Peanut Butter & Chocolate Cheesecake (sugar-free and gluten-free)
Chocolate, peanut butter, and cheesecake come together to make a delightfully decadent dessert.
Servings: 12
Calories: 420kcal
Ingredients
Brownie Crust
- 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 almond flour
Cheesecake
- 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
Ganache
- 1/2 cup cream
- 1/4 cup butter
- 6 tablespoons high quality cocoa
- 5 tablespoons xylitol
- 1/8 teaspoon + 1/16 teaspoon pure stevia extract
Instructions
Brownie Crust
- Preheat the oven to 350 degrees.
- Liberally grease a 9" springform pan with butter or coconut oil.
- Mix all of the brownie crust 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.
Cheesecake
- If you haven't yet, be sure the oven is preheating to 500 degrees.
- Cut the room temperature cream cheese into 1" cubes and beat for approximately 1 minute. Scrape the sides of the bowl with a rubber spatula.
- Add 2 eggs and beat for 1 minute. Scrape the bowl again.
- Add 1 egg and 1 egg yolk and beat for 1 minute. Scrape the bowl well.
- Add peanut butter and cream cheese. Beat for one minute and then scrape the bowl.
- Add the xylitol, stevia, vanilla, and salt. Beat for at least 1 minute. Scrape the bowl being sure all ingredients are well incorporated.
- Pour your cheesecake batter into the 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).
Ganache
- Pour the cream, butter, and sweeteners in a double boiler over medium-high heat.
- Measure the cocoa into a medium mixing bowl.
- Once the 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 the cheesecake tightly with plastic wrap and refrigerate overnight.
Notes
If you have extra ganache, may I suggest covering some strawberries? Refrigerate your strawberries for a couple of hours—it makes an awesome treat.
Nutrition
Serving: 1slice | Calories: 420kcal | Carbohydrates: 9g | Protein: 11g | Fat: 40g | Saturated Fat: 19g | Cholesterol: 148mg | Sodium: 316mg | Potassium: 262mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1009IU | Calcium: 77mg | Iron: 1mg