Peanut Butter Cheesecake Brownies
Peanut Butter Cheesecake Brownies with peanut butter cups are just downright sinful! This dessert hits on so many of my favorites. These include brownies, cheesecake and peanut butter cups! This recipe starts with boxed brownies making them extra easy to prepare. I love to use Betty Crocker dark chocolate brownies for this one! Of course, you can always make a homemade version if you prefer. It would only add to this recipe which is already amazing. Try whipping up these Peanut Butter Cheesecake Brownies for your holiday dessert tray…they will bring a lot of smiled to your loved ones! You could even jazz them up to match a holiday by changing the candies on top. I like to serve these with some melted peanut butter drizzled across the tops, too.
You may also enjoy:
Peanut Butter Bars with Salted Ganache
Chocolate Peanut Butter Cookie Sticks
Bacon Peanut Butter Cheesecake Brownies
How do I store cheesecake brownies?
You will want to store these in the fridge due to the cheesecake layer. I recommend taking them out 20 minutes before you plan to serve them to come up to room temperature!
You may need:
9×13 pan
nonstick foil
- 1 box Betty Crocker brownies, prepared according to box and poured into 9x13 pan lined with nonstick foil. Set aside to make the cheesecake before baking the brownies.
- 8 ounces softened cream cheese
- 2 T. soft butter
- ¼ cup creamy peanut butter
- 14 ounces sweetened condensed milk
- 1 T. cornstarch
- 1 egg
- 1 tsp. vanilla
- 2 cups peanut butter cups, chopped up
- 1¾ cups milk chocolate chips
- ¼ cup peanut butter
- an additional ¼ cup peanut butter for drizzle
- ½ cup Reese's Pieces
- Preheat oven to 350 degrees.
- Beat the cream cheese, butter and peanut butter until blended and creamy.
- Pour in condensed milk, cornstarch, egg, and vanilla.
- Carefully fold in peanut butter cups and pour this gently on top of the brownie batter.
- Bake 40-45 mins and cool. Then chill in fridge.
- Microwave the chocolate chips and ¼ cup peanut butter until smooth.
- Spread this on top of the cold cheesecake brownies.
- Melt the other ¼ peanut butter and drizzle across the top.
- Use a butter knife to swirl it through the chocolate and make a pretty deign.
- Top with the Reese's Pieces.
- Chill again before cutting.
This delicious recipe was adapted from Inside BruCrew Life Go check out her other awesome recipe, too!
Jenni Whaley says
I will have to try these brownies out for Halloween, Thanksgiving and shucks maybe B4 then. My 27 yr old son and only child loves Reeses peanut butter cups with Reese’s pieces…he eats them daily and sometimes for his meals instead of the actual food. I bet you they won’t come out looking this good though. Will post a picture of these when I fix them
Thanks!????
Patti says
It looks like there are Reese’s pressed into the brownies under the cheesecake, but there is no mention of that in the recipe.
Hugs & Cookies xoxo says
yes, I just double checked and it is in the directions
Bett says
No there is no mention of putting reese cups in the brownies. Do they migrate to the brownie base from the cheesecake part??
Hugs & Cookies xoxo says
Yup they all meld together
Lori says
They don’t go in the brownies they go in the cheesecake batter. Then sink to the bottom during baking.
Asia says
Do I bake the cheesecake on top of the brownie batter????
Hugs & Cookies xoxo says
yes!
Judy Clark says
Can these be frozen?
Hugs & Cookies xoxo says
yes
Misty says
For the reeses cups, is it two single Reese’s cups that are needed or two full measured cups of reeses cups?
Nolan says
We tried this recipe and the brownie batter didn’t bake. Any idea why
Hugs & Cookies xoxo says
Hmmmmm… Even after 40 mins? Did you check your oven temp with a thermometer maybe to make sure it is running the right temp?
Nolan says
We are checking that. The cheesecake top was starting to get brown so we didn’t want to burn that