I love anything chocolate and peanut butter!  It can be candy, cakes, ice cream, brownies…honestly, anything!  When I saw this recipe and it had chocolate and peanut butter together I knew I’d like it, but then it also has toffee and cheesecake in it too which takes it over the top.  These Peanut Butter-Toffee Cheesecake Brownies are rich, gooey and oh so delicious!  The brownie layer is perfect, but the peanut butter-toffee cheesecake layer is divine!  I could have eaten the entire pan by myself, but I graciously shared them with the rest of the family.  They do take some time, however I hope you’ll make these for your family too. 

Please take note on a few tips so they’ll turn out perfectly:

  • I make these in an aluminum baking pan or ceramic baking pan because it seems to bake them properly opposed to a glass baking dish
  • only spray the bottom of the pan, not the sides
  • I found it easier to pour the peanut butter-toffee layer on rather than putting on dollops
  • do not skip the additional 10 minutes with the oven off
  • you must cool in the fridge for 30 minutes so the cheesecake layer will set up properly then proceed to the icing
Peanut Butter-Toffee Cheesecake Brownies
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brownies
  1. 1 box (18.4 oz) Pillsbury™ Family Size Chocolate Fudge Brownie Mix
  2. 2/3 cup vegetable oil
  3. 1/4 cup water
  4. 2 eggs
peanut butter-toffee cheesecake
  1. 1 package (8 oz) cream cheese, softened
  2. 1 can (14 oz) sweetened condensed milk
  3. 1/2 cup creamy peanut butter
  4. 1 bag (8 oz) toffee bits, divided
icing
  1. 1 cup milk chocolate chips
  2. 3 tablespoons whipping cream
Instructions
  1. Heat oven to 350°F. Lightly spray the bottom of a 13x9-inch aluminum baking pan with non-stick cooking spray.
  2. In medium bowl, stir brownie mix, oil, water and eggs until combined; pour batter in pan; set aside.
peanut butter-toffee cheesecake
  1. In large bowl, beat cream cheese until fluffy.
  2. Add milk and peanut butter; beat until smooth.
  3. Stir in 1 cup of the toffee bits.
  4. Pour mixture over batter and make as evenly as possible.
  5. Bake 35 to 40 minutes or until cheesecake layer is set.
  6. Turn the oven off, cover the pan with aluminum foil and allow to sit in the oven an additional 10 minutes.
  7. Remove from oven; place in the refrigerator (on a hot pad) for 30 minutes.
icing
  1. In small microwavable bowl, microwave chocolate chips and cream uncovered on High 40 to 60 seconds or until chips are melted; stir until smooth.
  2. Spread over cheesecake layer.
  3. Sprinkle with remaining toffee bits.
  4. Place back in the refrigerator for a few minutes until the icing is set.
  5. Slice, serve and enjoy!
Adapted from Pillsbury
Adapted from Pillsbury
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