Brownie Bottom Peanut Butter Cheesecake Recipe
This Brownie Bottom Peanut Butter Cheesecake combines a rich, fudgy brownie base with a creamy peanut butter cheesecake layer, topped with a luscious chocolate-peanut butter drizzle. It’s an irresistible dessert perfect for peanut butter and chocolate lovers, balancing dense brownie texture with smooth, fluffy cheesecake.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 3 hours 30 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Brownie Bottom
- 10.25 ounces brownie mix
- ¼ cup vegetable oil
- 2 Tablespoons water
- 1 large egg
Peanut Butter Cheesecake
- 16 ounces cream cheese, at room temperature
- ½ cup granulated white sugar
- ½ cup smooth peanut butter
- ½ teaspoon vanilla extract
- 2 large eggs, at room temperature
Chocolate Drizzle
- ¼ cup chocolate chips (preferably Ghirardelli)
- 1 Tablespoon peanut butter
Instructions
- Prepare the Brownie Bottom: Preheat the oven to 325°F (163°C) and spray a 9″ springform pan with non-stick spray. In a medium bowl, combine the brownie mix, vegetable oil, water, and one large egg. Stir about 50 times until combined, noting the batter may be slightly lumpy. Spread the batter evenly into the prepared pan. Bake for 25 minutes or until a toothpick inserted in the center comes out clean.
- Make the Peanut Butter Cheesecake: While the brownie is baking, prepare the cheesecake layer. In a large bowl, using a hand mixer or stand mixer, beat the cream cheese, sugar, smooth peanut butter, and vanilla extract until smooth and creamy. Add the two eggs one at a time, mixing on low speed in between additions until just blended. Refrigerate the cheesecake mixture until the brownie base is ready.
- Assemble and Bake: Once the brownie bottom is fully baked, pour the peanut butter cheesecake mixture on top and spread evenly with a spatula. Increase the oven temperature to 350°F (177°C). Bake the cheesecake for approximately 45-50 minutes, beginning to check around 35 minutes. The cheesecake is done when the center is almost set, with just a small circle slightly jiggling.
- Cool and Chill: Remove the cheesecake from the oven and cool it on the counter for 10 minutes. Then transfer it to the refrigerator and chill for at least 3 hours to allow it to set properly.
- Prepare the Chocolate Drizzle: Before serving, place the chocolate chips and 1 tablespoon peanut butter in a microwave-safe bowl. Microwave for 30 seconds, stir, then microwave for an additional 20 seconds or until the mixture is fully melted and smooth. Transfer the chocolate mixture into a plastic bag, snip the tip, and drizzle the chocolate over the chilled cheesecake.
- Serve: Slice the cheesecake and serve immediately. Store leftovers covered in the refrigerator for up to 5 days.
Notes
- Use any “small batch” brownie mix that fits an 8×8 inch pan along with the ingredients it calls for.
- If you prefer, skip the drizzle and try ganache, mini peanut butter cups, or hot fudge as toppings.
- Always use full-fat cream cheese for best texture and rich flavor.
- Allow the cream cheese and eggs to come to room temperature before mixing to ensure a smooth cheesecake batter.
- Cheesecake is perfectly done when only the center slightly jiggles; begin checking at around 35 minutes of baking.
- Store any leftovers covered in the refrigerator for up to 5 days to maintain freshness.
