|A smooth and creamy peanut butter filling with a dense brownie crust. And it’s vegan!|
|Time||45 minutes plus overnight chilling|
|Directions||Preheat oven to 350.
Place everything** in the blender and blend until smooth.
Spread the filling evenly over the brownie crust, then tap or bang the pie plate to release any air bubbles.
Bake until slightly puffy with golden edges, about 35-40 minutes.
Let cool, then refrigerate overnight.
* If your peanut butter is not salted, add an extra ¼ t salt.
** Except the crust, of course 🙂
This recipe for "Brownie bottom peanut butter cheesecake" is from Vegan Pie in the Sky (read my review).
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