I made a Peanut Butter Brownie Cake that stacks a fudgy brownie base under a creamy peanut butter cheesecake layer and a chocolate drizzle that hides a little surprise you’ll have to read on to uncover.

Jump to Recipe

I rarely bake something that stops me in the middle of supper plans, but my Peanut Butter Brownie Cheesecake did. A fudgy brownie bottom gives way to a silky peanut butter cheesecake, the tang of cream cheese and the richness of creamy peanut butter playing tug-of-war.

It tastes like a cross between a Peanut Butter Brownie Cake and an Easy Brownie Cheesecake, yet somehow more stubbornly indulgent. Expect a slice that looks too pretty to cut and then totally ruins your willpower.

I promise, crumbs everywhere, and you might hide the pan. You’ll want to try it, even if you say you won’t.

Ingredients

Print Recipe (No Advertisments)

Cream cheese: rich and tangy, makes filling super creamy; high in fat and protein.
Peanut butter: nutty, adds protein and healthy fats, makes dessert more filling.
Unsweetened cocoa: bitter chocolate flavour, low sugar, adds antioxidants and deep chocolate notes.
Eggs: bind and give rise, add protein and richness, dont make it sweet.
Sugar: makes it sweet, adds carbs and structure, use sparingly if watching calories.
Sour cream: gives tang and smooth texture, a little fat, keeps filling soft.
All purpose flour: provides structure, mostly carbs, not much fibre or protein.
Chocolate chips: melting drizzle adds sweetness and chocolate notes, extra sugar and fat.

Ingredient Quantities

1/2 cup (115 g) unsalted butter, melted for brownie layer

1 cup (200 g) granulated sugar for brownie layer

2 large eggs for brownie layer

1 tsp vanilla extract for brownie layer

1/3 cup (35 g) unsweetened cocoa powder for brownie layer

1/2 cup (65 g) all purpose flour for brownie layer

1/4 tsp salt for brownie layer

24 oz (675 g) cream cheese, room temp

1 cup (250 g) creamy peanut butter, room temp (you can use crunchy if you want)

3/4 cup (150 g) granulated sugar for cheesecake

2 large eggs for cheesecake

1/3 cup (80 ml) sour cream, room temp

1 tsp vanilla extract for cheesecake

1 tbsp cornstarch (helps set the cheesecake)

Pinch of salt for cheesecake

1/2 cup (90 g) semi sweet chocolate chips for drizzle

2 tbsp (30 ml) heavy cream for drizzle

1 tbsp unsalted butter optional for shine in the drizzle

1/4 cup chopped roasted peanuts optional for topping

Flaky sea salt for sprinkling optional

How to Make this

Print Recipe (No Advertisments)

1. Preheat oven to 350°F (175°C). Grease a 9 inch springform pan and line the bottom with parchment, leaving an overhang so you can lift the cake out later.

2. Make the brownie base: melt 1/2 cup (115 g) unsalted butter, stir in 1 cup (200 g) granulated sugar until glossy, then whisk in 2 large eggs and 1 tsp vanilla. Fold in 1/3 cup (35 g) unsweetened cocoa powder, 1/2 cup (65 g) all purpose flour and 1/4 tsp salt until just combined. Don’t overmix.

3. Spread the brownie batter evenly in the prepared pan and bake 10 to 12 minutes until it looks set but not completely firm. Let the oven cool to 325°F (160°C) while you make the filling.

4. Make the cheesecake filling: beat 24 oz (675 g) room temp cream cheese until smooth, then add 1 cup (250 g) creamy peanut butter and 3/4 cup (150 g) granulated sugar and mix until creamy. Scrape the bowl so nothing sticks.

5. Add the cheesecake eggs one at a time, mixing low speed after each so you dont whip in too much air. Mix in 1/3 cup (80 ml) sour cream, 1 tsp vanilla, 1 tbsp cornstarch and a pinch of salt until just smooth. Stop as soon as it’s homogenous.

6. Pour the peanut butter cheesecake mixture over the warm brownie layer, smooth the top and tap the pan gently on the counter to pop big air bubbles. Place the springform on a rimmed baking sheet to catch drips.

7. Bake at 325°F (160°C) for 35 to 45 minutes. The edges should be set and the center still slightly jiggly. Don’t overbake or it will crack.

8. Turn the oven off, crack the door and let the cheesecake cool inside for 1 hour. Then transfer to the counter, cover loosely and chill in the fridge at least 4 hours or overnight to fully set.

