Peanut Butter Brownie Cheesecake

Peanut Butter Brownie Cheesecake

Peanut Butter Brownie Cheesecake

50 minutes

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Details
  • Serving Size:   10
  • Gluten-Free:   True
  • Vegetarian:   True
  • Weight Watchers:   24 Points
Cuisine
  • American
  • dessert
Comments
Ingredients
  • 1/4 cup coconut flour
  • 4 eggs
  • 1/4 cup unsweetened cocoa powder
  • 1/2 cup erythritol
  • 1/2 cup unsalted butter softened
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1.5 cups smooth peanut butter
  • 16 oz cream cheese softened
  • 1/4 cup erythritol
  • 1 cup whipping cream
Instructions

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.

Add the softened butter and mix until blended.

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

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

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

Bake for 20-25 minutes until firm.

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.

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.

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