Peanut Butter Cheesecake with Cookie Crust & Chocolate Topping

Peanut Butter Cheesecake with Cookie Crust & Chocolate Topping

Recipe by @straightouttaketo

Prepare @eatsweetlogic Peanut Butter Cookie Mug Mix according to package directions.
Bake in parchment lined, foil wrapped 6 inch springform pan at 350F for 10 mins. It will look undercooked (that’s ok)
Let cool while preparing cheesecake
Turn oven down to 325F

16 oz Philadelphia cream cheese
1/2 cup sour cream
1/2 cup Skippy Peanut Butter
2 Eggs
1 tsp McCormick Spice vanilla extract
1 Pipette One on One Flavors peanut butter flavor
1/2 cup Lakanto original sweetener
1/4 tsp Redmond Real Salt fine pink Himalayan sea salt
1/8 tsp Xanthan gum (optional)
Mix with hand mixer or stand mixer until creamy
Bake 60 minutes at 325F in water bath
Let cool completely in the oven
Refrigerate overnight


1/2 cup HWC
1/4 cup Lakanto original sweetener
1 tsp Vanilla extract
1.5 oz Chopped unsweetened chocolate

Heat HWC and sweetener
Turn stove off
Add vanilla and chopped chocolate
Let rest 5 minutes
Mix until chocolate is smooth
Pour over cooled cheesecake
Let chocolate set in refrigerator
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