Description
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
- Preheat oven to 325°F and spray a 9-inch springform pan with non-stick spray.
- In a medium bowl, mix the brownie mix, vegetable oil, water, and egg. Stir about 50 times (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.
Step 2: Make the Peanut Butter Cheesecake
- While the brownie bakes, in a large mixing bowl (or stand mixer), beat cream cheese, sugar, peanut butter, and vanilla until smooth and creamy.
- Add eggs one at a time, mixing on low after each addition until just blended.
- Place mixture in the fridge until the brownie base is ready.
Step 3: Assemble & Bake
- Once brownies are done, pour the peanut butter cheesecake mixture on top and spread evenly.
- Raise oven temperature to 350°F.
- 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).
- Cool on the counter for 10 minutes, then refrigerate for at least 3 hours before serving.
Step 4: Add the Chocolate Drizzle
- In a microwave-safe bowl, combine chocolate chips and peanut butter.
- Microwave for 30 seconds, stir, then heat for another 20 seconds until smooth.
- Transfer to a small plastic bag, snip the tip, and drizzle over the cheesecake.
Notes
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.