Easy Chocolate Peanut Butter Cheesecake

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!

Easy Chocolate Peanut Butter Cheesecake

Print Recipe

• CourseDessert
• CuisineAmerican

Easy Chocolate Peanut Butter Cheesecake Print Recipe CourseDessert CuisineAmerican

Ingredients

For the crust

• 2 cups crushed gluten-free pretzel crisps
• 1 tablespoon granulated sugar
• 4 tablespoons melted butter melted butter

For the filling

• 16 oz cream cheese, softened
• 1/2 cup sour cream
• 1 cup powdered sugar
• 1/2 cup heavy whipping cream
• 1 1/2 cups creamy peanut butter

For the topping

• 8 oz semi-sweet chocolate chips
• 1/4 cup cooking oil

Whipped Cream

• 3 cups whipping cream
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract

Servings:

Instructions

For the crust:

1. Mix crushed pretzels and sugar together. Then, add butter. Stir until moistened.
2. Press into 9 inch pie pan and bake at 350 degrees Fahrenheit for 10 minutes.
3. Let crust cool. Once cooled, freeze for one hour.

For the filling

1. Blend first three ingredients together until smooth and creamy.
2. Add remaining ingredients and continue to blend for one minute.
3. Carefully pour filling into frozen pretzel crust.
4. Refrigerate for three hours.

For the topping

1. Melt chocolate chips and oil in small sauce pan over low heat stirring continuously. If chocolate becomes less smooth, add more oil. Do not add milk.
2. Once chocolate is melted and is at pouring consistency, pour carefully over filling. Then gently smooth top evenly with a butter knife.

For the whipped cream

1. Beat whipping cream and powdered sugar until soft peaks form.
2. Add vanilla and beat an additional 30 seconds.
3. When pie is ready to serve, top each slice with whipped cream.

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