The Pioneer Woman Tasty Kitchen
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Peanut Butter Cup Brownie Bottom Cheesecake

4.62 Mitt(s) 8 Rating(s)8 votes, average: 4.62 out of 58 votes, average: 4.62 out of 58 votes, average: 4.62 out of 58 votes, average: 4.62 out of 58 votes, average: 4.62 out of 5

Prep:

Cook:

Level: Intermediate

System:

10

Description

Peanut butter cheesecake, filled with peanut butter cups. All on top of a brownie bottom crust. That is also filled with peanut butter cups. Extremely decadent. And delicious.

Ingredients

  • FOR BROWNIE CRUST
  • 6 Tablespoons Unsalted Butter, melted
  • 1-¼ cup Sugar
  • 1 Tablespoon Vanilla Extract (I Used Madagascar Bourbon Vanilla)
  • 2 whole Eggs
  • 1 cup Flour
  • 2 Tablespoons Flour
  • ⅓ cups Unsweetened Cocoa
  • ½ teaspoons Baking Powder
  • ½ teaspoons Salt
  • 1 cup Semi-Sweet Chocolate Chips
  • 1 cup Peanut Butter Chips
  • 6 whole Peanut Butter Cups, Cut Into Quarters
  • _____
  • FOR THE CHEESECAKE FILLING:
  • 2 pounds Cream Cheese, Softened
  • 5 whole Eggs, Room Temperature
  • 1-½ cup Brown Sugar, Firmly Packed
  • 1 cup Smooth Peanut Butter
  • ½ cups Whipping Cream
  • 1 Tablespoon Vanilla Extract (I Used Madagascar Bourbon Vanilla)
  • _____
  • FOR DECORATION
  • ½ cups Whipping Cream
  • 1 cup Semi-Sweet Chocolate Chips
  • 1 cup Peanut Butter Chips
  • 6 Peanut Butter Cups, Cut In Half

Preparation

Brownie Crust:

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°.

Cheesecake Filling:

5. Beat cream cheese in bowl of electric mixer until smooth.

6. Add eggs, one at a time, beating well after each addition.

7. Add sugar, peanut butter and cream; mix until smooth.

8. Stir in vanilla.

9. Pour filling into prepared crust.

[I had extra batter that I put in a smaller Springform pan at this point]

10. Double-wrap Springform pan with aluminum foil to prevent water seeping in.

11. Place Springform pan into a larger baking pan.

12. Pour hot water into the larger pan so that the water comes 1 inch up the sides of the Springform pan.

13. Bake at 325 degrees 1-1/2 hours, or until firm and lightly browned.

14. Remove from the oven and allow to cool on a wire rack for one hour.

15. Run a knife along the edge of the cake to loosen it from the pan somewhat.

16. Refrigerate for at least 4 hours before decorating. I tend to make cheesecakes a day ahead to let things set.

Cheesecake tip: to get the cake off the bottom of the Springform pan, because most crusts have butter in them, you just need to heat up the bottom of the pan a bit and the cake should come off easily. I remove the sides, then hold the pan over a burner on my stove – set to LOW – for about 15 or so seconds. Whatever you can handle. Then run a long cake spatula under the cake and it should slip easily off the pan. Just be careful – the bottom of the cake is now very slippery.

17. Remove cake from pan and put on a pretty plate.

18. Bring whipping cream to boil in a small saucepan.

19. Remove from heat and add semi-sweet and peanut butter chips. Stir, stir, stir until melted and smooth.

20. Drizzle over cake and then add peanut butter cup halves around the edge of the cake.

32 Comments

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Avatar of nathan campbell

nathan campbell on 8.1.2012

cheesecake is my fav penut butter is my fav now i can have my cake and eat it 2

Avatar of cdiller

cdiller on 11.14.2009

OH so yummy. Very rich…. cut small slices for sure. My entire family just absolutely loved it.

