Description
A decadent dessert combining rich chocolate brownie crust with a velvety peanut butter cheesecake layer, topped with indulgent drizzles of peanut butter and hot fudge for the ultimate sweet treat.
Ingredients
Scale
- Brownie Crust
- 10.25 ounce package brownie mix
- 1/2 cup applesauce
- 2 tablespoons water
- 1 egg
- Chocolate Peanut Butter Cheesecake
- 1 cup low-fat vanilla Greek yogurt, room temperature
- 16 ounces cream cheese, room temperature
- 1/2 cup Chocolate and Peanut Butter Milk (or 1/2 cup regular milk)
- 1 cup sugar
- 3 large eggs, room temperature
- 1/4 cup white whole-wheat flour
- 2 teaspoons pure vanilla extract
- 1/2 cup creamy peanut butter
- 1/4 cup cocoa powder
- Toppings
- Natural peanut butter (the drippy kind)
- Hot fudge topping
- Dark chocolate, chopped
Instructions
- Prepare the Brownie Crust: Preheat oven to 350 degrees. In a large mixing bowl, mix together the brownie mix, applesauce, water and egg until well combined. Spray a 12-inch springform pan (a 10-inch springform pan will probably work as well) with nonstick spray and pour batter into the pan. Bake for about 20 minutes until the brownies are cooked through. Remove from the oven and let cool.
- Adjust Oven Temperature: Turn oven down to 325 degrees for the cheesecake layer.
- Prepare Cheesecake Filling: In a food processor, blend all ingredients for cheesecake until very smooth. Take a spatula and scrape the sides to ensure that everything is blended thoroughly. This step ensures a creamy, lump-free cheesecake with perfectly distributed chocolate and peanut butter flavors.
- Assemble and Bake: Spread cheesecake mixture into springform pan over brownie crust and smooth the top with a spatula. Bake for 40-45 minutes until 2-3 inches of the cheesecake in the center are slightly jiggly like jello but the rest is firm.
- Cool and Chill: Remove from oven and let cool for 2 hours at room temperature. Then refrigerate to completely cool after those 2 hours. This gradual cooling helps prevent cracks in your cheesecake surface.
- Add Toppings and Serve: When you’re ready to serve, drizzle with peanut butter and hot fudge. Top with chopped dark chocolate for an extra touch of decadence.
Notes
- Allow cream cheese and Greek yogurt to come to room temperature before mixing to avoid lumps in your cheesecake.
- The slight jiggle in the center is crucial – it will continue to cook and set as it cools.
- For clean slices, dip your knife in hot water and wipe dry between cuts.
- Store leftovers covered in the refrigerator for up to 5 days.
- This cheesecake can be frozen for up to 3 months if wrapped tightly.
- Prep Time: 30 minutes
- Cook Time: 65 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 485
- Sugar: 38g
- Sodium: 320mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 105mg