Brownie Bottom Peanut Butter Cheesecake has a layer of chewy brownie topped with a creamy peanut butter cheesecake and drizzled with rich chocolate. This decadent cheesecake is a peanut butter dream! Perfect sinful cheesecake for large gatherings or “just because.”
BROWNIE BOTTOM PEANUT BUTTER CHEESECAKE
I’m still not sure I see the difference but regardless, it got rave reviews.
You can use a brownie mix or my favorite from-scratch recipe (that I make all.the.time.)
This is another dessert I wasn’t able to cut or taste since it was a gift, but they tell me it was good. My husband took the last picture at the bar after they cut it.
It was my first time using my new springform pan and I’m in love with it. Now I want to make all kinds of things with it.
Things you may need…
- Springform Pan
- Mixing Bowls – these with the grippy on the bottom are my favorite
- Hand Mixer – I didn’t know I needed a headlight on my mixer but it’s actually really handy!
Brownie Bottom Peanut Butter Cheesecake
Ingredients
- For the brownie bottom
- 10 oz package brownie mix or this one from scratch
- 1/4 cup vegetable oil
- 2 Tablespoons water
- 1 egg
- For the peanut butter cheesecake
- 2 8 oz cream cheese bricks, at room temp
- 1/2 cup sugar
- 1/2 cup smooth peanut butter
- 1/2 teaspoon vanilla
- 2 eggs at room temp
- For the chocolate drizzle
- handful of Ghirardelli baking chips or your favorite chocolate chips, they're just my fav
- 1 Tablespoon peanut butter
Instructions
- Preheat oven to 325 degrees 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.
- Bake for 25 minutes or until a toothpick inserted in the center comes out clean.
- 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.
- Add the eggs, one at a time, mixing on low between each addition, until just blended. Store in the fridge until the brownie bottom is baking.
- Once the brownie bottom is done, pour the cheesecake mixture on top. Spread it evenly with a spatula.
- Raise the oven temp to 350.
- Bake for approximately 45-50 minutes or until center is almost set. Check it after 35 minutes to see how it's doing. Mine took closer to 50 minutes.
- Cool on the counter for a few minutes then transfer to the fridge.
- 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.
- Chill for at least 3 hours before serving.
Recipe Notes
Adapted from Philadelphia
Or maybe you’ll like…
Halloween Cream Cheese Swirl Brownies
Reese’s Peanut Butter Cup Stuffed Cheesecake Bars
This looks delicious! Love the brownie bottom and the chocolate drizzle on top!
Looks amazing Melissa! Love the brownie crust and cheese cake..delicious 🙂
Thank you so much for linking up at Share Your Stuff Tuesdays..hope to see you next week!
Erin @ Table for Seven
Doors the brownie get hard because it’s baked twice?
Nope. Science 🙂
Doors the brownie get hard because it’s baked twice?
That looks amazing! I’m always a sucker for peanut butter and chocolate, and with cheesecake, I’m totally trying this. Just pinned. Thanks!
I can’t wait to try this, Melissa! Pinned it and I will be sharing this on FB tomorrow! Thanks so much for partying with us this week 🙂
Making this right now because I had cream cheese that was about to expire and I don’t have Graham crackers for the traditional crust. I don’t see anything in the directions that says when to add the sugar to the mixture. I just added it at after the eggs. Smells good already. My family is so glad I am in the mood to cook. Thanks!
Oops! Sorry about that, I added it now. Hope you enjoy it! =)
That sure does look great! Wish I had a piece. Thanks for sharing on Two Cup Tuesday. Pinned it!
It’s a gorgeous cake!
And I really like the combination of cream cheese and PB