1/22 Peanut Buttery Chocolate Cheesecake

Photo By: S. Duquet

It is kind of funny because I have always been too intimidated to bake a cheesecake. It wasn’t until I became vegan that I decided to throw caution to the wind and create my first one. I am really, really glad that I did. As I write this I take comfort in the fact that there are four pieces left.

Peanut Buttery Chocolate Cheesecake

*Warning* You have to let this cheesecake chill overnight in the fridge and once you smell it in the oven you will not believe how difficult it is to not consume it right from the oven rack, scorching hot. It will test your resolve as a human being to have to wait but it really is worth it.

By: S. Duquet

Inspired by original recipe from Beverly Lynn Bennett of Veganchef.com

Ingredients

Crust

1 1/2 C chocolate wafer cookies crumbs ( I used a chocolate animal shaped cookie that I found at Trader Joe’s but Newman’s Own also has a vegan chocolate cookie that would work nicely. Use any cookie that you think would make a nice crust)

1/4 C vegan margarine (The original recipe called for non-hydrogenated margarine and not butter so I found margarine, but mine was not fully non-hydrogenated)

Filling:

2 8 oz packages vegan cream cheese ( I used Tofutti)

12 oz  Firm Silken Tofu

2/3 C sugar

1/3 C cornstarch

1 Tbsp fresh lemon juice

1 Tbsp vanilla

1 C vegan chocolate chips

1 C peanut butter

Make It Happen

~Preheat oven to 350 degrees

~Lightly oil an 8.5 inch spring-form pan with cooking spray of your choice

~In a Food processor blend cookie crumbs and margarine until well blended and crumbly

~Firmly pat mixture into bottom and sides of pan, going up the sides as much as your crumbs will allow without creating holes in the bottom.

~Chill crust in the fridge until the filling is ready

~In a clean food processor blend cream cheese,tofu, sugar, cornstarch, lemon juice and vanilla until creamy, about two minutes. Scrape down the sides as you go along.

~Melt chocolate chips in a separate bowl using a double boiler method or in a glass bowl in the microwave for approx 1 minute. Set aside.

~Slightly melt peanut butter in a separate bowl (just enough to make it soft enough to dollop in small quantities.

~Pour cheesecake mixture into crust and spread evenly.

~Randomly dollop chocolate and peanut mixtures on to the top of the cheesecake mixture. Overlapping and messiness are fine because we are going to marbleize  and beautify it.

~Run a butter knife left to right and up and down through the mixture for a marbleized look. This will also gently work the peanut butter and chocolate through the rest of the cheesecake.  Be gentle and do not touch the bottom crust with the knife.

~Place pan onto a cookie sheet and place on middle rack in oven.

~Bake for 45 minutes. Turn heat off and leave in oven for an additional 5 minutes. Remove from oven.

~Let sit for 15 minutes and then run a knife around to loosen the edges of the crust.

~Let cool to room temp (this can take a couple of hours) then put in fridge to cool for at least eight hours (The hardest part) Remove ring and dazzle yourself and everyone you know.

Photo By: S. Duquet

This is one of those desserts that will make you question your integrity as you dream of consuming it alone in your car.

I have never, ever had a cheesecake this delicious…vegan or otherwise.

Photo By: S. Duquet

If you want to blow the minds of everyone you know, prove to yourself once and for all that you are an amazing chef and bake something that will afford you legendary status in your part of the world…..this is it my friends.

Have a delicious day.

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Please leave a comment

  1. julie Says:

    Oh geez you are killing me with these yummy recipes!!!!!!!!!!!!! I will save this one for when I get some weight off haha. Looks amazing and peanut butter rocks!

  2. Sherry Says:

    Julie, I made another one with almond butter in place of the peanut butter and it was otherworldly. Can you imagine what it would be like with cashew butter?! Be still my beating heart. You are going to love this one.

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