Peanut Butter Cup Brownie Bottom Cheesecake

Total Time
2hrs 30mins
Prep 1 hr
Cook 1 hr 30 mins

The Dessert of the Gods!! Guaranteed to be a flavorful nuclear explosion of peanut-buttery, brownie, chocolate-chip, cheesecakey goodness! Caution- ingredient make a LARGE cheesecake. When using a standard 9 inch springform pan, either scale the measurements or just make another MINI cheesecake! From a Cheesecake contest

Ingredients Nutrition

  • Brownie Crust

  • 1 cup semi-sweet chocolate chips
  • 1 cup peanut butter chips
  • 6 tablespoons unsalted butter, melted
  • 1 14 cups sugar
  • 1 tablespoon vanilla extract
  • 2 eggs
  • 1 cup all-purpose flour
  • 2 tablespoons all-purpose flour
  • 13 cup unsweetened cocoa
  • 12 teaspoon baking powder
  • 12 teaspoon salt
  • Cheesecake Filling

  • 2 lbs cream cheese, softened
  • 5 eggs, at room temperature
  • 1 12 cups firmly packed brown sugar
  • 1 cup smooth peanut butter (not natural-style)
  • 12 cup whipping cream
  • 1 tablespoon vanilla extract
  • 6 peanut butter cups, cut into quarters
  • Decoration

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


  1. Heat oven to 350°F Grease 9-inch springform pan with butter.
  2. Stir together butter, sugar and vanilla in large bowl with spoon or wire whisk. Add eggs; stir until well blended. Stir in flour, cocoa, baking powder and salt; blend well. Spread in prepared pan.
  3. Bake 25 to 30 minutes or until brownie begins to pull away from side of pan. Meanwhile make cheesecake layer (see below).
  4. Immediately after removing brownie from oven, sprinkle milk chocolate chips, peanut butter chips and peanut butter cups over brownie surface. Spoon cheesecake mixture over chips. Turn down oven 325°.
  5. Cheesecake Filling:.(makes extra).
  6. Beat cream cheese in bowl of electric mixer until smooth.
  7. Add eggs, one at a time, beating well after each addition.
  8. Add sugar, peanut butter and cream; mix until smooth.
  9. Stir in vanilla.
  10. Pour filling into prepared crust.
  12. Double-wrap springform pan with aluminum foil to prevent water seeping inches.
  13. Place springform pan into a larger baking pan.
  14. Pour hot water into the larger pan so that the water comes 1 inch up the sides of the springform pan.
  15. Bake at 325 degrees 1-1/2 hours, or until firm and lightly browned.
  16. Remove from the oven and allow to cool on a wire rack for one hour.
  17. Run a knife along the edge of the cake to loosen it from the pan somewhat.
  18. Refrigerate for at least 4 hours before decorating.
  19. Decoration- (makes a lot extra-try using it on individual slices after cutting).
  20. Remove cake from pan and put on a pretty plate.
  21. Bring whipping cream to boil in a small saucepan.
  22. Remove from heat and add semi-sweet and peanut butter chips. Stir, stir, stir until melted and smooth.
  23. Drizzle over cake and then add peanut butter cup halves around the edge of the cake.


Most Helpful

I made this for our company Christmas luncheon, and it was a big hit! I had gotten the recipe off of another website, but it has since disappeared so I am glad to see it here on! Instead of buying separate bags of chocolate chips and peanut butter chips, I just bought two bags of the mixed chocolate and peanut butter chips and used one bag on top of the brownie crust and another for the topping (yes one bag isn't quite two cups but it's close enough and worked quite well). And like another reviewer suggested, next time I plan to use the miniature cups for decoration since people use them as portion guides.
Update: Using the miniature peanut butter cups works very well. It takes about 25 halves.

The Lady Chandra May 05, 2012

I made this recipe for a friend's 50th birthday party where there were at least 50 desserts, and mine was one of the few that was all gone. It was delicious! It does make a bit more batter than you would actually need for one cheesecake, so I just used it to make mini cheesecakes. Both were a hit! This is, without a doubt, ne of the best recipes I've found online.

bratalie March 17, 2010

This is sinfully delicious! I suggest you have a huge crowd of people when you make this one, cause it is super duper rich, but worth every bite. I will not use the 6 regular peanut butter cups for the decorative edging next time, but will use the smaller cups that come in the bag. It would be easier to cut the cake into better porportioned pieces, and you'd get more of them. Also, I used a 9 inch springform pan, and I used all the batter in it with no problems. I wanted to freeze this, but was afraid of how it would affect the chocolate and peanut butter chips. My son is taking it to work with him today and inviting the staff to share it. This was time consuming, but worth all the effort it took to make it.

Lou February 16, 2008

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