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Brownie Bottom Peanut Butter Cheesecake Recipe

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4.4 from 11 reviews

Indulge in this decadent Brownie Bottom Peanut Butter Cheesecake, combining a rich fudgy brownie base with a creamy peanut butter cheesecake layer, finished with a luscious chocolate-peanut butter drizzle. Perfect for peanut butter lovers looking for a show-stopping dessert with a perfect balance of flavors and textures.

Ingredients

For the brownie bottom

  • 10.25 ounces brownie mix (small batch, suitable for an 8×8 pan)
  • ¼ cup vegetable oil
  • 2 tablespoons water
  • 1 large egg

For the 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

For the chocolate drizzle

  • ¼ cup chocolate chips (preferably Ghirardelli)
  • 1 tablespoon peanut butter

Instructions

  1. Prepare the brownie bottom: Preheat your oven to 325°F and spray a 9″ springform pan with non-stick spray to ensure easy removal. In a medium bowl, mix together the brownie mix, vegetable oil, water, and one large egg by stirring about 50 times; 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.
  2. Make the peanut butter cheesecake filling: While the brownie layer is baking, combine the cream cheese, sugar, peanut butter, and vanilla extract in a large bowl. Use a hand mixer or stand mixer to beat until smooth and creamy. Add the two eggs one at a time, mixing on low speed after each addition until just blended. Refrigerate the mixture until the brownie base has finished baking.
  3. Assemble and bake the cheesecake: Once the brownie bottom is fully baked, pour the cheesecake filling evenly over it and spread gently with a spatula. Increase the oven temperature to 350°F. Bake for approximately 45-50 minutes, beginning to check at around 35 minutes. The cheesecake is done when the center is almost set with only a small circle in the middle slightly jiggling. Remove from oven and let cool on the counter for 10 minutes, then transfer to the refrigerator to chill for at least 3 hours before serving.
  4. Prepare the chocolate drizzle: Shortly before serving, melt the chocolate chips and peanut butter together by microwaving in a microwave-safe bowl for 30 seconds, stirring, then microwaving for an additional 20 seconds or until completely melted and creamy. Transfer the mixture to a plastic bag, snip a small tip off the corner, and drizzle over the chilled cheesecake for an attractive finish.
  5. Serve: Slice the cheesecake, serve chilled, and enjoy the perfect harmony of a fudgy brownie base, creamy peanut butter cheesecake, and rich chocolate drizzle.

Notes

  • Use any small batch brownie mix that typically makes an 8×8 pan, following the package instructions for additional ingredients.
  • If you prefer to skip the chocolate-peanut butter drizzle, try toppings like ganache, mini peanut butter cups, or hot fudge.
  • Always use full-fat cream cheese for the best creamy texture.
  • Bring cream cheese and eggs to room temperature before mixing to ensure a smooth batter.
  • Check the cheesecake at 35 minutes; it’s done when only the center slightly jiggles.
  • Store leftovers covered in the refrigerator for up to 5 days.

Find it online: https://flavorspath.com/brownie-bottom-peanut-butter-cheesecake-recipe/