Brownie Bottom Peanut Butter Cheesecake

Brownie Bottom Peanut Butter Cheesecake has a chewy brownie layer topped with a creamy peanut butter cheesecake and drizzled with rich chocolate. The perfect sinful cheesecake for large gatherings or just because.

The first time I made this cheesecake was in 2013. My husband asked me to make a cheesecake for his boss, who was moving on to a new company.

He asked for brownie to be incorporated with a peanut butter cheesecake layer and this is what I came up with and it got rave reviews.

Much like my brownie bottom cupcakes, adding a brownie to just about any dessert makes it that much better.

Equipment you’ll need

• Springform Pan – A 9-inch pan. They’re often even cheaper at HomeGoods.
• Mixing Bowls – These with the grippy on the bottom are my favorite
• Hand Mixer – You could also use a stand mixer, but I opt for my hand mixer more often than not.

Ingredients

• Brownie Batter – You’ll need either a 10oz mix (plus the ingredients called for on the package) or a small batch brownie recipe from scratch.
• Cream Cheese – Two (2) 8 oz bricks of cream cheese, at room temperature.
• Eggs – Two large eggs, also at room temperature.
• Sugar – Granulated white sugar.
• Peanut Butter – Creamy peanut butter, not natural. You’ll need it for the cream cheese mixture as well as for the drizzle.
• Vanilla Extract – Pure vanilla extract will give you much better flavor than imitation. I know it’s pricier, but it’s worth it.
• Chocolate Chips – You’ll melt chocolate chips for the topping. I prefer Ghirardelli 60% bittersweet baking chips.

How to make a Brownie Bottom Peanut Butter Cheesecake

1. STEP ONE: First, prepare the bottom layer (either from a box brownie mix package instructions or from scratch) and pour the brownie batter into the bottom of the pan in an even layer. Bake brownies for 25 minutes at 325° or until a toothpick inserted into the center comes out clean.
   
2. STEP TWO: Next, while the brownie layer is baking, prepare the cheesecake by mixing the cream cheese, sugar, peanut butter, and vanilla in a large mixing bowl with an electric mixer until smooth and creamy. Then, one at a time, add the eggs, mixing on low until just blended. Place the cream cheese mixture into the fridge while the brownies finish baking.
   
3. STEP THREE: Then, pour the peanut butter cheesecake batter over the baked brownie layer and smooth it evenly with a spatula. Bake at 350° for 45-50 minutes or until the center is almost set. Check it after 35 minutes to see how it’s doing. Once done, let cool on the counter for 10 minutes before transferring to the fridge to chill for at least 3 hours before serving.
   
4. STEP FOUR: Finally, when ready to serve, in a small bowl (make sure it’s microwave safe) melt the chocolate chips with peanut butter in 30 second increments until smooth. Pour the melted chocolate into a small plastic baggie, snip just the tip, and drizzle over the cheesecake. Slice and serve!

What to serve with it

Serve this brownie bottom peanut butter cheesecake for dessert after a dinner of Laughing Cow Chicken with Lemon Garlic Brussels Sprouts.

If you want to serve it with more cheesecakes, try my chocolate chip cheesecake, cheesecake cookie cups, triple chocolate cheesecake, banana pudding cheesecake bars, or Reese’s peanut butter cup cheesecake bars.

How to store leftovers

Leftover cheesecake should be stored, covered, in the fridge.

How long will cheesecake last in the fridge?

Homemade cheesecake usually keeps for up to 5 days in the fridge.

Can I freeze it?

Yes, cheesecake freezes really well. Freeze the entire cheesecake or individual slices by wrapping them in plastic wrap and then carefully placing them in a freezer bag. They’ll keep up to 2 months in the freezer when stored properly.

FAQs

Do you put flour in cheesecake?

Nope, not in this cheesecake. No starch leaves the cheesecake smooth and dense.

Can you make a cheesecake without a springform pan?

Sure can! I baked my cheesecakes without a springform pan for years. If you don’t have one, line a cake pan, or pie plate, with parchment paper or foil and it should work just fine.

Why does my cheesecake crack after baking?

If you overmix your cheesecake batter, you’ll incorporate too much air, which will make the cheesecake rise too much and then collapse. Cracks also form when the cheesecake gets too dry.

Does cheesecake need to be refrigerated?

