Peanut butter cup cheesecake
• 1 19.5 oz brownie mix (prepared in a 9×13 pan according to package directions)
• 1 cup hot fudge sauce, divided
• 2 (8 oz) packages cream cheese, room temperature
• 1 1/2 cups creamy peanut butter
• 1 (14 oz) can sweetened condensed milk
• 2 cups heavy whipping cream
• 1/4 cup powdered sugar
• 12 peanut butter cups, chopped
Instructions
• Bake brownies according to package directions, and allow them to cool completely.
• When brownies are cooled, cut them into bars. Remove 3/4 of the bars from the pan and press them into the base of a 9″ springform pan. Set the remaining 1/4 of the brownies aside.
• Heat hot fudge sauce for 30 seconds. Spread 3/4 cup onto the brownie base. Set aside.
• In the bowl of a stand mixer, beat cream cheese and peanut butter until smooth and combined. Add in sweetened condensed milk and mix until evenly incorporated.
• In another bowl, combine heavy cream and powdered sugar and beat on high until stiff peaks form. Reserve 1 cup of whipped cream and set aside. Fold the remaining whipped cream into the peanut butter mixture until smooth and evenly combined.
• Spread half of the peanut butter mixture on top of the brownie base. Crumble the remaining brownies and sprinkle them on top of the peanut butter mixture. Top with remaining peanut butter mixture and, finally, remaining whipped cream.
• Sprinkle chopped peanut butter cups over top and drizzle with remaining hot fudge sauce.
• Chill for at least 4 hours. Overnight is best.
• Release the cheesecake from the pan when ready to serve.
Notes
• Store airtight in refrigerator for up to 3 days
• Freeze airtight for up to 2 months. Thaw in the refrigeratorÂ
Making a peanut butter cup cheesecake with a brownie base is a fantastic way to combine several favorite dessert elements into one decadent dish. From my experience, choosing a good quality brownie mix really makes a difference; it lays a sturdy, fudgy foundation for the cheesecake that balances the creamy peanut butter flavors beautifully. When preparing the cream cheese and peanut butter mixture, be sure to use room temperature cream cheese to get a perfectly smooth texture without lumps. I also found that folding in the whipped cream gently helps maintain the light and airy consistency of the filling. For the peanut butter cups, chopping them into small pieces distributes the chocolate and peanut butter flavor evenly across the cheesecake, adding satisfying bites of texture. The step of reserving some whipped cream for the topping gives the final presentation an elegant and inviting look. In terms of storage, keeping the cheesecake airtight in the fridge is crucial to maintain freshness, especially with the creamy peanut butter filling. If freezing, make sure to wrap it well to prevent freezer burn; thawing overnight in the fridge ensures the best texture when serving. Another tip is to let the cheesecake chill overnight rather than just the minimum 4 hours. This allows the flavors to meld and the dessert to set firmly, making it easier to slice and serve. This dessert is ideal for special occasions or whenever you want an indulgent treat at home. The combination of brownie, peanut butter, cream cheese, and hot fudge creates a rich yet balanced flavor profile that is hard to resist.
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