Peanut Butter & Chocolate Cheesecake (sugar-free and gluten-free)

Prep Time: 50 minutes

Cook Time 50 minutes

1 Hour, 40 minutes

Ingredients

Brownie Crust

¼ cup butter

¼ cup swerve

¼ teaspoon stevia

1 egg

1 teaspoon vanilla

3 tablespoons cocoa (Please use quality cocoa)

¼ cup + 3 Tablespoons of 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
3/4 cup swerve

¼ teaspoon pure stevia extract

1 teaspoon vanilla

dash of salt

Ganache

½ cup cream

¼ cup butter

6 tablespoon of high quality cocoa

5 tablespoon swerve

1/8 + 1/16 teaspoon pure stevia extract

Instructions

Brownie Crust

1,   Preheat your oven to 350 degrees

2.   Liberally grease a 9” springform pan with butter or coconut oil.

3.   Mix all of the above ingredients together until well-blended.

4.   Pour the batter into the sprinform pan, being sure to spread evenly.

5.   Bake for 12-15 minutes or until the crust is set up. Let cool.

6.   After you take the crust out of the oven preheat the oven to 500 degrees

Cheesecake

7.   If you haven’t yet, be sure your oven is preheating to 450 degrees.

8.   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.

9.   Add 2 eggs and beat for I minute. Scrape your bowl well

10.   Add 1 egg and 1 egg yolk and beat for 1 minute. Scrape your bowl well

11. Add peanut butter and cream cheese. Beat for 1 minute and then scrape your bowl.

12.  Add the xylitol, stevia, vanilla, and salt. Beat for at least 1 minute; scrape your bowl being sure all ingredients are well incorporated.

13. Pour your cheesecake batter into your springform pan.

14. Bake for 12 minutes

15. Reduced the oven temperature to 300 degrees. (Do not open the door to check on the cheesecake!)

16. Bake for 25 to 30 minutes

17. After you removed the cheesecake from the oven, run a knife between the cake and the pan.

18. Once the cheesecake is cooled to room temperature, cover with chocolate ganache ( recipe below)

Ganache

19.   Pour you cream, butter and sweeteners in a double boiler over medium- high heat.

20.   Measure your cocoa into a medium mixing bowl.

21.   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.

22.   After 5 minutes, whisk the mixture until there are no lumps left.

23.   Pour the ganache over the cheesecake (you may not want to use all of it, I didn’t).

24.   Cover your 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 and awesome treat.