Brownie Bottom Peanut Butter Cheesecake
Tags: Dessert
Yield: 10
- 10.25 ounce brownie mix
- ¼ cup vegetable oil
- 2 Tablespoons water
- 1 large egg
- 16 ounces cream cheese at room temp
- ½ cup granulated white sugar
- ½ cup smooth peanut butter
- ½ teaspoon vanilla extract
- 2 large eggs at room temp
- ¼ cup chocolate chips I prefer Ghirardelli
- 1 Tablespoon peanut butter
- Preheat oven to 325° F and spray a 9" springform pan with non-stick spray. Set aside.
- In a medium bowl, add the brownie mix, vegetable oil, water, and egg. Stir about 50 times (batter may be slightly lumpy) and spread into the prepared pan.
- Bake for 25 minutes or until a toothpick inserted in the center comes out clean.
- While the brownie base is cooking, prepare the peanut butter cheesecake.
- In a large bowl, with a hand mixer (or in your stand mixer), mix the cream cheese, sugar, peanut butter, and vanilla until smooth and creamy.
- Add the eggs, one at a time, mixing on low between each addition, until just blended. Store in the fridge until the brownie is done baking.
- Once the brownie bottom is done, pour the cheesecake mixture on top. Spread it evenly with a spatula.
- Raise the oven temp to 350° F
- Bake for approximately 45-50 minutes or until center is almost set. Check it after 35 minutes to see how it's doing. Jiggle it – the center should be nearly set with only a small circle in the center jiggling when it is done.
- Cool on the counter for 10 minutes then transfer to the fridge.
- Chill for at least 3 hours before serving.
- Before serving, prepare the chocolate drizzle.
- In a microwave safe bowl, add the chocolate chips & peanut butter. Microwave for 30 seconds, then stir. Microwave another 20 seconds or so or until creamy and fully combined. Add to a plastic baggie, then snip the very tip. Drizzle across the cheesecake.
- Slice & serve!
- Use any “small batch” brownie mix you like (should make an 8×8 pan) + ingredients called for on the package.
- Store leftovers covered in the fridge for up to 5 days.
