I know everyone loves peanut butter, cheesecake, and brownies, and this recipe combines all three of them, and made in a deep dish, so every single bite of this dessert is substantial, oozing with the three best things in dessert heaven.
Just look at her pictures…oh man, I wish I can grab a bite from my very screen.
There is simply nothing better than a peanut butter cup.
At least that is what I thought until I tried GI 365’s Deep Dish Peanut Butter Cheesecake Brownies.
Decadent to say the least, the dessert is practically an adult version of the childhood candy favorite.
The creaminess of the peanut butter cheesecake layer pairs nicely with the fudgy brownie.
And I absolutely love the slight crunch of the chopped peanut butter cups tumbled across the top.
With a drizzle of fudge sauce over the candy, this dessert beckons you to take a bite.
This Recipe Goes Well with:
Deep Dish Peanut Butter Cheesecake Brownies Recipe
Combine three of the best sweet things into one: peanut butter, cheesecake, and brownies. DECADENT and to-die-for dessert.
Source: Adapted from GI 365
Contributor: Joanna Meyer
Ingredients
Brownie Base:
- 1 cup natural peanut butter, smooth (236 mL)
- 1/2 cup maple syrup (118 mL)
- 1 egg
- 2 tablespoons coconut oil, melted (30 mL)
- 1/4 teaspoon baking soda (1.25 mL)
- 6 tablespoons cocoa powder, plus extra for dusting (88 mL)
- 1 teaspoon vanilla extract (5 mL)
Peanut Butter Cheesecake Filling:
- 2 8- ounce packages cream cheese, softened (473 mL*)
- 2/3 cup maple syrup (158 mL)
- 1 cup natural peanut butter, smooth (236 mL)
- 2 teaspoons vanilla extract (10 mL)
Topping:
- 7 ounces peanut butter cups, chopped (207 mL)
Fudge Sauce:
- 3 tablespoons maple syrup (44 mL)
- 2 tablespoons cocoa powder (29 mL)
Instructions
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Preheat the oven to 325 degrees F (162 degrees C) and line an 8" cake pan with foil, leaving an overhang. Spray the ppan with nonstick cooking spray and dust lightly with cocoa powder. Set aside.
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Mix all the ingredients together thoroughly for the brownie. Spread the batter evenly over in the pan and bake for 22-25 minutes. The brownie should puff slightly and remain fudgy in the center.
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Set the brownie aside to cool completely.
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To make the peanut butter cheesecake filling, combine all the ingredients in a food processor or stand mixer and mix until smooth. Make sure to scrape down the sides as needed. Refrigerate the filling until the brownie base is cooled.
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Spread the cheesecake filling evenly over the top of the brownie, cover with plastic wrap and refrigerate for 8 hours or overnight. For a quicker set, place it in the freezer for a minimum of 3 hours, and then refrigerate until use.
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Remove the plastic from the pan, and then lift the dessert from the pan using the foil overhang. Transfer to a plate and top with the peanut butter cups. Mix together the fudge sauce ingredients and drizzle across the top before serving.
Recipe Notes
Please note the metric measurement is based on two packages of cream cheese, not one.
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kathy
Can I use a spring form pan. I am afraid the cake will wobble or flop getting it out
mandy
I would also like to know if you can taste the maple syrup. Is there another ingredient I can use in place of the maple syrup? Thank you.
Stephanie
Can you taste the maple?
Michael
No flour in the brownie base?
Rasa Malaysia
No just follow the recipe.
Amy @ Chew Out Loud
PB, Cheesecake, and Brownies all in one?! Decadent yummy-ness at the door! I’ll take it. Looks absolutely diet-busting and worth every bite. Suddenly am super hungry :)