Brownie Bottom Peanut Butter Cheesecake

If you love chocolate and peanut butter together, this Brownie Bottom Peanut Butter Cheesecake will quickly become your new favorite dessert. Imagine a rich, fudgy brownie layer topped with creamy, velvety peanut butter cheesecake, finished with a luscious chocolate drizzle. This decadent treat is perfect for holidays, birthdays, potlucks, or any time you want to impress guests with a bakery-worthy dessert made right at home.

Ingredients

For the Brownie Bottom

• 10.25 ounces brownie mix
• ¼ cup vegetable oil
• 2 tablespoons water
• 1 large egg

For the Peanut Butter Cheesecake

• 16 ounces cream cheese (room temperature)
• ½ cup granulated white sugar
• ½ cup smooth peanut butter
• ½ teaspoon vanilla extract
• 2 large eggs (room temperature)

For the Chocolate Drizzle

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

Instructions

Step 1: Prepare the Brownie Bottom

1. Preheat oven to 325°F and spray a 9-inch springform pan with non-stick spray.
2. In a medium bowl, mix the brownie mix, vegetable oil, water, and egg. Stir about 50 times (batter may be slightly lumpy).
3. Spread the batter evenly into the prepared pan.
4. Bake for 25 minutes, or until a toothpick inserted in the center comes out clean.

Step 2: Make the Peanut Butter Cheesecake

1. While the brownie bakes, in a large mixing bowl (or stand mixer), beat cream cheese, sugar, peanut butter, and vanilla until smooth and creamy.
2. Add eggs one at a time, mixing on low after each addition until just blended.
3. Place mixture in the fridge until the brownie base is ready.

Step 3: Assemble & Bake

1. Once brownies are done, pour the peanut butter cheesecake mixture on top and spread evenly.
2. Raise oven temperature to 350°F.
3. Bake for 45–50 minutes, or until the center is almost set (check at 35 minutes; only a small circle in the center should jiggle).
4. Cool on the counter for 10 minutes, then refrigerate for at least 3 hours before serving.

Step 4: Add the Chocolate Drizzle

1. In a microwave-safe bowl, combine chocolate chips and peanut butter.
2. Microwave for 30 seconds, stir, then heat for another 20 seconds until smooth.
3. Transfer to a small plastic bag, snip the tip, and drizzle over the cheesecake.

Serving and Storage Tips

Serving Tips:

• Serve chilled for the best texture and flavor.
• Add an extra drizzle of chocolate or peanut butter on top before serving for a fancy touch.
• Pair with a dollop of whipped cream or a scoop of vanilla ice cream to complement the richness.
• Slice with a hot, clean knife for neat, clean slices every time.

Storage Tips:

• Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days.
• To keep the chocolate drizzle intact, cover loosely with plastic wrap or a cake dome.
• For longer storage, freeze cheesecake slices individually wrapped in plastic wrap and foil for up to 1 month.
• Thaw frozen slices overnight in the refrigerator before serving for best results.

variations

1. Nutty Crunch Variation

Add a crunchy texture by mixing ½ cup chopped roasted peanuts or Reese’s Pieces into the peanut butter cheesecake layer before pouring it over the brownie base. You can also sprinkle some on top just before baking for a delightful nutty bite.

2. Dark Chocolate Twist

Use a dark chocolate brownie mix instead of regular, and swap the milk chocolate chips in the drizzle for bittersweet or semi-sweet chocolate chips. This variation adds a deeper, richer chocolate flavor that perfectly balances the sweetness of the peanut butter cheesecake.

3. Salted Caramel Drizzle

Instead of the chocolate drizzle, use store-bought or homemade salted caramel sauce. Drizzle the caramel over the chilled cheesecake just before serving to add a luscious sweet-and-salty contrast that pairs beautifully with peanut butter.

4. Mini Cheesecake Brownies

Make individual portions by baking the brownie batter in a muffin tin lined with cupcake liners. After partially baking the brownie base, spoon the peanut butter cheesecake mixture on top and bake again. This makes for easy, shareable treats perfect for parties or lunchboxes.

5. Oreo Crust Alternative

Swap the brownie bottom for a classic Oreo cookie crust. Simply crush about 20 Oreo cookies, mix with 4 tablespoons melted butter, and press into the springform pan. Pour the peanut butter cheesecake on top and bake as usual for a cookies-and-cream peanut butter cheesecake combo.

6. Chocolate Peanut Butter Swirl

Before baking, swirl some melted chocolate into the peanut butter cheesecake batter using a knife or skewer. This creates a beautiful marbled effect and adds pockets of rich chocolate flavor throughout the cheesecake layer.

FAQs

1. Can I make this cheesecake gluten-free?
Yes! Use a gluten-free brownie mix and make sure all other ingredients are gluten-free to enjoy this dessert safely.

2. Can I use homemade brownies instead of a brownie mix?
Absolutely! You can bake your favorite homemade brownie recipe as the base — just use a 9-inch springform pan and bake until fully set before adding the cheesecake layer.

3. How do I prevent the cheesecake from cracking?
Avoid overmixing the batter and bake at the recommended temperature. Also, letting the cheesecake cool gradually and chilling it thoroughly helps minimize cracks.

4. Can I make this dessert ahead of time?
Yes! It tastes even better after chilling overnight, making it a great make-ahead dessert for parties or gatherings.

5. Can I substitute peanut butter with another nut butter?
Definitely! Try almond butter, cashew butter, or sunflower seed butter for different flavors. Just choose smooth, creamy nut butters for the best texture.

6. How long does this cheesecake last in the fridge?
Store it in an airtight container in the refrigerator for up to 5 days.

7. Can I freeze the Brownie Bottom Peanut Butter Cheesecake?
Yes, wrap individual slices tightly and freeze for up to 1 month. Thaw in the fridge overnight before serving.

8. What’s the best way to slice this cheesecake?
Use a sharp knife warmed in hot water, then wiped dry. This helps you cut clean slices without sticking.

9. Can I make this recipe vegan or dairy-free?
This recipe uses cream cheese and eggs, so it’s not vegan as is. However, you can experiment with vegan cream cheese and egg substitutes, though texture and flavor may vary.

10. What chocolate chips work best for the drizzle?
High-quality chocolate chips like Ghirardelli semi-sweet or bittersweet are best for a smooth, rich drizzle.

This Brownie Bottom Peanut Butter Cheesecake is a show-stopping dessert that combines two beloved treats into one irresistible slice. Whether you serve it at a party or enjoy it as a weekend indulgence, its combination of fudgy brownie, creamy peanut butter cheesecake, and rich chocolate drizzle will satisfy every sweet craving.

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