Peanut Butter Cheesecake Brownies

Time to Cook: 
30 min
Time to Prepare: 
10 min
Number of Servings: 
16
Learn More About This Recipe +

If chocolate and peanut butter could have babies, it would add up to these amazing peanut butter cheesecake brownies. Layers of creamy cheesecake on top of rich chocolate brownie make this rich square something you'll really want to savour for a special day!  Make one pan for yourself and another to share with friends, I can guarantee they won't last long if you do. Leave the Easter eggs to the kids and surprise the adults at any Easter gathering with a special treat!

Make sure to use natural peanut butter (the kind without sugar or salt) for best results. Processed peanut butter changes the texture of the cheesecake.

Peanut butter and chocolate combined into one decadent bite.

Ingredients

Brownie Layer:

1/2 cup unsalted butter, cubed

3 oz unsweetened chocolate, chopped

1 cup sugar

2 eggs

1/2 tsp vanilla

2/3 cup flour

Cheesecake layer:

one 8 oz bar of cream cheese, softened to room temperature

1/3 cup natural peanut butter

1 tsp vanilla

1/2 cup sugar

1 large egg

2 tbsp half and half or whipping cream

2 tbsp flour

Topping:

1/2 cup semi sweet chocolate chips

1/3 cup unsalted roasted peanuts, coarsely chopped


Directions

1. Turn on the oven to 350 F. Butter a 9x9 inch square cake pan, and then line it with parchment paper.

Brownie Layer:

2. In a saucepan over low heat, melt the butter and chocolate over low heat, stirring often, until smooth. Set aside and let cool slightly.

3. Whisk sugar into the chocolate and butter mixture. Next, whisk in the eggs one at a time, mixing well after each addition. The mixture should become thick and glossy. Stir in the vanilla.

4. Fold in the flour gently until just combined, and then set the mixture aside.

Peanut butter cheesecake layer:

5. In the bowl of an electric mixer, beat the cream cheese, vanilla, and peanut butter until smooth. Scrape down the sides of the bowl. With the motor running, gradually add the sugar until it's well incorporated and the mixture is fluffy.

6. Beat in the egg, and then the flour and cream until everything is well incorporated, stopping and scraping the bowl when you need to.

Assembly:

7. Scrape the brownie batter into the prepared pan and smooth so that it's in one even layer.

8. Dollop the cheesecake layer around the pan. Next, take a knife and draw it through the dollops to create a bit of a swirl.

9. Top with the chocolate chips and peanuts.

peanut butter cheesecake brownies

10. Bake at 350 for about 30-35 minutes, until a toothpick inserted into the center comes out clean. Cool on the counter to room temperature then slice and store in an airtight container in the fridge. They should last a few days this way, or you can remove them from the pan, slice into 16 bars, wrap well and place them in the freezer for about a month.