Peanut Butter Toffee Cheesecake Brownies are a decadent dessert created from a box of brownie mix. 

These Peanut Butter Toffee Cheesecake Brownies combine everything I love about a really good dessert: rich chocolate brownies, creamy peanut butter, crunchy toffee bits, and a smooth chocolate ganache topping.

They are rich and decadent, but they are also surprisingly easy to make because the brownie layer starts with a boxed brownie mix. The peanut butter cheesecake layer is spread over the brownie batter before baking, then the cooled brownies are finished with chocolate ganache and more toffee bits.

The result is a beautiful layered brownie that is perfect for holiday baking, dessert tables, potlucks, parties, and any occasion when you need a dessert that will serve a crowd.

This was a recipe that I created a few years ago and earned me a spot as a finalist in the 44th Pillsbury Bake-off Contest.  This was such an honor and the experience is so memorable.  The brownies are pretty darn good too!!

A Pillsbury Bake-Off Finalist Recipe

This recipe has a special place in my recipe collection because it was one of my entries in the 44th Pillsbury Bake-Off Contest, where it earned a spot as a finalist. That was such an honor, and the entire experience is one I will always remember.

I made these brownies several times during that time and shared them with family, friends, coworkers, teachers, and people in our community. I even took them to our local radio and television stations when I did interviews about the Bake-Off.

For a few months, these brownies became pretty famous around here!

Years later, they are still one of those recipes I love to make when I want a dessert that feels a little extra special. They have the perfect combination of chocolate and peanut butter, with toffee adding a delicious crunch.

HOW TO MAKE PEANUT BUTTER TOFFEE CHEESECAKE BROWNIES

INGREDIENTS

(Full list of exact measurements and instructions in printable recipe card.)

• Box (18.4oz) of brownie mix
• Vegetable oil
• Water
• Eggs
• Cream cheese
• Sweetened condensed milk
• Peanut butter
• Chocolate toffee bits
• Chocolate chips
• Half and half or heavy whipping cream

INSTRUCTIONS

1. Prepare the brownie mix according to the recipe card. Spread the brownie batter evenly into a prepared 9×13-inch baking pan. Line the pan with parchment paper, leaving some overhang on the sides. This makes it much easier to lift the cooled brownies from the pan for cutting. If you don’t have parchment paper, generously spray the pan with nonstick cooking spray.

2. Beat the softened cream cheese, sweetened condensed milk, and peanut butter together until smooth and creamy. This mixture becomes a rich, creamy peanut butter layer that tastes almost like peanut butter fudge.

3. Stir 1 cup of the chocolate toffee bits into the peanut butter mixture. I like to save the larger pieces of toffee from the bag to sprinkle over the finished brownies and use the smaller pieces in the filling.

4. Drop the peanut butter mixture by small spoonfuls over the brownie batter. Using the end of an offset spatula, gently spread the mixture over the surface. Don’t worry if a little of the peanut butter mixture swirls into the brownie batter. The brownies will still taste delicious; they just may not have quite as distinct of a peanut butter layer.

5. Bake according to the recipe card, being careful not to overbake. The cream cheese layer may crack as the brownies bake. Don’t worry about this! The chocolate ganache will cover the top, so the finished brownies will still look beautiful.
Allow the brownies to cool completely before adding the topping.

6. Prepare the chocolate ganache according to the recipe card and spread it evenly over the cooled brownies. Immediately sprinkle the remaining toffee bits over the top while the ganache is still soft.
Allow the topping to set before cutting.

7. For the neatest brownies, I like to trim a thin strip from the edges before cutting them into squares. The edges are usually a little less uniform, and trimming them gives the remaining brownies a cleaner appearance. Cut into desired size squares. 
The peanut butter layer is very moist and rich, so use a sharp knife and wipe it clean between cuts for the neatest presentation.

Step-By-Step Photos For Making These Brownies

Preheat the oven. Prepare the brownie batter. Place the boxed brownie mix into a mixing bowl.  Stir in the water, eggs and oil. Spread into parchment lined baking pan.   

Combine the cream cheese, sweetened condensed milk and peanut butter, using an electric mixer.  

Stir in 1 cup of toffee bits. ( I save the larger pieces in the bag to add to the top of brownies and use the small pieces here)

Spread the peanut butter mixture over the brownie mix.  For best results,  drop it by small spoonfuls over the brownie mix to cover, and then lightly spread with end of an offset spatula. 

Bake. The cream cheese layer always cracks like this, but it will be covered with a ganache.

Melt chocolate chips and spread over cooled brownies.  Top with  additional toffee bits. You may use any chocolate icing that you prefer, even from a can.

