All the good things in one dessert! Peanut Butter Brownie Cheesecake. This dessert is so rich, so chocolatey, and so peanut buttery. It is everything. It is all the things.

This recipe I would say is on the more advanced side. The steps are pretty easy but it does take a lot of ingredients, time, and patience to complete. That is the only reason why I would say it is not so EAZY PEAZY. It is easy in the sense you basically just combined all the ingredients, bake, set, wait, and decorate.

I challenge you to try and make this beautiful dessert. Test those baking skills. All your friends and family will be impressed I guarantee it. You will have them talking about this dessert for years to come.

How To Make Peanut Butter Brownie Cheesecake

First, gather all your ingredients.

FOR THE BROWNIE BOTTOM:

6 tablespoons unsalted butter, melted, plus extra for greasing
2 large eggs
1 cup & 2 tablespoons all-purpose flour
1/4 cup unsweetened cocoa
1 & 1/2 cups granulated sugar
1 tablespoon pure vanilla extract
1 cup semisweet chocolate chips
1 cup Reese’s Peanut Butter Chips
6 whole Reese’s Peanut Butter Cups, chopped
1/2 teaspoon baking powder
1/2 teaspoon fine sea salt

FOR THE CHEESECAKE FILLING:

2 pounds (32 ounces) cream cheese, softened
5 large eggs
1 & 1/2 cups brown sugar, packed
1 cup smooth peanut butter
1/2 cup whipping cream
1 tablespoon pure vanilla extract

FOR THE DECORATIONS:

6 Reese’s Peanut Butter Cups, cut in half
Hot Fudge Topping or Chocolate Ganache

FOR THE CHOCOLATE GANACHE (Optional):

4 ounces semi-sweet chocolate chips
1/2 cup heavy cream

BAKING SUPPLIES:

10-inch Springform Pan
Large Baking Pan
Foil

FOR THE BROWNIE BOTTOM:

Preheat oven to 350°F degrees. Grease a deep 10-inch Springform pan with butter.

In a large bowl, mix together butter, sugar and vanilla.

Add in the eggs one at a time until fully incorporated.

Stir in flour, cocoa, baking powder and salt, mix well.

Spread the mixture into the greased/prepared 10-inch Springform pan and bake 25 to 30 minutes or until toothpick comes out clean.

Meanwhile make your cheesecake filling.

FOR THE CHEESECAKE FILLING:

In a bowl of a standing mixer fitted with the paddle attachment or in a large bowl with handheld mixer, beat the cream cheese until smooth.

Add in the eggs, one at a time, mixing well after each addition.

Add sugar, peanut butter and cream, beat until smooth. Stir in vanilla extract.

Immediately after removing brownie bottom from your oven, evenly place the chocolate chips, peanut butter chips and peanut butter cups over brownies surface.

Pour the cheesecake filling into prepared brownie bottom crust.

Double-wrap Springform Pan with foil to prevent water getting in. Wrap the foil up the sides so that the seam of the pan bottom and springform side is covered- top uncovered.

Place the Springform Pan into a larger baking pan. Pour hot water into the larger baking pan so that the water comes to about 1 inch up the sides of the Springform Pan with your cheesecake inside.

Bake at 325°F degrees for 1 and 1/2 hours or until firm and lightly browned.

Remove and allow to cool on a wire rack for at least one hour.

Use a knife along the edge of the cheesecake to loosen it from the pan as best as possible.

Refrigerate for at least 4 hours, overnight is best.

FOR DECORATING:

Add peanut butter cup halves around the edge of the cake and drizzle chocolate ganache (recipe for chocolate ganache below) or Hot Fudge Topping over the top. You can also use Ghirardelli Chocolate Melting Wafers.

FOR THE CHOCOLATE GANACHE (Optional):

Place the chocolate in a medium bowl.

In a medium saucepan, bring the cream just to a boil.

Pour the cream over the chocolate and let sit for 1 minute, then gently stir (don’t stir vigorously this adds too much air to the ganache) until the chocolate has melted and the ganache is smooth.

