Peanut Butter Cheesecake Brownies Recipe

These brownies combine the rich fudgy taste of brownies with a creamy peanut butter cheesecake swirl. They are absolutely decadent and sure to satisfy any sweet tooth.


Brownie Layer:

  • ½ cup unsalted butter, cut into pieces
  • 8 ounces semi-sweet chocolate, chopped
  • ¾ cup granulated sugar
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ¾ cup all-purpose flour
  • 3 tablespoons unsweetened cocoa powder
  • ¼ teaspoon salt

Cheesecake Layer:

  • 8 ounces cream cheese, softened
  • ½ cup creamy peanut butter
  • ½ cup granulated sugar
  • 1 large egg, room temperature
  • ½ teaspoon vanilla extract
  • 2 tablespoons flour

Optional Toppings:

  • ½ cup mini semi-sweet chocolate chips
  • Powdered sugar for dusting


Preheat your oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper. Grease the parchment paper for extra insurance against sticking.

Make the Brownie Layer:

  • In a medium saucepan over low heat, melt the butter. Remove from heat and add the chopped chocolate. Let the chocolate sit for a few minutes, then whisk until smooth and melted.
  • In a large bowl, whisk together the sugar, eggs, and vanilla extract until well combined.
  • In a separate bowl, whisk together the flour, cocoa powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
  • Pour the brownie batter into the prepared baking pan.

Make the Cheesecake Layer:

  • In another bowl, using an electric mixer, beat together the softened cream cheese, peanut butter, and sugar until smooth and creamy.
  • Beat in the egg and vanilla extract until incorporated. Then, add the flour and mix until just combined.
  • Dollop the cheesecake mixture evenly over the brownie batter in the pan.
  • Use a knife to swirl the cheesecake mixture into the brownie batter, creating a marbled effect. Don’t overmix, you want chunks of cheesecake throughout.
  • (Optional) Sprinkle the top with chocolate chips.

Bake for 40-45 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached. The center will be slightly set but still fudgy.

Let the brownies cool completely in the pan on a wire rack before cutting into squares. Refrigerate for at least 1 hour before serving for best results, this will allow the cheesecake layer to fully set.

(Optional) Dust the brownies with powdered sugar before serving.


  • For a richer chocolate flavor, use dark chocolate in the brownie layer.
  • If your peanut butter is thick, microwave it for a few seconds to soften it before adding it to the cheesecake mixture.
  • You can use a boxed brownie mix to save time on making the brownie layer. Just follow the package directions and spread the batter into the prepared pan.
  • Let the brownies cool completely before cutting them. This will help them to set up properly and prevent them from falling apart.


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