Peanut butter cheesecake brownies

Fudgy homemade brownie topped with a silky layer of peanut butter cheesecake. If you love peanut butter and chocolate together, you’ll LOVE these peanut butter cheesecake brownies!

I’ve cheated. I admit.

I have been struggling all day trying to find the right name for these irresistible brownies. Peanut brownies. Cheesecake brownies. Swirl brownies. Peanut swirl brownies. Peanut swirl cheesecake brownies and a few other names.

At one point I was thinking to simply name them “make me asap brownies” because truth be told, you really should make them! Like in “scroll to the bottom of the page, gather the ingredients and turn the oven on” kinda fast.

As you scroll to the ingredient list, you’ll realize there’s no peanut butter per se in the recipe. What???

I told you I’ve cheated!

For these cheesecake brownies I used Jif Peanut Powder, found at Walmart in the Peanut Butter Isle. Mixed with cream cheese, eggs, and sugar you’ll never guess it’s not peanut butter. And with  85% less fat than traditional peanut butter and 7-9 grams of protein per serving you can reach for that second piece of brownies without feeling guilty.

To make these peanut butter cheesecake brownies you need a little bit of patience. In one bowl, you’ll have to make the brownie batter and in another bowl make the peanut butter cheesecake. Layer them in a 9X9″ baking pan and make a little swirl. To make the brownie layer so rich and fudgy I started by beating the eggs with sugar until foamy and pale in color. To that I added melted butter and cocoa powder and a little all-purpose flour.

For the cheesecake layer, you have to follow the basic rules of cheesecake – cream cheese and eggs must be at room temperature. If they are just a little cold, you will need to mix the batter longer to get it smooth and that will result in a chewy cheesecake layer. And no one wants that! 

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Peanut butter cheesecake brownies recipe

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Yields 16 bars

20 minPrep Time

55 minCook Time

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Ingredients

Cheesecake
• 2 packages X 8oz each cream cheese, room temperature
• 2 tablespoons heavy cream
• 1/2 cup sugar
• 2 eggs, room temperature
• 2/3 cup JIF peanut powder
Brownie
• 3 eggs, room temperature
• 2 cups sugar
• 1 teaspoon vanilla extract
• 1 cup butter, melted
• 3/4 cup unsweetened cocoa powder
• 1 1/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• pinch of salt

Instructions

1. Heat the oven to 350F. Line a 9X9" baking pan with parchment paper. Set aside.
2. In a mixing bowl, add the cream cheese, heavy cream and sugar. With the paddle attachment on, beat on low speed until creamy.
3. Add the 2 eggs, one at a time, beating after each addition.
4. With a spatula fold in the peanut powder.
5. Do not overmix!
6. Set the cheesecake mix aside while making the brownie layer.
7. In a separate bowl add the 3 eggs and 2 cups of sugar. With the paddle attachment on, beat on medium-low speed until the mixture increases in volume and gets a pale color, about 5 minutes.
8. Lower the mixer's speed and beat in the vanilla extract and melted butter.
9. Gently fold in the cocoa powder, all-purpose flour, baking powder, and salt.
10. Pour almost all the brownie batter on the bottom of the prepared baking pan. Spread it evenly.
11. Carefully, spread the peanut cheesecake over the brownie layer and finish with the remaining brownie batter.
12. With a fork or a butter knife make a few swirls into the top brownie layer and cheesecake layer.
13. Place the pan into the hot oven and bake for 50 to 55 minutes.
14. Remove the dessert from the oven and let cool completely before cutting into bars.

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Roxana Yawgel http://atreatsaffair.com/ All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.

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