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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...Read More
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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