Peanut butter cheesecake brownies are every bit as rich and delicious as they sound. A brownie base surrounds a creamy peanut butter and cream cheese filling. Top it off with more chocolate and peanut butter cups for an extra decadent and tasty treat.
Imagine this: take a layer of chocolate brownie and add peanut butter cheesecake. Now cover that with rich ganache and top it all off with chopped peanut butter cups. It’s a rich sinful bite of heaven and you deserve a slice!
If you are a chocolate and peanut butter lover, this is the treat for you. They are a bit over the top, but sometimes that is just what you need.
Tips & Tricks
This recipe is built on a batch of family size brownies. Any mix that makes a 9×13-inch pan of brownies will do.
You can also make a homemade brownie mix easily enough and keep it in the pantry for when you need a quick treat. Or use your favorite homemade brownie recipe, just make sure it is sized for the 9×13-inch pan.
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Be sure your cream cheese has plenty of time to soften and your egg is at room temperature. This prevents lumps in the cheesecake layer and makes it easier to spread.
I’ve made the ganache layer with dark chocolate, semi-sweet and milk chocolate. We prefer the milk chocolate because it goes so well with the peanut butter cups.
If you are avoiding peanuts, you can use other nut butters, or sunflower butter. Just omit the peanut butter cups on top or use another candy if you prefer.
You can use two pie plates, two 9 inch cake pans, a 9×13″ pan, or a 12″ oven safe skillet, or even a 12″ tart pan.
Storage
Because of the cream cheese, it is best to keep these brownies in the refrigerator. Just store them in a pan with a tight fitting lid, or transfer them to an airtight container.
You can freeze extra brownies for longer storage. Just defrost them in the refrigerator overnight and they should be as good as new.
More Chocolate & Peanut Butter Recipes
Peanut Butter Cheesecake Brownies
Ingredients
- 19.5 ounce brownie mix plus the ingredients on the box
- 8 ounces cream cheese softened
- 14 ounces sweetened condensed milk
- 1 cup creamy peanut butter
- 1 egg
- 12 ounces milk chocolate chips
- 3 Tablespoons cream
- 1 cup chopped peanut butter cups
Instructions
- Preheat the oven to 350°F and grease your baking pan. (a 12 inch round, 9×13, or two 9 inch pie plates or cake pans)
- Mix together the brownie mix and the ingredients listed on the box. Pour into the prepared pan.19.5 ounce brownie mix
- Beat the cream cheese until smooth and fluffy. Add the peanut butter and continue to beat until incorporated and smooth.8 ounces cream cheese, 1 cup creamy peanut butter
- Mix in the sweetened condensed milk and egg, stirring until smooth and incorporated.14 ounces sweetened condensed milk, 1 egg
- Spread the peanut butter mixture over the brownie mixture, leaving a gap around the edges for a crust.
- Bake for 40 minutes. Remove from oven and cool completely.
- To make ganache, warm cream and chocolate in microwave in 20-30 second bursts. Stir vigorously between trips to the microwave and stop cooking as soon as you are able to stir it smooth. Spread over cooled peanut butter cheesecake. Sprinkle with chopped peanut butter cups.12 ounces milk chocolate chips, 3 Tablespoons cream, 1 cup chopped peanut butter cups
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