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Brownie Bottom Peanut Butter Cheesecake Recipe

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★★★★★

4.7 from 67 reviews

This decadent Brownie Bottom Peanut Butter Cheesecake features a rich, fudgy brownie base topped with a creamy peanut butter cheesecake layer, finished with a luscious chocolate-peanut butter drizzle. Perfectly balancing sweet and salty flavors, it’s an irresistible dessert that combines the best of both worlds in every bite.

Ingredients

Scale

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 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-inch springform pan with non-stick spray. In a medium bowl, combine the brownie mix, vegetable oil, water, and egg. Stir the mixture about 50 times until just combined, though it may remain 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: While the brownie base bakes, prepare the cheesecake layer. In a large bowl, use a hand mixer or stand mixer to beat the cream cheese, sugar, peanut butter, and vanilla extract together until smooth and creamy. Add the eggs one at a time, mixing on low speed after each addition just until blended. Refrigerate the cheesecake batter until the brownie bottom is done baking.
  3. Assemble and bake: When the brownie layer is ready, pour the peanut butter cheesecake mixture over it and spread evenly with a spatula. Increase the oven temperature to 350°F. Bake the assembled cheesecake for 45-50 minutes, starting to check at 35 minutes by lightly jiggling the pan. The center should be almost set with only a slight jiggle in the middle. Remove from oven and let cool on the counter for 10 minutes before transferring to the refrigerator.
  4. Chill the cheesecake: Refrigerate the cheesecake for at least 3 hours to allow it to firm up properly before serving.
  5. Prepare the chocolate drizzle: In a microwave-safe bowl, combine the chocolate chips and peanut butter. Microwave for 30 seconds, then stir. Continue microwaving in 20-second increments, stirring after each, until the mixture is smooth and fully combined. Transfer the chocolate drizzle into a plastic baggie, snip a small tip off one corner, and drizzle over the chilled cheesecake.
  6. Serve: Slice and serve your indulgent Brownie Bottom Peanut Butter Cheesecake. Enjoy!

Notes

  • Use any small batch brownie mix appropriate for an 8×8 pan along with the ingredients called for on the package.
  • If you prefer to skip the chocolate-peanut butter drizzle, try topping with ganache, mini peanut butter cups, or hot fudge instead.
  • Always use full-fat cream cheese for the best creamy texture.
  • Allow the cream cheese and eggs to come to room temperature before mixing to avoid lumps.
  • The cheesecake is done when only the center slightly jiggles; start checking around 35 minutes.
  • Store any leftovers covered in the refrigerator for up to 5 days.

Keywords: brownie bottom cheesecake, peanut butter cheesecake, chocolate peanut butter drizzle, easy cheesecake recipe, layered cheesecake dessert

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