Chocolate Brownie Cheesecake

Name: Chocolate Brownie Cheesecake
Cook time: 45 min
Total time: 45 min
Yield: 10 servings
Cuisine: American
Ingredients: 1 cup Crust:; 2 tbsp. hazelnut meal (finely ground hazelnuts); 3 tbsp. cocoa powder; 3 tbsp. sugar; ⅔ cup melted non dairy margarine or coconut oil; 3 (8-ounce) tubs Filling:; ½ cup nondairy cream cheese, such as Tofutti; ¼ cup canned black beans, drained and rinsed; 2 cups non dairy milk; brown rice flour; non dairy chocolate chips, melted

Grease the sides of an 8-inch springform pan and preheat oven to 400°F.

Cook45 min
Total45 min
Serves10
LevelIntermediate

Lunch Dairy-Free Gluten-Free Vegan Vegetarian American

Ingredients

1 cup Crust:
2 tbsp. hazelnut meal (finely ground hazelnuts)
3 tbsp. cocoa powder
3 tbsp. sugar
⅔ cup melted non dairy margarine or coconut oil
3 (8-ounce) tubs Filling:
½ cup nondairy cream cheese, such as Tofutti
¼ cup canned black beans, drained and rinsed
2 cups non dairy milk
brown rice flour
non dairy chocolate chips, melted

Method

Grease the sides of an 8-inch springform pan and preheat oven to 400°F.
In a small bowl, stir together the hazelnut meal, cocoa powder, and sugar. Drizzle in the melted margarine and stir to combine. Press the mixture onto the bottom of the springform pan to form an even layer. Bake for 9 minutes. Remove from oven and decrease temperature to 375°F.
In a food processor, combine all the ingredients for the filling, one at a time, in the order listed, making sure that all the ingredients have been completely blended before adding in the melted chocolate chips.
Spread filling mixture evenly on top of the prebaked crust. Bake for 30 minutes, and then reduce oven temperature to 325°F. Bake for an additional 40 minutes. Turn oven off and allow cheesecake to remain for 2 hours. Chill completely—overnight is best—before serving. Store in airtight container in refrigerator for up to 4 days.