Peanut Butter Cup Brownie Bottom Cheesecake
Indulge your dessert cravings with the ultimate Peanut Butter Cup Brownie Bottom Cheesecake—a decadent masterpiece that combines three irresistible layers into one show-stopping treat. This dessert starts with a rich, fudgy brownie base, baked to perfection for a chewy and chocolatey foundation. It’s then crowned with a velvety peanut butter cheesecake layer, blending creamy tanginess with just the right amount of nutty sweetness. Finally, a luscious semi-sweet chocolate ganache cascades over the top, creating the perfect canvas for a sprinkle of mini peanut butter cups. Ideal for special occasions or whenever you want to impress, this cheesecake is a sweet symphony of textures and flavors. With easy-to-follow steps and a stunning presentation, it’s guaranteed to become your new dessert obsession. Perfect for chocolate lovers, peanut butter fanatics, and cheesecake enthusiasts alike!
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Ingredients
- 113 grams Unsalted butter
- 120 grams Semi-sweet chocolate
- 200 grams Granulated sugar
- 2 pieces Large eggs
- 65 grams All-purpose flour
- 0.25 teaspoons Salt
- 680 grams Cream cheese, softened
- 150 grams Granulated sugar (for cheesecake layer)
- 180 grams Smooth peanut butter
- 1 teaspoons Vanilla extract
- 2 pieces Large eggs (for cheesecake layer)
- 240 milliliters Heavy cream
- 200 grams Semi-sweet chocolate (for ganache)
- 200 grams Mini peanut butter cups
Directions
Step 1
Preheat your oven to 175°C (350°F). Grease and line a 9-inch (23 cm) springform pan with parchment paper.
Step 2
In a microwave-safe bowl, melt the butter and semi-sweet chocolate in 30-second intervals, stirring until smooth.
Step 3
Whisk in the granulated sugar, then add the eggs one at a time, whisking until fully combined.
Step 4
Stir in the flour and salt until just combined. Pour the batter into the prepared pan, spreading evenly.
Step 5
Bake the brownie base for 15-20 minutes, or until the edges are set but the center is slightly underdone. Let it cool completely before adding the cheesecake layer.
Step 6
Lower the oven temperature to 160°C (325°F).
Step 7
In a large mixing bowl, beat the cream cheese and granulated sugar until smooth and creamy.
Step 8
Add the peanut butter and vanilla extract, mixing until combined.
Step 9
Beat in the eggs one at a time, ensuring they are fully incorporated but do not overmix.
Step 10
Pour the cheesecake batter over the cooled brownie base, smoothing the top with a spatula.
Step 11
Bake the cheesecake for 40-50 minutes, or until the edges are set but the center still jiggles slightly. Turn off the oven, leave the door slightly ajar, and let the cheesecake cool in the oven for 1 hour.
Step 12
Transfer the cheesecake to the refrigerator and chill for at least 4 hours or overnight.
Step 13
To make the ganache, heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Remove from heat and pour over the semi-sweet chocolate.
Step 14
Let the mixture sit for 2 minutes, then stir until smooth and glossy. Allow the ganache to cool slightly.
Step 15
Pour the ganache over the chilled cheesecake, spreading it evenly. Decorate the top with mini peanut butter cups.
Step 16
Refrigerate the cheesecake until the ganache is set, about 30 minutes. Remove from the springform pan, slice, and serve.
Nutrition Facts
| Serving size | (2353.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 9681.6 |
| Total Fat 682.7g | 0% |
| Saturated Fat 355.3g | 0% |
| Cholesterol 1985.1mg | 0% |
| Sodium 4365.2mg | 0% |
| Total Carbohydrate 775.9g | 0% |
| Dietary Fiber 45.8g | 0% |
| Total Sugars 627.2g | |
| Protein 157.5g | 0% |
| Vitamin D 160IU | 0% |
| Calcium 1078.3mg | 0% |
| Iron 32.6mg | 0% |
| Potassium 2928.2mg | 0% |
Source of Calories