White Chocolate Peanut Butter Cheesecake

• Condiments

  • 1 cup Peanut butter, powder

• Baking & Spices

  • 1 1/4 cup Sweetener
  • 1/2 cup Sweetener, powdered

• Bread & Baked Goods

  • 1 Mrs. criddle's no bake crust

• Dairy

  • 2 sticks Butter, salted
  • 3/4 cup Cacao butter, raw
  • 16 oz Cream cheese
  • 2 1/8 cups Heavy cream

• Desserts

  • 2 tsp Gelatin

• Liquids

  • 3 oz Water

Found on joyfilledeats.com

Description

Ingredients

• 2 sticks salted butter
• 2 cups heavy cream
• 1 1/4 cup sweetener
• 1/2 cup raw cacao butter
• 1 cup peanut butter powder
• 16 oz cream cheese
• 2 tsp gelatin
• 3 oz cold water
• Mrs. Criddles No Bake Crust (replace the 1 cup almond flour with 1/3 cup almond flour and 2/3 cup peanut butter powder)
• 1/4 cup raw cacao butter
• 1/2 cup powdered sweetener (I used 1/2 cup sukrin icing but 1/4 cup finely ground gentle sweet would work too)
• 1 -3 tsp heavy cream

Directions

• In a medium saucepan cook the butter, heavy cream, and sweetener over medium heat until bubbly and slightly thickened. Add the cacao butter and peanut butter powder and whisk until smooth. Put in the refrigerator for at least 2 hours to thicken further. It should be the consistency of pancake batter before proceeding. You can make this part a day or two ahead of time.
• Mix the gelatin into the cold water until dissolved. Whip the cream cheese until fluffy. Add the gelatin and mix well. Add the chilled peanut butter mixture and mix well.
• Mix together the ingredients for the crust. Press into the bottom of an 8 inch springform pan. Pour the cheesecake mixture over the crust. Chill for at least 8 hours.
• Once the cheesecake has chilled you can unmold it and drizzle it with the white chocolate drizzle. To prepare the drizzle melt the cacao butter in a small saucepan. Remove from the heat and stir in the sweetener. It will clump up. Thin it with the heavy cream 1 teaspoon at a time until it is the consistency of melted chocolate. Drizzle over the cheesecake.