I created a Peanut Butter Cheesecake With Chocolate Ganache that hides a brownie bottom beneath a peanut butter cheesecake topped with a chocolate drizzle, and the twist in the technique will make you curious to read on.
I love testing outrageous desserts and this Peanut Butter Brownie Cheesecake is the kind that makes me break all my rules. It has a dense brownie bottom, then a silky peanut butter cheesecake layer you cant ignore.
I use unsalted butter and creamy peanut butter so every bite hits salty and sweet. It somehow sits between a Peanut Butter Brownie Cake and the overdone Peanut Butter Cheesecake With Chocolate Ganache versions you see online, but to me it feels more honest, and dangerous.
Try one slice, you know you want to.
Ingredients
- Brings silky richness and moisture mostly fat, small amounts vitamins A and D.
- Pure sweetener, adds structure and crisp edges, no vitamins, mostly carbs.
- Eggs bind, give protein and lift, they make the top glossy.
- Deep chocolate flavor, low fat, gives bitter notes and cocoa antioxidants.
- Cream cheese is creamy and tangy, high fat and some protein, so rich.
- Peanut butter adds nutty flavor, protein and healthy fats, it makes filling dense.
- Semisweet chocolate melts into ganache with cream, adds sweet chocolate depth.
- Heavy cream makes ganache silky, high fat so it boosts richness and texture.
- Flaky sea salt sprinkled on top, cuts sweetness and makes flavors pop.
Ingredient Quantities
- 1/2 cup (1 stick) unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all purpose flour
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 3 (8 ounce) packages cream cheese softened to room temp
- 1 cup creamy peanut butter room temp, not fridge cold
- 1 cup granulated sugar
- 1/2 cup sour cream or heavy cream, room temp
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons all purpose flour
- 4 ounces semisweet or bittersweet chocolate, finely chopped
- 1/2 cup heavy cream
- 2 tablespoons unsalted butter optional, for shine
- Flaky sea salt, for sprinkling
- 1/2 cup chopped roasted peanuts optional, for topping
How to Make this
1. Preheat oven to 325 F and grease a 9 inch springform pan, line the bottom with parchment for easy release; if you want a super crack free top wrap the outside with foil and set the pan on a baking sheet.
2. Make the brownie bottom: whisk 1/2 cup melted unsalted butter with 1 cup granulated sugar until glossy, add 2 large eggs and 1 teaspoon vanilla and whisk till combined, then stir in 1/3 cup unsweetened cocoa, 1/2 cup all purpose flour and 1/4 teaspoon salt until just mixed; scrape into the prepared pan and spread evenly.
3. Bake the brownie base about 12 to 15 minutes just until it looks set but not fully firm; this partial bake keeps the base fudgy after the cheesecake layer goes on.
4. Meanwhile make the peanut butter cheesecake: beat 3 (8 oz) packages softened cream cheese until smooth, add 1 cup creamy peanut butter (room temp so it blends), then 1 cup granulated sugar and 1/2 cup sour cream or heavy cream, mix gently; add 2 large eggs one at a time, 1 teaspoon vanilla and finally 2 tablespoons all purpose flour; dont overbeat or you’ll get air bubbles.
5. Pour the cheesecake batter over the warm brownie layer, tap the pan on the counter a few times to pop big air bubbles, smooth the top with a spatula.
6. Bake the whole thing at 325 F for about 45 to 55 minutes until the edges are set and the center still jiggles slightly when you shake the pan; turn off the oven, crack the door and let the cake cool inside for 30 to 60 minutes to reduce cracking, then move to a wire rack and chill at least 4 hours or overnight for best texture.
7. Make the chocolate drizzle/ganache: put 4 ounces finely chopped semisweet or bittersweet chocolate in a bowl, heat 1/2 cup heavy cream until just simmering and pour over the chocolate, let sit 1 minute then stir until smooth; stir in 2 tablespoons unsalted butter if you want extra shine.
8. Remove the chilled cheesecake from the springform, pour the ganache over the top and spread or let it drip down the sides, sprinkle flaky sea salt and 1/2 cup chopped roasted peanuts while the ganache is still a bit soft.
9. For clean slices run a sharp knife under hot water, dry it, slice, wipe the blade between cuts; store leftovers covered in the fridge for up to 4 days.
Equipment Needed
1. 9 inch springform pan (greased and lined with parchment for easy release)
2. Parchment paper and aluminum foil for wrapping the outside if you want a crack free top
3. Rimmed baking sheet to set the springform on and catch any drips
4. Electric hand mixer or stand mixer for the cheesecake batter
5. Mixing bowls (two or three, one for brownie, one for cheesecake, one for ganache)
6. Measuring cups and spoons
7. Whisk and rubber spatula for mixing and scraping the pan
8. Heatproof bowl plus small saucepan or microwave safe bowl to make the ganache
9. Wire cooling rack and a sharp knife for clean slices, plus a cutting board for chopping chocolate and peanuts
FAQ
Peanut Butter Brownie Cheesecake Recipe Substitutions and Variations
- Unsalted butter (melted) → use melted coconut oil 1:1 (keeps brownies fudgy, gives a slight coconut note) or salted butter 1:1 but cut the recipe salt by about 1/4 tsp.
- Cream cheese → swap with Neufchatel 1:1 for a lighter result, or mascarpone 1:1 for a richer, silkier filling; vegan full‑fat cream cheese works too but chill well before slicing.
- Creamy peanut butter → almond butter or sunflower seed butter 1:1 for nut allergy or different flavor; if using natural peanut butter stir well and use at room temp so filling stays smooth.
- Heavy cream (for ganache / filling) → canned full‑fat coconut milk or coconut cream 1:1 for dairy free ganache, or for the sour cream option use plain Greek yogurt 1:1 (slightly tangier, a bit less rich).
