How To make Peanut Butter Chocolate Chip Cheesecake
CRUST:
25 Oreo cookies
1/2 Stick butter, melted
3 oz Chocolate chips
3 oz Peanut butter chips
3 tb Heavy cream
FILLING:
12 oz Cream cheese, softened
1 c Sugar
1 c Creamy peanut butter
5 lg Eggs
1 Egg white
1/2 c Sour cream
2 ts Lemon juice
1 c Mini chocolate chips
TOPPING:
3/4 c Chocolate chips
1 c Sour cream
1/2 c Sugar
Crust: Place cookies in food processor fitted with metal blade and process into uniform crumbs. Add butter and mix until well combined. Or, mix crumbs and butter in bowl until blended. Pour into 10" springform pan. Press evenly over bottom and about 2/3 up sides. Set aside in refrigerator. Melt chocolate and peanut butter chips in top of double boiler over simmering water. Slowly add cream. Stir until smooth and chips are melted. Pour into the crust-lined pan and spread within 1/2" of the sides. Place back into the refrigerator until the filling is prepared. Filling: Beat cream cheese and sugar in large bowl with electric mixer on medium speed until mixture is light and fluffy, about 3 minutes, stopping to scrape down sides of bowl and beaters once or twice. Add peanut butter and mix until incorporated. Beat in eggs and egg white one at a time, stopping to scrape down sides of bowl and beaters several times. Add sour cream, lemon juice and chocolate chips and m,ix until incorporated. Pour into prepared pan. Place on baking sheet. Bake in a 325 degree oven 55 to 65 minutes or until sides are firm and center jiggles
slightly. Remove to wire rack and cool in draft-free place 15 minutes. Increase oven temperature to 350 degrees. Topping: While cake cools, melt chocolate chips in top of double boiler over simmering water. Remove from heat. Add sour cream and sugar, stirring until smooth. Spread evenly over top of cake. Bake in 350 degree oven for 10 minutes. Cool to room temperature. Cover with plastic wrap. Refrigerate at least 6 hours or until chilled. Before serving, remove sides of springform. *NOTE* If desired, the cake may be refrigerated up to 3 days, pr frozen in springform pan covered with
plastic wrap and foil. Defrost frozen cake in refrigerator overnight. Submitted By PGL@IGLOU.COM (DON THOMAS) On WED, 22 MAR 95 015229 GMT
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Chocolate Peanut Butter Cheesecake Fat Bomb Recipe – Dr. Berg Keto Friendly Recipes
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Watch this video to get my healthy and delicious chocolate peanut butter cheesecake recipe.
Get my full recipe and other recipes here:
Timestamps
0:00 Keto-friendly chocolate peanut butter cheesecake
0:51 Tasting the low-carb chocolate peanut butter cheesecake
2:02 How to make chocolate peanut butter cheesecake
In this video, we’re going to share with you a delicious recipe for chocolate peanut butter cheesecake. This is another fantastic fat bomb recipe. These delicious little peanut butter fat bombs are low-carb and sugar-free. These aren’t meant to have as a snack, but more like a little keto dessert after your meal. If you’re on the keto diet and you need a little something sweet that will also help you stay full until your next meal, this is it. Enjoy!
Chocolate Cheesecake Peanut Butter Fat Bombs Recipe:
Ingredients:
For Fat Bombs
Cream Cheese - 4 oz - at room temperature
Butter - 2 tablespoons - at room temperature
Vanilla Extract - 1/2 teaspoon
Erythritol - 1/4 cup (powdered)
For Peanut Butter Coating
Peanut Butter - ¼ cup
Coconut Oil - 1 tablespoon - at room temperature
For Chocolate Coating
Coconut Oil - 1/4 cup- at room temperature
Unsweetened Cocoa Powder - 1/2 cup
Erythritol - 1 tablespoon
Stevia - 3-4 drops
Instructions:
For Peanut Butter Coating:
1. Add Peanut Butter and Coconut Oil
2. Mix Well
3. Add Erythritol and Stevia
For Chocolate Coating:
1. Add Coconut Oil
2. Add Unsweetened Cocoa Powder
3. Add Erythritol and Stevia
For Fat Bombs:
