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Peanut Butter and Brownie Cheesecake

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“I've been addicted to Reese's Peanut Butter Cups since I was a kid. Can't get them here in Greece. This cheesecake makes up for their absence.”
1hr 35mins

Ingredients Nutrition


  1. For crust: Position rack in centre of oven and preheat to 360 degrees F (170C).
  2. Butter a 9 inch diameter springform pan.
  3. Dust pan lightly with flour.
  4. Melt chocolate and butter.
  5. Cool.
  6. Blend flour, salt and baking powder in small bowl.
  7. Beat eggs and sugar in bowl until ribbon forms when beaters are lifted, about 4 minutes.
  8. Scrape down sides of bowl.
  9. Beat in chocolate, vanilla and chopped chocolate.
  10. Add dry ingredients and mix until just blended; do not overbeat.
  11. Spread 1 cup batter over bottom of pan.
  12. Bake until firm, about 17-20 minutes.
  13. Cool crust in freezer, about 15 minutes.
  14. Maintain oven temperature.
  15. Prepare filling: Blend cream cheese and sugar until smooth.
  16. Add eggs and sour cream and beat until smooth.
  17. Blend in peanut butter.
  18. Using small knife, spread remaining brownie batter evenly around sides of pan, sealing to bottom crust.
  19. Pour in filling, which will not be as high as brownie batter.
  20. Bake until centre is gently set and brownie sides have fallen to form a 1 inch wide ring around filling, about 30 minutes.
  21. For topping: Blend sour cream and sugar in small bowl.
  22. Spread evenly over cheesecake to cover (you may or may not add peanut butter to topping).
  23. Bake 3 more minutes.
  24. Set cake on rack.
  25. Using small, sharp knife, cut around top edge of cake to loosen from pan sides.
  26. Cool completely.
  27. Loosen cake with knife and release from pan.
  28. Refrigerate until ½ hour before serving time.

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