Tips & Tricks

You can wrap individual slices with plastic wrap and place in a ziplock bag and store in the freezer. Once you are ready to eat, take a slice(s) out of the freezer and let it sit out for a few minutes before eating.
For all-purpose flour I love using Bob’s Red Mill Gluten Free All Purpose Baking Flour. I first fell in love with this brand when I started eating healthy back in 2012, shortly after our twins were born. I first tried their Steel Cut Oats. Then when I had more time to bake I started using a lot of their other products such as, Almond Flour, Coconut Flour, Gluten Free Flour, Whole Wheat Flour, Pastry Flour, Bread Flour, and Xanthan Gum. They have so much more too! Baking mixes, Oats, Bars, Cereal, Granola, Grains, Beans, Seeds, Baking Aids, and more Flours! Seriously go check them out. Best quality baking products out there and no I am not getting paid to say this, I just love their products that much!
Since I bake quite often I like to buy stuff in bulk. I love buying my flour, sugars, pure vanilla extract, butter, oil, eggs, and spices at Costco.
Costco, Target, & Amazon are my favorite stores to shop at!
A quick tip is to use a good quality chocolate. Trust me, it will make your cookie taste that much better. My favorite go-to chocolate chips are Ghirardelli Chocolate Chips. They are seriously the best chocolate chips.

Make sure you post your photos on Instagram and tag me in them so I can see your creations from my blog #eazypeazylemonsqueezee

Peanut Butter Brownie Cheesecake

By: Tammie

March 30, 2019
12 Slices
6 hr 30 min
Print this

Ingredients

FOR THE BROWNIE BOTTOM:
6 tablespoons unsalted butter, melted, plus extra for greasing
2 large eggs
1 cup & 2 tablespoons all-purpose flour
1/4 cup unsweetened cocoa
1 & 1/2 cups granulated sugar
1 tablespoon pure vanilla extract
1 cup semisweet chocolate chips
1 cup Reese's Peanut Butter Chips
6 whole Reese's Peanut Butter Cups, chopped
1/2 teaspoon baking powder
1/2 teaspoon fine sea salt
FOR THE CHEESECAKE FILLING:
2 pounds (32 ounces) cream cheese, softened
5 large eggs
1 & 1/2 cups brown sugar, packed
1 cup smooth peanut butter
1/2 cup whipping cream
1 tablespoon pure vanilla extract
FOR THE DECORATIONS:
6 Reese's Peanut Butter Cups, cut in half
Hot Fudge Topping, Ghirardelli Chocolate Melting Wafers, or Chocolate Ganache
FOR THE CHOCOLATE GANACHE (Optional):
4 ounces semi-sweet chocolate chips
1/2 cup heavy cream
BAKING SUPPLIES: 9-inch Springform Pan
Large Baking Pan
Foil

Directions

Step 1: FOR THE BROWNIE BOTTOM: Preheat oven to 350°F degrees. Grease a deep 10-inch Springform pan with butter.
Step 2: In a large bowl, mix together butter, sugar and vanilla. Add in the eggs one at a time until fully incorporated. Stir in flour, cocoa, baking powder and salt, mix well.
Step 3: Spread the mixture into the greased/prepared pan and bake 25 to 30 minutes or until toothpick comes out clean. Meanwhile make your cheesecake filling.
Step 4: FOR THE CHEESECAKE FILLING: In a bowl of a standing mixer fitted with the paddle attachment or in a large bowl with handheld mixer, beat the cream cheese until smooth.
Step 5: Add in the eggs, one at a time, mixing well after each addition. Add sugar, peanut butter and cream, beat until smooth. Stir in vanilla extract.
Step 6: Immediately after removing brownie bottom from your oven, evenly place the chocolate chips, peanut butter chips and peanut butter cups over brownies surface.
Step 7: Pour the cheesecake filling into prepared brownie bottom crust.
Step 8: Double-wrap Springform Pan with foil to prevent water getting in. Wrap the foil up the sides so that the seam of the pan bottom and springform side is covered- top uncovered. Place the Springform Pan into a larger baking pan.
Step 9: Pour hot water into the larger baking pan so that the water comes to about 1 inch up the sides of the Springform Pan with your cheesecake inside.
Step 10: Bake at 325°F degrees for 1 and 1/2 hours or until firm and lightly browned.
Step 11: Remove and allow to cool on a wire rack for at least one hour.
Step 12: Use a knife along the edge of the cheesecake to loosen it from the pan as best as possible. Refrigerate for at least 4 hours, overnight is best.
Step 13: FOR DECORATING: Add peanut butter cup halves around the edge of the cake and drizzle chocolate ganache, Hot Fudge Topping, or Ghirardelli Chocolate Melting Wafers over the top.
Step 14: FOR THE CHOCOLATE GANACHE (Optional): Place the chocolate in a medium bowl. In a medium saucepan, bring the cream just to a boil. Pour the cream over the chocolate and let sit for 1 minute, then gently stir (don’t stir vigorously this adds too much air to the ganache) until the chocolate has melted and the ganache is smooth.
Step 15: Note: You can wrap individual slices with plastic wrap and place in a ziplock bag and store in the freezer. Once you are ready to eat, take a slice(s) out of the freezer and let it sit out for a few minutes before eating.