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A classic chocolate and peanut butter cheesecake has been on my “to make” list for awhile now, and I finally did it in time for Easter! Since I don’t like to have entire cheesecakes sitting in my fridge due to the temptation to overindulge in some pretty high-calorie dessert, I tested this one twice at church functions. My dear church friends get experimented upon quite often. 😉 In this particular case, I labeled the first cheesecake as “Sugar-free Peanut Butter Chocolate Cheesecake.” The second one bore a sign reading, “New and (Hopefully) Improved Peanut Butter Chocolate Cheesecake.” The general consensus was one of enjoyment, although one or two people remarked that they would’ve liked more sweetener in the chocolate ganache topping. So if you like stuff pretty sweet, add some more sweetener to your liking. You know me…dark chocolate fan right here.
One of the things I’m most excited about in this cheesecake is the crust! Often chocolate crusts are bitter – and crusts that don’t use almond flour can be dry and gritty. I’m really happy with this one! Instead of using cocoa powder, I used unsweetened baker’s chocolate for the chocolate part, and it really made a great taste and texture. The crust itself can be easily adapted for most allergies, so check it out to use in other recipes even if the cheesecake itself won’t work for you.
This cheesecake would make a delightful Easter dessert! Some other suggestions:
- Amazing Turtle Cheesecake
- Briana’s Peanut Butter Cream Pie
- Lemon Squares
- Mother’s Day Cupcakes (lemon)
- New York Style Cheesecake
- Strawberry Delight
What do you usually do for Easter? Does your church have a special service? Does your family have any great traditions? My church always has an early morning service (around 8 am) up on the top of a hill with a great view of the mountains. We sing and have a meaningful sharing time, then my dad usually has a devotional/mini sermon. We go back to the church for brunch and fellowship, divide up for our regular Sunday school, then dismiss around 11 am. From there my family usually drives down to my mom’s parents’ house about an hour south of us where we meet up with the rest of my mom’s family and have a special Easter lunch together. Unfortunately I’m going to miss spending Easter with my church and family this year because some friends of mine are putting together a music program in Lancaster over Easter weekend and I’m going to help video it. We’re also going to have a South Africa reunion that I didn’t want to miss out on! I’m excited about the trip, but it does give me some mixed feelings to be away from home over such a special time. I love Christmas, but Easter is right up there with Christmas in my mind. They’re intricately linked: Christmas commemorates Christ’s coming to earth to be the sacrifice for our sins while Easter is the culmination of Jesus’ ministry and sacrifice. The sacrifice did not end in death, but in victory. Praise the Lord! He is risen!
If you’d like to attend the program or watch the livestream Easter weekend, click here for details and click here to get notified when the livestream starts!
As always, check out the Notes section of the recipe for extra info. Check out the links in and below the recipe to see the products I use and recommend. Some of the links included in the recipe and blog post are affiliate links, which means that if you make purchases through these links, I make a small commission to help defray the costs of running this blog (at no extra charge to you). Thanks for your help!
You may also enjoy:
- Starting THM
- my recipe index
- my recipes grouped by fuel type, allergy info, and theme
- all my peanut butter recipes
- Briana’s Baking Mix recipe
- all my cheesecake recipes
- 1 c. Briana's Baking Mix*
- 1 T. THM Super Sweet Blend
- ¼ tsp. xanthan gum
- ¼ tsp. salt
- ¼ c. salted butter
- 1½ oz. unsweetened baker's chocolate
- 3 8-oz. pkgs. cream cheese (softened)**
- 1 pint sour cream
- 1½ c. natural peanut butter (well-stirred and creamy)***
- 5 egg yolks
- 2 T. THM Super Sweet Blend
- 2 T. THM Gentle Sweet (or more, to taste)
- 1 tsp. vanilla extract
- 5 egg whites
- 1 tsp. cream of tartar
- 75g 85% dark chocolate (3 sections from the Moser Roth brand chocolate found at Aldi)
- ¼ c. heavy whipping cream
- ¼ c. unsweetened almond milk
- 2-3 tsp. THM Gentle Sweet (or more, to taste)
- IMPORTANT: Bring the cream cheese, sour cream, and eggs to room temperature before making the cheesecake.
- Crust || Whisk the dry ingredients. Melt the butter and chocolate together, stirring every 20-30 seconds so the chocolate doesn't burn. (I do this in the microwave, but a double boiler works too.) Add the chocolate mixture to the dry ingredients and mix well. Press into a greased 10" springform pan and bake at 350* for 5 minutes. Turn the oven down to 325*.
- Cheesecake || Beat the first section of ingredients together until smooth. Taste and add more sweetener if desired. Beat the egg whites and cream of tartar together until stiff peaks form. Gently fold the egg whites into the cheesecake mixture until the two are just mixed together. Pour the cheesecake mixture onto the crust and smooth the top. Place the springform pan in a large piece of wide tinfoil to protect the bottom from leaking, then put this contraption into a larger pan filled with ½-1 inch of water. Bake at 325* for one hour or until set, then turn the oven off, open the oven door, and leave the cheesecake in the oven for another ten minutes. Remove the cheesecake from the oven, let it cool completely, then refrigerate overnight.
- Ganache || The next day, make the ganache. Melt the chocolate in the microwave or double boiler, stirring often. Add the Gentle Sweet, then whisk in the cream and almond milk 2 tablespoons at a time. Whisk until emulsified and smooth. Spread or pipe the ganache onto the cheesecake, then refrigerate to firm up the ganache. Serve.
**Using full-fat cream cheese and sour cream will help prevent your cheesecake from cracking, but they are higher calorie than the reduced-fat versions. Either will work.
***I usually use Smucker's brand from Walmart, but make sure it's stirred well and isn't really thick or the cheesecake will be dry.
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