Avatar of sanctified96

sanctified96 on 9.7.2009

My friends loved it! It was really rich and went a long way. It did require a lot of ingredients and the directions were confusing sometimes.

Avatar of bramble

bramble on 9.5.2009

LOVED this! My entire family loved it. And, then my husband took a bit of it into his office (grrrr!) and he said it was a huge hit! Thank you for the recipe…definitely a keeper!

Avatar of Donna

Donna on 8.28.2009

I tried this. The recipe was a little confusing at first, but I separated the ingredients and was able to follow it better. My family loved it. It was a little rich for me. Everything worked perfect. I made it with my son and He had a blast. The only problem I had was keeping him from eating all of my peanut butter cups! Will be making this again. Holidays are coming.

8 Reviews

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Avatar of amandamay83

amandamay83 on 3.27.2013

I have to rate this two stars, just so future bakers will take note of this! Before I start, let me say, the cheesecake is delicious. BUT!!!

The proportions in this recipe are so ridiculously off, I don’t even know where to begin. The recipe mentions that she has a “little” cheesecake filling left over. Clearly, she and I define “little” differently, because I had enough for a second cake. No joke. I have large Parkay container of cheesecake filling sitting in my fridge.

Similarly, it has you make way too much of that ganache topping, especially if you’re going to follow the directions and just put it around the rim as a glue for the Reeses. I poured on top of the whole cake and I STILL had way too much.

It’s a tasty cake, but I’d strongly suggest you halve the cheesecake filling.

(I also second the reviews that suggest wrapping the bottom of the pan in foil.)

Avatar of Sarah

Sarah on 8.2.2012

This recipe is awesome. I did keep out the peanut butter chips and next time I would use fewer chocolate chips/Reese’s in the middle layer. It was very difficult to cut. The only other suggestion I would have is put tinfoil over the spring form pan before you bake the brownie bottom. I didn’t and it was too hot to get a good seal on the pan before putting it in the water bath. This caused the bottom layer to be a bit more wet than I was hoping. This is very rich and very good. It will take a week to eat. Enjoy!

Avatar of cass1318

cass1318 on 4.16.2012

This dessert is AMAZING!! It was my first time making a cheesecake and it was surprisingly easy. I followed the instructions almost exactly (with the exception of using the small/individual Reese’s and using 4 extra large eggs in the batter instead of 5 large). The only thing I might change next time is using less chocolate/pb/Reese’s on top of the brownie. It was insanely hard to cut! Maybe I used too much since I was using the smaller Reese’s, but after it had been in the fridge overnight, that layer was so hard it took 2 people to cut the cake! And it’s certainly rich enough, I think you could leave out (say) the chocolate chips and you’d never know. I also had a lot of leftover cheesecake batter, so I lined a muffin tin, put a little Reese’s on the bottom of each and poured the rest of the batter into it (I think it filled up 7 reg cupcake size). Those were great too! Also, I cooked my cheesecake for 1.5 hours and didn’t check it until that time. It was quite brown on top, a lot darker than the picture, so I took it out right at 1.5 hours. I was worried it was overcooked but it seemed fine (more than fine!). I served it with the chocolate sauce (on the side) and whipped cream. I would definitely say don’t skip the whipped cream. It’s a nice balance to an extremely rich, decadent slice of heaven! I made it for a birthday party, and let’s just say people moaned instead of speaking. It was one of the best desserts I’ve ever had in my life (and PB is not even my favorite flavor).

Avatar of littleohme

littleohme on 4.20.2011

I used this brownie base for another cheesecake recipe. It was perfect – dense, moist, delish! Thanks for the recipe!

Avatar of food4friends

food4friends on 1.24.2011

Made this last week for a fund raiser, and as stated by others the filling is enough for two cheesecakes, so that is what I did. Made a second crust (halved the recipe) and put it in my smallest spring form pan. Baked the smaller cake about an hour and it came out perfect, just like it’s big brother. Everyone raved about the taste and the texture. Will definitely make this again. Thanks.

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