Vegan Chocolate Peanut Butter Cheesecake

Vegan Chocolate Peanut Butter Cheesecake

It was my birthday in December, and I opted for a mega-ton of my two favourite things: chocolate and peanut butter.  At least a year ago, I first watched this video by YoYoMax12 (I think I actually spent the entire afternoon drooling over her cheesecake playlist) and knew I needed to make a vegan version. But, it wasn't until my birthday that the (monetary) stars aligned.

This cake is rich, creamy, decadent, and oh-so-good.  If I could actually afford this much vegan cream cheese more than once a year, I would have made another as soon as we finished the first.

The cake has a brownie layer at the base, which becomes dense and fudgey as it bakes, and is topped with chocolate and peanut butter chips while still warm so they melt between the cheesecake and brownie...I really highly recommend Minimalist Baker's peanut butter chip recipe.  In fact, it's part of next week's recipe too...

Be warned - this cake is huge.  My cake pan is a good 10 incher, and at least 4 inches tall.  Despite my dedication and ability to eat 18 pumpkin pecan cinnamon rolls in one sitting, I had to give away about half of this to friends and co-workers.  Most of whom were not vegan, and all of whom enjoyed it.  

In summary, this cake is not for the faint of heart - you may want to half it.  

Vegan Chocolate Peanut Butter Cheesecake

Total Time: 24 hours (needs to be refridgerated overnight)

Serves: 12 - 14

For the brownie layer:

• 84g (6 tbsp) melted vegan butter
• 280g (1 1/4 cup) sugar
• 1 flax egg (1 tbsp ground flax mixed with 2 tbsp water)
• 3 tbsp almond milk
• 140g (1 cup and 2 tbsp) flour
• 40g (1/3 cup) cocoa powder
• 1/2 tsp chocolate or vanilla extract
• 1/2 tsp baking powder
• 1/2 tsp salt

• 120g (3/4 cup) each of chocolate chips and peanut butter chips

For the cheesecake layer:

• 900g (2lbs) vegan cream cheese at room temperature (I like Bute Island)
• 2 flax eggs (2 tbsp ground flax mixed with 4 tbsp water)
• 2 chickpea eggs (2 tbsp chickpea flour mixed with 4 tbsp water)
• 3 tbsp almond milk
• 300g (2 1/2 packed cups) light brown sugar
• 435 g (1 2/3 cup) creamy peanut butter
• 118ml (1/2 cup) vegan cream of your choice (I used soy)
• 1 tbsp almond extract

For the chocolate ganache:

• 100g (3.5 oz) dark chocolate
• 60ml (1/4 cup) vegan cream (I used soy)

Start with the brownie layer.  Preheat the oven to 160C/325F.  Combine the melted vegan butter, sugar, flax egg, vanilla, and almond milk.  Sift in the dry ingredients and mix till combined.  Pour into a lined cake pan, and bake for 25 minutes or until a toothpick comes out clean.

As soon as the brownie is out of the oven, spread the chocolate and peanut butter chips over it, and set aside while you prepare the cream cheese layer.

In a large bowl, blend together all the cheesecake layer ingredients until fully combined.  Taste for salt and sugar and adjust if needed.

Pour the cream cheese layer over the brownie, and put the cake pan in a water bath.  Bake for an hour and a half, again at 325F/160C.  

Then, open the oven door and leave the cheesecake inside to cool for an hour.  Let the cake chill overnight in the fridge.

Finally, make the ganache by melting the chocolate and cream in a bain marie (or in the microwave).  Put into a piping bag/regular plastic bag and snip off one corner.  Pipe over the cake.