Peanut Butter Brownie Cheesecake, a popular baked cheesecake with a brownie base and peanut butter filling. Perfect for chocolate lovers and great for parties and celebrations.

Peanut Butter Brownie Cheesecake is a wonderfully baked cheesecake with a delicious chocolate brownie base and a peanut butter filling.

The chocolate brownie base gives you a rich flavor and a nice chewy texture which is characteristic of brownies. The peanut butter filling is luxurious and rich, creamy and bursting with peanut butter so, with every bite of this peanut butter brownie cake, you get lovely creamy, rich and great tasting deliciousness!

The recipe is very easy and broken down into 3 sections for you to follow. There’s the brownie base, then the cheesecake and finally the frosting. All you need to do is follow the simple steps and you will be able to create this peanut butter brownie cheesecake for your friends and family too. it’s perfect for parties, birthdays, celebrations and to take to potlucks, and gatherings. it always goes fast so be prepared for your friends to ask you for the recipe. Make sure you save it!

Can you imagine, once this has chilled what a pure delight it will be to eat? and yes, the hardest part about this recipe is waiting for it to chill!

So let’s get straight to the recipe and see how we make our delicious peanut butter brownie cheesecake.
Recipe by Peggy Mitchell

Prep Time: 20 minutes

Cook Time: 1 – 1 1/2 hours

Yield: 8 servings

You will need a 9-inch springform pan

INGREDIENTS

THE BROWNIE CRUST

1/2 cup or 100 g melted butter cooled
1/2 cup or 60 g all purpose flour
1 cup or 200 g of sugar
2 large eggs
1/3 cup or 40 g unsweetened cocoa powder
1/4 tsp salt
1 cup or 135 g of Peanut butter chips

CHEESECAKE FILLING

2 Lbs or 900 g Cream Cheese
1 cup or 260 g Smooth Peanut Butter
5 Large Eggs
1 1/2 Cups or 300 g Light Brown Sugar
1 cup or 235 ml Whipping Cream
1 Tablespoon Vanilla Extract

WHIPPED TOPPING

2 Cups or 470 ml Whipping Cream
1 Tablespoon Granulated Sugar
1 Tablespoon Cornstarch
2 Tablespoons Hot Fudge Drizzle
Peggy’s Tip: If you can’t get peanut butter chips, crush up Peanut butter chocolate candies and use them but, 1 cup only or it will be way too rich. Peanut butter cups work crushed up as well or Reese pieces candies.

We’ve found a great leak proof springform pan which will suit your baking needs below

INSTRUCTIONS

Make the Brownie base

1. Mix eggs, sugar together, then add butter and salt.

2. When all creamed, add remaining ingredients.

3. Grease 9-inch springform pan, add brownie mix and Bake at 350 F / 180 C / Gas 4, for approx 25 to 30 mins. Brownie will start to pull away from sides.
IMMEDIATELY add your Peanut Butter chips to the top of the brownie.

Make the Cheesecake Filling

1. Whip your eggs, peanut butter, cream cheese and brown sugar, remove from mixer and add your whipping cream till you have nice firm peaks.

2. Combine all ingredients back into the mixer and add your vanilla at this point. Let mix for 3 mins.

3. Now, pour your filling mixture over your brownie.
******You will need to double wrap your springform pan so no water can get to your pan, with Aluminium foil or a roasting bag if you have one that fits. See here how to prepare the baking pan for a water bath, bain marie.

4. Place your springform pan in a deep baking pan with one inch of hot water. Bake your cheesecake for 1 to 1 ½ hours and then allow to cool in the cake pan.

Make the Topping

1. Once the cheesecake has cooled, add your whipped topping and hot fudge topping.
Mix all the ingredients together until you have firm peaks.

2. Smooth over your cheesecake, Drizzle your hot fudge and add your toppings for decorations.

3. Cover the cheesecake and place in refrigerator for 4 hours to set.

We’d love to hear from you and what you thought of our post. Did you make any changes or add some other goodies? Let us know in the comments below. Thanks for reading and happy cooking!

See HERE if you would like to read my tips and tricks to prevent Cheesecake Surface Cracking

Here are a few of our lovely baked cheesecakes for you to enjoy!

Creamy Tiramisu Cheesecake

Carrot Cake Cheesecake

Fluffy Honey Pecan Cheesecake

Strawberry and Coconut Ricotta Cheesecake

Print

Peanut Butter Brownie Cheesecake

Prep Time

20 mins

Cook Time

1 hr 30 mins

Total Time

1 hr 50 mins

 

Servings: 8

Ingredients

THE BROWNIE CRUST

• 1/2 cup / 100 g melted butter cooled
• 1/2 cup / 60 g all purpose flour
• 1 cup / 200 g of sugar
• 2 large eggs
• 1/3 cup / 40 g unsweetened cocoa powder
• 1/4 tsp salt
• 1 cup / 135 g of Peanut butter chips

CHEESECAKE FILLING

• 2 Lbs / 900 g Cream Cheese
• 1 cup / 260 g Smooth Peanut Butter
• 5 Large Eggs
• 1 1/2 Cups / 300 g Light Brown Sugar
• 1 cup / 235 ml Whipping Cream
• 1 Tablespoon Vanilla Extract

WHIPPED TOPPING

• 2 Cups / 470 ml Whipping Cream
• 1 Tablespoon Granulated Sugar
• 1 Tablespoon Cornstarch
• 2 Tablespoons Hot Fudge Drizzle

Instructions

Make the Brownie base

1. Mix eggs, sugar together, then add butter and salt.
2. When all creamed, add remaining ingredients.
3. Grease 9 inch spring form pan, add brownie mix and Bake on 350 F / 180 C / Gas 4, for approx 25 to 30 mins. Brownie will start to pull away from sides. IMMEDIATELY add your Peanut Butter chips to the top of brownie.

Make the Cheesecake Filling

1. Whip your eggs, peanut butter, cream cheese and brown sugar, remove from mixer and add your whipping cream till you have nice firm peaks.
2. Combine all ingredients back into mixer and add your vanilla at this point. Let mix for 3 mins.
3. Now, pour your filling mixture over your brownie.

******You will need to double wrap your spring form pan so no water can get to your pan, with Aluminium foil or a roasting bag if you have one that fits.

1. Place your spring form pan in a deep baking pan with one inch of hot water. Bake your cheesecake for 1 to 1 ½ hours and then allow to cool in the cake pan.

Make the Topping

1. Once the cheesecake has cooled, add your whipped topping and hot fudge topping.
2. Mix all the ingredients together until you have firm peaks.
3. Smooth over your cheesecake, Drizzle your hot fudge and add your toppings for decorations.
4. Cover the cheesecake and place in refrigerator for 4 hours to set.