This Peanut Butter Cup Brownie Cheesecake is the end all and be all of chocolate and peanut butter! With a thick brownie bottom, luscious peanut butter cheesecake filling, loaded with Reese’s cups, and topped with milk chocolate ganache, this Peanut Butter Cup Brownie Cheesecake is the bomb!
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Time to quit your diet. It’s exactly 1 week into the new year. You have to halt with your healthy eating for at least this cheesecake! I’m sorry to do this to you so soon after healthy-eating resolutions, but I’m also kinda not sorry. 🙂
This Peanut Butter Cup Brownie Cheesecake is heaven. No, seriously. It’s heaven. And not just chocolate and peanut butter heaven, but actual heaven.
I have other extremely heavenly chocolate and peanut butter recipes, but this one is right near the top if you asked me to choose a favorite.
First of all, I’ve made plenty of brownie-bottom cheesecakes, and my basic brownie-bottom cheesecake recipe is a staple for me. It’s an entire pan of brownies as the crust – I’ve made it into a Mint Chocolate Chip Brownie Cheesecake, Pumpkin Chocolate Chip Brownie Cheesecake, and Black Forest Brownie Cheesecake. It’s such a versatile recipe, and a cheesecake with a brownie base is always a hit. The crust is almost an inch thick!
The peanut butter cheesecake layer is also tried-and-true, and foolproof. I’ve used it before in other recipes, and it’s creamy, rich, and full of peanut butter flavor. I crammed it with about two dozen mini Reese’s peanut butter cups, so it’s a pretty outrageous layer of cheesecake, all in all!
Then the cheesecake is drenched in milk chocolate ganache, and covered with about a dozen more mini Reese’s peanut butter cups. That’s my kind of garnish.
For all the layers it has, this Peanut Butter Cup Brownie Cheesecake is actually super simple to make. It’ll be a bit time-consuming, but it’s mostly in idle baking time, and the manual labor is very minimal!
It’s truly very simple. The crust starts with box brownie mix, the cheesecake layer is only a handful of ingredients, and the milk chocolate ganache comes together quickly with a minute or two in the microwave. The result is a serious show-stopper.
You may also like:
Ultimate Chocolate Peanut Butter Torte
Peanut Butter Chocolate Chip Pancakes
Peanut Butter Cup Brownie Torte
Peanut Butter Cup Brownie Cups
This looks so delicious! And I love the idea of brownie-bottom cheesecake. Unfortunately, I have ruined every single cheesecake I tried to make. It’s so sad! Though, I just may have to try again with this recipe….
I made this cheesecake for my coworker’s birthday today, and it was a major hit! People at work sought me out to tell me how great this dessert was! The directions were perfect, and it came together just as you said it would — it takes a little bit of time, but it’s mostly passive time. The actual assembly was really easy, and the taste was amazing. You’ll definitely need an extra trip to the gym after a few helpings of this, but it’s worth it!
Really??? I’m soooo happy to hear that! You didn’t have any issues with the ingredients coming together or assembly? It’s hard to go wrong with so much peanut butter and so many peanut butter cups in one dessert. Lol. 🙂
I made this as a special request for my grandson’s birthday. The cheesecake part was delicious but the brownie layer was rock-hard. Just seemed like the baking time for both parts was extreme. Would love to try it again but I’m concerned about the baking time. Read other successful reviews & am disturbed that mine was not a success.
Hi there, Maxine! I’m so sorry you experienced that! I’m sorry the crust was a disappointed. I will tell you – I’ve made Brownie Cheesecakes for years using the same recipe. I have a few other Brownies Cheesecakes on the blog – a Black Forest version, a Pumpkin version, Mint Chocolate, etc. In fact, I’ll send you a copy of the original recipe so that you have it on hand to reference too! Maybe that will help. I’ve used that original and tweaked it with different ‘flavors’ over the years. I honestly have never had that happen. The brownie edges will be crispier, yes, but other than the outer crust, the brownie stays soft and fudgy overall. Baking the cheesecake over it keeps it moist.
The bake times are accurate – the brownie crust bakes for about 25 minutes (as in the instructions), then the cheesecake bakes for a solid 40-50 minutes – some thicker cheesecakes can literally take 75-80 minutes to bake, so this is not actually extreme. The next time you try it, I would try baking the brownie crust a shorter time. Ovens can be different: I’d try 18-20 minutes, and check with a toothpick at that time. Let me send you that original recipe though.
Btw, I see PSU in your email. I went to PSU for undergrad!! Are you a college football fan? WE ARE! Big game this weekend!!! 🙂
I made this for a birthday party today! It looks amazing. Quick question. I made the brownie/cheesecake ahead two days ago and have had it in the fridge. I added the ganache this morning. Would you put it back in the fridge until party time or would it be okay at room temperature for a few hours?
Hi there, Beth! I’m SO sorry that I didn’t see your comment earlier today! I was at a family party for the day, and this is the first chance I’ve been online. You are good either way though – it can definitely be at room temperature for a few hours. I would store the leftovers in the fridge. I hope you enjoyed it, and I hope you had a great time at the bday party!!
You should do a video of this on YouTube!
Yes!! I love that idea! I need to work on videos more. Thanks!
Hi,
How long do you let the cheesecake cool down for in order to add the ganache?
I let it cool pretty much completely! I’m sorry if that part of the instructions wasn’t clear. I will take a look to see if I can clarify it, but I do hope that helps, and I hope you like the cheesecake. 🙂
Do you recommend using a water bath?
You certainly can! I don’t do it usually because I’m just a little lazy about it, and I don’t mind if my cheesecakes crack because I often top them with something, but you can use a water bath, if you’d like!
