Peanut butter, chocolate, and cheesecake, what could be better? This brownie bottom peanut butter cheesecake recipe will please all the peanut butter lovers in your life!
More cheesecake, more chocolate, more peanut butter.
I’m not even going to pretend to be sorry about this brownie bottom peanut butter cheesecake. Because even considering all the other cheesecake recipes I’ve posted in recent months, this one is special. This one combines my two favorite things (other than my dog).
I’m writing this very quickly on the last day of August, desperately hoping my computer has finished with the hissy fit it’s been throwing allllllll day long. I’ve spent more time on the phone with Apple Care today than I have on the phone with my mother all year. And I’m pretty good about calling mom, so that should tell you something.
How is it that not that long ago “blog” wasn’t even a word, but now those of us for whom blogging is a passion have heart palpitations at the very thought of being without a computer for more than an hour? The thought that I might not be able to get out a post for next week is making me wish this were a Xanax cheesecake rather than a peanut butter one. . .
Even those of us who couldn’t care less about blogging are tethered to our machines like they provide oxygen or something.
Sorry, my frustration has me all digress-y. Let’s talk about cheesecake! Glorious, chocolate-y, peanut butter-y CHEESECAKE!
My two favorite flavors combine in a dessert that’ll make you forget all your problems, even those of the computer variety. The peanut butter in the cheesecake balances the tang from the cream cheese so beautifully! And it’s soooo creamy. It’s easily one of the creamiest cheesecakes I’ve ever made. And without a water bath!
The only part of this recipe that is a little outside the norm is the crust. You mix it up and then spread it into your pan with an offset spatula. (A butter knife would probably work too—you want to use something that gives you more control than a rubber spatula. See photo below the recipe for a visual illustration.)
Initially I was concerned the crust wouldn’t stick when I spread it over the pan’s edges but it was fine! It stayed in place beautifully.
The rest of the cake is pretty much your standard cheesecake, no real explanations required.
All that’s required is a healthy appetite, and maybe a fork. I tell you, this brownie bottom peanut butter cheesecake is one heckuva dessert, even when eaten with your hands.
- 3 ounces unsweetened chocolate, finely chopped
- 4 tablespoons unsalted butter
- 1/2 cup flour, sifted
- 1/8 teaspoon salt
- 1/8 teaspoon baking powder
- 2 large eggs
- 1 cup packed brown sugar
- 1 1/2 teaspoons vanilla extract
- 1/2 ounce semisweet chocolate, finely chopped
- 12 ounces cream cheese, at room temperature
- 1 cup packed brown sugar
- 3 large eggs
- 1/2 cup sour cream
- 1 1/3 cups creamy peanut butter (not natural peanut butter)
- 3/4 cup sour cream
- 2 teaspoons granulated sugar
- 1/2 cup creamy peanut butter (not natural peanut butter)
- chocolate sauce, for garnish (optional)
- Preheat the oven to 350 degrees. Spray a 9-inch springform pan with cooking spray and dust lightly with flour. Set aside.
- Combine the unsweetened chocolate and butter in a microwave-safe bowl and heat in 30-second intervals, stirring after each interval, until mixture is melted and smooth. Cool for several minutes before proceeding.
- Combine the flour, salt, and baking powder in a small bowl. Cream the eggs and sugar in a medium bowl with an electric mixer set to medium for 3 or 4 minutes, until the batter forms ribbons when the beaters are lifted. Beat in the melted chocolate, vanilla, and chopped semisweet chocolate. Add the dry ingredients and mix until just incorporated.
- Pour 1 cup of the batter in the prepared pan and bake for 16 to 17 minutes, until firm to the touch. Cool for 10 minutes, then freeze for 15 minutes.
- Spread the remaining brownie batter around the edge of the pan with a small offset spatula. (See photo at the bottom of post for a visual illustration.) Set aside while you make the filling.
- Place the cream cheese and brown sugar in the bowl of a food processor and process until smooth. Scrape down the sides and bottom of the bowl, then add the eggs and sour cream and pulse until mixture is smooth. Pour into the prepared pan; the filling will not come up as high as the brownie batter. Bake for 30 minutes, until the center is almost set.
- While cheesecake is in the oven, mix the sour cream and sugar in a small bowl. Spread over the top of the hot cheesecake to within 3/4 of an inch of the edge. Bake for 1 minute more. Immediately run a small knife between the cheesecake and the pan, then cool completely on a wire rack. Place the peanut butter in a pastry bag fitted with a small star tip and pipe stars around the perimeter of the cheesecake. Refrigerate for 30 minutes, until stars are firm. Cover with foil, then chill an additional 8 to 24 hours. Serve drizzled with chocolate sauce, if desired.
Adapted from Savor the Moment