Indulge in dessert perfection with this Brownie Bottom Peanut Butter Cheesecake, where rich, fudgy brownie meets silky peanut butter cheesecake in one show-stopping bite. The dense chocolate base supports a luscious layer of creamy, nutty cheesecake, all topped with a drizzle of chocolate or a sprinkle of chopped peanuts for the ultimate finishing touch. It’s bold, indulgent, and utterly irresistible—made for those moments when only the most decadent dessert will do.
Why You’ll Love This Recipe:
Two Desserts in One: Fudgy brownie + creamy cheesecake = pure magic.
Perfect Flavor Pairing: Peanut butter and chocolate come together in a rich, satisfying combo.
Smooth & Velvety Texture: Every layer melts in your mouth.
Great for Special Occasions: A crowd-pleasing centerpiece for any dessert table.
Make-Ahead Friendly: Chill it in advance and serve when ready—no stress, all wow!
Ingredients
Creating this Brownie Bottom Peanut Butter Cheesecake is a delightful journey, and it all starts with the right ingredients.
Here’s what you’ll need:
Unsalted butter: This adds richness to both the brownie and cheesecake layers. You can use salted butter if that’s what you have on hand, but it may alter the flavor slightly.
Granulated sugar: This sweetens the brownie base, giving it that classic dessert taste.
Brown sugar: Packed brown sugar brings moisture and a hint of caramel flavor to the brownies.
Large eggs: Essential for binding the ingredients together, eggs also contribute to the texture of the brownie.
Vanilla extract: A splash of vanilla enhances the overall flavor, making everything taste more delicious.
All-purpose flour: This is the backbone of the brownie layer, providing structure and stability.
Unsweetened cocoa powder: For that rich chocolate flavor, cocoa powder is a must. It’s what makes the brownies so decadent.
Salt: Just a pinch helps balance the sweetness and enhances the flavors.
Cream cheese: The star of the cheesecake layer, cream cheese gives it that creamy, smooth texture.
Creamy peanut butter: This adds a nutty richness to the cheesecake. If you prefer a bit of crunch, feel free to swap in crunchy peanut butter.
Powdered sugar: This sweetens the cheesecake layer without adding graininess, ensuring a smooth finish.
Heavy whipping cream: Whipping cream is whipped to stiff peaks and folded into the peanut butter mixture, adding lightness and fluffiness.
For exact measurements, check the bottom of the article where you can find everything listed for easy printing.
Gather these ingredients, and you’re on your way to creating a dessert that’s sure to impress!
How to Make Brownie Bottom Peanut Butter Cheesecake
Creating this Brownie Bottom Peanut Butter Cheesecake is a delightful adventure.
Follow these simple steps, and you’ll be on your way to dessert heaven!
Step 1: Preheat and Prepare
Start by preheating your oven to 350°F.
While it warms up, grab a 9-inch springform pan and grease it well.
This step is crucial for ensuring your brownie base comes out easily after baking.
“Line the bottom of your greased springform pan with parchment paper for easier release.”
Step 2: Make the Brownie Batter
In a medium saucepan, melt ½ cup of unsalted butter over low heat.
Once melted, remove it from the heat and stir in the granulated and brown sugars until well combined.
Next, add the eggs one at a time, mixing well after each addition.
Stir in 1 teaspoon of vanilla extract for that extra flavor boost.
In a separate bowl, whisk together the flour, cocoa powder, and salt.
Gradually add this dry mixture to the wet ingredients, mixing until just combined.
You want a rich, chocolatey batter that’s ready to shine!
Step 3: Bake the Brownie Layer
Pour the brownie batter into your prepared springform pan.
Spread it evenly to ensure a uniform bake.
Now, pop it in the oven and bake for 20-25 minutes.
Keep an eye on it! A toothpick inserted into the center should come out with a few moist crumbs.
Let it cool completely in the pan before moving on to the next step.
Step 4: Prepare the Peanut Butter Cheesecake Layer
In a large mixing bowl, beat the softened cream cheese, creamy peanut butter, powdered sugar, and another teaspoon of vanilla extract until smooth and creamy.
This mixture is the heart of your cheesecake layer, so make sure it’s well blended!
Step 5: Whip the Cream
In a separate bowl, whip the heavy cream until stiff peaks form.
This step adds a light, airy texture to your cheesecake.
Gently fold the whipped cream into the peanut butter mixture until fully combined.
Be careful not to deflate the whipped cream; you want that fluffiness!
Step 6: Assemble and Chill
Spread the peanut butter cheesecake mixture over the cooled brownie layer in the springform pan.
Smooth the top with a spatula for a polished finish.
Now, it’s time to refrigerate! Let it chill for at least 4 hours, or overnight if you can wait.
This allows the flavors to meld beautifully and the cheesecake to set perfectly.
Tips for Success
Make sure your cream cheese is at room temperature for easy mixing.
Don’t overmix the brownie batter; it should be just combined for a fudgy texture.
