You read that correctly – Brownie Bottom Cheesecake! This recipe gives you two desserts in one! And it happens to be 2 of my favourite desserts. It's a fudgy chocolate brownie and creamy peanut butter cheesecake with a peanut butter fudge swirl! There is so much goodness in just one slice!
There are three parts to this recipe:
- fudgy chocolate brownie
- creamy cheesecake with peanut butter and vanilla
- thick peanut butter chocolate fudge swirl
With so much going on, it's actually SO EASY to make, and it is a small batch that uses just 1 package of cream cheese so it is equally brownie AND cheesecake.
STEP BY STEP INSTRUCTIONS
- STEP 1). First make the brownie batter. Melt together chocolate and butter then mix in sugar and egg until smooth and glossy. Mix in vanilla salt and flour.
- STEP 2). Pre-bake the brownie. Spread the brownie batter into a lined pan and bake until just set. It will still be quite soft.
- STEP 3). Make the cheesecake filling. Beat cream cheese with sugar until smooth and glossy. Beat in egg. Mix in yogurt and vanilla and peanut butter until smooth. Pour the cheesecake mixture over the brownie.
- STEP 4). Make the peanut butter fudge. Gently melt together the chocolate and peanut butter until smooth. Dollop small spoonfuls onto the cheesecake mixture and swirl it through.
- STEP 5). Bake until the cheesecake is set around the edges and just slightly soft in the middle.
- STEP 6). Let cool completely and then refrigerate for 1-2 hours before serving.
EXPERT BAKING TIPS FOR BROWNIE BOTTOM CHEESECAKE
- Use room temperature cream cheese and eggs. Let them sit out for a few hours before using them in order to ensure the cheesecake filling is smooth.
- Do not over-bake. The cheesecake is ready when it looks set around the edges but it should still be slightly soft in the middle. It will continue to set as it cools.
- Let the cheesecake cool completely and then refrigerate for at least 1 hour before serving. The longer it sits in the fridge, the creamier it will be and the easier it is to slice neatly.
How do I store brownie bottom cheesecake?
Cover the cheesecake and store it in the refrigerator for a day or two. If you store it in an airtight container, it will last up to 5 days in the fridge.
Can I freeze brownie bottom cheesecake?
Cheesecakes are rich, so even though you may want to eat the entire cheesecake over one night (like I do!), I don't recommend it. Luckily you can freeze it. Let the cheesecake cool completely, remove from the pan and then place it on a lined tray and freeze (uncovered) for about an hour. Once frozen solid, wrap it tightly in plastic wrap and then wrap in foil. Place it in a resealable freezer bag and freeze for up to 3 months.
What is a substitute for Greek yogurt?
You can replace the Greek yogurt with sour cream in this recipe and it works well. You can also strain regular plain yogurt overnight to remove some liquid and concentrate the solids to mimic Greek yogurt.
Can I use semisweet chocolate for the brownie layer?
I recommend using bittersweet chocolate, but semisweet will work. You may need to bake it for a couple of minutes more, or you can simply add 1 tablespoon of cocoa powder in with the flour.
Peanut Butter Fudge Swirl Brownie Bottom Cheesecake
- 3 oz 85g bittersweet chocolate
- 3 tablespoon 42g unsalted butter
- ⅓ cup 65g granulated sugar
- 1 large egg
- ¼ teaspoon pure vanilla extract
- ¼ teaspoon salt
- ¼ cup 35g all-purpose flour
- 1 block 250g 250g cream cheese, softened
- ⅓ cup 65g granulated sugar
- 1 large egg
- ⅓ cup 80ml plain Greek yogurt
- ¼ cup 60ml smooth peanut butter
- ½ teaspoon pure vanilla extract
- 2 oz 56g bittersweet chocolate
- 3 tablespoon 45ml peanut butter
- Preheat the oven to 325 degrees F. Line an 8 inch round springform pan with parchment paper and grease the sides.
- For the brownie base, combine chocolate and butter in a heatproof bowl and melt gently in the microwave. Stir until smooth. Mix in sugar and egg until evenly incorporated and mixture is smooth and glossy. Mix in vanilla and salt, then gently stir in flour.
- Spread the brownie mixture evenly into the prepared pan and bake for 10 minutes until just set.
- For the cheesecake mixture, beat together cream cheese and sugar until smooth in a medium bowl. Beat in egg, then mix in yogurt, peanut butter and vanilla. Pour the batter over the brownie base and spread it out evenly.
- For the topping, melt together chocolate and peanut butter and spoon it randomly over the cheesecake mixture. Swirl it in using a skewer.
- Bake for 15-20 minutes until the center is just set with a slight wobble. Transfer to a wire rack and let cool completely, then refrigerate for at least 4 hours.