Peanut Butter and Chocolate Cheesecake

³ Description

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.

² Ingredients

•  2 medium Egg
•  13 tablespoon Peanut Butter
•  1/4 cup (8 fl oz) Water
•  6 serving (serving = 1 tbsp) Baker's Corner Baking Cocoa
•  12 serving (serving = 1 tsp) Madhava Coconut Sugar
•  1/4 serving (serving = 1 cup) Silk Pure Almond Milk - Unsweetened Original
•  2 serving (serving = 8 oz) Chobani 0% Plain Greek Yogurt

q Directions

Peanut butter and chocolate cheesecake
Makes ~10 slices

Ingredients
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

Drizzle
- 1/3 cup natural peanut butter, melted
- 1/4 cup baking cocoa
- water, as needed
- sweetener, to taste
Directions
1) In a medium sized bowl, combine first 6 ingredients and mix well until smooth and creamy.
2) 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.
3) 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.
Store leftovers in refrigerator in an airtight container.

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