What can I say? I wanted a peanut butter cup in the form of a cheesecake. Hey you. You dropped your cheesecake in my peanut butter cup (how I miss the 70’s)…
This gourmet cheesecake begins with a cocoa nut crust covered with a thin ganache layer, with a peanut butter filling, and finally topped again with ganache, to complete the chocolate finish. Sugar Free Peanut Butter ups and fresh whipped cream can be used as an optional garnish.
Of major importance before we even begin: You are looking at a full-on gourmet cheesecake that took me incredible effort to put together. As such, while it might seem unfair to saddle you with such a multi-step process, it is worth it. This is a special occasion gourmet, rich, decadent cheesecake. I myself have an incredibly difficult time eating more than a small portion at a time due to its richness. So while you might scoff at the serving size or the amount of prep work, ingredients and steps, this recipe is not your average cheesecake recipe. Anything worth doing is worth doing delectably.
My preferred spring form pan for this one is the 12″, since it allows easier slicing and for the 16 servings with greater ease.
Even with peanut butter, at only about 6 net carbs, this is really a wonderful dessert, and a little goes a long way, due to its richness.
Gourmet Peanut Butter Chocolate Cheesecake
For the Chocolate crust:
1/3 cup macadamia nuts
1/3 cup cashews
1/3 cup pecans
2 Tbsp erythritol
2 Tbsp unsweetened cocoa powder
4 Tbsp butter, melted
For the crust Ganache:
4 ounces 85% Lindt chocolate or 1 cup chocoperfection chocolate chips
2 Tbsp butter
4 Tbsp heavy white cream
For the Filling:
4 8 ounce packages cream cheese
1/2 cup erythritol
1 cup xylitol
1 cup creamy natural peanut butter
½ cup sour cream
1 tablespoon vanilla extract
For the top Ganache:
Leftover ganache from crust
4 ounces 85% chocolate or 1 cup chocoperfection chocolate chips
1/3 cup heavy white cream
2 Tbsp butter
Making the Crust:
Process nuts together until they resemble coarse, crushed graham crackers. Mix with butter, cocoa and erythritol. Press in bottom of a 9”-12″ spring form pan. Place in fridge for 30 minutes or until crust is solid.
Prepare ganache in microwave by melting ingredients together, checking every 20 seconds. Stir and smooth thin layer of chocolate over top of nut crust and place in freezer for 30 minutes. Set aside unused ganache for later use.
Making the Filling:
Heat oven to 325 degrees Fahrenheit.
In a mixer, beat cream cheese with erythritol and xylitol on medium for about one minute. Add peanut butter, sour cream, eggs and vanilla and beat just until blended (10-30 seconds).
Pour into crust. Set spring form pan in jelly roll pan to catch any butter drips. Bake until set, 75- 90 minutes (cheesecake should wiggle slightly in the center but be dull and firm). Cool on rack for 15 minutes before moving to chill in the refrigerator. (I don’t remove the sides of the pan until the cheesecake has been in the refrigerator for some time).
For Ganache Topping:
On the stove over medium heat, bring cream and butter to a boil. Pour over remaining ganache and added chocolate and let sit for five minutes. Stir. Place cold cheesecake on baking rack over a cookie sheet to catch drippings. Pour ganache over cooled cheesecake and refrigerate. (see image below) It is absolutely important cheesecake is thoroughly cooled or the ganache will have a dull texture.
Optional: Garnish a slice with a Russel Stover Peanut Butter Cup, chopped.
Makes 16 servings.
Nutritional Information for one serving using Lindt chocolate bar: Calories: 555, Carbohydrates: 29g, Fiber: 2.5g, Sugar A
lcohols: 20g, Net Carbs: 6.5g, Protein: 12.5g, Fat: 50g
Russel Stover Peanut Butter Cup as garnish adds: Calories: 80, Carbohydrates: 8.5g, Fiber: .5g, Sugar Alcohols: 7g, Net Carbs: 1g, Protein: 2g, Fat: 6g
*Both Lindt 85% chocolate and the Chocoperfection chocolate chips yield a beautiful ganache. It is important to note here that you can also make your own ganache chocolate with this substitute.