Peanut Butter Brownie Cheesecake
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
0.25 cup
eggs
4
cocoa powder
0.25 cup
erythritol
0.5 cup
butter
0.5 cup
salt
0.5 teaspoon
baking powder
0.5 teaspoon
smooth peanut butter
1.5 cups
cream cheese
16 oz
erythritol
0.25 cup
whipping cream
1 cup
Cooking in Steps
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1Pre-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
egg
bowl
oven -
2Add the softened butter and mix until blended.
butter
-
3Add the coconut flour, cocoa powder, salt, and baking powder.
baking powder
coconut flour
cocoa powder
salt
-
4Whisk until the mixture is smooth and is an even chocolate color.
chocolate
whisk -
5Place this brownie mixture into a greased, parchment lined spring form cake tin (I use an 8 inch size).
cake form -
6Bake for 20-25 minutes until firm.
oven -
7Remove 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
erythritol
bowl
oven -
8Add 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
cream
bowl
