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1 cup Gefen Peanut Butter
1/4 teaspoon + 1/4 teaspoon Gefen Vanilla Extract
1/4 cup + 1/4 cup sugar
1 egg + 2 eggs, beaten separately
2 (8-ounce) containers non-dairy cream cheese, like Tofutti
2 tablespoons soy milk
2 bars (7 ounces) good quality non-dairy chocolate, such as Rosemarie
1 prepared chocolate graham cracker crust
salted peanuts, chopped
Preheat oven to 300 degrees Fahrenheit. Melt chocolate and soy milk for the second layer in microwave or on top of a double broiler.
Meanwhile, beat together the ingredients for first layer. Combine one container of cream cheese, peanut butter, 1/4 cup sugar, 1 beaten egg, and 1/4 teaspoon vanilla. Spread layer on prepared graham cracker crust.
To prepare second layer, beat the melted chocolate/soy milk mixture with remaining sugar, cream cheese, vanilla, and eggs. Spread gently on top of peanut butter layer.
Bake for 45 minutes or until center is lightly set. Do not overbake. Let cool until it reaches room temperature.
Sprinkle peanuts on top of cheesecake. Chill for at least six hours before serving.
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WHAT CAN SUBSISTUTE FOR THE PARVE CRAEM CHEESE
The cream cheese gives a lot of the flavor; we would not recommend changing it.
Peanut butter chocolate pie. Do you think it would taste good if I used wow butter instead of peanut butter for this recipe?
I like peanut butter, but most family members are allergic, so I always think of using the wow butter. Would you say I can use it in place of PB in most recipes, or not?
Thanks,
Devora
HI Devorah. Tell me more about what this WOW butter is. Is that soy butter?
Yes, its made from soy. You can look it up on wowbutter.com . It has a similar taste to peanut butter.
So long as you like the taste and the consistency is the same, I don’t see why not. Sounds great. I actually think I tasted some at a food show once. It was pretty good.
Pie Can I freeze and defrost before serving or its suppose to stay in the fridge?
Also where do you use the second container of cream cheese, does it go in the second layer?
Here’s the thing about freezing desserts. Most freeze well, but leave in the fridge to defrost for serving. The only thing I don’t do that for is cheesecake. I think it’s awful out of the freezer, but many of my colleagues disagree. So you are covered no matter what.