Peanut Butter and Chocolate Cheesecake
This peanut butter cheesecake has received rave reviews from all that have tried it. Instead of a traditional crust, this cheesecake sits upon a chocolate cheesecake “crust” and is then topped with a peanut butter and chocolate drizzle.
  1. Peanut butter and chocolate cheesecake Makes ~10 slices
  2. Peanut butter cheesecake – 2 cups plain greek yogurt – 2 eggs – 1/2 cup natural peanut butter – 1/4 cup coconut sugar or brown sugar – 1/4 cup almond milk – 1/8 cup baking cocoa
  3. Drizzle – 1/3 cup natural peanut butter, melted – 1/4 cup baking cocoa – water, as needed – sweetener, to taste
  4. In a medium sized bowl, combine first 6 ingredients and mix well until smooth and creamy.
  5. Transfer 1/3rd of the mixture to a smaller bowl and add the baking cocoa. Mix well. Oil a medium sized glass dish and pour the chocolate mixture on the bottom. Pour the peanut butter mixture on top. Bake at 350 degrees f for ~40 min.
  6. Get out 2 small bowls to prepare the peanut butter and chocolate drizzle. In one bowl, add the peanut butter and microwave ~30 seconds or until melted. In the other bowl, combine the baking cocoa with a little water at a time until mixture is liquid in consistency and easy to drizzle. Drizzle peanut butter and chocolate mixture on top of cheesecake once cool. Let chill in refrigerator for a few hours or overnight before serving.
  7. Store leftovers in refrigerator in an airtight container.