Introduction

This Brownie Bottom Peanut Butter Cheesecake combines two beloved desserts into one irresistible treat. A rich, fudgy brownie base supports a creamy peanut butter cheesecake, finished with a smooth chocolate drizzle. It’s perfect for parties or a special indulgence at home.

A round cheesecake with three visible layers sits on a dark metal tray. The bottom layer is a crumbly dark brown crust, the middle layer is a thick, rich chocolate filling with a smooth texture, and the top layer is a lighter tan cheesecake layer. The cheesecake is drizzled with thin lines of dark chocolate that crisscross across the top surface and drip down the sides, adding a decorative touch. The cheesecake rests on a white marbled texture background with a blurred white plate in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

10.25 ounces brownie mix
¼ cup vegetable oil
2 tablespoons water
1 large egg
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
¼ cup chocolate chips (preferably Ghirardelli)
1 tablespoon peanut butter

Instructions

Step 1: Preheat your oven to 325°F and spray a 9-inch springform pan with non-stick spray. Set aside.
Step 2: In a medium bowl, combine the brownie mix, vegetable oil, water, and 1 egg. Stir about 50 times until combined; the batter may be slightly lumpy. Spread the batter evenly into the prepared pan.
Step 3: Bake the brownie base for 25 minutes, or until a toothpick inserted in the center comes out clean.
Step 4: While the brownie bakes, prepare the peanut butter cheesecake. In a large bowl, beat the cream cheese, sugar, peanut butter, and vanilla extract together until smooth and creamy.
Step 5: Add the eggs one at a time, mixing on low speed after each addition until just blended. Refrigerate the mixture until the brownie layer is ready.
Step 6: Once the brownie bottom is baked, pour the cheesecake mixture over it and spread evenly with a spatula.
Step 7: Increase the oven temperature to 350°F and bake the assembled cheesecake for 45 to 50 minutes. Check at 35 minutes—the center should be almost set with a slight jiggle when done.
Step 8: Cool the cheesecake on the counter for 10 minutes, then transfer it to the refrigerator and chill for at least 3 hours before serving.
Step 9: To make the chocolate drizzle, microwave the chocolate chips and peanut butter in a microwave-safe bowl for 30 seconds, stir, then microwave for an additional 20 seconds or until smooth and creamy.
Step 10: Transfer the chocolate mixture to a plastic bag, snip a small corner, and drizzle over the chilled cheesecake.
Step 11: Slice and serve your delicious brownie bottom peanut butter cheesecake.

Tips & Variations

Use any small-batch brownie mix designed for an 8×8 pan and follow the package instructions for best results.
If you prefer, skip the chocolate drizzle and top with ganache, mini peanut butter cups, or hot fudge.
Always use full-fat cream cheese for the creamiest texture.
Bring cream cheese and eggs to room temperature before mixing to avoid lumps.
Cheesecake is perfectly done when only the center slightly jiggles; check around 35 minutes to avoid overbaking.

Storage

Store leftover cheesecake covered in the refrigerator for up to 5 days. When reheating, it’s best served chilled, so simply allow it to come to room temperature or enjoy it directly from the fridge.

How to Serve

A slice of cheesecake is held above the rest of the cake on a silver spatula, showing two thick layers: a dense, dark brown chocolate crust at the bottom and a smooth, creamy beige cheesecake layer on top. The cheesecake surface and sides are decorated with a dark chocolate drizzle in a crisscross pattern. The whole cake sits on a white plate with a white marbled background and a teal cloth nearby. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a homemade brownie batter instead of boxed mix?

Yes, you can use your favorite homemade brownie recipe as the base. Just prepare it in a 9-inch springform pan and follow the same baking times before adding the cheesecake layer.

What if I don’t have a springform pan?

A regular 9-inch round cake pan can work, but make sure to line it with parchment paper for easier removal, as springform pans make it simpler to release delicate cheesecakes.