9. Make the chocolate drizzle: microwave 1/2 cup (90 g) semi sweet chocolate chips with 2 tbsp (30 ml) heavy cream in 20 to 30 second bursts, stirring each time until smooth. Stir in the optional 1 tbsp unsalted butter for shine, if using.

10. Run a thin knife around the edges, release the springform and lift the cake out with the parchment. Drizzle the chocolate over the top, sprinkle 1/4 cup chopped roasted peanuts and flaky sea salt if you like. For clean slices dip a sharp knife in hot water, wipe dry, slice, wipe and repeat.

Equipment Needed

1. 9 inch springform pan with parchment paper and a little grease so the cake lifts easy
2. Mixing bowls, one medium and one large, youll need both for separate batters
3. Electric hand mixer or stand mixer, or a whisk if you wanna do it by hand
4. Silicone spatula and rubber scraper to fold and scrape the bowl clean
5. Measuring cups and spoons plus a kitchen scale for accuracy
6. Microwave safe bowl or small saucepan for melting butter and chocolate
7. Rimmed baking sheet to catch drips and to set the springform on while baking
8. Offset spatula or a flat knife to smooth the top, plus a sharp knife for slicing clean pieces

FAQ

Q: Can I use crunchy peanut butter instead of creamy?
A: Yes. Crunchy works fine and adds a nice bite, it won't change baking times. If your peanut butter is very stiff warm it a few seconds in the microwave so it blends into the cheesecake more smoothly.

Q: How do I stop the cheesecake from cracking?
A: Don’t over mix the batter, use room temp cream cheese and eggs so everything blends without extra air, and bake gently. You can bake in a water bath for extra insurance or bake at a slightly lower temperature and let the cake cool slowly with the oven door cracked. The cornstarch in the recipe also helps the filling hold its shape.

Q: How can I tell when it is done?
A: The brownie layer should be set and a toothpick comes out with a few moist crumbs. The cheesecake top should be mostly set with a little jiggle in the center when you gently shake the pan, it will firm up as it cools. Overbaking makes it dry so aim for that slight jiggle.

Q: Can I make this ahead or freeze it?
A: Yes. You can make it up to 3 or 4 days ahead and keep it refrigerated. For longer storage wrap tightly and freeze up to 2 months, thaw in the fridge overnight. Add the chocolate drizzle and sprinkled peanuts after thawing for best texture and appearance.

Q: Can I make this gluten free or use a different brownie base?
A: Yes you can swap the all purpose flour for a 1 to 1 gluten free flour blend in the brownie layer. You can also use a boxed brownie mix or a cookie crust but expect slight texture changes, brownies are fudgier with the given recipe.

Q: Do I have to use a springform pan and how should I prep the pan?
A: A 9 inch springform pan is easiest but any similar sized pan with a removable bottom works. Line the bottom with parchment for easy removal and grease the sides lightly. If you use a regular pan you'll need to slice in the pan or carefully invert it when cooled.

Peanut Butter Brownie Cheesecake Recipe Substitutions and Variations

Unsalted butter (1/2 cup melted): substitute with coconut oil, 1:1. Gives fudgier brownies, use refined coconut oil if you dont want a coconut taste.
Granulated sugar (brownie layer): swap for light brown sugar, 1:1. Adds moisture and a deeper caramel-y flavor so the brownies feel richer.
All purpose flour (1/2 cup): use a cup-for-cup gluten free flour blend, 1:1. Make sure the blend has xanthan gum or add a small pinch, otherwise the cheesecake layer can be a bit crumbly.
Creamy peanut butter (1 cup): replace with sunflower seed butter or almond butter, 1:1. Sunflower is great if someone has a nut allergy, almond gives a similar flavor but both may change the texture slightly.

Pro Tips

1) Get everything truly room temp before you start the filling. If the cream cheese or eggs are even a little cold you’ll end up working lumps or beating too long, which whips in air and makes cracks. If you do find lumps, slow your mixer down and scrape the bowl often, dont try to fix it by turning speed up.

2) Use a water bath or at least lots of humidity while it bakes. Wrap the outside of the springform well with heavy foil so it wont leak, set the pan in a larger roasting pan and pour in hot water about an inch up the sides. The moist, even heat really cuts down on cracks and gives a silkier texture.

3) Cool it slowly and chill long enough. Turn the oven off and let the cake cool in the oven a while before moving it, then chill several hours or overnight. Quick temperature changes will make it shrink and crack, slow cooling helps it set beautifully.

