Layered Peanut Butter Cheesecake Brownie (Printer-Friendly Version)
# What You'll Need:
→ For the Brownie Bottom
01 -
10.25 ounce brownie mix
02 -
¼ cup vegetable oil
03 -
2 tablespoons water
04 -
1 large egg
→ For the Peanut Butter Cheesecake
05 -
16 ounces cream cheese, at room temp
06 -
½ cup granulated white sugar
07 -
½ cup smooth peanut butter
08 -
½ teaspoon vanilla extract
09 -
2 large eggs, at room temp
→ For the Chocolate Drizzle
10 -
¼ cup chocolate chips (Ghirardelli recommended)
11 -
1 tablespoon peanut butter
# Let's Cook!:
01 -
Preheat oven to 325°F and spray a 9" springform pan with non-stick spray. In a medium bowl, mix the brownie mix, vegetable oil, water, and egg. Stir about 50 times and spread into the prepared pan
02 -
Bake for 25 minutes or until a toothpick inserted in the center comes out clean
03 -
While brownie bakes, mix the cream cheese, sugar, peanut butter, and vanilla until smooth and creamy. Add eggs one at a time, mixing on low until just blended. Store in fridge until brownie is done
04 -
Pour cheesecake mixture over baked brownie bottom, spreading evenly. Raise oven temp to 350°F. Bake for 45-50 minutes until center is almost set (check after 35 minutes)
05 -
Cool on counter for 10 minutes then transfer to fridge. Chill for at least 3 hours before serving
06 -
Before serving, microwave chocolate chips and peanut butter for 30 seconds, stir, then microwave another 20 seconds until creamy. Transfer to plastic bag, snip tip, and drizzle over cheesecake
# Cook's Notes:
01 -
Use any "small batch" brownie mix (8x8 pan size)
02 -
Store leftovers covered in fridge up to 5 days
03 -
Ensure cream cheese and eggs are at room temperature