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B.I.Y.

bake it yourself

Our organic mixes are a cinch on their own, and even better when they’re just the beginning. Here are some clever ways you can bake beyond the box, and use our mixes to make sweet surprises all your own.

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Brownie Bottomed Peanut Butter OCHO Chocolate Cheesecake

Brownie Bottomed Peanut Butter OCHO Chocolate Cheesecake

Directions 

Spray a 9” springform pan and wrap the bottom and sides of pan with a double layer of aluminum foil. Preheat oven to 350 degrees. 

To make the brownie crust: In a medium bowl, whisk together eggs, oil and water until well-blended. Add organic brownie mix and stir to completely incorporate. Pour batter into prepared pan and spread evenly. Bake 18-20 minutes, or until a toothpick inserted in the center comes out clean.

Remove from oven and set on a wire cooling rack. Reduce oven temperature to 325 degrees and bring a medium saucepan or tea kettle of water to a boil.

To make the cheesecake: Use an electric hand blender or stand mixer with the whisk attachment. Beat cream cheese on medium speed until completely smooth, about 3 minutes. Add brown sugar and salt and blend together until fluffy, about 3 minutes. Scrape down the sides of the bowl as necessary.

Add eggs, one at a time, completely mixing each into the batter before adding the next. Add peanut butter, heavy cream, and yogurt and beat on low speed until no lumps remain.

Pour cheesecake batter onto brownie crust and smooth top. Place cheesecake in a deep roasting pan, then carefully pour the boiling water into the roasting pan until it reaches halfway up the sides of the springform pan.

Bake about 1 hour and 30 minutes, until the surface of the cheesecake turns golden and is nearly set. It will be slightly jiggly just in the center, but will continue to cook as it cools. Remove from oven, then cool in the water bath for 30 minutes.

Lift springform pan from water, then remove foil. Set cheesecake on a wire cooling rack and allow it to come to room temperature. Once cooled, loosely cover with plastic wrap and refrigerate, 3 hours or overnight.

To make the chocolate shell: Add the coconut oil to a small saucepan and heat on medium-low. Once melted, remove from heat and whisk in cacao powder. Mix until no lumps remain, then stir in maple syrup, vanilla extract, and sea salt. Place in refrigerator to thicken, about 2-3 minutes.

Unwrap Organic OCHO Candy Holiday Peanut Butter Trees. Gently press trees into the sides of the chilled cheesecake, evenly distributing around the perimeter. Roughly chop Ocho Organic Peanut Butter Bars.

Remove chocolate sauce from refrigerator. Whisk again to smooth any lumps, then pour over the top of cheesecake and down the sides. Allow chocolate sauce to harden a few minutes, then top with chopped peanut butter bars. Serve immediately or refrigerate until ready to serve.


 

 

 

 

 



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