Pro Tips
– Get everything really close to room temp, especially the cream cheese and peanut butter. If the PB is a bit stiff warm it 10 to 15 seconds in the microwave and stir, this keeps the filling silky and stops little lumps, but dont overheat or it gets oily.
– To avoid big cracks cool the cheesecake slowly, leave it in the turned off oven with the door cracked for 30 to 60 minutes, then chill it covered. Also dont overbake the top, edges set and center should still jiggle, that little jiggle = creamy center.
– When making the brownie base dont bake it all the way through, just set it so it stays fudgy after the cheesecake goes on. Press parchment into the pan well and if you wrap the springform in foil set it on a baking sheet so no leaks.
– For a glossy ganache and perfect slices heat the cream until just simmering, let it sit on the chopped chocolate a minute before stirring, add the butter for shine. Pour while slightly warm and sprinkle the peanuts and sea salt while its tacky. For clean slices run a sharp knife under hot water, dry it, slice, wipe between cuts and warm the knife again if needed.
Peanut Butter Brownie Cheesecake Recipe
I created a Peanut Butter Cheesecake With Chocolate Ganache that hides a brownie bottom beneath a peanut butter cheesecake topped with a chocolate drizzle, and the twist in the technique will make you curious to read on.
12
servings
729
kcal
Equipment: 1. 9 inch springform pan (greased and lined with parchment for easy release)
2. Parchment paper and aluminum foil for wrapping the outside if you want a crack free top
3. Rimmed baking sheet to set the springform on and catch any drips
4. Electric hand mixer or stand mixer for the cheesecake batter
5. Mixing bowls (two or three, one for brownie, one for cheesecake, one for ganache)
6. Measuring cups and spoons
7. Whisk and rubber spatula for mixing and scraping the pan
8. Heatproof bowl plus small saucepan or microwave safe bowl to make the ganache
9. Wire cooling rack and a sharp knife for clean slices, plus a cutting board for chopping chocolate and peanuts
Ingredients
-
1/2 cup (1 stick) unsalted butter, melted
-
1 cup granulated sugar
-
2 large eggs
-
1/3 cup unsweetened cocoa powder
-
1/2 cup all purpose flour
-
1/4 teaspoon salt
-
1 teaspoon vanilla extract
-
3 (8 ounce) packages cream cheese softened to room temp
-
1 cup creamy peanut butter room temp, not fridge cold
-
1 cup granulated sugar
-
1/2 cup sour cream or heavy cream, room temp
-
2 large eggs
-
1 teaspoon vanilla extract
-
2 tablespoons all purpose flour
-
4 ounces semisweet or bittersweet chocolate, finely chopped
-
1/2 cup heavy cream
-
2 tablespoons unsalted butter optional, for shine
-
Flaky sea salt, for sprinkling
-
1/2 cup chopped roasted peanuts optional, for topping
Directions
- Preheat oven to 325 F and grease a 9 inch springform pan, line the bottom with parchment for easy release; if you want a super crack free top wrap the outside with foil and set the pan on a baking sheet.
- Make the brownie bottom: whisk 1/2 cup melted unsalted butter with 1 cup granulated sugar until glossy, add 2 large eggs and 1 teaspoon vanilla and whisk till combined, then stir in 1/3 cup unsweetened cocoa, 1/2 cup all purpose flour and 1/4 teaspoon salt until just mixed; scrape into the prepared pan and spread evenly.
- Bake the brownie base about 12 to 15 minutes just until it looks set but not fully firm; this partial bake keeps the base fudgy after the cheesecake layer goes on.
- Meanwhile make the peanut butter cheesecake: beat 3 (8 oz) packages softened cream cheese until smooth, add 1 cup creamy peanut butter (room temp so it blends), then 1 cup granulated sugar and 1/2 cup sour cream or heavy cream, mix gently; add 2 large eggs one at a time, 1 teaspoon vanilla and finally 2 tablespoons all purpose flour; dont overbeat or you'll get air bubbles.
- Pour the cheesecake batter over the warm brownie layer, tap the pan on the counter a few times to pop big air bubbles, smooth the top with a spatula.
- Bake the whole thing at 325 F for about 45 to 55 minutes until the edges are set and the center still jiggles slightly when you shake the pan; turn off the oven, crack the door and let the cake cool inside for 30 to 60 minutes to reduce cracking, then move to a wire rack and chill at least 4 hours or overnight for best texture.
- Make the chocolate drizzle/ganache: put 4 ounces finely chopped semisweet or bittersweet chocolate in a bowl, heat 1/2 cup heavy cream until just simmering and pour over the chocolate, let sit 1 minute then stir until smooth; stir in 2 tablespoons unsalted butter if you want extra shine.
- Remove the chilled cheesecake from the springform, pour the ganache over the top and spread or let it drip down the sides, sprinkle flaky sea salt and 1/2 cup chopped roasted peanuts while the ganache is still a bit soft.
- For clean slices run a sharp knife under hot water, dry it, slice, wipe the blade between cuts; store leftovers covered in the fridge for up to 4 days.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 100g
- Total number of serves: 12
- Calories: 729kcal
- Fat: 54g
- Saturated Fat: 24g
- Trans Fat: 0.6g
- Polyunsaturated: 6g
- Monounsaturated: 20g
- Cholesterol: 144mg
- Sodium: 308mg
- Potassium: 280mg
- Carbohydrates: 52.3g
- Fiber: 2.8g
- Sugar: 37.6g
- Protein: 13.3g
- Vitamin A: 1250IU
- Vitamin C: 1mg
- Calcium: 67mg
- Iron: 0.8mg
