peanut butter cheesecake // chocolate drizzle

Can we just stop and take a moment to drool over this cheesecake- is it not gorgeous or what!

Dessert is suppose to be showstopping, that is part of the fun of making dessert- that and tasting delicious.

Peanut Butter + Chocolate // enough said.

My Mom hosted a family dinner last Sunday and I knew I wanted to test this recipe out on the Family....as most family can be, they are brutally honest. Lucky for me they are also lovers of all things sweet, with the exception of my Mom- I don't know where she came from.

No sooner than we pulled the cheesecake from fridge it was gone....poor Ryan, my Sister's boyfriend didn't even get a slice that was promised to him to enjoy later since he had to work that night- I am not sure if I will ever be forgiven.

The hardest step of making this cheesecake is the waiting time - I made the cheesecake in the morning (9:00am) and it was set by 5:00pm that night. 

Perfect dessert to feed a crowd- non vegan or vegans alike.

Peanut Butter Cheesecake

makes 1 cheesecake // about 12 slices

you will need:

Graham Cracker Crust
(crust adapted with vegan ingredients, additional sugar & water omitted)

(1) 12oz container silken tofu

(2) 8oz tubs  tofutti better than cream cheese or other plain vegan cream cheese

1/2 cup Creamy No Stir Peanut Butter

1 cup Sugar // pure maple syrup works as well 

2 tbsp apple cider vinegar

1/4 cup non dairy milk

2 tbsp arrow root or corn starch

2 tsp vanilla

3oz Dark Chocolate + 1 tbsp non dairy milk 

2 tbsp chopped Peanuts 

assembly:

preheat oven to 350 degrees 

Make the Graham cracker crust and press into the bottom of a 9" spring form pan- set aside.

In a food processor or using an immersion blender and a medium bowl, process silken tofu, cream cheese & peanut butter for about a minute or until well blended.

Add Sugar & process until smooth 3-5 minutes.

In a small bowl combine apple cider & non dairy milk- let sit for about a minute, whisk in cornstarch/arrowroot until smooth and dissolved.

Pour apple cider mixture & vanilla extract into food processor or bowl, process until very smooth

Pour mixture into the prepared crust.

Bake 50  to 60 minutes, until sides are set (the very center may jiggle slightly, this is okay)- allow to cool at room temperature for 2 hours.

Melt the chocolate & non dairy milk in a double boiler or in the microwave (30 second intervals) until melted and smooth. Drizzle the chocolate over the top of the cheesecake , sprinkle with chopped peanuts.

Refrigerate at least 6 hours prior to serving. Keep refrigerated until ready to serve.

Cheesecake will keep for up to 3-4 days in the Fridge.

Enjoy!