Chocolate + peanut butter + cheesecake — what could be better? These brownies are decadently delicious.
These peanut butter cheesecake brownies combine a fudgy brownie base, a creamy peanut butter cheesecake layer, and a smooth chocolate ganache topping. They’re rich without being cloyingly sweet: the tang of the cheesecake balances the peanut butter and chocolate for a perfectly indulgent bite.
Making the Brownies
This is a three-layer dessert. It’s not complicated, but it does involve several steps and a bit of patience as the bars cool and chill.
Start by making the brownie batter. These brownies use melted butter and chopped dark chocolate rather than oil and cocoa powder, which gives a rich, fudgy texture without excessive sweetness. Bake the brownie layer alone for about 20 minutes — it will be mostly set but not fully baked through. Pre-baking the base helps prevent a raw, gooey bottom once the cheesecake layer is added.
While the brownies bake, prepare the peanut butter cheesecake filling. It’s thick, tangy, and has a pronounced peanut butter flavor without being overly sweet. Spoon the cheesecake mixture over the partially baked brownie layer and smooth the top carefully.
Lower the oven temperature and return the pan to bake for another 30–35 minutes. When finished, the cheesecake should look set across the top, perhaps slightly soft in the very center. Small cracks around the edges are normal; if cracks form in the middle, it’s a sign the cheesecake is done.
Allow the pan to cool completely, then chill the bars in the refrigerator for at least 4 hours to let the cheesecake layer fully set and the flavors meld. Many cooks find it easiest to make the brownies the day before serving and refrigerate overnight; the ganache can be added the next day. A chocolate ganache topping also helps conceal any minor imperfections in the cheesecake surface.
Baking Tips for Peanut Butter Cheesecake Brownies
- Bake the brownie layer on its own first so the bottom is not underbaked.
- Use full-fat, brick-style cream cheese for the best texture in the cheesecake layer.
- Bring the cream cheese, sour cream, and eggs to room temperature before making the cheesecake filling to ensure a smooth batter.
- Use commercial, smooth peanut butter; natural or homemade varieties can separate and add excess oil to the cheesecake.
- Baking times can vary depending on your oven — watch the cheesecake closely near the end of baking.
- These bars are very rich, so smaller servings are perfectly appropriate.
Want more peanut butter recipes?
- Peanut Butter Cheesecake Bars — a variation with a thicker cheesecake and an Oreo crust
- No-Bake Peanut Butter Cheesecake
- Peanut Butter Pie
Peanut Butter Cheesecake Brownies
Equipment
-
8×8 inch (20x20cm) pan
Ingredients
Brownie Layer
- 1/2 cup unsalted butter, cut into 6–8 pieces
- 4 ounces 50–70% dark chocolate, finely chopped
- 3/4 cup white sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
Cheesecake Layer
- 10 ounces full-fat, brick-style cream cheese, room temperature
- 1/3 cup white sugar
- 1/2 cup smooth peanut butter
- 1/4 cup sour cream, room temperature
- 1 teaspoon vanilla extract
- 1 large egg, room temperature
- 1 large egg yolk, discard the white
Chocolate Ganache
- 5 ounces dark chocolate, or semi-sweet
- 1/2 cup heavy cream, 33–35% MF
Instructions
- Line an 8×8 inch (20×20 cm) metal pan with parchment paper so there is an overhang. Alternately, line with aluminum foil and lightly grease.
Brownie Layer
- Preheat the oven to 350°F (180°C).
- Place the chopped butter and finely chopped chocolate in a heatproof bowl and melt, stirring until smooth. If using a microwave, use medium power in 45-second intervals, stirring between each.
- Whisk in the sugar and vanilla, then whisk in the eggs. Ensure the chocolate mixture has cooled slightly before adding eggs so they don’t scramble.
- Gently fold in the flour and salt.
- Pour the batter into the prepared pan and smooth to the edges.
- Bake for 20 minutes. The top should look set and start pulling away from the edges. Reduce oven temperature to 325°F (160°C).
Peanut Butter Cheesecake Layer
- While the brownie bakes, prepare the cheesecake filling.
- Beat the cream cheese and sugar until smooth.
- Add the peanut butter and scrape down the bowl as needed.
- Mix in the sour cream and vanilla on low speed.
- Whisk the egg and extra yolk together, then beat them into the batter on low speed until just combined.
- Spoon the cheesecake mixture over the baked brownie and smooth the top, being careful with the hot pan.
- Return to the oven and bake 30–35 minutes. The top should be set except possibly in the center; small edge cracks are normal.
- Turn off the oven, open the door, and let the pan cool in the oven for 30 minutes. Remove and cool to room temperature.
- Cover and refrigerate for at least 4 hours (or overnight) to let the cheesecake fully set.
Chocolate Ganache
- Chop the chocolate finely and place in a heatproof bowl.
- Heat the cream until nearly boiling, then pour over the chocolate. Let sit 2 minutes, then whisk until smooth.
- Remove the chilled cheesecake bars from the fridge; pat dry any condensation.
- Pour the ganache over the cheesecake and spread smooth. Chill until the ganache firms.
- To serve, lift the bars from the pan using the parchment overhang and slice with a sharp knife, wiping the blade between cuts.
- Store leftovers in an airtight container in the fridge.
Notes
- Use around 50% dark chocolate for balance; stronger chocolate (above 70%) can make the brownies very intense. Semi-sweet is fine if you prefer a sweeter bar.
- Choose commercial-style smooth peanut butter. Avoid natural or homemade varieties that separate and release oil into the cheesecake.
- Bring cream cheese, sour cream, and eggs to room temperature—about 30 minutes out of the fridge—for a silky cheesecake batter.
- Use sour cream from a tub (around 14% MF) rather than a pourable variety.
- Chilling before slicing is essential so the cheesecake sets properly.
- Ganache can be made with dark or semi-sweet chocolate.
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Nutrition values are estimates per piece, assuming 16 equal slices.
Nutrition