If you’re a fan of peanut butter, brownies, and cheesecake, this indulgent dessert brings together the best of all three. This Peanut Butter & Brownie Cheesecake combines a fudgy brownie base with layers of peanut butter cheesecake, topped with Reese’s, brownie chunks, and a rich fudge drizzle. Perfect for special occasions or simply treating yourself, each bite is a blissful experience!
Ingredients
- 1 box fudge brownie mix (prepared as directed on box with water, vegetable oil, and egg)
- 3/4 cup hot fudge ice cream topping (plus extra for drizzling)
- 16 oz cream cheese, softened
- 1 1/2 cups crunchy peanut butter
- 1 can (14 oz) sweetened condensed milk
- 1 1/2 cups heavy whipping cream
- 2 tablespoons powdered sugar
- 8 oz Reese’s Peanut Butter Cups, chopped
Directions
Prepare the Brownie Base
- Preheat the oven to 350°F (175°C).
- Make the brownie mix as directed on the package, using a 9×13-inch baking pan. Once baked, allow the brownies to cool completely.
- Cut the brownies into long bars. Take about half of these and press them into the bottom of a 9-inch springform pan to form an even crust layer.
- Spread hot fudge topping over the brownie crust and set aside.
Make the Peanut Butter Cheesecake Filling
- Beat together the cream cheese and peanut butter in a large mixing bowl until smooth and creamy.
- Add the sweetened condensed milk to the mixture, mixing well until fully combined.
- In a separate bowl, whip the heavy whipping cream until it starts to form firm peaks, adding the powdered sugar halfway through.
- Reserve 1/2 cup of the whipped cream for topping. Gently fold the remaining whipped cream into the peanut butter and cream cheese mixture to create a light, creamy filling.
Assemble the Cheesecake Layers
- Spread half of the peanut butter cheesecake filling over the brownie crust and hot fudge layer in the springform pan.
- Sprinkle half of the remaining brownie pieces on top of this layer.
- Add the rest of the peanut butter cheesecake filling over the brownie pieces, spreading it out evenly.
Add Toppings and Chill
- Top with the reserved 1/2 cup of whipped cream.
- Sprinkle with remaining brownie pieces and the chopped Reese’s Peanut Butter Cups for added crunch and flavor.
- Drizzle with extra hot fudge topping to finish.
- Cover and chill the cheesecake for at least 4 hours, or up to 24 hours, to allow the flavors to set and the layers to firm up.
Serving and Storage Tips
- Serving: Serve the cheesecake cold, ideally with an extra drizzle of hot fudge on each slice. This rich dessert is a fantastic centerpiece for parties or gatherings.
- Storage: Cover and store any leftovers in the refrigerator for up to 3-4 days.
- Freezing: To enjoy later, slice and individually wrap portions in plastic wrap, then store them in an airtight container in the freezer for up to 2 months. Thaw in the refrigerator before serving.
Helpful Notes
- Brownie Choice: Feel free to make homemade brownies if you prefer; however, a boxed mix works perfectly and saves time.
- Hot Fudge Substitute: If you’re out of hot fudge, chocolate syrup can be used in a pinch, although it may not be as thick and rich.
- Whipped Cream Tip: Be careful not to overwhip the heavy cream, as it can turn grainy. Stop when you reach firm peaks for the best texture.
- Creamy vs. Crunchy Peanut Butter: This recipe calls for crunchy peanut butter for texture, but you can use creamy if preferred.
Tips from Well-Known Chefs
- Chef Duff Goldman: “When working with cheesecake, always ensure your cream cheese is at room temperature. This prevents lumps and gives you that perfect, silky texture.”
- Chef Christina Tosi: “For an extra layer of flavor, add a pinch of salt to your brownie crust to enhance the sweetness of the chocolate and peanut butter layers.”
- Chef Jacques Torres: “Drizzling warm fudge topping just before serving adds an amazing gooey texture and makes each slice look and taste even more decadent.”
Frequently Asked Questions
Q1: Can I make this recipe with a different type of brownie base?
Yes, you can use homemade brownies or even a brownie mix with add-ins like chocolate chips for extra richness.
Q2: What if I don’t have a springform pan?
A regular 9-inch cake pan can work, but it may be more challenging to remove the cheesecake in clean slices.
Q3: Can I use smooth peanut butter instead of crunchy?
Absolutely, smooth peanut butter will give you a creamier filling texture.
Q4: How can I make this cheesecake less sweet?
Reduce the amount of hot fudge topping and sprinkle sea salt over the final layer for a more balanced taste.
Q5: What can I use instead of Reese’s Peanut Butter Cups?
Try mini chocolate chips, chopped peanut butter cookies, or even peanut butter M&M’s as substitutes.
Q6: Can I make this dessert ahead of time?
Yes! In fact, it’s best made a day ahead to allow the flavors to set.
Q7: How can I make this dessert gluten-free?
Use a gluten-free brownie mix for the base, and ensure all ingredients are certified gluten-free.
Q8: How do I know when my whipped cream is ready?
Look for stiff peaks that hold their shape, but stop whipping before it becomes clumpy or grainy.
Q9: Can I use light cream cheese to reduce calories?
Yes, though the texture will be slightly less creamy and rich.
Q10: What’s the best way to cut clean slices?
Dip a sharp knife in hot water, wipe it dry, then make your cut. Repeat between slices for neat presentation.
This Peanut Butter & Brownie Cheesecake is a decadent dessert that will wow everyone with its rich flavors and satisfying layers. Perfect for gatherings or an impressive finish to a meal, each bite is a chocolate-peanut butter dream!
