So much peanut butter goodness oozing out from the center. Yum!
The brownie crust is a perfectly moist, chocolatey gooey masterpiece, the cheesecake layer is creamy and speckled with softened peanut butter cups, the frosting is smooth and oh-so-peanut buttery and the chocolate ganache is pure bliss. According to my husband (and everyone has agreed with him when they try it), it’s “an 11 out of 10.” I couldn’t have said it better myself.
Brownie-Bottomed Peanut Butter Cup Cheesecake (Version 2)
The brownie crust is a perfectly moist, chocolatey gooey masterpiece, the cheesecake layer is creamy and speckled with softened peanut butter cups, the frosting is smooth and oh-so-peanut buttery and the chocolate ganache is pure bliss.
Servings: 1 cheesecake (12-14 slices)
Ingredients
For Brownie Crust:
- 4 oz semi-sweet baking chocolate (chopped) - I use Ghirardelli
- 3/4 cup (1+1/2 sticks) unsalted butter
- 2 cups granulated sugar
- 3 whole, large eggs
- 1 tsp. pure vanilla extract
- 1 cup all-purpose flour
For Cheesecake Layer:
- 3 (8 oz each) bricks of cream cheese (softened to room temperature)
- 3/4 cup granulated sugar
- 3 whole, large eggs (room temperature)
- 2 tsp. pure vanilla extract
- 15 mini Reeses peanut butter cups (cut into sixths) - I believe mini means the fun-size because trying to cut the Reeses peanut butter cups sold in a bag called "mini" would be almost impossible. When I made this, I used 7 regular-sized peanut butter cups and chopped them up into small pieces.
For Peanut Butter Frosting:
- 1 cup powdered/confectioners sugar
- 1 cup creamy peanut butter
- 5 Tbsp. unsalted butter (room temperature)
- 3/4 tsp. pure vanilla extract
- 1/4 tsp. salt
- 1/3 cup whipping cream/heavy cream
For Chocolate Ganache:
- 4 oz semi-sweet baking chocolate (I used Ghirardelli)
- 1/2 cup whipping cream/heavy cream
Instructions
For Brownie Crust:
- Preheat oven to 350 degrees F.
- Line the bottom of a 9" spring form pan with parchment paper and gently grease it.
- Heat the chocolate and butter together in the microwave or in a small saucepan on the stove until butter is melted. Stir together until chocolate is completely melted as well.
- Transfer the melted chocolate/butter mixture to a large mixing bowl, add sugar and stir. (Mixture will be grainy)
- Add in eggs and vanilla and stir well. Add flour and stir just until combined.
- Spread in the prepared pan and bake for 30-45 minutes, or until a toothpick comes out nearly clean. *NOTE: Original recipe indicated to bake for 25-30 minutes, however the brownie was no where near done for me at this stage. It took just about 45 minutes for mine to be fully cooked, which is odd because my oven does not usually take longer than recipes say, so I believe this brownie crust should be baked for at least 30 minutes, and the true test of their done-ness will be the toothpick test. I took mine out when the toothpick came out almost entirely clean and the brownie crust was done perfectly, not overdone at all.*
- Allow to cool completely. Remove from pan.
- Prepare the 9" spring form pan as you did for the brownies and begin cheesecake layer below.
For Cheesecake Layer:
- In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese and sugar together until smooth. Add the eggs, one at a time, mixing slowly after each addition. Add the vanilla and stir.
- Pour the cheesecake into the prepared pan and then sprinkle the peanut butter cup pieces over the top. Gently press some of them into the batter.
- Bake on the center rack of the oven for 40-45 minutes, or until the center is just set/internal temperature at the center has reached 155 degrees.
- Turn oven off and leave cheesecake in the oven with door propped open a bit for half an hour. Remove and place on a wire cooling rack until completely cooled. Remove from pan and wrap in foil to refrigerate or freeze if making ahead.
- When cheesecake is completely cooled and you are ready to decorate it, begin the next steps.
For Peanut Butter Frosting:
- Place the sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment.
- Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work.
- Add the cream and beat on high speed until the mixture is light and smooth.
For Chocolate Ganache
- Chop the chocolate into small pieces and place in a bowl.
- Heat the cream just until simmering (not quite to a boil yet) and pour over the chocolate.
- Allow to sit for a few minutes, then stir until the chocolate is melted.
- Cool to room temperature.
For Decorating:
- Place the brownie on your serving dish/cake stand. *NOTE: It helps to put a bit of the frosting down on your serving dish/cake stand before you set the brownie on there, to keep it from sliding around while you decorate.*
- Top with a 1/2 inch layer of peanut butter frosting.
- Place the cheesecake on top. If you notice there are edges of the brownie sticking out further than the cheesecake, you can carefully cut them off to make everything even.
- Pour the ganache over the top of the cheesecake, allowing some of it to drip over the edges if you desire.
- Put it in the fridge for a few minutes for the chocolate to harden a little.
- Put the rest of your peanut butter frosting in a decorating bag and pipe swirls on top of the cheesecake and around the edges or however you want to decorate. *Tip: I found there wasn't much frosting left after having assembled the cake with 1/2" worth. It depends on how fancy you want to get with the decorating, but you may need to make an additional 1/2-1 batch of frosting.*
Notes
**NOTE: This recipe is NOT Low FODMAP and is NOT approved for IBS, GERD/Acid Reflux/Heartburn**
- My source: Rebekah's Family Food and Fun
- For tips on cheesecake making/baking/assembling, check out Meredith's Cheesecake Tips
- See my notes regarding when I made this recipe here