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Peanut Butter Cheesecake Brownies - the best and most decadent dessert ever with deep dish peanut butter cheesecake on brownies. Amazing and easy recipe!
I know everyone loves peanut butter, cheesecake, and brownies, and this recipe combines all three of them, and made in a deep dish, so every single bite of this dessert is substantial, oozing with the three best things in dessert heaven.
Just look at her pictures…oh man, I wish I can grab a bite from my very screen.
There is simply nothing better than a peanut butter cup.
At least that is what I thought until I tried GI 365’s Deep Dish Peanut Butter Cheesecake Brownies.
Decadent to say the least, the dessert is practically an adult version of the childhood candy favorite.
The creaminess of the peanut butter cheesecake layer pairs nicely with the fudgy brownie.
And I absolutely love the slight crunch of the chopped peanut butter cups tumbled across the top.
With a drizzle of fudge sauce over the candy, this dessert beckons you to take a bite.
Frequently Asked Questions
This recipe is only 552 calories per serving.
What To Serve With Peanut Butter Cheesecake Brownies
For a delightful afternoon tea party, I recommend the following recipes:
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Peanut Butter Cheesecake Brownies
Ingredients
Brownie Base:
- 1 cup (236 ml) natural peanut butter, smooth
- 1/2 cup (118 ml) maple syrup
- 1 egg
- 2 tablespoons (30 ml) coconut oil, melted
- 1/4 teaspoon (1.25 ml) baking soda
- 6 tablespoons (88 ml) cocoa powder, plus extra for dusting
- 1 teaspoon (88 ml) vanilla extract
Peanut Butter Cheesecake Filling:
- 16 oz (450g) cream cheese, softened
- 2/3 cup (158 ml) maple syrup
- 1 cup (236 ml) natural peanut butter, smooth
- 2 teaspoons (10 ml) vanilla extract
Topping:
- 7 oz (207ml)(200g) peanut butter cups, chopped
Fudge Sauce:
- 3 tablespoons (44 m) maple syrup,
- 2 tablespoons (30ml) cocoa powder
Instructions
- Preheat the oven to 325°F (162°C). Line an 8" (20 cm) cake pan with foil, leaving an overhang. Spray the pan with nonstick cooking spray and dust lightly with cocoa powder. Set aside.
- Mix all the ingredients for the brownie together thoroughly. Spread the batter evenly in the pan and bake for 22-25 minutes. The brownie should puff slightly and remain fudgy in the center.
- Set the brownie aside to cool completely.
To make the peanut butter cheesecake filling
- Combine all the ingredients in a food processor or stand mixer and mix until smooth, making sure to scrape down the sides as needed. Refrigerate the filling until the brownie base is cooled.
- Spread the cheesecake filling evenly over the top of the brownie, cover with plastic wrap, and refrigerate for 8 hours or overnight. For a quicker set, place it in the freezer for a minimum of 3 hours, then refrigerate until ready to use.
- Remove the plastic wrap from the pan, then lift the dessert out using the foil overhang. Transfer it to a plate and top with the peanut butter cups. Mix the fudge sauce ingredients together and drizzle across the top before serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can I use a spring form pan. I am afraid the cake will wobble or flop getting it out
I would also like to know if you can taste the maple syrup. Is there another ingredient I can use in place of the maple syrup? Thank you.
Can you taste the maple?
No flour in the brownie base?
No just follow the recipe.
PB, Cheesecake, and Brownies all in one?! Decadent yummy-ness at the door! I’ll take it. Looks absolutely diet-busting and worth every bite. Suddenly am super hungry :)