Brownie Bottom Peanut Butter Cheesecake

peanut butter brownie cheesecake drizzled with chocolate.

4.58 from 19 votes

Brownie Bottom Peanut Butter Cheesecake

Brownie Bottom Peanut Butter Cheesecake - a layer of brownie topped with a creamy peanut butter cheesecake and drizzled with chocolate. A chocolate + peanut butter lovers dream!

Prep Time 15

Cook Time 1 5

Chill Time 3

Servings servings

Author Melissa Williams

Ingredients

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 temp
½ cup granulated white sugar
½ cup smooth peanut butter
½ teaspoon vanilla extract
2 large eggs at room temp

For the chocolate drizzle

¼ cup chocolate chips I prefer Ghirardelli
1 Tablespoon peanut butter

Instructions

To make the brownie bottom

Preheat oven to 325° F and spray a 9" springform pan with non-stick spray. Set aside.
In a medium bowl, add the brownie mix, vegetable oil, water, and egg. Stir about 50 times (batter may be slightly lumpy) and spread into the prepared pan.
10.25 ounce brownie mix, ¼ cup vegetable oil, 2 Tablespoons water, 1 large egg
Bake for 25 minutes or until a toothpick inserted in the center comes out clean.

To make the peanut butter cheesecake

While the brownie base is cooking, prepare the peanut butter cheesecake.
In a large bowl, with a hand mixer (or in your stand mixer), mix the cream cheese, sugar, peanut butter, and vanilla until smooth and creamy.
16 ounces cream cheese, ½ cup granulated white sugar, ½ cup smooth peanut butter, ½ teaspoon vanilla extract
Add the eggs, one at a time, mixing on low between each addition, until just blended. Store in the fridge until the brownie is done baking.
2 large eggs

To assemble

Once the brownie bottom is done, pour the cheesecake mixture on top. Spread it evenly with a spatula.
Raise the oven temp to 350° F
Bake for approximately 45-50 minutes or until center is almost set. Check it after 35 minutes to see how it's doing. Jiggle it - the center should be nearly set with only a small circle in the center jiggling when it is done.
Cool on the counter for 10 minutes then transfer to the fridge.
Chill for at least 3 hours before serving.

For the chocolate drizzle

Before serving, prepare the chocolate drizzle.
In a microwave safe bowl, add the chocolate chips & peanut butter. Microwave for 30 seconds, then stir. Microwave another 20 seconds or so or until creamy and fully combined. Add to a plastic baggie, then snip the very tip. Drizzle across the cheesecake.
¼ cup chocolate chips, 1 Tablespoon peanut butter
Slice & serve!

Notes

Use any "small batch" brownie mix you like (should make an 8x8 pan) + ingredients called for on the package.
Skip the drizzle? Try ganache, mini PB cups, or hot fudge as toppings.
Always use full-fat cream cheese for best texture.
Let cream cheese and eggs come to room temp before mixing.
Cheesecake is done when only the center slightly jiggles—check around 35 minutes.
Store leftovers covered in the fridge for up to 5 days.

Nutrition