My family loves cheesecake — especially this chocolate peanut butter cheesecake that has a surprise crust!
One of my kiddos is on a strict gluten-free diet. It’s tough on her when we enjoy pies, cookies or other goodies that use flour. But I adapted this recipe so it’s gluten-free and makes the rest of the gang crazy happy with the amazing flavors!
Cheesecake itself is naturally gluten free — it’s just the crust that always trips up my daughter’s gluten-free diet.
Enter gluten-free pretzel crust.
Yep. I went there.
Having a child with food allergies certainly makes you become innovative in the kitchen!
There’s really only one more teeny, tiny step in this recipe because of the gluten-free aspect. You need to freeze the crust before adding your gorgeous cheesecake layers so it stays together. It’s a teeny bit more crumbly than your traditional cheesecake crust — but that doesn’t matter a smidgen when you dive in and enjoy the salty touch that dances beautifully with the sweetness of the cheesecake!
Oh, and what’s a dessert without chocolate? Gorgeous, beautiful chocolate tops off this easy-peasy cheesecake. And on top of that? A dollop of homemade whipped cream. Yes, don’t settle for the store-bought yuckiness. It only takes a few minutes to whip up your own creamy, send-you-to-the-moon sweet cream that every cheesecake-tester will love. Trust me. Homemade whipped cream gets almost all the attention in every single recipe. It’s a rarity these days — sniff, sniff. :(
Go ahead. Be bold. Make a new, sweet and salty, chocolate peanut butter cheesecake and top it off with homemade whipped cream. You’ll be so glad you did!