How to Make Peanut Butter Cup Brownie Cheesecake at Home
Peanut Butter Cup Brownie Cheesecake is a decadent, layered dessert that combines three all-time favorites—fudgy brownie, creamy cheesecake, and peanut butter cups—all in one indulgent bite.
This dessert isn’t just a treat; it’s a show-stopper.
The process begins by baking a brownie base, followed by a smooth peanut butter-infused cheesecake layer, then topping it with crushed peanut butter cups and a rich chocolate ganache.
Let’s explore how to bring it all together in your kitchen with simple ingredients and careful steps.
Preparation Overview
| Prep Time | Cook Time | Total Time | Course | Cuisine | Servings |
|---|---|---|---|---|---|
| 25 minutes | 50 minutes | 1 hour 15 minutes | Dessert | American | 10 slices |
Ingredient List (with Alternatives)
| Ingredient | Amount | Alternative / Notes |
|---|---|---|
| Unsalted Butter | ½ cup (melted) | Can use coconut oil |
| Granulated Sugar | 1 cup | Brown sugar for richer flavor |
| Eggs | 2 large | Flax eggs for egg-free version |
| Cocoa Powder | ⅓ cup | Dark cocoa for deeper taste |
| All-Purpose Flour | ½ cup | Gluten-free blend if needed |
| Cream Cheese | 16 oz (softened) | Low-fat cream cheese |
| Peanut Butter | ½ cup | Almond butter or sunflower butter |
| Powdered Sugar | ½ cup | Use honey or maple syrup (adjust texture) |
| Peanut Butter Cups | 1 cup (chopped) | Any chocolate candy pieces |
| Heavy Cream | ½ cup | Full-fat coconut cream |
| Semi-sweet Chocolate Chips | ¾ cup | Dark or milk chocolate chips |
Cooking Instruments Needed
| Tool/Equipment | Description | Alternative |
|---|---|---|
| Springform Pan | Best for layered cheesecakes | Deep pie dish (with extra care) |
| Mixing Bowls | Separate bowls for layers | Any large containers |
| Electric Mixer | For smooth cheesecake batter | Hand whisk (more effort) |
| Oven | Required for baking | No real alternative |
| Spatula | For even spreading | Back of a spoon |
How to Make Peanut Butter Cup Brownie Cheesecake
Lets go and see the process.
Step 1: Make the Brownie Layer
In a mixing bowl, combine ½ cup melted butter and 1 cup sugar. Stir until fully mixed. Add 2 eggs one at a time, beating well after each. Mix in ⅓ cup cocoa powder and ½ cup flour until just combined.
Pour the batter into a greased 9-inch springform pan and bake at 350°F (175°C) for about 20–22 minutes until set but not overbaked. Let it cool slightly before adding the cheesecake layer.
Step 2: Prepare the Cheesecake Mixture
Beat 16 oz softened cream cheese with ½ cup peanut butter and ½ cup powdered sugar until smooth and fluffy.
Once the brownie layer is cool, spread this cheesecake mixture evenly on top. Use a spatula to smooth the top.
Step 3: Bake the Cheesecake
Bake the assembled cake at 325°F (163°C) for another 30–35 minutes, or until the edges are firm but the center jiggles slightly.
Cool at room temperature, then chill in the refrigerator for at least 4 hours (preferably overnight).
Step 4: Add the Ganache and Toppings
Heat ½ cup heavy cream until just about to boil, then pour over ¾ cup chocolate chips. Let sit for a minute, then stir to create a smooth ganache.
Spread over the chilled cheesecake and top with 1 cup chopped peanut butter cups. Chill again for 15–20 minutes to set the topping.
Serving and Decoration Tips
- Slice the cheesecake using a warm, clean knife for sharp cuts.
- Top each slice with a drizzle of peanut butter or extra ganache.
- A sprinkle of crushed peanuts or a small swirl of whipped cream adds a professional touch.
Variations to Try
- Mini Cheesecakes: Use a muffin tin lined with paper cups. Reduce bake time by half.
- No-Bake Version: Use store-bought brownies as the base and set the cheesecake layer with gelatin instead of baking.
- Chocolate Swirl: Add ¼ cup melted chocolate into the cheesecake layer and swirl it with a knife before baking.
- Nut-Free: Replace peanut butter with sunflower seed butter and use nut-free chocolate.
Each variation requires slight tweaks, like shorter bake time for mini versions or chilling only for no-bake options.
Storing Tips
- Refrigerator: Keep in an airtight container for up to 5 days.
- Freezer: Wrap slices individually and freeze for up to 2 months. Thaw overnight in the fridge.
- Always store the cake chilled to maintain its creamy texture.
Extra Tips to Make it Perfect
- Always use room temperature cream cheese to avoid lumps.
- Don’t overbake the brownie base or it’ll become hard after chilling.
- Chill the ganache before slicing for cleaner layers.
- If using natural peanut butter, stir it well to ensure even texture.
Common Mistakes, Solutions & Prevention
| Mistake | Problem | Fix/Prevention |
|---|---|---|
| Overbaked cheesecake | Cracked or dry top | Bake until just set and cool gradually |
| Runny cheesecake layer | Soft or unstable texture | Chill for longer; make sure cream cheese is not too warm |
| Brownie base too hard | Difficult to cut | Underbake slightly and cool before adding topping |
| Oily ganache | Separation of chocolate and cream | Heat cream gently and mix thoroughly |
This peanut butter cup brownie cheesecake is more than a dessert—it’s a layered masterpiece that everyone will remember.
Try it out in your own kitchen and share your experience in the comments!
