Peanut Butter Cup Cheesecake
I recently made this for a women's retreat and received many different requests for the recipe. I apologize to those of you who've been patiently waiting.
I'm enjoying being at home from our ministry travels this whole month of December and have been creating and baking up a storm. I have many recipes I'll be sharing with you...BUT I have too many things I enjoy when we're at home! I've also been re-staining our fireplace, painting, and doing some redecorating in our house. I love using the gift of creativity!
Aren't you grateful for the many good gifts God has blessed each of us with?
~Cindy
Ingredients
Chocolate Crust:
- 1 C. Blanched Almond Flour
- 1/2-3/4 C. Powdered Truvia (or sweetener of choice)
- 1/4 t. Sea Salt
- 1/4 C. Unsweetened Cocoa
- 1/4 C. Butter (melted)
- 1/2 t. Molasses
Peanut Butter Layer:
- 3/4 C. Peanut Butter (creamy & unsweetened)
- 1/8-1/4 C. Powdered Truvia
- 1/4 t. Sea Salt
Cheesecake Filling:
- 3 (8 oz.) Cream Cheese (softened & at room temp.)
- 1/2 C. Truvia
- 1 C. Sour Cream (at room temp.)
- 1 and 1/2 t. Vanilla
- 3 Eggs (at room temp. & just slightly mixed with fork)
Chocolate Sauce:
- .3/4 oz. of Chocolate Bar (I used 2 of the individually wrapped 85% Choc. bar from Aldi.)
- 1/8-1/4 C. Powdered Truvia
- Pinch of Salt
- 1 T. Peanut Butter
Instructions
Crust:
- Melt butter and then add molasses. Stir. Add the rest of the ingredients and mix into crumbs. Press on the bottom and 1" the side of a greased 9" cheesecake pan. Bake at 350 degrees for 7-9 min. Cool.
Peanut Butter Layer:
- Combine all ingredients until mixed well. Spread the peanut butter mixture to within 1" of the crust edges.
Chocolate Sauce:
- Break the 2 blocks of chocolate into small pieces and heat until just melted. Whisk in the rest of the ingredients until smooth. Set aside to cool at room temperature.
Cream Cheese Filling:
- In a large bowl, beat cream cheese and Truvia until smooth. Beat in the sour cream and vanilla. Add the eggs and use a whisk to beat in slowly until just combined. Be careful not to over mix. Set aside one cup of this filling mixture. Pour the rest of the filling over the peanut butter layer. Combine the one cup cream cheese mixture with the chocolate sauce. Carefully pour over the filling and cut through with a knife to swirl. Bake in water bath at 350 degrees for 55-60 min. or until center is almost set. Center should still look jiggly. Cool. Refrigerate at least over night.
- Garnish with sweetened heavy whipping cream and peanut butter cups. (I used my peanut butter eggs LINK recipe and made them in small paper liners. Add a bit of chocolate in the bottom of the liner, then the peanut butter filling with additional chocolate on top. If you don't want to see the peanut butter on the sides, then be careful to only place the peanut butter in the very centers. Store in refrigerator.)
This cheesecake is guaranteed to please! If you enjoy chocolate and peanut butter, then you will have a hard time resisting this cheesecake in your refrigerator. And it’s one of those desserts that is perfect for a special occasion. It looks beautiful and is so much fun to put together! Don’t let all the steps and layers intimidate you, because they can easily be done in stages and even ahead of time.
I recently made this for a women’s retreat and received many different requests for the recipe. I apologize to those of you who’ve been patiently waiting.
I’m enjoying being at home from our ministry travels this whole month of December and have been creating and baking up a storm. I have many recipes I’ll be sharing with you…BUT I have too many things I enjoy when we’re at home! I’ve also been re-staining our fireplace, painting, and doing some redecorating in our house. I love using the gift of creativity!
Aren’t you grateful for the many good gifts God has blessed each of us with?
~Cindy
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