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Homemade 4 Layer Peanut Butter Cheesecake Brownies photo

4 Layer Peanut Butter Cheesecake Brownies

These 4 Layer Peanut Butter Cheesecake Brownies are insanely decadent! A fudgy brownie base layered with creamy cheesecake and swirled peanut butter for pure indulgence.
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Prep Time 25 minutes
Cook Time 55 minutes
Total Time 1 hour 20 minutes
Servings: 16 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 3/4 cup unsalted butter
  • 1 package bittersweet, dark, or semi-sweet chocolate chips about 11 ounces
  • 1/2 cup light brown sugar packed
  • 3/4 cup granulated sugar divided
  • 5 large eggs divided
  • 2 teaspoons vanilla extract divided
  • 3/4 + 1 cup all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1/4 teaspoon kosher salt
  • 2 8-ounce packages cream cheese room temperature
  • 1/3 cup creamy peanut butter
  • 2 tablespoons sour cream or plain Greek yogurt

Equipment

  • 9x9-inch baking pan
  • Mixing bowls
  • Electric Mixer or Stand Mixer
  • Whisk and spatula
  • Measuring cups and spoons
  • Double boiler or microwave-safe bowl
  • Toothpick or skewer

Method
 

Prepare the Chocolate Brownie Base
  1. Preheat your oven to 325°F (163°C) and grease a 9x9-inch baking pan or line it with parchment paper for easy removal.
  2. In a heatproof bowl, melt the unsalted butter and chocolate chips together over a double boiler or in short bursts in the microwave, stirring until smooth. Let the mixture cool slightly.
  3. Whisk together the light brown sugar, 1/4 cup granulated sugar, 2 eggs, and 1 teaspoon vanilla extract in a separate bowl until combined.
  4. Slowly stir the melted chocolate mixture into the sugar and eggs.
  5. In another bowl, sift together 3/4 cup flour, cocoa powder, and kosher salt, then fold this dry mixture into the wet ingredients until just combined.
  6. Pour the thick brownie batter into the prepared pan, smoothing the surface evenly.
Make the Cream Cheese Layer
  1. In a large mixing bowl, beat the cream cheese until smooth and creamy.
  2. Add the remaining 1/2 cup granulated sugar, 3 eggs, 1 teaspoon vanilla extract, and the sour cream (or Greek yogurt). Mix until fully combined and silky smooth.
  3. Pour this cheesecake mixture gently over the brownie layer in the pan.
Create the Peanut Butter Swirl
  1. In a small bowl, combine the creamy peanut butter with a tablespoon of the cheesecake mixture or a little softened cream cheese to thin it slightly.
  2. Drop spoonfuls of this peanut butter mixture evenly over the cheesecake layer.
  3. Using a toothpick or skewer, swirl the peanut butter into the cheesecake for a marbled effect.
Bake and Cool
  1. Bake the brownies in the preheated oven for 50-60 minutes, or until the cheesecake layer is set but still slightly jiggly in the center. A toothpick inserted near the edges should come out mostly clean with a few moist crumbs.
  2. Remove from the oven and allow the brownies to cool completely to room temperature, then refrigerate for at least 3 hours or overnight to let the layers set perfectly before slicing.

Notes

  • For nut allergies, substitute peanut butter with sunflower seed butter or another nut-free alternative.
  • Use dairy-free cream cheese and egg substitutes to make this recipe vegan-friendly.
  • To prevent cracks in the cheesecake layer, avoid overmixing and consider baking with a water bath for moisture.
  • Store brownies in an airtight container in the refrigerator for up to 5 days; flavors improve after a day.
  • Freeze individual slices wrapped tightly for up to 2 months and thaw overnight in the fridge before serving.