Wow, this Peanut Butter Cup Brownie Bottom Cheesecake looks like a dream dessert!

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Peanut Butter Cup Brownie Bottom Cheesecake Recipe

This dessert combines three irresistible layers: a rich brownie crust, a smooth peanut butter cheesecake filling, and a decadent chocolate-peanut butter topping. The layers all come together to create a dessert that’s guaranteed to wow any crowd.

Ingredients

For the Brownie Crust:

  • 1 cup semi-sweet chocolate chips – For a rich, chocolatey flavor in the crust.
  • 1 cup peanut butter chips – Adds that creamy, peanut-buttery goodness.
  • 6 tablespoons unsalted butter, melted – To help bind everything together.
  • 1 1/4 cups sugar – For sweetness and moisture.
  • 1 tablespoon vanilla extract – Enhances the flavors of the chocolate and peanut butter.
  • 2 eggs – Help the brownie crust set.
  • 1 cup all-purpose flour – The base of the crust.
  • 2 tablespoons all-purpose flour – Helps with structure and texture.
  • 1/3 cup unsweetened cocoa powder – For a deep chocolate flavor.
  • 1/2 teaspoon baking powder – For a little lift and texture.
  • 1/2 teaspoon salt – To balance out the sweetness.

For the Cheesecake Filling:

  • 2 lbs cream cheese, softened – The base of the cheesecake filling, rich and creamy.
  • 5 eggs, at room temperature – These will help give the cheesecake structure and a smooth texture.
  • 1 1/2 cups firmly packed brown sugar – Adds a rich sweetness and caramel-like depth to the cheesecake.
  • 1 cup smooth peanut butter – The star of the filling; gives that creamy peanut butter flavor.
  • 1/2 cup whipping cream – Adds richness and smoothness to the filling.
  • 1 tablespoon vanilla extract – To complement the peanut butter flavor.
  • 6 peanut butter cups, cut into quarters – For extra peanut butter and chocolate goodness inside the cheesecake.

For the Decoration:

  • 6 peanut butter cups, cut carefully in half – To decorate the top of the cake.
  • 1/2 cup whipping cream – To make the glaze smooth and shiny.
  • 1 cup semi-sweet chocolate chips – For a silky chocolate drizzle.
  • 1 cup peanut butter cup pieces – For extra decoration and a finishing touch.

Instructions

1. Prepare the Brownie Crust:

  1. Preheat the oven to 350°F (175°C) and grease a 9-inch springform pan with butter. You can also line the bottom with parchment paper for easy removal later.
  2. Mix the brownie batter: In a large bowl, stir together the butter, sugar, and vanilla using a spoon or wire whisk. Once combined, add the eggs and stir until well blended.
  3. Add dry ingredients: Stir in the flour, cocoa powder, baking powder, and salt until everything is fully incorporated.
  4. Bake the brownie crust: Spread the brownie batter evenly in the prepared pan. Bake for 25-30 minutes, or until the brownie starts to pull away from the sides of the pan. The center should be slightly set, but not fully firm.
  5. Add chips and peanut butter cups: While the brownie crust is still warm, sprinkle the semi-sweet chocolate chips, peanut butter chips, and cut-up peanut butter cups over the surface of the brownie.
  6. Set aside to cool: Let the brownie crust cool slightly while you prepare the cheesecake filling.

2. Make the Cheesecake Filling:

  1. Beat the cream cheese: In the bowl of an electric mixer, beat the cream cheese until smooth and creamy.
  2. Add the eggs: Add the eggs one at a time, beating well after each addition.
  3. Mix in the peanut butter and sugar: Add the brown sugar, peanut butter, and whipping cream to the cream cheese mixture. Beat until smooth and well combined.
  4. Stir in vanilla: Mix in the vanilla extract.
  5. Pour the filling over the brownie crust: Carefully pour the cheesecake filling over the top of the brownie and spread it evenly. If any batter is left over, store it or pour it into a smaller springform pan for a mini cheesecake!

3. Bake the Cheesecake:

  1. Prepare for water bath: Double-wrap the springform pan with aluminum foil to prevent water from seeping in. Place the pan into a larger baking pan.
  2. Add hot water: Pour hot water into the larger pan, ensuring it comes up about 1 inch on the sides of the springform pan.
  3. Bake: Bake the cheesecake at 325°F (163°C) for about 1 1/2 hours, or until the cheesecake is firm and lightly browned around the edges. The center should be slightly jiggly but set.
  4. Cool the cheesecake: Remove the cheesecake from the oven and allow it to cool on a wire rack for 1 hour.
  5. Chill the cheesecake: Run a knife around the edge of the cheesecake to loosen it from the pan. Refrigerate for at least 4 hours before decorating.

4. Decorate the Cheesecake:

  1. Prepare the chocolate glaze: In a small saucepan, bring 1/2 cup whipping cream to a boil. Remove from heat and add the semi-sweet chocolate chips and peanut butter chips. Stir until the mixture is smooth and glossy.
  2. Drizzle the glaze: Pour the melted chocolate-peanut butter mixture over the top of the cheesecake, letting it drizzle down the sides.
  3. Add peanut butter cups: Carefully place the peanut butter cup halves around the edge of the cheesecake for decoration.

Serving and Enjoying Your Peanut Butter Cup Brownie Bottom Cheesecake:

Once your cheesecake is decorated, it’s time to slice and serve! This cheesecake is incredibly rich, so small slices go a long way. You can enjoy it as is, or drizzle a little extra chocolate-peanut butter sauce over individual slices for even more indulgence.

Pro Tips:

  • Chill before serving: It’s important to let the cheesecake chill for at least 4 hours (or even overnight) to ensure the texture is firm and easy to slice.
  • Water bath: The water bath method helps the cheesecake cook evenly and prevents cracking. Make sure to wrap the springform pan tightly in aluminum foil to avoid water seeping in.
  • Extra cheesecake batter: If you have extra cheesecake filling, either store it for later or make mini cheesecakes in a smaller pan!

FAQ:

Q1: Can I make this cheesecake ahead of time?

  • Yes! This cheesecake actually benefits from being made ahead of time. It can be stored in the fridge for up to 3 days before serving. You can even freeze it for longer storage (just thaw it overnight in the fridge before serving).

Q2: Can I substitute the peanut butter cups with something else?

  • Absolutely! If you’re not a fan of peanut butter cups, you can use regular chocolate chips, crushed nuts, or even caramel pieces to decorate the top. The filling will still be creamy and delicious with or without the peanut butter cups.

Q3: Can I make this without the brownie base?

  • Yes, if you prefer a more traditional cheesecake base, you can use a graham cracker crust instead of the brownie base. It’ll change the flavor profile slightly, but the cheesecake filling will still be rich and peanut-buttery!

This Peanut Butter Cup Brownie Bottom Cheesecake is the ultimate dessert for peanut butter lovers! With its decadent layers and rich flavors, it’s sure to impress anyone you serve it to. Whether you’re hosting a party or just treating yourself, this dessert is a guaranteed crowd-pleaser. Enjoy!

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