Peanut Butter Cheesecake Brownies

These peanut butter cheesecake brownies stack three of the best dessert layers into one pan: a fudgy homemade brownie base loaded with chopped peanut butter cups, a creamy peanut butter cheesecake layer, and a smooth milk chocolate and peanut butter topping finished with crunchy candy-coated peanut butter candies. One 9×13-inch pan makes 24 thick bars, perfect for parties, potlucks and birthdays.

Why You’ll Like These Peanut Butter Cheesecake Brownies

Each bite has chewy brownie, pockets of melty peanut butter cups, a tangy and rich cheesecake middle, and a soft fudge-like top with a bit of crunch from the candies. The brownie and cheesecake bake together, so the recipe is easier than it looks.

• Three layers, one pan: no springform pan or water bath needed.
• Great for a crowd: one batch makes 24 generous bars.
• Make-ahead friendly: they taste even better after a night in the fridge.

Ingredients for Peanut Butter Cheesecake Brownies

For the Brownie Layer

• 3/4 cup (1 1/2 sticks) unsalted butter, melted
• 1 1/2 cups granulated sugar
• 3 large eggs
• 2 tsp vanilla extract
• 2/3 cup unsweetened cocoa powder
• 3/4 cup all-purpose flour
• 1/2 tsp salt
• 1 1/2 cups chopped peanut butter cups (mini cups work best)

For the Peanut Butter Cheesecake Layer

• 2 packages (16 oz total) cream cheese, softened
• 3/4 cup creamy peanut butter
• 1/2 cup granulated sugar
• 2 large eggs, room temperature
• 1 tsp vanilla extract

For the Topping

• 1 cup milk chocolate chips
• 1/2 cup creamy peanut butter
• 1/2 cup candy-coated peanut butter candies

You will need a 9×13-inch baking pan, parchment paper, two mixing bowls, a hand or stand mixer, an offset spatula and a large sharp knife. Makes 24 bars.

Ingredient Notes

The cream cheese: Use full-fat block cream cheese softened on the counter for about an hour. Cold cream cheese leaves lumps.

The peanut butter: Choose a regular creamy peanut butter for both the cheesecake and the topping. Natural peanut butter that separates can make the filling oily.

The peanut butter cups: Mini cups chop quickly and spread evenly through the brownie.

The shortcut: Short on time? Swap the homemade brownie layer for a boxed brownie mix made for a 9×13-inch pan. Fold the chopped peanut butter cups into the prepared batter and continue.

How to Make Peanut Butter Cheesecake Brownies

Step by Step

1. Prep the pan. Heat the oven to 350°F (175°C). Line a 9×13-inch pan with parchment paper, leaving some overhang on the long sides, and lightly grease the paper.
2. Make the brownie batter. In a large bowl, whisk the melted butter and sugar together. Whisk in the eggs one at a time, then the vanilla. Add the cocoa powder, flour and salt and stir just until no dry streaks remain. Fold in the chopped peanut butter cups.
3. Fill the pan. Spread the brownie batter evenly into the prepared pan and set it aside while you make the cheesecake layer.
4. Make the cheesecake batter. In a second bowl, beat the cream cheese, peanut butter and sugar on medium speed until smooth and creamy, about 2 minutes. Reduce the speed to low and beat in the eggs one at a time, then the vanilla, mixing only until combined.
5. Layer. Drop spoonfuls of the cheesecake batter over the brownie batter, then gently spread it into an even layer with an offset spatula, working lightly.
6. Bake. Bake for 35 to 40 minutes, until the edges are set and the center barely jiggles when you nudge the pan.
7. Cool and chill. Cool the pan on a wire rack for about 1 hour, then refrigerate for at least 3 hours, until the cheesecake layer is firm and cold.
8. Make the topping. Melt the milk chocolate chips and peanut butter together in a microwave-safe bowl in 30-second bursts, stirring between each, until smooth. Spread it over the chilled bars and scatter the candy-coated peanut butter candies on top.
9. Set and slice. Chill for 30 to 60 minutes, until the topping is set. Lift the bars out with the parchment and cut into 24 squares with a hot knife.

Tips for the Best Peanut Butter Cheesecake Brownies

Bring Everything to Room Temperature

Soft cream cheese and room-temperature eggs blend into a silky filling without overmixing, which helps prevent cracks.

Mix the Cheesecake Gently

Once the eggs go in, keep the mixer on low. Beating too much air into the batter makes it puff up in the oven and sink as it cools.

Watch the Jiggle, Not the Clock

The bars are done when the edges look set and the center wobbles slightly. The middle firms up completely as it chills.

Do Not Rush the Chill

Warm cheesecake smears under the topping and falls apart when sliced. Three hours is the minimum; overnight is better.

Use a Hot Knife

Dip a large knife in hot water, wipe it dry and make one cut, then repeat for every slice.

Variations

• Crunchy peanut butter: use crunchy peanut butter in the cheesecake layer for extra texture.
• Dark chocolate top: swap the milk chocolate chips for semisweet or dark chocolate chips for a less sweet finish.
• Salty-sweet: sprinkle chopped roasted peanuts or a pinch of flaky sea salt over the topping.
• Smaller batch: halve every ingredient and bake in an 8×8-inch pan, checking for doneness around 28 to 30 minutes.

Storage

Refrigerator: Store the bars in an airtight container in the fridge for up to 5 days. Separate stacked layers with parchment.

Freezer: Wrap individual bars in plastic wrap, then place them in a freezer bag or container for up to 3 months. Thaw overnight in the refrigerator.

Make-ahead: Bake and chill the brownie and cheesecake layers up to 2 days ahead, then add the topping the day you plan to serve.

Frequently Asked Questions

Why did my cheesecake layer crack?

Cracks usually come from overbaking or overbeating the eggs. Pull the pan while the center still jiggles slightly. Small cracks hide under the topping anyway.

Can I use a boxed brownie mix?

Yes. A family-size boxed brownie mix for a 9×13-inch pan works well. Fold the chopped peanut butter cups into the prepared batter and bake as directed above.

How do I know the brownies are baked through under the cheesecake?

A toothpick inserted near the edge, through both layers, should come out with moist crumbs but no wet batter.

Can I make peanut butter cheesecake brownies ahead of time?

Absolutely. They need at least 3 hours in the fridge anyway, so baking them the day before is ideal.