Other recipes that use a box of brownie mix as a base are
Extreme Peanut Butter Cream Cheese Brownies and
Triple Chocolate Raspberry Cream Cheese Brownies.

Why You’ll Love Peanut Butter Toffee Cheesecake Brownies

• They are a rich, decadent dessert that looks beautiful on any table.
• This recipe is easy to make using a boxed brownie mix.
• A great flavor combination with chocolate, peanut butter and sweetened condensed milk.
• This makes a large pan of brownies and serves a crowd.
• These brownies are easy to transport to a covered dish event.
• They can be made ahead of time.

Recipe Tips and Variations

• Do not overbake the brownies or they will become dry.
• For best results, I drop the cream cheese mixture by small spoonfuls over the brownie mix to cover, and then lightly spread with end of an offset spatula.  Try not to swirl the mixture into the brownie batter. It is ok if that happens, but you will not get the look as in the picture above.
• The recipe calls for a chocolate ganache topping, but any chocolate frosting will work, even from a can.
• Trim a thin line of the ends (and sides) off of the brownies before cutting them into squares. This gives a neater appearance.
• Make sure the cream cheese is softened at room temperature to combine easier with the added ingredients.

How to Store These Peanut Butter Toffee Cream Cheese brownies

Because these brownies contain a cream cheese layer, they should be covered and stored in the refrigerator. 
They can be refrigerated for up to 4 days.

For the best flavor and texture, allow the brownies to sit at room temperature for about 20–30 minutes before serving.

Frequently Asked Questions

Can I make these brownies in advance?
YES. Prepare them the day before, cover tightly with plastic wrap or place them in an airtight container, and refrigerate. Allow them to sit at room temperature for about 20–30 minutes before serving.

This makes them especially convenient for parties, holidays, and gatherings.

Can these brownies be frozen?
YES. Place the leftover ones in an airtight container and place in freezer for up to 2 months. For best results, place parchment paper between layers if stacking them. Thaw the brownies in the refrigerator and allow them to come to room temperature before serving.

I have made many desserts over the years, but these Peanut Butter Toffee Cheesecake Brownies will always be especially memorable to me because of the experience they created around the 44th Pillsbury Bake-Off.

And after all these years, I still think they are pretty darn good!

If you love chocolate, peanut butter, and toffee, I hope you will give them a try. They are the kind of brownies that disappear quickly when you take them to a gathering—and they may just become one of your favorite desserts, too.

This post was shared on Sweet Little Bluebird Weekend Potluck.

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PEANUT BUTTER TOFFEE CHEESECAKE BROWNIES

A decadent dessert made from a boxed brownie mix. A filling of peanut butter, cream cheese, toffee bits, and sweetened condensed milk takes it to a new level. A Pillsbury Bake-Off Finalist recipe that I created.

Course Desserts

Cuisine American

Keyword Peanut Butter Brownies, Cream Cheese Brownies, Brownies

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Servings 36

Calories 190kcal

Author pamelashank2015

Ingredients

• 1 box 18.4 oz Pillsbury™ Family Size Chocolate Fudge Brownie Mix
• 2/3 cup Crisco® Pure Vegetable Oil
• 1/4 cup water
• 2 large eggs
• 1 package 8 oz cream cheese, softened
• 1 can 14 oz Eagle Brand® Sweetened Condensed Milk
• 1/2 cup Jif® Creamy Peanut Butter
• 1 bag 8 oz milk chocolate toffee bits
• 1 cup milk chocolate chips
• 3 tablespoons whipping cream may use half-and-half or milk

Instructions

• Heat oven to 350°F. Lightly spray 13x9-inch pan with Crisco® Original No-Stick Cooking Spray, or line pan with large sheet of parchment paper.
• In medium bowl, stir brownie mix, oil, water and eggs 50 strokes with spoon. Spread batter in pan; set aside.
• In large bowl, beat cream cheese with electric mixer on medium speed until fluffy. Add milk and peanut butter; beat until smooth. Stir in 1 cup of the toffee bits. Spoon mixture over batter; spread evenly.
• Bake 30 to 40 minutes or until cheesecake layer is set and edges are light golden brown. Cool on cooling rack 30 minutes. Refrigerate 40 minutes.
• 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. Cool completely, about 1 hour.
• For brownies, cut into 6 rows by 6 rows. Store covered in refrigerator.

Notes

NUTRITIONAL DISCLAIMER. Calorie count provided is an estimate and will vary based on cooking methods and brands of ingredients used.

NOTES

• Do not overbake the brownies or they will become dry.
• For best results, I drop it the cream cheese mixture by small spoonfuls over the brownie mix to cover, and then lightly spread with end of an offset spatula.  Try not to swirl the mixture into the brownie batter. It is ok if that happens, but you will not get the look as in the picture above.