Brownie Bottom Peanut Butter Cheesecake
This rich and creamy peanut butter cheesecake is baked over a fudgy brownie crust and finished with a smooth chocolate drizzle. A decadent dessert perfect for peanut butter and chocolate lovers.
Equipment
- 9-inch springform pan
- mixing bowls
- hand mixer or stand mixer
- spatula
- microwave-safe bowl
Ingredients
- 10.25 oz brownie mix
- 1/4 cup vegetable oil
- 2 tbsp water
- 1 large egg
- 16 oz cream cheese, room temperature
- 1/2 cup granulated white sugar
- 1/2 cup smooth peanut butter
- 1/2 tsp vanilla extract
- 2 large eggs, room temperature
- 1/4 cup chocolate chips
- 1 tbsp peanut butter
Instructions
- Preheat oven to 325°F and spray a 9-inch springform pan with non-stick spray.
- In a medium bowl, combine the brownie mix, vegetable oil, water, and egg. Stir about 50 times until combined, then spread evenly into the prepared pan.
- Bake the brownie layer for 25 minutes or until a toothpick inserted in the center comes out clean.
- While the brownie base bakes, prepare the cheesecake filling by mixing cream cheese, sugar, peanut butter, and vanilla until smooth and creamy.
- Add the eggs one at a time, mixing on low speed between each addition until just blended. Refrigerate the filling until needed.
- Pour the cheesecake mixture over the baked brownie bottom and spread evenly with a spatula.
- Raise the oven temperature to 350°F.
- Bake for 45–50 minutes or until the center is almost set with only a slight jiggle remaining.
- Cool the cheesecake on the counter for 10 minutes, then transfer to the refrigerator.
- Chill the cheesecake for at least 3 hours before serving.
- To make the drizzle, microwave the chocolate chips and peanut butter for 30 seconds, stir, then microwave another 20 seconds or until smooth.
- Transfer the chocolate mixture to a plastic bag, snip the corner, and drizzle over the cheesecake.
- Slice and serve chilled.
Notes
For best results, use room temperature cream cheese and eggs to ensure a smooth cheesecake filling. Chill the cheesecake for at least 3 hours before slicing for cleaner cuts. Store leftovers covered in the refrigerator for up to 5 days.