Brownie Peanut Butter Cheesecake
Indulge in the ultimate dessert mashup with this Brownie Peanut Butter Cheesecake—a decadent, multi-layered treat that combines rich, fudgy brownie with a luscious, creamy peanut butter cheesecake filling. The brownie base is perfectly dense and chocolatey, creating the ideal foundation for the light and fluffy peanut butter layer studded with chopped peanut butter cups for an extra pop of flavor and texture. Topped with an optional drizzle of silky chocolate ganache, this show-stopping cheesecake is perfect for peanut butter and chocolate lovers alike. With its crowd-pleasing flavors, a gorgeous presentation, and make-ahead convenience (it needs time to chill), this dessert is a fantastic choice for special occasions or when you want to elevate your baking game.
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Recipe Information
Ingredients
- 1 cup Unsalted butter
- 1 cup Semi-sweet chocolate chips
- 1 cup Granulated sugar
- 0.5 cup Brown sugar, packed
- 3 Large eggs
- 2 teaspoons Vanilla extract
- 0.75 cup All-purpose flour
- 0.25 cup Cocoa powder
- 0.25 teaspoon Salt
- 16 ounces Cream cheese, softened
- 0.5 cup Peanut butter
- 0.75 cup Powdered sugar
- 0.5 cup Heavy cream
- 1 cup Peanut butter cups, chopped
- 1 cup Chocolate ganache (optional)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan.
In a microwave-safe bowl, melt the butter and chocolate chips together in 30-second increments, stirring between each, until smooth and combined.
Whisk in the granulated sugar and brown sugar until dissolved.
Add the eggs one at a time, whisking well after each addition, then stir in the vanilla extract.
In a separate bowl, sift together the flour, cocoa powder, and salt. Gradually fold these dry ingredients into the wet mixture until just combined.
Pour the brownie batter into the prepared springform pan and spread it evenly. Bake for 20–25 minutes or until the edges are set and a toothpick inserted into the center comes out with a few moist crumbs. Allow the brownie base to cool completely.
While the brownie is cooling, prepare the peanut butter cheesecake filling. In a large bowl, beat the softened cream cheese and peanut butter together until smooth and creamy.
Add the powdered sugar and continue beating until incorporated. Gradually add the heavy cream and beat until the mixture is light and fluffy.
Fold in the chopped peanut butter cups and spread the peanut butter cheesecake mixture evenly over the cooled brownie base.
Refrigerate the cheesecake for at least 4 hours or overnight to set completely.
Before serving, optionally pour chocolate ganache over the top and let it drip down the sides for an elegant finish.
Slice and enjoy your Brownie Peanut Butter Cheesecake!
Nutrition Facts
Calories |
809 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.0 g | 71% | |
| Saturated Fat | 30.6 g | 153% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 150 mg | 50% | |
| Sodium | 309 mg | 13% | |
| Total Carbohydrate | 74.2 g | 27% | |
| Dietary Fiber | 3.5 g | 13% | |
| Total Sugars | 59.7 g | ||
| Protein | 11.9 g | 24% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 84 mg | 6% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 276 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
