Peanut butter Brownie Cheesecake

12 servings


20 minutes

active time

4 hours

total time


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


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.


Serving Size




Total Fat

44.5 g

Saturated Fat

17 g

Unsaturated Fat


Trans Fat

0.3 g


56.7 mg


450 mg

Total Carbohydrate

80.9 g

Dietary Fiber

2.2 g

Total Sugars

62.2 g


16.3 g

12 servings


20 minutes

active time

4 hours

total time
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