Peanut Butter Cheesecake Brownies

Our Reese’s Peanut Butter Cheesecake Brownies are the ultimate dessert. A rich brownie base, creamy peanut butter cheesecake filling, and lots of Reese’s candies will have everyone asking for seconds. Swirls of chocolate and peanut butter make these Peanut Butter Cheesecake Brownies absolutely irresistible. These brownies always disappear in a hurry at parties and events.

Ingredients:
For the Brownies:
1 – 9×13 package box brownie mix
3 tablespoons water
½ cup canola oil
2 large eggs

For the Cheesecake:
1 – 8 ounce package cream cheese, softened
2 tablespoons unsalted butter, softened
¼ cup creamy peanut butter
1 – 14 ounce can sweetened condensed milk
1 tablespoon cornstarch
1 large egg
1 teaspoon vanilla extract
2 cups Reese’s peanut butter minis, halved (1 family sized bag)

For the Topping:
1 ¾ cups milk chocolate chips
½ cup creamy peanut butter, divided
½ cup mini Reese’s Pieces

Instructions:
Preheat oven to 350°. Line a 9×13 pan with foil-lined parchment paper.
Mix together the dry brownie mix, water, oil, and eggs. Spread in the bottom of the prepared pan.
Beat cream cheese, butter, and peanut butter until smooth and creamy. Add the condensed milk, cornstarch, egg, and vanilla and beat again until smooth.
Stir in the halved Reese’s minis. Gently spoon the cheesecake batter on top of the brownie layer. Bake for 45-50 minutes. Remove and cool on a wire rack for an hour, then refrigerate until chilled completely.
Place the chocolate chips and ¼ cup peanut butter in a microwave-safe bowl. Heat for 30 seconds. Stir until creamy. Heat again for 15 seconds if needed.
Heat the remaining peanut butter in a separate bowl for 20 seconds and stir until creamy.
Spread the chocolate chip mixture on top of the chilled cheesecake brownies. Spoon the melted peanut butter in lines across the chocolate. Use a butter knife to swirl the mixture.
Sprinkle the top with the mini Reese’s Pieces. Let set before cutting squares. Store in the refrigerator.

Notes:
Line your pan. Use aluminum foil or foil-lined parchment paper to lift the brownies out easily. Make sure to spray the foil with nonstick baking spray so they do not stick to the lining.

Use room temperature ingredients. Bring the cream cheese and eggs to room temperature before mixing the batter to prevent lumps.
Be gentle. Spoon the cheesecake onto the brownie batter very gently. Begin by adding it to the outside edges first, then spoon it into the center.
Let it cool. Chilled brownies and cheesecake are much easier to cut, so cool them in the fridge for a few hours first.

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