Peanut Butter Chocolate Chip Brownie Bottom Cheesecake

That name is a mouthful, right?!?!

It seems that my best recipes tend to coordinate with home improvement projects, and this rich dessert is no exception.

It was one of those rare weekends when I was at home instead of working or playing with friends, so I made the decision to paint a room and bake this lovely pile of PB and chocolate dreaminess right here.

It wasn’t planned. It never is. Both projects were completely spontaneous.

I had a sweet tooth, a box of brownie mix, a 5 lb jar of peanut butter (don’t even ask) and a couple of hours free from the paint project.

I ran to the store to get a few items for our dinner and I grabbed a bag of Tollhouse™️ Peanut Butter and Chocolate Chips along with some cream cheese to complete the ingredients list for this bad boy.

I was going to chat with you about what exactly I’m doing to the house but, that, my friends is an entirely separate article for later.

This recipe looks complicated but the only difficulty I had was staying the hell out of it while it rested and cooled. I think you’ll experience the same issues.

What You Need:

Brownie Base:

1 box brownie mix (the 13×9, not 8×8) and the ingredients to prepare. Probably 2/3 c oil, 2 eggs, .25 c water. This is based on my 12″ springform pan. You’ll want the smaller mix if you use an 8 or 9 inch pan.

Cheesecake Filling:

2 cartons whipped cream cheese

2 c smooth peanut butter

.5 c powdered sugar

2 eggs

.5 bag of Nestle Tollhouse™️ chocolate chip peanut butter morsels


.5 bag chocolate PB chips

.5 c heavy cream

1 small bag Reese’s Pieces™️

1 small bag M&Ms™️

What You Do:

Preheat oven to 350° or whatever your brownie package directions tell ya.

Grease your spring form pan or a 13×9 should you so choose to use it instead.

Mix brownies according to package directions

Spread in pan and bake until center is firm. About 25 min.

While this is rocking, Mix the filling ingredients together until smooth. I fold the chips in last to avoid them breaking.

When brownie is done, remove from oven and spread cheesecake filling over top.

Return to oven and bake another 20 min or until the top is golden and there is only 2 inches of soft space in center.

Shut off the oven, open door a bit and let stand at least 5 hours.

After 5 hours place cake in refrigerator and cool 2 more hours.

For topping, place chocolate and PB chips in a glass bowl with the cream and microwave at 15 second intervals stirring until melted smooth. You can cover the cake in this but, I prefer to drizzle it on.

Sprinkle with candies and serve.

Watch for the “ohs” and “ahs” that will certainly transpire during consumption.

Cut cake and give away to all your favorite people to avoid gaining 10 lbs from eating a piece every time you open your refrigerator.

It should look like this in the center…

Please remember to like and share these posts and let me see yours when you make it!!



Unauthorized use and/or duplication of this material without express and written permission by the owner is strictly prohibited. Excerpts or links may be used, provided that full credit is given to M.L. Clement or cHELLe ON WHEELS, LLC. with appropriate and specific direction to original content.

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