4) Finish and slice like a pro. Warm a big knife under hot water, wipe it dry and slice, repeat between cuts for clean pieces; chilling first makes this way easier. For storage wrap slices tight in plastic then foil and keep in the fridge up to 4 days or freeze portions for longer.

Peanut Butter Brownie Cheesecake Recipe

Recipe by Tina Bueller

0.0 from 0 votes

Servings

servings

Calories

637

kcal

Equipment: 1. 9 inch springform pan with parchment paper and a little grease so the cake lifts easy
2. Mixing bowls, one medium and one large, youll need both for separate batters
3. Electric hand mixer or stand mixer, or a whisk if you wanna do it by hand
4. Silicone spatula and rubber scraper to fold and scrape the bowl clean
5. Measuring cups and spoons plus a kitchen scale for accuracy
6. Microwave safe bowl or small saucepan for melting butter and chocolate
7. Rimmed baking sheet to catch drips and to set the springform on while baking
8. Offset spatula or a flat knife to smooth the top, plus a sharp knife for slicing clean pieces

Ingredients

1/2 cup (115 g) unsalted butter, melted for brownie layer
1 cup (200 g) granulated sugar for brownie layer
2 large eggs for brownie layer
1 tsp vanilla extract for brownie layer
1/3 cup (35 g) unsweetened cocoa powder for brownie layer
1/2 cup (65 g) all purpose flour for brownie layer
1/4 tsp salt for brownie layer
24 oz (675 g) cream cheese, room temp
1 cup (250 g) creamy peanut butter, room temp (you can use crunchy if you want)
3/4 cup (150 g) granulated sugar for cheesecake
2 large eggs for cheesecake
1/3 cup (80 ml) sour cream, room temp
1 tsp vanilla extract for cheesecake
1 tbsp cornstarch (helps set the cheesecake)
Pinch of salt for cheesecake
1/2 cup (90 g) semi sweet chocolate chips for drizzle
2 tbsp (30 ml) heavy cream for drizzle
1 tbsp unsalted butter optional for shine in the drizzle
1/4 cup chopped roasted peanuts optional for topping
Flaky sea salt for sprinkling optional

Directions

Preheat oven to 350°F (175°C). Grease a 9 inch springform pan and line the bottom with parchment, leaving an overhang so you can lift the cake out later.
Make the brownie base: melt 1/2 cup (115 g) unsalted butter, stir in 1 cup (200 g) granulated sugar until glossy, then whisk in 2 large eggs and 1 tsp vanilla. Fold in 1/3 cup (35 g) unsweetened cocoa powder, 1/2 cup (65 g) all purpose flour and 1/4 tsp salt until just combined. Don’t overmix.
Spread the brownie batter evenly in the prepared pan and bake 10 to 12 minutes until it looks set but not completely firm. Let the oven cool to 325°F (160°C) while you make the filling.
Make the cheesecake filling: beat 24 oz (675 g) room temp cream cheese until smooth, then add 1 cup (250 g) creamy peanut butter and 3/4 cup (150 g) granulated sugar and mix until creamy. Scrape the bowl so nothing sticks.
Add the cheesecake eggs one at a time, mixing low speed after each so you dont whip in too much air. Mix in 1/3 cup (80 ml) sour cream, 1 tsp vanilla, 1 tbsp cornstarch and a pinch of salt until just smooth. Stop as soon as it’s homogenous.
Pour the peanut butter cheesecake mixture over the warm brownie layer, smooth the top and tap the pan gently on the counter to pop big air bubbles. Place the springform on a rimmed baking sheet to catch drips.
Bake at 325°F (160°C) for 35 to 45 minutes. The edges should be set and the center still slightly jiggly. Don’t overbake or it will crack.
Turn the oven off, crack the door and let the cheesecake cool inside for 1 hour. Then transfer to the counter, cover loosely and chill in the fridge at least 4 hours or overnight to fully set.
Make the chocolate drizzle: microwave 1/2 cup (90 g) semi sweet chocolate chips with 2 tbsp (30 ml) heavy cream in 20 to 30 second bursts, stirring each time until smooth. Stir in the optional 1 tbsp unsalted butter for shine, if using.
Run a thin knife around the edges, release the springform and lift the cake out with the parchment. Drizzle the chocolate over the top, sprinkle 1/4 cup chopped roasted peanuts and flaky sea salt if you like. For clean slices dip a sharp knife in hot water, wipe dry, slice, wipe and repeat.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.