Peanut Butter Brownie Cheesecake Recipe

Preheat your oven to 180°C/350°F. In a medium bowl, beat the eggs and ½ cup erythritol until the mixture is light in color and well blended. Stir in the softened ½ cup butter until fully incorporated.

Add the ¼ cup coconut flour, ¼ cup cocoa powder, ½ teaspoon salt, and ½ teaspoon baking powder to the wet ingredients. Whisk everything together until the batter is smooth and an even chocolate color.

Once the brownie base is baked, remove it from the oven and let it cool completely. While it cools, start on the cheesecake layer.

In a separate bowl, beat the softened 16 oz cream cheese and the remaining ¼ cup erythritol together until the mixture is smooth and lump-free.

Add the 1½ cups smooth peanut butter to the cream cheese mixture and blend until it's evenly combined and has a uniform peanut butter color.

In another bowl, whip the 1 cup whipping cream until it holds stiff peaks. Gently fold the whipped cream into the peanut butter mixture until just combined.

Spoon this creamy peanut butter cheesecake filling over the cooled brownie base, spreading it evenly. Transfer the cake to the fridge to set for at least 5 hours, or ideally, overnight.