Peanut Butter Brownie Cheesecake

Peanut Butter Brownie Cheesecake

  Ready in : 50 mins

Peanut Butter Brownie Cheesecake is an American recipe that serves 10. For $1.35 per serving, this recipe covers 14% of your daily requirements of vitamins and minerals. This dessert has 595 calories, 15g of protein, and 56g of fat per serving. Only a few people made this recipe, and 1 would say it hit the spot. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. Head to the store and pick up baking powder, erythritol, salt, and a few other things to make it today. It is brought to you by Foodista. From preparation to the plate, this recipe takes approximately 50 minutes. All things considered, we decided this recipe deserves a spoonacular score of 0%. This score is very bad (but still fixable).

Ingredients

coconut flour

coconut flour

0.25 cup

eggs

eggs

4

cocoa powder

cocoa powder

0.25 cup

erythritol

erythritol

0.5 cup

butter

butter

0.5 cup

salt

salt

0.5 teaspoon

baking powder

baking powder

0.5 teaspoon

smooth peanut butter

smooth peanut butter

1.5 cups

cream cheese

cream cheese

16 oz

erythritol

erythritol

0.25 cup

whipping cream

whipping cream

1 cup

Cooking in Steps

  1. 1
    Pre-heat the oven to 180C/350F degrees for baking the brownie base.Beat the eggs and 1/2 cup erythritol in a bowl until blended and light in color.

    erythritol

    erythritol

    egg

    egg

    bowl
    bowl
    oven
    oven
  2. 2
    Add the softened butter and mix until blended.

    butter

    butter

  3. 3
    Add the coconut flour, cocoa powder, salt, and baking powder.

    baking powder

    baking powder

    coconut flour

    coconut flour

    cocoa powder

    cocoa powder

    salt

    salt

  4. 4
    Whisk until the mixture is smooth and is an even chocolate color.

    chocolate

    chocolate

    whisk
    whisk
  5. 5
    Place this brownie mixture into a greased, parchment lined spring form cake tin (I use an 8 inch size).

    cake form
    cake form
  6. 6
    Bake for 20-25 minutes until firm.

    oven
    oven
  7. 7
    Remove from the oven and allow to cool.Next, make the cheesecake.In a bowl, beat the softened cream cheese and erythritol together until the cream cheese is smooth.

    cream cheese

    cream cheese

    erythritol

    erythritol

    bowl
    bowl
    oven
    oven
  8. 8
    Add the peanut butter and blend until the peanut butter colour is smooth and even throughout.In another bowl, whip the cream until stiff.Fold the cream into the peanut butter mixture.Spoon on top of the brownie base then place in the fridge for at least 5 hours or overnight to set.

    peanut butter

    peanut butter

    cream

    cream

    bowl
    bowl