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Peanut butter lovers unite! This dessert combines two beloved treats into one show-stopping creation that will have everyone asking for seconds. The brownie crust provides a rich, chocolatey foundation that contrasts beautifully with the creamy cheesecake layer. The peanut butter swirl not only enhances the flavor but also adds visual appeal, making this dessert a feast for the eyes as well as the palate.

Decadent Peanut Butter Brownie Cheesecake

Dive into the world of indulgence with this decadent peanut butter brownie cheesecake. Featuring a fudgy brownie crust, a smooth peanut butter cheesecake filling, and a stunning peanut butter swirl, this dessert is perfect for any celebration or sweet craving. Learn how to master each layer—from the rich crust to the creamy filling and beautiful swirls. Impress your guests and satisfy your sweet tooth with this irresistible treat that combines two beloved classics!
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Ingredients
  

For the Brownie Crust:

1/2 cup unsalted butter (1 stick), melted

1 cup granulated sugar

2 large eggs

1 tsp vanilla extract

1/3 cup unsweetened cocoa powder

1/2 cup all-purpose flour

1/4 tsp salt

1/4 tsp baking powder

For the Cheesecake Filling:

16 oz cream cheese, softened

1/2 cup granulated sugar

1/2 cup creamy peanut butter

2 large eggs

1 tsp vanilla extract

1/4 cup sour cream

For the Peanut Butter Swirl:

1/3 cup creamy peanut butter

2 tbsp powdered sugar

For Topping (optional):

Chocolate ganache

Crushed peanuts

Whipped cream

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and wrap the bottom with aluminum foil for easy cleanup.

    Make the Brownie Crust:

      - In a large mixing bowl, combine melted butter and granulated sugar. Whisk until smooth.

        - Add in eggs and vanilla extract, mixing well.

          - Sift in cocoa powder, flour, salt, and baking powder. Stir until just combined.

            - Pour the brownie mixture into the prepared springform pan, spreading it evenly. Bake for 20-25 minutes or until a toothpick inserted comes out with a few moist crumbs. Let cool slightly.

              Prepare the Cheesecake Filling:

                - In a large bowl, beat the softened cream cheese until smooth and creamy.

                  - Gradually add granulated sugar, mixing until fully combined, then mix in peanut butter until smooth.

                    - Add eggs, one at a time, mixing until just incorporated after each. Follow with vanilla extract and sour cream. Avoid over-mixing.

                      Make the Peanut Butter Swirl:

                        - In a small bowl, combine creamy peanut butter and powdered sugar. Mix until smooth.

                          Assemble the Cheesecake:

                            - Pour the cheesecake filling over the cooled brownie crust.

                              - Drizzle the peanut butter mixture in swirls over the cheesecake. Use a knife or skewer to gently swirl it into the cheesecake.

                                Bake the Cheesecake:

                                  - Bake in the preheated oven for about 50-60 minutes or until the cheesecake is set around the edges but still slightly jiggly in the center.

                                    - Turn off the oven, crack the door ajar, and let the cheesecake cool in the oven for 1 hour to prevent cracking.

                                      Chill the Cheesecake:

                                        - Once cooled, refrigerate the cheesecake for at least 4 hours or overnight for best results.

                                          Serve:

                                            - Before serving, you may add a drizzle of chocolate ganache on top, crushed peanuts, or whipped cream for extra decadence. Slice and enjoy your delicious creation!

                                              Prep Time, Total Time, Servings: 30 mins | 6 hrs (including cooling) | 12 servings