Cheesecake is definitely one of the finer things in life. Adding a little bit of peanut butter just makes it that much better. This brownie bottomed peanut butter cheesecake recipe came from a former colleague of my husbands (Thanks Julie!!). She gave us some when we visited one summer a few years ago and I had to get the recipe. It is rich, so you might want to cut it into small slices! The peanut butter flavor is subtle in this recipe and with the brownie bottom this cheesecake is definitely in the running among my favorites. Yes, it really is that good. I used to shy away from cheesecake recipes because I thought that they looked too complicated. Then one day I decided to actually try one and I’ve never been back since. Really all you need to remember is to plan ahead so that your cheesecake has plenty of time to fully cool so you won’t be trying to rush things at the very end.

Tasty treats are always better when enjoyed with friends or loved ones so invite a few people over and this peanut butter cheesecake will have them wanting to lick their plates!

Can You Make Cheesecake With Low Fat Cream Cheese?

You can use low fat or fat-free cream cheese when making cheesecake.

You can even use  low-fat or skim ricotta cheese for a lighter version of Italian-style cheesecake.

Can You Substitute Greek Yogurt For Sour Cream in Cheesecake?

You can substitute Greek yogurt for sour cream in cheesecake.

Use the same amount of Greek yogurt as you would sour cream.

In some recipes, Greek yogurt can even replace some of the cream cheese.

Brownie Bottomed Peanut Butter Cheesecake

Brownie Bottomed Peanut Butter Cheesecake

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Servings: 10
Prep Time: 6 hours 20 minutes
Cook Time: 50 minutes
Total Time: 7 hours 10 minutes


  • 11 oz baking chips, peanut butter
  • 11 oz baking chips, chocolate
  • 1 box brownie mix
  • 3 pkg. cream cheese, softened
  • 3/4 Cup sugar
  • 3 eggs
  • 1/4 Cup peanut butter
  • 1 teaspoon vanilla
  • 1 Tablespoon shortening


  • Preheat oven to 350.
  • Grease 9 inch spring form pan.
  • Stir together brownie mix according to package directions & spread into spring form pan.
  • Set aside 4 tablespoons of each type of chips.
  • Sprinkle the rest over the brownie batter.
  • Set aside.
  • Beat together cream cheese, sugar, vanilla, and peanut butter.
  • Add eggs one at a time, beating well after each.
  • Pour over brownie mix.
  • Bake 45-50 min or until loosely set in the middle.
  • Remove from oven to wire rack.
  • With a knife, loosen cake from sides of pan.
  • Cool 2 hours.
  • Refrigerate 3-4 hours or until thoroughly chilled.
  • Remove sides of pan.
  • Melt reserved chips with crisco & drizzle over top.
  • You can melt them together like I did in this picture, or melt & drizzle separately for multi-colored drizzles.


Serving: 1gCalories: 692kcalCarbohydrates: 93gProtein: 9gFat: 34gSaturated Fat: 21gCholesterol: 49mgSodium: 237mgPotassium: 60mgFiber: 1gSugar: 76gVitamin A: 71IUCalcium: 104mgIron: 2mg
Author: Sweet Basil
Course: 500+ Best Dessert Recipes

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