Double Chocolate Peanut Butter Cheesecake
A Gratisfied Empower Bar baking mix crust comes together with a silky smooth chocolate peanut butter filling. An amazing sweet treat for fellow chocolate peanut butter fans. Grain-free and keto-friendly.
Equipment
- 8- or 9-inch cake pan or silicone mold
- Blender
Ingredients
For the crust
- 1 Gratisfied Empower Bar Cacao baking mix pouch see note
- ⅓ cup melted coconut oil
- ⅓ cup maple syrup
For the cheesecake filling
- 1 8-oz package cream cheese softened to room temperature
- 1 cup sour cream softened to room temperature
- 3 eggs, beaten
- 3/4 cup creamy peanut butter or nut butter of choice
- 3/4 cup granulated sugar of choice I used monk fruit but coconut sugar would be a good option as well
- ½ cup cacao powder or cocoa powder
- 2 teaspoons vanilla extract
For the chocolate topping (optional)
- 1 cup dark chocolate chips or chopped dark chocolate
- 1 tablespoon coconut oil
Instructions
- Preheat the oven to 325°F. Spray an 8-inch round springform cake pan with cooking spray and line the bottom with parchment paper, or use an 8- or 9-inch silicone cake mold.
- Make the crust. In a small bowl, whisk together the melted coconut oil and maple syrup. Add the Empower Bar Cacao baking mix to a large bowl. Pour the wet ingredients into the bowl with the baking mix, and use a spatula to mix until a dough is formed. Press the dough evenly into the bottom of the cake pan until it covers the bottom to all sides. Set aside.
- Make the filling. In a high-speed blender, add the cream cheese, sour cream, eggs, peanut butter, granulated sugar, cacao powder or cocoa powder, and vanilla extract. Blend until creamy, using the tamper as you need to get the blender going and until everything is smooth.
- Pour the filling into the cake pan with the crust. Bake for 50 to 55 minutes until edges have started to turn golden brown and “pull away” from the edges of the cake pan. Turn the oven off, and open the oven door slightly, and keep the cake in the oven for an additional 30 minutes. Then remove the cake from the oven and allow the cake to cool at room temperature for at least 1 hour before transferring to the refrigerator for at least 3 hours (or ideally overnight) to completely set.
- Make the chocolate topping if using. Combine the dark chocolate and melted coconut oil in a microwavable safe bowl. Microwave for 1 minute, then stir until everything is creamy. Spoon the melted chocolate on top of the chilled cheesecake, and place back in the refrigerator for at least 30 minutes to 1 hour to completely set.