Peanut Butter & Brownie Cheesecake

Look at that picture. Doesn’t it just make you want to go out and buy what you need to make this NOW?!

peanut butter cheesecake-2

So I’m minding my business in Kroger, right? I walk over to their magazine section to browse through some magazines. Particularly, food magazines  just to see what’s new for the fall and to stimulate my mind for some fall creations of my own. So I’m browsing, I’m browsing, and browsing and all the suddenly I see THAT (referring to the picture) on the front cover of Midwest Living magazine! It was love at first sight. I had to make that cheesecake and share it with the rest of you. After I made the cheesecake and put it together I didn’t want to eat it at all because it looked so pretty. However, things that are made to look gorgeous must be torn apart for devouring. That is exactly what I know you want to do right now, isn’t it?


I must warn you before you decide to make this cheesecake people. This cake is not good for the belly, the butt, or the gutt. Therefore, sexy ladies, you are going to have to do an extra Insanity, P90X, or Tap Out work this week just so your body can get right with Jesus. This cake is all types of necessary evil but in a good way. I know usually evil isn’t looked at as a good thing, but in this case it is! Have you seen “Vampire in Brooklyn” starring Eddie Murphy? There is a part in the movie where they sing, “Evil is good! Evil is good! Thank goodness Evil-is-Goooood ( I mean this in a non blashpemous way)”.





Now good make this cake!


Recipe adapted from Midwest Living Magazine

Peanut Butter & Brownie Cheesecake

Rating: 51

Prep Time: 45 minutes

Cook Time: 30 minutes

Total Time: 1 hour, 15 minutes

8 to 10 slices

Peanut Butter & Brownie Cheesecake


  • 1 box Fudge Brownie Mix (water, vegetable oil, and egg called along with the mix)
  • 3/4 c. hot fudge ice cream topping, more for drizzling
  • 16 oz. cream cheese, softened
  • 1 1/2 c. crunchy peanut butter
  • 14 oz. can sweetened condensed milk
  • 1 1/2 c. whipping cream
  • 2 tbsp. powdered sugar
  • 8 oz. package Reese's Peanut Butter cups


  1. Preheat oven to 350 Degrees
  2. Prepare Brownies as instructed on the box. Use a 9X13 pan to bake the brownies and allow to cool completely. Cut into long bars and set aside. Take about 1/2 of the bars and press into the bottom of a 9 inch Springform pan forming an even crust. Spread the hot fudge topping on top of the first brownie layer. Set aside.
  3. In a large mixing bowl, combine the cream cheese and peanut butter. Whip until well blended together. Add the condensed milk to the peanut butter and cream cheese mixture and mix. In a separate medium bowl, whip the heavy cream until firm peaks begin to form. Add the powdered sugar about half way through the mixing process. Once formed, set aside 1/2 cup of the whipped cream for later use. Fold the rest of the whipped cream into the peanut butter and cream cheese mixture.
  4. Spread half of the cream cheese mixture over the hot fudge topping. Sprinkle half of the remaining brownie bars on top of the first cream cheese layer. Spread the remaining cream cheese mixture on top of the crumbled brownie pieces. Top with the half cup of whipped cream that was reserved earlier. Sprinkle with the rest of the brownie chunks, Reese's Cups, and drizzle with hot fudge topping. Cover and chill for 4 to 24 hours.


  1. says

    I looooooveee this recipe and I love your blog!!! I will definitely try this cheesecake asap!! Looks so delicious! I just started to write my blog, of course not so professional as yours, but I if you can visit one day I will be honored:

    • brownsugarma says

      I love your blog too! Just keep the love for your blog and it will grow. You can go to the page where I have resources for bloggers and use them. I highly recommend the Tasty Photo Book and Food Blogger Pro.

      • says

        Thanks a lot for your very nice reply :) I have studied carefully your tips and bought recently a book Plate to Pixel so hopefully some day my pictures will be as amazing as yours! :)

        • brownsugarma says

          I think I’ve heard of that book! Also, I would invest in the book “Food Blogging for Dummies”. That has helped too. Thank you for the compliment. I am definitely not a pro. I shoot and hope it comes out nice. KIT!

  2. says

    HI Nicole!

    Don’t know you remember me but you gave me some nice advices on blogging and photo shooting! I Bought and read some books and bought a new camera and kept practicing my photography skills! And today for the first time foodgawker didn’t reject my submitted photo!!! And I felt like jumping and thought I had to share wit you :) Here is the succeeded post: hope you will drop and eye on it and like it as well!! Thanks a lot and happy caking :)
    Gosia recently posted…Carrot Cake Whoopie-PiesMy Profile

    • says

      Hi Gosia! I am so happy to hear about your photo being published on FoodGawker! I remember the first time my photo was accepted and the feeling that I had when my picture was accepted. I am so proud of you and your efforts! I liked your Facebook page and look forward to seeing your growth.

  3. Olivia says

    I’m confused about the mixing part… you whip the pb and cream chs together, then the condensed milk, then you move it to a separate bowl to mix again? Please explain, I am a novice chef.

    • says

      You mix the peanut butter and cream cheese together and add the condensed milk into the mixture once the PB and cream cheese are mixed well. Then you take the whipped cream and fold it into the cream cheese/peanut butter mixture. Make sense?

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