut butter. I'm glad I gave these a try, but still sticking with my go-to peanut butter brownies from my aunt.

Recipe from Kraft Foods

INGREDIENTS

1 pkg. (19 to 21 oz.) brownie mix (13x9-inch pan size)

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

1/3 cup sugar

1 egg

1/4 cup peanut butter

1/2 tsp. vanilla

1-1/2 cups thawed COOL WHIP Whipped Topping (omitted)

20 maraschino cherries (omitted)

DIRECTIONS

HEAT oven to 350ºF.

PREPARE brownie batter as directed on package. Spoon into 20 paper-lined muffin cups.

BEAT cream cheese, sugar, egg, peanut butter and vanilla with mixer until blended. Spoon 1 rounded Tbsp. into center of batter in each cup, pressing down slightly into batter. Bake 30 min. or until centers are set. Cool.

SERVE topped with COOL WHIP and cherries.