Peanut Butter Brownie Cheesecake

Chocolate and peanut butter is one of my favorite combinations.  I’ve already posted my smoothie recipe, but here’s one of my favorite desserts- Peanut Butter Brownie Cheesecake- perfect for Shavuos!

If you know anything about me, you’ll know that patchke-filled recipes are not my thing.  Luckily, DH doesn’t mind them.  He made this cheesecake for our very first Shavuos at home.  Maybe if he reads this post he’ll make it again 😉

brownie cheesecake
This recipe is straight from the Hershey’s website:

Peanut Butter Brownie Cheesecake

Servings 10 to 12 servings



  • 1 cup HERSHEY'S Milk Chocolate Chips divided
  • 1 cup REESE'S Peanut Butter Chips divided
  • 6 tablespoons butter or margarine melted
  • 1-1/4 cups sugar
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1 cup plus 2 tablespoons all-purpose flour
  • 1/3 cup HERSHEY'S Cocoa
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt


  • 3 oz packages softened cream cheese 8 . each
  • 3/4 cup sugar
  • 3 eggs
  • 1 teaspoon vanilla extract


  • 1/2 teaspoon shortening (do not use butter shortening spread or oil)


  1. Heat oven to 350°F. Grease 9-inch springform pan. Set aside 1 tablespoon each milk chocolate chips and peanut butter chips for drizzle.
  2. Stir together butter, sugar and vanilla in large bowl with spoon or wire whisk. Add eggs; stir until well blended. Stir in flour, cocoa, baking powder and salt; blend well. Spread in prepared pan.
  3. Bake 25 to 30 minutes or until brownie begins to pull away from side of pan.
  4. Make cheesecake layer: beat softened cream cheese and sugar until smooth in large mixer bowl. Add eggs, one at a time, beating well after each addition. Stir in vanilla extract.
  5. Immediately after removing brownie from oven, sprinkle remaining milk chocolate chips and peanut butter chips over brownie surface. Spoon cheesecake mixture over chips. Return to oven; continue baking 45 to 50 minutes or until almost set. Remove from oven to wire rack. With knife, loosen cake from side of pan. Cool 2 hours; cover. Refrigerate 3 to 4 hours or until thoroughly chilled. Remove side of pan.
  6. Stir together reserved milk chocolate chips, reserved peanut butter chips and 1/2 teaspoon shortening in small microwave-safe bowl. Microwave at MEDIUM (50%) 30 seconds; stir. If necessary, microwave at MEDIUM 10 seconds at a time, stirring after heating, until chips are melted and mixture is smooth when stirred. Drizzle over top of cheesecake. Store, covered, in refrigerator.

Love the combo of chocolate and peanut butter but don’t love cheesecake?  Try Oreo Peanut Butter Stuffed Brownies.

One good thing about blogging is that I can see my menu and prep list from last year.  Without a lot of time to prepare, I might do the same exact thing!

What are you having for this upcoming Shavuos?

See what other bloggers are making for Shavuos:

Until next time,