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This brownie bottom peanut butter cheesecake combines two favorite desserts into one irresistible treat. The fudgy brownie base provides the perfect foundation for the creamy peanut butter cheesecake layer, all finished with a decadent chocolate drizzle that ties the flavors together beautifully.
I first made this for my sister's birthday gathering, and it disappeared before I could even get a second slice. Now it's requested at every family celebration and potluck.
Ingredients
For the brownie bottom
- Boxed brownie mix: Saves time while still providing a rich chocolate base
- Vegetable oil: Ensures a moist texture that complements the creamy cheesecake
- Egg: Acts as a binding agent for the perfect brownie structure
- Water: Helps thin the batter to the right consistency
For the peanut butter cheesecake
- Room temperature cream cheese: Essential for a smooth filling without lumps
- Granulated sugar: Provides just the right sweetness to balance the peanut butter
- Smooth peanut butter: Creates the signature flavor; opt for a quality brand for best results
- Vanilla extract: Enhances the overall flavor profile
- Room temperature eggs: Incorporate more easily into the batter
For the chocolate drizzle
- High quality chocolate chips: Ghirardelli recommended for superior melting and flavor
- Peanut butter: Added to the drizzle reinforces the flavor theme and improves texture
Step-by-Step Instructions
- Prepare brownie base:
- Preheat your oven to 325°F and thoroughly coat a 9inch springform pan with nonstick spray. Combine brownie mix, oil, water, and egg in a medium bowl, stirring approximately 50 times until incorporated. The batter may have some small lumps which is perfectly fine. Spread the mixture evenly in your prepared pan, ensuring it creates a level base.
- Bake brownie layer:
- Place the pan in your preheated oven and bake for exactly 25 minutes. The brownie should be set but still slightly fudgy in the center. Check doneness by inserting a toothpick in the center it should come out mostly clean with perhaps a few moist crumbs. This partial baking ensures the brownie won't overcook during the second baking.
- Prepare cheesecake filling:
- While the brownie bakes, make your cheesecake filling. In a large bowl, use a hand mixer or stand mixer to blend cream cheese, sugar, peanut butter, and vanilla until completely smooth. This typically takes about 2 minutes on medium speed. Scrape down the sides of the bowl several times to ensure no cream cheese pockets remain.
- Add eggs to filling:
- Reduce mixer speed to low and add eggs one at a time, mixing just until each is incorporated. Overmixing at this stage can introduce too much air and cause cracks. Place the mixture in the refrigerator until the brownie base is ready. This keeps the filling at the optimal temperature.
- Assemble the cheesecake:
- Once the brownie layer is baked, remove it from the oven but leave it in the pan. Pour the peanut butter cheesecake mixture over the hot brownie, using a spatula to spread it evenly to the edges. The heat from the brownie will help the cheesecake layer settle evenly.
- Bake the assembled cheesecake:
- Increase the oven temperature to 350°F. Return the pan to the oven and bake for 45 to 50 minutes. The cheesecake is done when the edges are set but the center still has a slight jiggle about the size of a quarter. Begin checking at 35 minutes to prevent overbaking.
- Cool and chill:
- Allow the cheesecake to cool on a wire rack for 10 minutes. This gradual cooling helps prevent cracks from forming. Transfer to the refrigerator and chill for at least 3 hours or preferably overnight. The extended chilling time allows the flavors to meld and the texture to set perfectly.
- Add chocolate drizzle:
- Just before serving, prepare the chocolate drizzle by combining chocolate chips and peanut butter in a microwave safe bowl. Heat for 30 seconds, stir thoroughly, then heat for another 20 seconds until completely smooth. Transfer to a plastic bag, snip a tiny corner, and drizzle decoratively over the chilled cheesecake.
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The peanut butter is truly the star of this recipe. I discovered that using a natural peanut butter brand creates a more authentic flavor, though any smooth variety will work beautifully. The first time I served this at a family reunion, my uncle who claims to dislike cheesecake had three slices.
Preventing Cheesecake Cracks
The most common issue with cheesecakes is cracking on the surface. To prevent this, avoid overmixing the batter after adding the eggs, which incorporates too much air. Another trick is to run a thin knife around the edge of the cheesecake immediately after baking to release it from the sides of the pan. This allows the cheesecake to contract naturally as it cools without pulling and cracking. Finally, cooling gradually is key first at room temperature, then in the refrigerator.
Make Ahead And Storage
This dessert is perfect for planning ahead. The fully assembled and chilled cheesecake can be stored in the refrigerator for up to 4 days, making it ideal for busy holidays or entertaining. For longer storage, you can freeze the undrizzled cheesecake for up to 2 months. Wrap it tightly in plastic wrap, then aluminum foil to prevent freezer burn. Thaw overnight in the refrigerator before adding the chocolate drizzle and serving.
Serving Suggestions
For an extra special presentation, warm your knife in hot water and wipe dry before each cut to get perfectly clean slices. Serve alongside fresh berries for a beautiful color contrast and complimentary flavor. For an indulgent dessert bar, offer additional toppings like crushed peanuts, mini chocolate chips, or caramel sauce so guests can customize their slice. This cheesecake pairs wonderfully with coffee, hot chocolate, or a glass of dessert wine.
Frequently Asked Questions
- → How do I prevent cracks in the cheesecake?
Ensure you mix the cheesecake batter on low speed to avoid adding too much air. Avoid overbaking and let it cool slowly before refrigerating.
- → Can I use a different nut butter instead of peanut butter?
Yes, almond or cashew butter can be used as alternatives to peanut butter. Ensure it's smooth and creamy for the best texture.
- → How do I store the cheesecake?
Store the cheesecake in the refrigerator for up to 5 days, covered tightly to retain freshness and prevent it from absorbing other odors.
- → Can I freeze this dessert?
Yes, you can freeze it. Wrap it tightly in plastic wrap and aluminum foil, and store it for up to 2 months. Thaw in the fridge overnight before serving.
- → What kind of chocolate works best for the drizzle?
High-quality chocolate chips, like Ghirardelli, work great for a smooth and consistent drizzle. Opt for semi-sweet or dark chocolate for balance.
- → Can I make this dessert ahead of time?
Yes, this dessert can be made a day in advance. Let it cool completely before covering and refrigerating it until ready to serve.