Butterfingers Cheesecake
Be sure to read the Notes for Success section above the recipe!
Ingredients
For the Brownie Bottom
For the Cheesecake
- 16 ounces Vegan Cream Cheese 454g
- ¼ cup Creamy Peanut Butter 65g
- 1 cup Plant Milk 237ml
- 1 cup Sugar 190g
- 5 Tbs Clear Jel *cook type or Cornstarch 40gg
- 2 Tbs Vegan Butter 28g
- 1 teaspoon Vegan Lactic Acid
- 2 teaspoon Vanilla Extract 10ml
- 4 Tbs All Purpose Flour 30g
- 1½ cups Crushed Peanut Butter Cookies
For the Buttefingers Crunch Layer
- 2 cups Kadayif or Corn Flakes
- ¾ cup Creamy Peanut Butter 195gg
- 2 Tbs Vegan Butter 30g
- ¼ cup Confectioners Sugar 30g
For the Icing
- ¼ Recipe Ganache
- 2 Tbs Creamy Peanut Butter
Instructions
- Grease & parchment line an 8" x 3 cake pan & preheat the oven to 350℉
- Prepare the HALF brownie recipe according to the instructions on that post then spread the batter into the bottom of the prepared pan
- Bake for approximately 15-20 minutes slightly Underdone is OK because we will be baking it again with the cheesecake batter on top! Better to err on the side of less done than overdone!
- Cool the brownie base while you prepare the cheesecake batter by combining all the ingredients for the cheesecake *except the chopped peanut butter cookies in a large mixing bowl with a hand whisk or with an electric mixer to smooth
- Fold in the crushed cookies then pour all the batter into the pan with the brownie bottom
- Bake in a 335℉ oven in a water bath for approximately 45-60 minutes or when the center is jiggly like jello but not liquid. *see notes for homemade Tofutti
- Turn off the oven & allow the cheesecake to cool inside the oven with the door cracked open for 45 minutes then cool the rest of the way on the counter, then refrigerate for at least 4 hours or overnight before unmolding
- Prepare the ganache icing according to the recipe on that post set aside at room temperature until needed
- Make the Butterfingers Crunch Topping by melting the vegan butter in a large saute pan. Add the kadayif or lightly crushed corn flakes to toast & coat with butter
- Transfer to a large mixing bowl & add the slightly melted peanut butter & confectioners sugar mix well
- Once the cheesecake is completely cold & set *preferably overnight unmold onto your serving platter & top with the butterfingers crunch
- Spread the ganache over the crunch topping & drizzle with melted peanut butter
Video
Notes
Be sure to read the Notes for Success section above the recipe!
Storage Cheesecake must be kept refrigerated & will stay fresh for up to 10 days. I do not freeze vegan cheesecake as the texture changes too severely & also gets soggy upon thawing
Tried this recipe?Let us know how it was!