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Peanut Butter Cheesecake Brownies

Decadent brownies swirled with a creamy peanut butter cheesecake topping — this dessert is the best of both worlds. Rich chocolate meets nutty cheesecake in a show-stopping bar that’s perfect for sharing (or not!).
Print Recipe
Prep Time 25 minutes
Cook Time 55 minutes
Total Time 1 hour 20 minutes
Servings 16

Ingredients
  

For the Brownie Base

  • 1 cup unsalted butter melted
  • 2 cups granulated sugar
  • 3 large eggs room temperature
  • 1 teaspoon vanilla extract
  • ¾ cup unsweetened cocoa powder
  • 1 ¼ cups all-purpose flour
  • ½ teaspoon baking powder
  • Pinch of salt

For the Cheesecake Layer

  • 16 oz 2 packages cream cheese, softened
  • ½ cup sugar
  • 2 large eggs room temperature
  • 2 tablespoons heavy cream
  • ⅔ cup peanut butter powder

Instructions
 

  • Preheat oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving some overhang for easy removal.
  • In a large mixing bowl, whisk together the melted butter and sugar until glossy. Beat in the eggs one at a time, then add the vanilla extract.
  • Sift in the cocoa powder, flour, baking powder, and salt. Fold gently with a spatula until just combined. Do not overmix.
  • In a separate bowl, beat the cream cheese, sugar, and heavy cream until smooth. Add eggs one at a time, beating well after each addition. Fold in the peanut butter powder until incorporated.
  • Spread about two-thirds of the brownie batter evenly into the prepared pan.
  • Pour the cheesecake mixture over the brownie base, spreading evenly.
  • Dollop the remaining brownie batter on top, then use a butter knife to gently swirl the layers together for a marbled effect.
  • Bake for 50–55 minutes, or until the center is just set and a toothpick inserted comes out with a few moist crumbs.
  • Cool completely in the pan before slicing into bars.

Notes

  • Cream Cheese: Make sure it’s softened at room temperature to avoid lumps in the cheesecake batter.
  • Swirls: Don’t over-swirl; less is more to create distinct ribbons of cheesecake.
  • Make Ahead: These brownies taste even better the next day after chilling overnight.
  • Storage: Store in the refrigerator for up to 5 days or freeze for up to 2 months.