Indulge your chocolate and peanut butter cravings with this decadent Brownie Bottom Peanut Butter Cheesecake. Imagine a rich, fudgy brownie base layered with a creamy, luscious peanut butter cheesecake, all elegantly finished with a silky chocolate drizzle. This dessert is a delightful harmony of textures and flavors that truly satisfies every bite.
Perfect for special occasions or whenever you need a comforting treat, this cheesecake combines two classic favorites into one show-stopping dessert. The smooth peanut butter cheesecake atop a moist brownie crust offers richness and balance, making it irresistible to both chocolate and peanut butter lovers alike.
- The perfect combination of fudgy brownie and creamy peanut butter cheesecake layers.
- Simple to prepare with store-bought brownie mix and classic ingredients.
- Beautiful presentation with a glossy chocolate and peanut butter drizzle.
- Can be made ahead and chilled for a crowd-pleasing dessert.
Ingredients
- Brownie mix (10.25 ounces): Use your favorite packaged brownie mix to form a rich and fudgy base.
- Vegetable oil (1/4 cup): Adds moisture to the brownie batter for a tender crumb.
- Water (2 tablespoons): Helps hydrate the dry ingredients in the brownie mix for even baking.
- Large egg (1): Binds the brownie batter and contributes to structure.
- Cream cheese (16 ounces, room temperature): Essential for a smooth, creamy peanut butter cheesecake filling.
- Granulated white sugar (1/2 cup): Sweetens the cheesecake layer evenly without graininess.
- Smooth peanut butter (1/2 cup): Adds classic nutty flavor and creaminess to the cheesecake.
- Vanilla extract (1/2 teaspoon): Enhances the overall flavor depth of the cheesecake layer.
- Large eggs (2, room temperature): Incorporates richness and helps the cheesecake set properly.
- Chocolate chips (1/4 cup): Used for a decadent drizzle topping that complements the peanut butter.
- Peanut butter (1 tablespoon): Mixed with chocolate for a rich, smooth drizzle finish.
Instructions
- Preheat Oven and Prepare Pan
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Set your oven to 325°F and lightly spray a 9-inch springform pan with non-stick spray. This step ensures even baking and easy removal of the cheesecake later.
- Mix Brownie Batter
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In a medium bowl, combine the brownie mix, vegetable oil, water, and one large egg, stirring about 50 times. Leaving the batter slightly lumpy is okay; it will bake into a fudgy crust.
- Bake the Brownie Base
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Spread the brownie batter evenly into the prepared pan. Bake for 25 minutes or until a toothpick inserted in the center comes out clean. This forms the sturdy yet moist foundation for the cheesecake.
- Prepare Peanut Butter Cheesecake Filling
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While the brownie base is baking, beat the room temperature cream cheese, sugar, peanut butter, and vanilla extract in a large bowl until smooth and creamy. This process eliminates lumps and blends flavors perfectly.
- Add Eggs to Cheesecake Mixture
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Beat in eggs one at a time on low speed, mixing just until blended to avoid overmixing which can cause cracks in the cheesecake.
- Assemble and Bake Cheesecake
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Once the brownie layer is done, pour the cheesecake filling over it and spread gently with a spatula. Increase the oven temperature to 350°F and bake for 45-50 minutes. The cheesecake is ready when the edges are set, and the center jiggles slightly when you gently shake the pan.
- Cool and Chill
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Allow the cheesecake to cool on the counter for 10 minutes, then refrigerate for at least 3 hours. Chilling helps the flavors meld and the cheesecake to firm up for clean slices.
- Prepare Chocolate-Peanut Butter Drizzle
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Before serving, melt chocolate chips and peanut butter in a microwave-safe bowl in 30-second increments, stirring until smooth. Transfer to a plastic bag, snip a small tip, and drizzle over the chilled cheesecake for a beautiful finishing touch.
- Serve and Enjoy
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Slice the cheesecake carefully and serve chilled. This dessert pairs wonderfully with a cup of coffee or as a festive finish to any meal.
- Always use full-fat cream cheese for the best rich and creamy texture.
- Allow cream cheese and eggs to come to room temperature before mixing to prevent lumps.
- The cheesecake is done when the center slightly jiggles—check after 35 minutes to avoid overbaking.
