8/26/13

Peanut Butter Cheesecake (Gluten Free)

For Father's day, I created a cheesecake for my husband that I hoped to write rave reviews about. But, in the end, it was just...eh.... that is all. Nothing to write home about. Back to the drawing board from my friend's birthday party. It had to be gluten free or it would not be a great birthday for her. And I had to redeem myself with the peanut butter cheesecake idea. So, I reinvented and this time, I got it right. I have been experimenting with a new granola bar recipe and it turns out, it makes a fantastic gluten free crust for this cheesecake. It was easy and delicious. Certainly full of sugar and yum. Not in the least healthy, therefore reserved for birthdays only! Hey, someone has a birthday everyday right? Right? And, if you are a Plain Jane, a purist, or the unfortunate victim of a peanut allergy, omit all peanut products and it will still be heavenly.


Peanut Butter Cheesecake (Gluten Free)

Crust:
2 cups Organic oats
3/4 cup coconut sugar
1 cup butter
1/2 cup coconut
1/2 cup chopped peanuts (optional)
1 t baking soda
Mix ingredients for crust together. Press into spring form pan. Bake for 10-12 min at 350.

Filling:
24 oz cream cheese (three blocks)
1 1/4 cups evaporated cane sugar
3 eggs
1 cup natural peanut butter
1 t vanilla
3/4 cup sour cream
3/4 cup mini chocolate chips

Let the cream cheese come to room temperature. Then beat it with the sugar. Add the peanut butter and vanilla. Add the eggs one at a time. Finally, add the sour cream and fold in the chocolate chips. Pour onto prepared crust.
Cover the bottom of the spring form pan with foil. Place in a large roasting pan. Add water to the roaster until it reaches halfway up the pan. Bake at 325 for 1 hour 35 minutes. Let cool completely. Overnight is best.

Topping (Optional): Make this just before you are ready to pop the cheesecake out.
3/4 cup chocolate chips
1 T heavy cream
Melt together until smooth and creamy.

Take outside of the pan off. Add the chocolate topping to a plastic baggie. Cut off one tip and pipe the chocolate over the cheesecake.


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10 comments:

  1. sounds yummy! love that it's gluten free :) I would like to invite you to my weekly linky party Share Your Stuff Tuesdays. It's on the blog now..hope you can join us!

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  2. Oh wow, that looks so good! Cool to know there's a healthier way to make cheesecake. :)

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  3. Oh man this looks so delicious! And such a great option for a party where you've got gluten-free guests! Thanks for sharing. Definitely pinning this. Found my way here from the Wellness Wednesday link party!

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  4. What a lovely cheesecake. I really like your idea for the granola bar crust - what a delicious flavour and texture it must add! Thank you for sharing this delicious gluten free dessert with the Hearth and Soul Hop. I've pinned this post to my Gluten Free Recipes Board :-)

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  5. Oh, gee! You had me at 'peanut butter'!! ;-) -Marci @ Stone Cottage Adventures

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  6. I'm not a big fan of desserts with peanut butter, but the rest of my family would devour this! Thanks for sharing!

    Please join us again Thursday at:
    The HomeAcre Hop

    ~Ann

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  7. This looks awesome!!! We would love it if you would link up at our linky party:
    http://www.lifewiththecrustcutoff.com/two-girls-and-a-party-link-up-32/
    Live every Wednesday to Sunday.
    Hosted by:
    http://www.lifewiththecrustcutoff.com/ Parrish @ Life with the Crust Cut Off
    http://thissillygirlslife.com/ Dana @ This Silly Girl’s Life
    We hope to see you there!

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  8. I've never made a gluten-free cheesecake before, but yours looks too good to pass up! I'd be thrilled if you'd come on over to Pink Recipe Box and link up at Creative Wednesdays: http://pinkrecipebox.com/creative-wednesdays-with-pink-recipe-box-8/

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  9. Thanks for the gluten free recipe! Linda

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  10. I love cheesecake, pinning this to my dessert board.

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