A peanut butter cheesecake with a chocolate brownie crust, covered in chocolate ganache… oh yes! And it’s gluten-free and sugar-free. Can you beat that?!
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.
Looking for gluten-free recipes and resources? This Everything Gluten Free page is a library of everything gluten free we’ve worked on.
I’m often asked how I come up with recipes. It’s usually a long slow process. I come up with a vision for a recipe. Then I make my best guess at how it should be made and record every ingredient. Then, the long part…revisions. Very rarely does a recipe turn out just how I wanted the first time around. It often takes a lot of tweaking to get it just so.
This one hit the spot the first time around. Woot!
Peanut Butter Chocolate Cheesecake: Notes
This cheesecake will take a bit of time to prepare, so be forewarned. 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 need to sit in the fridge overnight to reach their optimum potential. I know it’s hard to wait, but you can do it!
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.
I wanted to provide you with a more fool-proof ganache-like recipe. Nobody likes a lumpy ganache. And with a recipe as involved as this one, we don’t have time to be making a ganache over and over again!
This is an easy to make recipe for ganache, not fussy at all. If you’d prefer a true ganache, Google has you covered. You’ll find plenty of recipes with a quick search ;).
Are you ready? Let’s get started making peanut butter and chocolate cheesecake!
Peanut Butter & Chocolate Cheesecake (sugar-free and gluten-free)
- 1/4 cup butter
- 1/4 cup xylitol
- 1/4 teaspoon stevia
- 1 egg
- 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
- 3 eggs
- 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. Be sure to share in the comments!