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Gluten Free Chocolate Peanut Butter Cheesecake


Chocolate Peanut Butter Cheesecake adapted to be gluten free and a reduced the sugar (there is still plenty, don’t worry) from the SmittenKitchen. Check out her post for detailed pictures. She obviously didn't bake this over 2 days with a baby in one arm like I did. Although it was totally worth it! I made this for BJ’s Birthday which happened to fall in our 30 days of Gluten Free. BJ says its like a giant Peanut Butter Cup and he liked it so well he didn't share with anyone but me.

Chocolate Crust
2 Boxes (14.5 oz total) of Pamela’s GF Chunky Chocolate Chip Cookies
(or any Gluten Free Chocolate Chip Cookies)
5 tablespoons unsalted butter, melted and still hot

Fudge Layer
1 cup heavy or whipping cream
13 ounces bittersweet or semisweet chocolate, chopped or chips
(Be careful that the chocolate you choose is Gluten Free like Enjoy Life, also the mini chips melt very easily.)


Cheesecake Layer
2 8-ounce packages cream cheese, at room temperature
1 1/4 cups smooth natural peanut butter (no sugar added)
1 cup evaporated cane sugar
3/4 cup sour cream
3 large eggs

Ganache Topping
1/3 cup heavy or whipping cream (NOT the stuff you spray out of the can or that comes in the tub!)
4 1/2 ounces bittersweet or semisweet chocolate, chopped or chips


Make chocolate crust:  In a food processor, blend cookies. Drizzle in melted butter and process until crumbs begin to stick together, scraping down the bowl if needed. Transfer crumbs to prepared pan. Press crumb mixture up sides to within 1/2 inch of top, then evenly over bottom of pan. Chill crust until next step.

Make fudge layer: Bring cream to simmer in large saucepan. Remove from heat; whisk in chocolate until chocolate is melted and mixture is smooth. Pour into bottom of chilled crust and spread in an even layer. Freeze until ganache layer is firm, about 30 minutes or overnight.
Heat oven: To 325°F.
Make cheesecake layer: Using electric mixer, beat cream cheese, peanut butter, and sugar in large bowl until well-blended and fluffy. Beat in sour cream, then eggs, one at a time. Mix until smooth. Pour over fudge layer that has set in the freezer.

To Bake: Place springform on middle baking rack. Bake cake until slightly firm to the touch and the top appears dry, about 1 hour to 90 minutes. I find cheesecake baking times to be the hardest to pin down; it is safest to use this visual guide: The center two inches should only move slightly when pan is gently shaken. Transfer cheesecake to rack in the fridge until fully cool, at least three hours. Waiting is the hardest part but crucial.

Make ganache topping: Heat cream in a small saucepan until simmering. Off the heat, whisk in chocolate, if using. Pour onto chilled cheesecake and spread to the edges. Return cheesecake to the fridge until the ganache sets, about 30 minutes.

To serve: Gently cut around between edge of cheesecake crust and springform pan to make sure it isn't sticking. Unhinge the sides. Serve in very skinny wedges, that way you can go back for seconds. Cake keeps in fridge for up to a week, and longer in the freezer.

* If you don't want to make this gluten free just use any chocolate chip cookies for the crust. Our devilishly good chocolate cookies would make a tasty crust. You would need roughly 18 cookies. 

(Originally Published on Healthy Gourmet on the Go Blog)

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