Yes. Put this brownie bottom peanut butter cheesecake (and others) in the fridge, covered, to store it.

Need more cheesecake recipes? Try these:

Peanut Butter Cheesecake Brownie Bars

Cinnamon Roll Cheesecake

Halloween Cream Cheese Swirl Brownies

Strawberry Lemon Cheesecake Bites

Peanut Butter Buckeye Cheesecake

3-Step Mini Cheesecakes

Cherry Cheesecake Bars

Peanut Butter Cup Brownie Cheesecake

Click here for my entire collection of cake and pie recipes.

4.58 from 19 votes

Brownie Bottom Peanut Butter Cheesecake

Created by Melissa Williams | Persnickety Plates

Servings: 10 servings

Prep Time: 15 minutes mins

Cook Time: 1 hour hr 5 minutes mins

Chill Time 3 hours hrs

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Brownie Bottom Peanut Butter Cheesecake – a layer of brownie topped with a creamy peanut butter cheesecake and drizzled with chocolate. A chocolate + peanut butter lovers dream!

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Ingredients

 

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For the brownie bottom

• ▢ 10.25 ounce brownie mix
• ▢ ¼ cup vegetable oil
• ▢ 2 Tablespoons water
• ▢ 1 large egg

For the peanut butter cheesecake

• ▢ 16 ounces cream cheese at room temp
• ▢ ½ cup granulated white sugar
• ▢ ½ cup smooth peanut butter
• ▢ ½ teaspoon vanilla extract
• ▢ 2 large eggs at room temp

For the chocolate drizzle

• ▢ ¼ cup chocolate chips I prefer Ghirardelli
• ▢ 1 Tablespoon peanut butter

Instructions

To make the brownie bottom

• Preheat oven to 325° F and spray a 9" springform pan with non-stick spray. Set aside.
• In a medium bowl, add the brownie mix, vegetable oil, water, and egg. Stir about 50 times (batter may be slightly lumpy) and spread into the prepared pan.
  10.25 ounce brownie mix, ¼ cup vegetable oil, 2 Tablespoons water, 1 large egg
• Bake for 25 minutes or until a toothpick inserted in the center comes out clean.

To make the peanut butter cheesecake

• While the brownie base is cooking, prepare the peanut butter cheesecake.
• In a large bowl, with a hand mixer (or in your stand mixer), mix the cream cheese, sugar, peanut butter, and vanilla until smooth and creamy.
  16 ounces cream cheese, ½ cup granulated white sugar, ½ cup smooth peanut butter, ½ teaspoon vanilla extract
• Add the eggs, one at a time, mixing on low between each addition, until just blended. Store in the fridge until the brownie is done baking.
  2 large eggs

To assemble

• Once the brownie bottom is done, pour the cheesecake mixture on top. Spread it evenly with a spatula.
• Raise the oven temp to 350° F
• Bake for approximately 45-50 minutes or until center is almost set. Check it after 35 minutes to see how it's doing. Jiggle it – the center should be nearly set with only a small circle in the center jiggling when it is done.
• Cool on the counter for 10 minutes then transfer to the fridge.
• Chill for at least 3 hours before serving.

For the chocolate drizzle

• Before serving, prepare the chocolate drizzle.
• In a microwave safe bowl, add the chocolate chips & peanut butter. Microwave for 30 seconds, then stir. Microwave another 20 seconds or so or until creamy and fully combined. Add to a plastic baggie, then snip the very tip. Drizzle across the cheesecake.
  ¼ cup chocolate chips, 1 Tablespoon peanut butter
• Slice & serve!

Notes

Use any “small batch” brownie mix you like (should make an 8×8 pan) + ingredients called for on the package. 

Store leftovers covered in the fridge for up to 5 days.

⭐️ Final Step! Please let me know how you liked this recipe by leaving a review and rating below. Your feedback supports my small business and allows me to continue providing free, high quality recipes.

Nutrition

Serving: 1g | Calories: 444kcal | Carbohydrates: 43g | Protein: 10g | Fat: 27g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 102mg | Sodium: 326mg | Potassium: 176mg | Fiber: 1g | Sugar: 30g | Vitamin A: 700IU | Vitamin C: 0.03mg | Calcium: 63mg | Iron: 1mg

Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.

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Originally published July 1, 2013