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
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Peanut Butter-Toffee Cheesecake Brownies

Ingredients

brownies

  • 1 box 18.4 oz Pillsbury™ Family Size Chocolate Fudge Brownie Mix
  • 2/3 cup vegetable oil
  • 1/4 cup water
  • 2 eggs

peanut butter-toffee cheesecake

  • 1 package 8 oz cream cheese, softened
  • 1 can 14 oz sweetened condensed milk
  • 1/2 cup creamy peanut butter
  • 1 bag 8 oz toffee bits, divided

icing

  • 1 cup milk chocolate chips
  • 3 tablespoons whipping cream

Instructions

  • Heat oven to 350°F. Lightly spray the bottom of a 13x9-inch aluminum baking pan with non-stick cooking spray.
  • In medium bowl, stir brownie mix, oil, water and eggs until combined; pour batter in pan; set aside.

peanut butter-toffee cheesecake

  • In large bowl, beat cream cheese until fluffy.
  • Add milk and peanut butter; beat until smooth.
  • Stir in 1 cup of the toffee bits.
  • Pour mixture over batter and make as evenly as possible.
  • Bake 35 to 40 minutes or until cheesecake layer is set.
  • Turn the oven off, cover the pan with aluminum foil and allow to sit in the oven an additional 10 minutes.
  • Remove from oven; place in the refrigerator (on a hot pad) for 30 minutes.

icing

  • In small microwavable bowl, microwave chocolate chips and cream uncovered on High 40 to 60 seconds or until chips are melted; stir until smooth.
  • Spread over cheesecake layer.
  • Sprinkle with remaining toffee bits.
  • Place back in the refrigerator for a few minutes until the icing is set.
  • Slice, serve and enjoy!

Notes

Adapted from Pillsbury