Peanut Butter Brownie Cheesecake
1/4 cup (38g) coconut flour
1/4 cup (22g) cocoa powder unsweetened
1/2 cup erythritol or sugar sweetener
1/2 cup (113g) butter softened, unsalted
1/2 teaspoon salt
1/2 teaspoon baking powder
1 1/2 cup (375g) peanut butter smooth
2 x 8oz cream cheese softened
1/4 cup erythritol or sugar sweetener
1 cup cream whipping/double
Make the brownie base
Pre-heat the oven to 180C/350F degrees.
Beat the eggs and erythritol in a bowl until blended and light in colour.
Add the butter and mix until blended
Add the remaining ingredients and whisk until the mixture is smooth and is an even chocolate colour.
Place the brownie mixture into a greased, parchment line spring form cake tin (I use a 8 inch size)
Bake for 20-25 minutes until firm.
Remove from the oven and allow to cool.
Make the Cheesecake
In a bowl, beat the 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.