Brownie Bottom Peanut Butter Cheesecake

Anita Hoffman


A luscious cheesecake with milk chocolate chips and peanut butter chips on a delicious brownie crust.
Recipe and photo adapted from Hershey's.


★★★★★ 1 vote

20 Min
1 Hr 20 Min


  • 1 c
    milk chocolate chips
  • 1 c
    peanut butter chips
  • 6 Tbsp
    butter, melted
  • 1-1/4 c
  • 1 tsp
  • 2
  • 1 c
    plus 2 tbsp. flour
  • 1/3 c
  • 1/2 tsp
    baking powder
  • 1/2 tsp

  • 3 pkg
    (8 ounces) each cream cheese, softened
  • 3/4 c
  • 3
  • 1 tsp

How to Make Brownie Bottom Peanut Butter Cheesecake


  1. Stir butter with sugar and vanilla in a large bowl with a wooden spoon.
    Add eggs; stir until well blended.
    Stir in flour, cocoa, baking powder and salt; blend well.
    Spread into a greased 9 inch spring form pan.
  2. Bake at 350 degrees for 25-30 minutes or until brownie begins to pull away from sides of pan.
  3. Meanwhile, beat the cream cheese with sugar until smooth.
    Add eggs, one at a time. beating well after every addition; stir in vanilla.
  4. Immediately after the brownie is removed from the oven, sprinkle chocolate chips and peanut butter chips over surface.
    Spoon cheesecake mixture over chips.
  5. Return to oven; bake for 45-50 minutes or until almost set.
    Place on wire rack and run a thin knife around the cake to loosen from side of pan; cool for 2 hours.
  6. Cover; refrigerate for 3-4 hours or overnight until thoroughly chilled before removing ring from pan.
    Store, covered, in refrigerator.

Printable Recipe Card

About Brownie Bottom Peanut Butter Cheesecake

Course/Dish: Cakes
Main Ingredient: Dairy
Regional Style: American

Show 4 Comments & Reviews

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