Peanut Butter Cup Brownie Bottom Cheesecake

Peanut Butter Cup Brownie Bottom Cheesecake is a dessert that’s sure to impress. With a rich brownie crust, creamy peanut butter cheesecake filling, and a drizzle of chocolate on top, this cake is a delightful treat for anyone who loves the combination of chocolate and peanut butter. It’s perfect for special occasions or whenever you want to indulge in something truly decadent.

Why Make This Recipe

This recipe is perfect for those who enjoy a rich and creamy dessert with layers of flavor. The brownie crust adds a chewy texture, while the peanut butter cheesecake is smooth and luscious. Topped with a chocolate drizzle and peanut butter cups, it’s a showstopper that’s surprisingly easy to make. If you love the classic combination of peanut butter and chocolate, this dessert is a must-try.

How to Make Peanut Butter Cup Brownie Bottom Cheesecake

Ingredients

Brownie Crust:

• 1 cup semi-sweet chocolate chips
• 1 cup peanut butter chips
• 6 tablespoons unsalted butter, melted
• 1 1/4 cups sugar
• 1 tablespoon vanilla extract
• 2 eggs
• 1 cup all-purpose flour
• 2 tablespoons all-purpose flour
• 1/3 cup unsweetened cocoa
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt

Cheesecake Filling:

• 2 pounds cream cheese, softened
• 5 eggs, at room temperature
• 1 1/2 cups firmly packed brown sugar
• 1 cup smooth peanut butter (not natural-style)
• 1/2 cup whipping cream
• 1 tablespoon vanilla extract
• 6 peanut butter cups, cut into quarters

Decoration:

• 6 peanut butter cups, cut carefully in half
• 1/2 cup whipping cream
• 1 cup semi-sweet chocolate chips
• 1 cup peanut butter chips

Instructions

1. Brownie Crust:
   • Preheat your oven to 350°F. Grease a 9-inch springform pan with butter.
   • In a large bowl, mix the melted butter, sugar, and vanilla extract with a spoon or whisk. Add the eggs and stir until well combined.
   • Stir in the flour, cocoa, baking powder, and salt, mixing well.
   • Spread the batter into the prepared pan and bake for 25 to 30 minutes, or until the brownie begins to pull away from the sides of the pan.
   • As soon as you remove the brownie from the oven, sprinkle the semi-sweet chocolate chips, peanut butter chips, and peanut butter cups over the surface.
   • While the brownie layer is baking, prepare the cheesecake layer.
2. Cheesecake Layer:
   • Lower the oven temperature to 325°F.
   • In a mixing bowl, beat the softened cream cheese until smooth. Add the eggs one at a time, beating well after each addition.
   • Mix in the brown sugar, peanut butter, and cream until smooth. Stir in the vanilla extract.
   • Pour the cheesecake filling over the brownie crust, spreading it evenly.
   • Double-wrap the springform pan with aluminum foil to prevent water from seeping in. Place the springform pan into a larger baking pan.
   • Pour hot water into the larger pan so that it comes 1 inch up the sides of the springform pan.
   • Bake at 325°F for 1 1/2 hours, or until the cheesecake is firm and lightly golden.
   • Remove the cheesecake from the oven and let it cool on a wire rack for one hour. Run a knife along the edge of the cake to loosen it from the pan.
   • Refrigerate for at least 4 hours before decorating.
3. Decoration:
   • Once the cheesecake has chilled, remove it from the springform pan and place it on a serving plate.
   • In a small saucepan, bring the whipping cream to a boil. Remove from heat and add the semi-sweet chocolate chips and peanut butter chips, stirring until melted and smooth.
   • Drizzle the chocolate mixture over the cheesecake.
   • Decorate the edges of the cake with the peanut butter cup halves.

How to Serve Peanut Butter Cup Brownie Bottom Cheesecake

Serve this cheesecake chilled, straight from the refrigerator. It pairs wonderfully with a glass of cold milk or a cup of hot coffee. The cake is rich, so a small slice goes a long way. It’s perfect for a special dessert at parties or gatherings.

How to Store Peanut Butter Cup Brownie Bottom Cheesecake

Store any leftover cheesecake in an airtight container in the refrigerator for up to 5 days. If you want to freeze it, wrap the cheesecake in plastic wrap and then in aluminum foil. It can be frozen for up to 2 months. Thaw it in the refrigerator before serving.

Tips to Make Peanut Butter Cup Brownie Bottom Cheesecake

• Make sure all your ingredients are at room temperature before you start, especially the cream cheese and eggs. This helps ensure a smooth and creamy cheesecake.
• Double-wrap the springform pan with aluminum foil to keep water from seeping in during the water bath.
• Let the cheesecake cool completely before refrigerating to prevent cracks on the surface.

FAQs

1. Can I use a different type of nut butter?
Yes, you can substitute the peanut butter with almond butter or another nut butter of your choice. Just make sure it’s a smooth variety for the best texture.

2. What if I don’t have a springform pan?
A regular cake pan can work in a pinch, but a springform pan is recommended for easy removal and presentation of the cheesecake.

3. Can I make this cheesecake ahead of time?
Yes, this cheesecake is actually better when made a day in advance. It gives the flavors time to meld together and makes slicing easier.