Brownie Bottom Peanut Butter Cheesecake
This Brownie Bottom Peanut Butter Cheesecake is a deliciously indulgent two-layer dessert that brings together the richness of a fudgy brownie base with the creamy, nutty smoothness of peanut butter cheesecake. Each bite offers a perfect harmony of textures and bold, satisfying flavors. Whether you’re baking for a birthday, a holiday, or just treating yourself, this dessert is a showstopper that looks impressive and tastes unforgettable. It’s also easy to make ahead, highly customizable, and always a hit with kids and adults alike.
- Prep Time: 25
- Cook Time: 55
- Total Time: 1 hour 20 minutes
- Yield: 12 1x
Ingredients
For the Brownie Layer:
- ½ cup (115g) unsalted butter, melted
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ⅓ cup (30g) unsweetened cocoa powder
- ½ cup (65g) all-purpose flour
- ¼ tsp salt
- ¼ tsp baking powder
For the Peanut Butter Cheesecake Layer:
- 16 oz (450g) cream cheese, softened
- ½ cup (120g) creamy peanut butter
- ½ cup (100g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup (120ml) sour cream
Optional Toppings:
- Melted chocolate drizzle
- Crushed peanuts
- Whipped cream
Instructions
- Preheat the Oven:
Preheat your oven to 175°C (350°F). Grease a 9-inch springform pan and line the bottom with parchment paper. - Make the Brownie Base:
In a medium bowl, whisk together the melted butter and sugar until well blended. Add the eggs and vanilla extract, then whisk until smooth. In a separate bowl, combine cocoa powder, flour, salt, and baking powder. Gradually stir the dry mixture into the wet ingredients until a thick batter forms. - Bake the Brownie Layer:
Pour the batter into the prepared pan. Spread evenly and bake for 15 minutes. Remove from the oven and allow it to cool slightly. - Prepare the Cheesecake Layer:
In a large bowl, beat the cream cheese until smooth. Add the peanut butter and sugar, then mix until creamy. Add the eggs one at a time, beating well after each addition. Stir in vanilla extract and sour cream until fully combined. - Assemble and Bake:
Gently pour the cheesecake filling over the cooled brownie base. Smooth the top with a spatula. Bake for 35–40 minutes until edges are set and the center is slightly jiggly. - Cool Gradually:
Turn off the oven. Leave the cheesecake inside with the door slightly open for 15 minutes. Remove and cool at room temperature for 1 hour. Then refrigerate for at least 4 hours or overnight. - Serve:
Remove from the springform pan. Top with melted chocolate, peanuts, or whipped cream if desired. Slice and serve chilled.
Notes
For best slicing results, dip your knife in warm water between each cut.
Store leftovers covered in the fridge for up to 5 days.
Cheesecake can be frozen for up to 1 month.