Use a toothpick to check the brownie layer; a few moist crumbs mean it’s perfect.
Chill the cheesecake overnight for the best flavor and texture.
Consider adding chocolate chips to the brownie layer for extra indulgence.
Equipment Needed
9-inch springform pan: Essential for easy removal of your cheesecake. A regular cake pan works too, but it may be trickier to serve.
Medium saucepan: For melting butter and mixing the brownie batter. A microwave-safe bowl can be a quick alternative.
Mixing bowls: You’ll need a couple for combining ingredients. Any size will do!
Electric mixer: Ideal for beating the cream cheese and whipping cream. A whisk can work, but it’ll take more effort.
Spatula: Perfect for spreading the cheesecake layer smoothly. A butter knife can also do the trick.
Variations
Chocolate Chip Brownie Bottom: Add a cup of chocolate chips to the brownie batter for an extra chocolatey experience.
Nutty Crunch: Swap creamy peanut butter for crunchy peanut butter to add texture and a delightful crunch.
Gluten-Free Option: Use a gluten-free all-purpose flour blend to make this dessert suitable for gluten-sensitive friends.
Vegan Twist: Substitute eggs with flax eggs and use vegan cream cheese and butter for a plant-based version.
Flavor Infusion: Add a teaspoon of espresso powder to the brownie batter for a mocha flavor that pairs beautifully with chocolate and peanut butter.
Serving Suggestions
Pair with a scoop of vanilla ice cream for a delightful contrast in temperature and texture.
Drizzle with chocolate or caramel sauce for an extra touch of indulgence.
Serve with fresh berries to add a pop of color and freshness.
For drinks, consider a rich coffee or a glass of cold milk to complement the flavors.
Garnish with crushed peanuts or chocolate shavings for an elegant presentation.
FAQs about Brownie Bottom Peanut Butter Cheesecake
Can I make this Brownie Bottom Peanut Butter Cheesecake ahead of time?
Absolutely! In fact, making it a day in advance allows the flavors to meld beautifully. Just keep it refrigerated until you’re ready to serve.
What can I substitute for cream cheese in the cheesecake layer?
If you’re looking for a lighter option, you can use Greek yogurt. For a dairy-free alternative, try vegan cream cheese, which works surprisingly well!
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator. It should stay fresh for up to five days, but I doubt it will last that long!
Can I freeze this cheesecake?
Yes, you can freeze it! Just wrap it tightly in plastic wrap and then in aluminum foil. It can last up to three months in the freezer. Thaw it in the fridge before serving.
What’s the best way to cut the cheesecake for serving?
To get clean slices, use a sharp knife dipped in hot water. Wipe the knife clean between cuts for perfect presentation!
Final Thoughts
Creating this Brownie Bottom Peanut Butter Cheesecake is more than just baking; it’s about crafting a moment of joy. Each layer tells a story, from the rich brownie base to the creamy peanut butter topping. This dessert is perfect for celebrations or a cozy night in. Sharing it with friends and family brings smiles and satisfied sighs. So, whether you’re a seasoned pro or a kitchen newbie, this recipe invites you to indulge in a little decadence. Trust me, every bite is worth it, and you’ll find yourself making it again and again!
A decadent dessert featuring a rich brownie base topped with a creamy peanut butter cheesecake layer.
Ingredients
Scale
½ cup unsalted butter
1 cup granulated sugar
1 cup brown sugar, packed
4 large eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1/4 teaspoon salt
1 (8-ounce) package cream cheese, softened
1/2 cup creamy peanut butter
1/2 cup powdered sugar
1 teaspoon vanilla extract
1 cup heavy whipping cream
Instructions
Preheat the oven to 350°F. Grease a 9-inch springform pan.
In a medium saucepan, melt 1/2 cup of butter over low heat. Remove from heat and stir in granulated sugar and brown sugar until well combined.
Add eggs one at a time, mixing well after each addition. Stir in 1 teaspoon of vanilla extract.
In a separate bowl, whisk together flour, cocoa powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Pour the brownie batter into the prepared springform pan and spread evenly.
Bake for 20-25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Remove from the oven and let cool completely in the pan.
In a large mixing bowl, beat the softened cream cheese, peanut butter, powdered sugar, and 1 teaspoon of vanilla extract until smooth and creamy.
In another bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the peanut butter mixture until fully combined.
Spread the peanut butter cheesecake mixture over the cooled brownie layer in the springform pan. Smooth the top with a spatula.
Refrigerate for at least 4 hours, or overnight, to set.
To serve, carefully remove the sides of the springform pan. Slice and enjoy!
Notes
For a richer flavor, try adding chocolate chips to the brownie layer before baking.
You can also substitute the creamy peanut butter with crunchy peanut butter for added texture.
You can reduce brown sugar slightly if you prefer a less sweet brownie base.
Add ¼ cup chopped roasted peanuts as an optional topping for texture contrast.
