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.
Peanut Butter Brownie Cheesecake
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.
Why you’ll love this Peanut Butter Cheesecake with a Brownie Crust
Peanut Butter Lover’s Dream – This decadent cheesecake is full of peanut butter flavor that is perfect for peanut butter fans.
Simple Recipe – You know easy recipes are kinda my thing and this one, though it looks fancy, is still really easy. You can use a box mix for the brownie layer or make it from scratch. You do need to allow a little bit of time for the cheesecake to chill though, so plan for that.
Perfect for Chocolate Lovers – The brownie crust and the melted chocolate drizzle over the top of the creamy cheesecake will satisfy chocolate fans.
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
Below is a list of the ingredients you’ll need to gather to make this recipe. Scroll all the way down for the full recipe card.
- 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
This section shows you how to make this recipe, with process photos showing the steps to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
- 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.
- 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.
- 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.
- 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, banana pudding cheesecake bars, or Reese’s peanut butter cup cheesecake bars.
Tips & Suggestions
- If you don’t want to do the chocolate drizzle, try a chocolate ganache, mini peanut butter cups, peanut butter cup halves, or even hot fudge as a cheesecake topping.
- Use full fat cream cheese for the best results.
- Start with room temperature cream cheese and eggs. This is always important in baking but especially in cheesecake where there is a high fat content. Using cold eggs can harden the fat, curdle the batter, and leave you with lumpy cheesecake.
- A cheesecake is done when only a small circle in the center jiggles. After 35 minutes of bake time, jiggle it to see how it’s doing.
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
Halloween Cream Cheese Swirl Brownies
Strawberry Lemon Cheesecake Bites
Peanut Butter Buckeye Cheesecake
Peanut Butter Cup Brownie Cheesecake
Click here for my entire collection of cake and pie recipes.
Brownie Bottom Peanut Butter Cheesecake
Ingredients
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.
- 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.
- 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.
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.
- Slice & serve!
Notes
Nutrition
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.
Sharing of this recipe is both encouraged and appreciated. Copying/pasting and/or screenshots of full recipes to any social media is strictly prohibited. Content and photographs are copyright protected.
Originally published July 1, 2013
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?
Yes! The brownie crust was as hard as a rock!
It should not be hard & has never been hard for me. You can see the brownie texture in the pics above.
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 made this for my husband’s bday. I set the timer on 30 min and it was really done. Everything was room temperature and it’s still cracked at the top. What suggestions would you have for the next time? Still looks really delicious and we can’t wait to eat it, but any helpful hints?!
When you mix the eggs, you need to make sure they’re just blended, not overly mixed. That can affect things. There are some further tips above. I think it’ll still be delicious 🙂
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
Recipe says 10oz, box of brownies in the “like this” link is 18oz. Which do we use? Thanks
Ooops, Amazon swapped the link on me (that happens fairly often). I fixed it – it’s 10 oz.
With the peanut butter cheese cake, I was hoping to use a pre-made chocolate pie crust to cut sugar and calories. Will this work or will the crust burn.
That should be fine, just skip to the cheesecake portion of the recipe & bake as directed.
Brownie Bottom Peanut Butter Cheesecake
Question: should the brownie bottom be completely cool before pouring the cheesecake mixture on top?
No, it doesn’t have to be.
I can’t get a 10oz package of brownie mix here, only 15oz… can I use and just bake as directed on box?
Yes, that should be fine.
Turned out absolutely amazing. Best recipe I’ve followed. Will 100% be making this again!
yay, thanks Madison 🙂
In the process of making this now. My cream cheese mixture was not pourable, it was spreadable. Followed recipe to a tee. Is this texture accurate?
You can see the pics above with texture – does yours look similar?
I only have an 8 inch springform. Will that work?
It should be fine, just adjust bake time a bit.
When I made the cheesecake mixture I thought the mixture seemed too thick for cheesecake. I checked after 35 min & it was done (no jiggling). I noticed in your list of ingredients you said 2 eggs but in the picture of ingredients you show 3 eggs?? It’s in the refrigerator now & plan on having tonight. Will see tonight.
1 egg for the brownie, 2 for the cheesecake.