Brownie Bottom Peanut Butter Cheesecake

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.”

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

My husband asked me to make a delicious cheesecake for his boss, who was moving on to a new company. I think I misunderstood the directions because apparently he asked for a peanut butter brownie cheesecake and I made a brownie bottom peanut butter cheesecake. See the difference?

I’m still not sure I see the difference but regardless, it got rave reviews.

BROWNIE BOTTOM PEANUT BUTTER CHEESECAKE INGREDIENTS

• Brownie Mix – You’ll need a 10oz mix or make this one from scratch
  
• Vegetable Oil
  
• Water
  
• Egg
  
• Cream Cheese – Two (2) 8 oz bricks, at room temperature.
  
• Sugar
  
• Peanut Butter
  
• Vanilla Extract
  
• Ghirardelli Baking Chips – Or your favorite chocolate chips.

You can use a brownie mix or my favorite from-scratch recipe (that I make all.the.time.)

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.

This was actually 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.

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.

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. It will keep in the refrigerator for about 5 days.

TOOLS TO HELP YOU MAKE CHEESECAKE

• 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!

NEED MORE CHEESECAKE RECIPES? TRY THESE:

• Strawberry Lemon Cheesecake Bites
• Peanut Butter Buckeye Cheesecake
• 3-Step Mini Cheesecakes
• Cherry Cheesecake Bars

HOW TO MAKE BROWNIE BOTTOM PEANUT BUTTER CHEESECAKE

Brownie Bottom Peanut Butter Cheesecake

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!

5 from 1 vote

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: brownie bottom peanut butter cheesecake

Servings: 8 -10

Calories: 605kcal

Author: Melissa | Persnickety Plates

Ingredients

For the brownie bottom

• 10 oz package brownie mix
• 1/4 cup vegetable oil
• 2 Tablespoons water
• 1 egg

For the peanut butter cheesecake

• 16 oz cream cheese at room temp
• 1/2 cup sugar
• 1/2 cup smooth peanut butter
• 1/2 teaspoon vanilla extract
• 2 eggs at room temp

For the chocolate drizzle

• 1/4 cup Ghirardelli baking chips
• 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.

Notes

Adapted from Philadelphia

Nutrition

Serving: 1g | Calories: 605kcal | Carbohydrates: 52g | Protein: 12g | Fat: 39g | Saturated Fat: 19g | Cholesterol: 124mg | Sodium: 409mg | Potassium: 221mg | Fiber: 1g | Sugar: 37g | Vitamin A: 17.3% | Calcium: 7.7% | Iron: 10.6%

Tried this recipe?Tag @melissa_pplates or tag #persnicketyplates!

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