Monday, April 11, 2011

Chocolate Peanut Butter Cheesecake

Yet another delicious gluten-free dessert (where you don't even miss the gluten).  I made this with my mother in law this weekend, I found the original recipe in Better Homes and Garden magazine, under prize tested recipes.  I tweaked it a little to fit in our diet, with the ingredients I like to use.  This is a rich dessert, not super sweet, just right!  Tastes great with a good cup of black coffee!


1 1/4 cups Almond meal (Trader Joes)
1/4 teaspoon salt
1/4 baking soda
2 Tablespoons grapeseed oil (Or butter)
2 Tablepoons agave (raw sugar, preferred sweetener)
1/2 cup semi-sweet chocolate chips, melted

Combine the first 3 ingredients in a bowl.  In a separate bowl whisk the oil, sweetener and melted chocolate.  Stir the wet ingredients into the dry until combined.  Press into a spring form pan, pushing up on the edges slightly.  Bake at 350 degrees for 8-12 minutes, the surface of the crust will lose it's sheen and start to look dry.  Allow to cool, while finishing the filling.  Reduce the oven to 300 degrees. This is an Elana recipe.

Cheese cake filling:

Two 8 ounce packages cream cheese, softened
1  cup creamy peanut butter (I use natural, just peanuts & salt)
1/4 cup sugar
3 eggs
1 1/2 cups semi-sweet chocolate chips
2 Tablespoons milk
1/2 teaspoon vanilla
Peanuts (optional)

Beat one package of cream cheese with a mixer until smooth.  Add peanut butter, sugar and 1 egg, beat until combined; set aside.  Cube remaining cream cheese.  In a sauce pan stir chocolate over low heat until melted, remove from heat, stir in cubed cream cheese, milk & vanilla until smooth.  Stir in remaining 2 lightly beaten eggs.  Pour half of chocolate mixture onto cooled crust.  Carefully spread the peanut butter mixture over layer.  Evenly spread the remaining chocolate mixture on top.  Bake for 45 minutes, the center will look darker and wet, the outer 2 inches will be slightly puffed and dry when finished.  Remove from oven, sprinkle with peanuts.  Cool on a rack for 15 minutes.  Use a knife to loosen from the side, allow to cool an additional 30 minutes in the pan.  Remove the sides of pan, cool completely on rack, then refrigerate for 4 hours.  Enjoy!!!

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