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!
Strawberry and Coconut Ricotta Cheesecake
- 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
- 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
- 2 Cups / 470 ml Whipping Cream
- 1 Tablespoon Granulated Sugar
- 1 Tablespoon Cornstarch
- 2 Tablespoons Hot Fudge Drizzle
-
Mix eggs, sugar together, then add butter and salt.
-
When all creamed, add remaining ingredients.
-
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.
-
Whip your eggs, peanut butter, cream cheese and brown sugar, remove from mixer and add your whipping cream till you have nice firm peaks.
-
Combine all ingredients back into mixer and add your vanilla at this point. Let mix for 3 mins.
-
Now, pour your filling mixture over your brownie.
-
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.
-
Once the cheesecake has cooled, add your whipped topping and hot fudge topping.
-
Mix all the ingredients together until you have firm peaks.
-
Smooth over your cheesecake, Drizzle your hot fudge and add your toppings for decorations.
-
Cover the cheesecake and place in refrigerator for 4 hours to set.
Baking Nancy
Completely finished making cheesecake and it's picture perfect. For Tami Gifffprd's information, I put about 2 large tablespoons of creamy peanut butter in the hot fudge topping, swirled it around a little then decorated the top of cheesecake.
lovefoodies
Sounds delicious Nancy with your topping too. Send me a slice please!!
Baking Nancy
Thank you for getting back to me. I had already made the cheesecake and it was in the oven when I wrote you. I did measure the heavy whipping cream for 1 cup then beat it alone and then folded it into the other mixture. Guess what, it baked beautifully (no cracks ) I figured that the whipping cream would not beat into stiff peaks if I mixed it together. I will try your way the next time. Thanks again!
lovefoodies
I'm glad it turned out good Nancy! You can do it either way, obviously Peggy makes it by adding her cream then beating, and when I make cheesecakes I always whip the cream separate then fold in, the results are both good, just different ways!
Enjoy your dessert and Happy Easter to you 🙂
Baking Nancy
I meant to say that I purchased the whipping cream and then whipped it , do I use 1 cup of the liquid or 1 cup after I whip it.
lovefoodies
Hi Nancy, you should measure 1 cup of whipping cream (which is the type of cream in liquid form) then add it to the cream cheese mixture which you should have already whipped. Once added, whip it all together until stiff. If you have already whipped the cream, it should then be folded in gently to the cream cheese mixture so as not to destroy the air. But the measure is in LIQUID form. Hope this helps!
Baking Nancy
Do I measure out the whipped cream for filling (1 cup or whip it first then measure out 1 cup?)
Tami Gifford
The only peanut butter in this is the chips you put on top of the brownie crust?
lovefoodies
Hi Tami, yes, that is correct, it is a PB Brownie crust. You could if you wanted to, also add a couple of tablespoons in the filling when you are mixing the cream cheese if you wanted an extra hit of PB!