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!
- 2 cups crushed gluten-free pretzel crisps
- 1 tablespoon granulated sugar
- 4 tablespoons melted butter melted butter
- 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
- 8 oz semi-sweet chocolate chips
- 1/4 cup cooking oil
- 3 cups whipping cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- Mix crushed pretzels and sugar together. Then, add butter. Stir until moistened.
- Press into 9 inch pie pan and bake at 350 degrees Fahrenheit for 10 minutes.
- Let crust cool. Once cooled, freeze for one hour.
- Blend first three ingredients together until smooth and creamy.
- Add remaining ingredients and continue to blend for one minute.
- Carefully pour filling into frozen pretzel crust.
- Refrigerate for three hours.
- 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.
- Once chocolate is melted and is at pouring consistency, pour carefully over filling. Then gently smooth top evenly with a butter knife.
- Beat whipping cream and powdered sugar until soft peaks form.
- Add vanilla and beat an additional 30 seconds.
- When pie is ready to serve, top each slice with whipped cream.