Hi!
Tried making this today and just have a quick question. My batter for my cheesecake was really thick once I put the peanut butter in!! Was yours like that? It’s in the oven now but I’m so nervous it won’t turn out because it wasn’t a pour batter! I had to scoop it out!!! Help!
I’m so sorry I didn’t see this comment yesterday while you were making it! YES — the peanut butter makes it very thick, and you’re right, it’s more “scooped” and “spooned” than “poured”. I will clarify that in the notes. But did it turn out well for you?? I sure hope so! Happy Holidays!
Hello Sarah, I am hoping to make this today but unfortunately i have bough full fat cream cheese will i still get the same result? (albeit more fattening ) x
Yep! You sure will get a good result! It’ll be awesome with the extra fat!!! 🙂 Good luck, and please let me know how it turns out. 🙂
Hi I’m in the middle of making this cheesecake for mothers day. First of all it already smells so delicious. I can’t wait to eat it. But I didn’t see anywhere that it goes in the fridge before serving. I see where you let it cool down completely then put the ganache over it. So do you serve the cheese cake at room temp? I made the cheese cake tonight (as I usually make my cheesecakes the night before) because they instruct to refrigerate it over night? Can I refrigerate then make the ganache in the morning then top?
Yes!!! Absolutely! I’m sorry — I’m just seeing your comment this morning. I apologize that it didn’t include that instruction. I do store my cheesecakes in the fridge as well. Just make the ganache today to spread over, if you haven’t already! I’ll update my post with prep and storage tips!
Hi there, just want to make sure, for the brownie bottom, you do not use the mix ingredients AND the extra ingredients do you? I think you just use the dry mix plus the ingredients that you listed but just want to make sure.
Yes, exactly! Just the dry mix plus the listed ingredients in the recipe card! 🙂
Do the ingredients with the dry mix vary depending on the type of brownie mix? I’m a big fan of the Ghiradelli brownie mix, so I planned on using that instead of the mix you had listed. Will it still work?
I tend to buy whatever brownie mix is on sale, and I have not noticed a difference with what brownie mix I use. Ghiradelli should work no problem! I find more variation in results with cake mixes, and less so with brownie mixes!
If i double the recipe does it have to bake longer?
Would you double the brownie part of the cheesecake part? Either way, yes, it will take longer! but may take longer still depending on the type of adjustments you’re thinking about.
Curious on why you use low fat cream cheese in this recipe compared to regular cream cheese? Sometimes it seems like the low fat version has a little after taste.
I know what you mean actually about reduced-fat. By contract, sometimes I feel like full-fat almost loses flavor though because it is a bit overwhelmed by fat. Hard to explain, but I almost feel like it misses flavor. For purposes of the cheesecake, either works, so go with your personal preference! Full-fat will work great!
Is this dessert supposed to be chilled at all? Can it be something I make the night before and have in the fridge?
Ultimately, I do store it in the refrigerator. I have totally assembled it before refrigerating. But you can also make the cheesecake itself, chill overnight, and do the ganache and peanut butter cups the next day. Does that make sense? Thanks!
Yes! Thank you! Is it best to make the ganache the next day if I have it in the fridge over night?
Can I freeze this ? My brothers birthday is Sunday and I want to make this tomorrow (Wednesday) so I was hoping to freeze it until Saturday night.
Yes, you could freeze the cheesecake, but I would freeze it without the toppings, and if you are able to do the toppings on Saturday after it thaws, or Sunday morning, that’s the best way. The cheesecake itself freezes really well.
Made this cheesecake many times, always a hit, and actually get requests for it throughout the year. So thanks for sharing your recipe! Given peanut butter whiskey is now the “in thing” just have to mention, I added the PB whiskey in place of the water for the brownie crust. Major hit if you looking to add some cheer to adult dessert!
Whoa….. I actually had NO IDEA that peanut butter whiskey is a thing!!! I am so out of touch! That is amazing info, thank you so much for sharing. I bet that adds an awesome kick. I’m so glad you like this cheesecake, thank you so much for letting me know. 🙂 Happy Holidays!!
What kind of pan do you use to make this?
9-inch springform!
Which size of brownie mix 8×8 or 9×13. It seems like the 8×8 box would work for the spring form pan. Thanks.
Not sure what you’re asking — I’m only aware of one standard box size for brownie mix. How you prepare a standard brownie mix can be in different sizes, but I always just buy a standard brownie mix box. The prep instructions are in the recipe.
This is the bomb! I thought my family was going to go into a food coma – lol. I added a bit more Reeses to the filling and the top as we love them. After reading some comments on about a dry brownie crust, I really watched it closely and took it out just when the batter was barely sticking to the toothpick, figuring it would cook more once the filling was on top. It was perfect.
Yes! That’s exactly how to do it — the brownies don’t bake to completion before the cheesecake gets added. You did it perfectly!! I know — this is no light dessert. Haha. I’m so glad you enjoyed it! 🙂
Hi. Can I use regular cream cheese or does it need to be fat reduced?
You can use regular, for sure!
This turned out fantastic. Looks absolutely stunning. I was a little worried about the middle being jiggly but it set up wonderfully. Thank you for the recipe.
Hi Sarah,
Quick question, I don’t have a springform pan but I would like to make this for my son’s bday tomorrow. Is there an alternate pan that I can use? Thank you in advance for your advice.
I have made cheesecakes in 9-inch square pans. It’s a little harder to cut and get out, but it does hold everything, and it works well!
Can this be baked in advance and frozen?
Yes, definitely!
Great. Should I keep the spring form pan together while in the freezer? Also, do you spray your pan to prevent sticking?