First I made the crust which was a whole jar of Smuckers creamy peanut butter, 1.5 cups peanuts, 1 large egg, and I used liquid stevia to taste. Mixed it all together very well then pressed it into a greased 9-inch springform pan. Baked it at 350 for 10-15 minutes just check it at 10 minutes. Let cool.

For the cheesecake filling I first seperated two eggs and added the whites to a medium sized bowl and whipped until stiff peaks formed, set aside. Then I whipped the 2 cups of heavy cream in another bowl, set aside (I sweetened it a little bit with some vanilla stevia, jus a few drops). I added 2 packs of softened cream cheese to a large bowl, the 2 egg yolks, 2 tsp vanilla extract, and about 1 tsp vanilla stevia and mixed it very well. Next I folded half the egg whites into the cream cheese mixture, then fold the rest. I did the same thing for the whipped cream but in fifths. Once it is all mixed well, taste to see if you need to adjust the sweetness. Make sure your peanut butter crust is completely cooled and carefully spoon the cheesecake mixture into the pan.

The chocolate topping is pretty simple, just mix what she has written and let cool a little before piping or drizzling over the cheesecake. Sprinkle chopped peanuts over it and freeze for 4 hours. let sit out for about a half hour before eating. This makes A LOT of servings, its a very filling dessert. Everyone LOVED this cheesecake, its definitely a make again recipe.

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