Chocolate Peanut Butter (Pareve) Cheesecake

Posted on by
|

1-1/2 cups graham cracker crumbs
½ cup margarine, melted
2 (8 ounce) tofutti cream cheese, softened
1 cup creamy peanut butter
¼ cup sugar
3 eggs
1-1/2 cups semisweet chocolate chips
2 tablespoons soy milk or nondairy creamer

Preheat oven to 300 degrees. Combine graham cracker crumbs and melted margarine and press into bottom and slightly up sides of a 9-inch spring form pan. Set aside. Beat together 1 package tofutti cream cheese with peanut butter, sugar and 1 egg. Set aside. In a saucepan or microwave, melt chocolate. Stir until smooth. Stir in remaining 8 ounces tofutti cream cheese and soy milk. Beat the eggs and stir in. Spread half the chocolate mixture in the pan. Cover with the peanut butter mixture, then remaining chocolate. Bake for 45 minutes. Cool for 15 minutes. Loosen sides and remove. Cool completely and then chill in the refrigerator for at least 4 hours.

4 thoughts on “Chocolate Peanut Butter (Pareve) Cheesecake”

  1. Chocolate Peanut Butter (Pareve) Cheesecake

    Beat together 1 package tofutti cream cheese with peanut butter, sugar and 1 egg. Set aside. In a saucepan or microwave, melt chocolate. Stir until smooth. Stir in remaining 8 ounces tofutti cream cheese

    Q: How much of the 8 ounces tofutti cream cheese was used for the first part with the peanut butter?

    It says Stir in remaining 8 ounces tofutti cream cheese- How much is left then. 1/4 the package?

    • The recipe calls for 2 packages of tofutti cream cheese, 8 ounces per container. After you stir in the “remaining 8 ounces”, there should be nothing left. This recipe is really delicious; let me know how it turns out.

    • Sure, just make sure its large enough. Cheesecake is better with graham cracker crust and those are a bit small so divide batter in half and make two, and freeze one for another time.