Peanut Butter Cheesecake (THM Version Included!

• Vegetarian
• Gluten free

• Condiments

  • 1 cup Peanut butter

• Baking & Spices

  • 1 cup Almond flour
  • 1 cup Semi-sweet chocolate chips
  • 1 1/4 cup Sugar

• Dairy

  • 9/16 cup Butter
  • 2 8-oz. packages Cream cheese
  • 1 1/2 cups Whipping cream

Found on northernnester.com

Description

Ingredients

• 1/2 cup butter
• 1 cup almond flour
• 1/4 cup sugar (or equivalent sweetener for THM)
• 1 1/2 cups whipping cream
• 1 cup sugar (or equivalent sweetener for THM)
• 2 8-oz. packages of cream cheese, softened
• 1 cup peanut butter
• 1 Tbsp butter
• 1 cup semi-sweet chocolate chips (Lilys for THM)
• Optional: roasted peanuts for garnish.

Directions

• Preheat oven to 350 F. Melt butter in saucepan and stir in almond flour and 1/4 cup sugar (or other sweetener). Press into the bottom of a 9x13 pan, or a 9 spring-form pan. Bake at 350 F for 10-15 minutes or until the edges are golden. Cool.
• In the meantime, add sugar (or sweetener) to whipping cream and beat until stiff peaks form. Set aside. In another bowl or mixer, blend cream cheese and peanut butter together. Fold in whipped cream.
• Spread cream cheese mixture on top of crust and let it chill in the fridge for 3-4 hours.
• Melt butter and chocolate together. Spoon into a plastic sandwich bag and snip off a corner. Drizzle chocolate over cheesecake. Refrigerate until chocolate has hardened (about 10 minutes). Optional: garnish with roasted peanuts.
• Slice, serve, and enjoy!