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Brownie Bottom Peanut Butter Cheesecake

Brownie Bottom Peanut Butter Cheesecake

This dessert features a fudgy brownie base topped with a creamy peanut butter cheesecake layer and finished with a rich chocolate drizzle. Perfect for chocolate and peanut butter lovers.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Course baking, Dessert
Cuisine American
Servings 10 people
Calories 444 kcal

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.