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Deep Dish Peanut Butter Cheesecake Brownies | Get Inspired Everyday!

Deep Dish Peanut Butter Cheesecake Brownies

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5 from 2 reviews



Brownie Base:

  • 1 cup natural peanut butter, smooth
  • 1/2 cup maple syrup
  • 1 egg
  • 2 Tablespoons coconut oil, melted
  • 1/4 Teaspoon baking soda
  • 6 Tablespoons cocoa powder
  • 1 Teaspoon vanilla extract

Peanut Butter Cheesecake Filling:

  • 28 ounce pkgs cream cheese, softened
  • 2/3 cup maple syrup
  • 1 cup natural peanut butter, smooth
  • 2 Teaspoons vanilla

Optional Toppings:

  • chopped peanut butter cups (I used 7 ounces of peanut butter cups to top my brownies)

Fudge Sauce:


  1. Preheat the oven to 325ºF and cut a circle of parchment to fit a 9″ springform pan.
  2. Mix together all the ingredients for the brownie base until thoroughly mixed. Spread the batter evenly over the parchment lined pan and bake 15-20 minutes or until the brownies start to puff but are still fudgy in the center.
  3. Set the brownie base aside to cool completely.
  4. To make the peanut butter cheesecake filling, combine all the ingredients in a food processor or stand mixer and mix to combine, stopping to scrape down the sides so there’s no lumps. Refrigerate the filling until the brownie base is cooled.
  5. Spread the cheesecake filling evenly over the top of the brownie base and refrigerate for 8 hours or overnight, (the flavors really improve after a lengthy refrigeration).
  6. When you’re ready to serve, top your dessert with any of the extra toppings. I made this plain without toppings and another time with the chopped peanut butter cups on top, and the fudge sauce drizzle. Both ways are really good, but the extra toppings add a bit more punch to the presentation!


I used Grade A amber maple syrup.

  • Prep Time: 30 mins
  • Cook Time: 20 mins