Cakes

Chocolate Cheesecake with a Peanut Butter Cake Crust and Salted Peanut Dulce de Leche Topping

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80 g (1/2 cup) gluten free flour blend ( or use regular flour )
1/2 teaspoon baking soda
50 g (1/4 cup) peanut butter
50 g (1/4 cup) softened butter
4 tablespoons brown sugar
1 egg
1 teaspoon vanilla sugar
100 g (3/8 cup) Greek yoghurt
300 g ( 1 + 1/3 cups cream cheese )
150 g (1½ cups) icing sugar
200 g (1½ cups) good quality dark chocolate
20 g (2 tablespoons) icing sugar
100 g (3/4 cup) salted peanuts
400 g dulce ed leche
~ For the base/crust: Pre-heat the oven to 350ºF (175ºF). Beat the butter, peanut butter and sugar together until nice and light. Beat in the egg. Add the flour, baking soda and vanilla sugar. Pour into a...
See the full directions on my site
Nutritions

Calories
443090

Sodium
91911mg
3829% DV

Fat
22489g
34598% DV

Protein
10662g
21324% DV

Carbs
52570g
17881% DV

Fiber
6248g
24993% DV
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Cheesesteak Crescent Braid Recipe

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Try a new beef recipe with our Cheesesteak Crescent Braid Recipe. It is packed with cheese, cooked steak, peppers, onions and cooked to perfection.  This is our take on a Philly Cheesesteak Braid and it makes for a great crescent dough recipe. I will often buy them when they are on sale and pull the ...

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