Peanut Butter-Toffee Cheesecake Brownies Recipe

Name: Peanut Butter-Toffee Cheesecake Brownies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (19 1/2 ounce) boxpillsbury chocolate fudge brownie mix; ½ cup crisco vegetable oil; ¼ cup water; 2 eggs; 1 (8 ounce) package cream cheese, softened; 1 (14 ounce) can sweetened condensed milk; ½ cup jif creamy peanut butter; 1 (8 ounce) bagheath milk chocolate toffee pieces; 1 cup hershey's milk chocolate chips; 2 -3 tablespoons whipping cream

Servings: persons

1
Heat oven to 350F Lightly spray 13x9-inch pan with No-Stick Cooking Spray.
2
In medium bowl, stir brownie mix, oil, water and eggs 50 strokes with spoon.
3
Spread batter in pan; set aside.
4
In large bowl, beat cream cheese with electric mixer on medium speed until fluffy.
5
Add milk and peanut butter; beat until smooth.
6
Stir in 1 cup of the toffee bits.
7
Spoon mixture over batter; spread evenly.
8
Bake 30 to 40 minutes or until cheesecake layer is set and edges are light golden brown.
9
Cool on cooling rack 30 minutes.
10
Refrigerate 40 minutes.
11
In small microwavable bowl, microwave chocolate chips and cream uncovered on High 40 to 60 seconds or until chips are melted; stir until smooth.
12
Cool 15 minutes.
13
Spread over cheesecake layer.
14
Sprinkle with remaining toffee bits.
15
Cool completely, about 1 hour.
16
For brownies, cut into 6 rows by 6 rows.
17
Store covered in refrigerator.

1289

kcal

Calories

106

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 (19 1/2 ounce) boxpillsbury chocolate fudge brownie mix, ½ cup crisco vegetable oil, ¼ cup water, 2 eggs, and more.

Yes, Peanut Butter-Toffee Cheesecake Brownies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Peanut Butter-Toffee Cheesecake Brownies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions