Mmmm cheezecake! This one is pretty divine. I mean... a brownie crust? What chocolate lover wouldn't jump at the chance to bake/eat this?
Everyone may need a little pick-me-up as the days get cooler and shorter (and now that Halloween is over), this will do the trick.
No doubt about it!
The filling is perfectly peanut buttery and smooth. We added a little coconut whip on top and definitely didn't regret it. We used this variety of coconut whipped cream. It was new last year when we made this cheezecake (yes, that's how long this post has been in drafts), but it's old news now.
Vegan Peanut Butter Cheezecake with
from Vegan Pie in the Sky
3 oz semi-sweet chocolate
4 tbsp margarine
1/2 cup sugar
1/4 cup unsweetened original almond milk
1/2 tsp vanilla extract
2/3 cup AP flour
3 tbsp cocoa powder
1/2 tsp baking soda
pinch o' salt
1/2 cup creamy natural peanut butter
1/3 ripe mashed banana
1 (12-14 oz) silken tofu package, drained
2/3 cup sugar
2 tbsp brown sugar
1 tbsp coconut oil
4 tsp cornstarch
2 tsp lemon juice
2 tsp vanilla extract
1/4 tsp salt
DirectionsPreheat oven to 350 degrees F. Generously grease a 9-inch springform pan.
Place chocolate in a large microwave safe bowl and melt in the microwave at 30 second intervals, stirring after each round. Add margarine and stir until silky smooth.
Stir in sugar, almond milk, and vanilla, then sift in the dry ingredients. Mix until smooth.
Spread into the bottom of the prepared pan.
Bake for 8 minutes or until the crust is puffed and crinkled. Move the pan to a cooling rack.
Puree all the filling ingredients in a blender until smooth. Pour the filling on top of the crust. Remove any air bubbles by lightly banging the pan upon the countertop.
Bake for 35 to 40 minutes until the top is lightly puffed and edges are golden.
Remove from the oven and let cool on cooling rack for 30 minutes. Move to fridge to completely cool.
Keep in the fridge for 4 hours or overnight, which is best. After that, you're free to top with whipped cream and slice 'er up!