Peanut butter & brownie cheesecake

Peanut butter brownie cheesecake

I found this recipe when my husband wanted to do a different cheesecake to normal.  The original recipe called for a box brownie mix, which I used the first time I made it.  But I went all out and made the brownies from scratch for my birthday cake, using this recipe as the base and then had a great time making (and eating) the cheesecake topping as well.  Really yummy … and very more-ish!

Peanut butter & brownie cheesecake

Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Servings 16


  • 1 box brownie mix GF or not or make your own brownies
  • 500 g cream cheese softened
  • 1 1/2 cup crunchy peanut butter
  • 14 oz can sweetened condensed milk
  • 1 1/2 cup whipping cream
  • 2 tbs icing sugar


  1. Preheat oven to 180C.
  2. Prepare brownies as instructed on the box or the recipe. Use a 9x13" pan to bake the brownies and allow to cool completely. Cut into long bars and set aside. Take about 1/2 of the bars and press into the bottom of a 9" springform pan forming an even crust. Set aside.
  3. In a large mixing bowl, combine the cream cheese and peanut butter. Whip until well blended together. Add the condensed milk and mix.
  4. In a separate medium bowl, whip the heavy cream until firm peaks begin to form. Add the icing sugar about half way through the mxiing process. Once formed, set aside 1/2 cup of the whipped cream for later use. Fold the rest of the whipped cream into the cream cheese mixture. Gently fold half of the remaining brownie into the mixture.
  5. Top with the remaining whipped cream and sprinkle with the rest of the brownie chunks and fudge topping.
  6. Cover and chill for 4-24 hours.

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