- Leftover cheesecake keeps well refrigerated for up to 5 days when covered.
Storage Tips
Store any leftover cheesecake covered tightly in the refrigerator for up to 5 days to maintain freshness and texture. Avoid freezing as it may affect the creamy texture of the cheesecake layer.
Serving Suggestions
Serve chilled slices alone or topped with whipped cream or chopped peanuts for extra crunch. This dessert also pairs beautifully with fresh berries or a drizzle of caramel sauce for added decadence.
- Use a springform pan for effortless removal and perfect presentation.
- If skipping the drizzle, try topping with mini peanut butter cups, ganache, or hot fudge for variety.
- Be gentle when incorporating eggs to keep your cheesecake smooth and crack-free.
- For even baking, avoid opening the oven door frequently during baking.
FAQs
- Can I use homemade brownies instead of boxed mix?
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Yes, absolutely! Just ensure the homemade brownie batter fits an 8×8 pan size and adjust the baking time accordingly.
- Can I make this cheesecake ahead of time?
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Yes! Prepare and chill for up to 24 hours before serving; it actually improves the flavors and texture.
- What if I don’t have smooth peanut butter?
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You can substitute natural or crunchy peanut butter but expect a different texture and potentially more oil separation in the filling.
- Why is room temperature important for cream cheese and eggs?
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Room temperature ingredients mix more smoothly and prevent lumps or curdling in the cheesecake batter.
- How do I prevent cracks in my cheesecake?
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Mix gently, avoid overbaking, and allow the cheesecake to cool gradually. Using a water bath can also help if you want to be extra cautious.
- Can I freeze the cheesecake?
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Freezing is not recommended as it may affect texture, making the cheesecake less creamy and more grainy after thawing.
- What alternatives can I use for the chocolate drizzle?
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Ganache, melted hot fudge, or chopped mini peanut butter cups work great as delicious toppings instead of the drizzle.
Brownie Bottom Peanut Butter Cheesecake
Equipment
- 1 9-inch springform pan
- 1 medium bowl
- 1 large bowl
- 1 hand mixer or stand mixer
- 1 microwave-safe bowl
- 1 plastic baggie for chocolate drizzle
Ingredients
- 10.25 ounces brownie mix
- 1/4 cup vegetable oil
- 2 tablespoons water
- 1 large egg
- 16 ounces cream cheese room temperature
- 1/2 cup granulated white sugar
- 1/2 cup smooth peanut butter
- 1/2 teaspoon vanilla extract
- 2 large eggs room temperature
- 1/4 cup chocolate chips preferably Ghirardelli
- 1 tablespoon peanut butter
Instructions
- Preheat oven to 325°F and spray a 9-inch springform pan with non-stick spray.
- In a medium bowl, combine brownie mix, vegetable oil, water, and egg; stir about 50 times until just combined with slight lumps.
- Spread the batter evenly into the prepared pan and bake for 25 minutes or until a toothpick inserted in the center comes out clean.
- While the brownie bakes, prepare the peanut butter cheesecake by mixing cream cheese, sugar, peanut butter, and vanilla extract in a large bowl until smooth and creamy.
- Add eggs one at a time to the cheesecake mixture, mixing on low speed after each addition until just blended; refrigerate until brownie is done.
- When the brownie is baked, increase oven temperature to 350°F and pour the cheesecake mixture over the brownie base, spreading evenly.
- Bake for 45-50 minutes or until the center is almost set; check at 35 minutes and look for a slight jiggle in the center.
- Cool cheesecake on the counter for 10 minutes, then refrigerate for at least 3 hours before serving.
- For the chocolate drizzle, microwave chocolate chips and peanut butter in a microwave-safe bowl for 30 seconds, stir, then microwave another 20 seconds or until smooth and combined.
- Transfer the chocolate mixture to a plastic bag, cut a small tip, and drizzle evenly over the chilled cheesecake.
- Slice and serve chilled.
Notes
- Use a small batch brownie mix for best results (8x8 inch pan size).
- Try alternative toppings like ganache, mini peanut butter cups, or hot fudge instead of drizzle.
- Use full-fat cream cheese and room temperature ingredients for ideal texture.
- Cheesecake is done when center slightly jiggles after about 35 minutes baking.
- Store leftovers covered in the refrigerator up to 5 days.
