I think I just may have outdone myself with this recipe :). No, really. I even got this recipe right on the very first try. That doesn’t happen very often. A peanut butter cheesecake with a brownie crust, covered in chocolate ganache… oh yes! And it’s gluten-free and sugar-free. Can you beat that?!
This cheesecake will take a bit of time, so be prepared. It’s not one of those throw-together-on-short-notice types of desserts. You’ll have to allocate a decent amount of time and make it the day before you’d like to eat it (cheesecakes really need to sit overnight).
Are you ready? Let’s go!
As for the ganache in the recipe-Yes, I know this isn’t a true chocolate ganache. True chocolate ganaches’ are made with chocolate not cocoa, but I’ve messed up more than a couple true ganaches in my lifetime so I wanted to provide you with a more fool-proof recipe (because nobody likes a lumpy ganache). This is an easy to make recipe for ganache and not fussy at all. If you’d prefer a true ganache, Google it, and you’ll find plenty of recipes.
1/4 cup butter
1/4 cup xylitol
1/4 teaspoon stevia
1 teaspoon vanilla
3 Tablespoons cacao (please use quality cocoa)
1/4 cup + 3 Tablespoons of almond flour
1 pound cream cheese (2 blocks) at room temperature.
1 cup peanut butter
3 Tablespoons sour cream
1 egg yolk
1/2 cup xylitol
1/4 teaspoon pure stevia extract
1 teaspoon vanilla
dash of salt
1/2 cup cream
1/4 cup butter
6 T. high quality cocoa
5 T. xylitol
1/8 + 1/16 teaspoon pure stevia extract
- Preheat your oven to 350 degrees.
- Liberally grease a 9" springform pan with butter or coconut oil.
- Mix all of the above ingredients together until well-blended.
- Pour the batter into the springform pan, being sure to spread evenly.
- Bake for 12-15 minutes or until the crust is set up. Let cool.
- After you take the crust out of the oven preheat the oven to 500 degrees.
- If you haven't yet, be sure your oven is preheating to 500 degrees.
- Cut your room temperature cream cheese into 1" cubes and beat for approximately 1 minute. Scrape the sides of your bowl with a rubber spatula.
- Add 2 eggs and beat for 1 minute. Scrape your bowl again.
- Add 1 egg and 1 egg yolk and beat for 1 minute. Scrape your bowl well.
- Add peanut butter and cream cheese. Beat for one minute and then scrape your bowl.
- Add the xylitol, stevia, vanilla, and salt. Beat for at least 1 minute, scrape your bowl being sure all ingredients are well incorporated.
- Pour your cheesecake batter into your springform pan.
- Bake for 10 minutes.
- Reduce the oven temperature to 200 degrees. (Do not open the door to check on the cheesecake!)
- Bake for 20-25 minutes.
- After you remove the cheesecake from the oven, run a knife between the cake and the pan.
- Once the cheesecake is cooled to room temperature, cover with chocolate ganache (recipe below).
- Pour your cream, butter, and sweeteners in a double boiler over medium-high heat.
- Measure your cocoa into a medium mixing bowl.
- Once your cream mixture is just about to boil, pull it off of the heat and pour it on top of the cocoa. Let it sit for 5 minutes without mixing.
- After 5 minutes, whisk the mixture until there are no lumps left.
- Pour the ganache over the cheesecake (you may not want to use all of it, I didn't).
- Cover your cheesecake tightly with plastic wrap and refrigerate overnight.
If you have extra ganache, may I suggest covering some strawberries? Refrigerate your strawberries for a couple of hours—it makes an awesome treat.
If you try this recipe, I’d love to hear how it turns out!
I’m planning on working on more cheesecake recipes. What’s your favorite kind of cheesecake?