1. Add cream cheese and butter in a bowl
2. Add vanilla extract and erythritol powder
3. Mix well.
4. Refrigerate for 10 minutes
5. Form into tablespoon-sized balls
6. Refrigerate for 10 minutes
7. Remove fat bombs from the refrigerator
8. Coat in peanut butter mixture
9. Drizzle chocolate mixture on top of hardened peanut butter mixture fat bombs
10. Refrigerate for 10 more minutes before storing in an airtight container in the refrigerator
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Dr. Eric Berg DC Bio:
Dr. Berg, age 56, is a chiropractor who specializes in Healthy Ketosis & Intermittent Fasting. He is the author of the best-selling book The Healthy Keto Plan, and is the Director of Dr. Berg Nutritionals. He no longer practices, but focuses on health education through social media.
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Disclaimer:
Dr. Eric Berg received his Doctor of Chiropractic degree from Palmer College of Chiropractic in 1988. His use of “doctor” or “Dr.” in relation to himself solely refers to that degree. Dr. Berg is a licensed chiropractor in Virginia, California, and Louisiana, but he no longer practices chiropractic in any state and does not see patients so he can focus on educating people as a full time activity, yet he maintains an active license. This video is for general informational purposes only. It should not be used to self-diagnose and it is not a substitute for a medical exam, cure, treatment, diagnosis, and prescription or recommendation. It does not create a doctor-patient relationship between Dr. Berg and you. You should not make any change in your health regimen or diet before first consulting a physician and obtaining a medical exam, diagnosis, and recommendation. Always seek the advice of a physician or other qualified health provider with any questions you may have regarding a medical condition.
#keto #ketodiet #weightloss #ketosis
I hope you enjoy this delicious keto-friendly chocolate peanut butter cheesecake recipe. Thanks for watching!
Peanut Butter Chocolate Chip Cookies
My granddaughters are coming over so I wanted to make something special for them. These Peanut Butter Chocolate Chip Cookies are easy and delicious!
Ingredients:
1 Tablespoon Butter (soft, optional)
Dash of salt
1 Extra-large Egg or 2 Small Eggs
1 teaspoon Vanilla Extract
2/3 Cup Sugar
1/4 Cup Light Brown Sugar
1/2 Cup Chocolate Chips (or more!)
1/2 Cup Self-Rising Flour (Plus 1-2 Tablespoons if needed)
1 Cup Peanut Butter
Bake at 350 F. for 15 minutes.
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#cookies #cookierecipe #chocolatechipcookies
Peanut Butter Chocolate Chip Cookie Cheesecake Bars
These peanut butter chocolate chip cookie cheesecake bars are just as extreme as they sound. For true dessert lovers! Super yummy!
Full recipe:
PRODUCTS (Amazon affiliate links):
Peanut butter:
Brown sugar:
Rolled oats:
Vanilla extract:
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Decadent Turtle Cheesecake Recipe
Rich and creamy, this Turtle Cheesecake is a showstopping dessert that is perfect all year round. Filled with caramel, chocolate, and pecans over a chocolate cookie crust, this cheesecake has it all! It’s sure to be a huge hit, and everyone will want you to make it again.
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Keto Peanut butter Chocolate Cheesecake
Keto Peanut butter Chocolate Cheesecake Recipe Below!!
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Realized I switched oven temperatures in video, follow directions for cheesecake written below.
2nd Keto Cheesecake Attempt:
Crust
3/4 cup Almond Flour
2 tsp. granular monkfruit/erythritol
1 Tbs. chocolate peanut butter powder
1 Tbs. raw cacoa powder .
2 Tbs. melted butter
1. Preheat oven to 400 for crust
2. Mix dry ingredients and add melted butter
3. Portion into 12 cupcake wrappers in cupcake tin.
4. Bake for 5 minutes, watch carefully if your oven is a little off, mine were close to almost overdone
5. Once taken out turn oven down to 350 degrees.
Filling
8 oz softened cream cheese
1/4 cup sour cream
1/4 cup natural peanut butter
1/3 cup granular monkfruit/erythritol
1 tsp. vanilla .
1 egg
1. Beat the cream cheese and sugar until smooth
2. Beat in room temperature egg, scraping down the sides as you go
3. Beat in sour cream, pb, and vanilla.
4. divide among the 12 crusts using a 1/4 cup measure to help portion not using a full 1/4 cup in each
5. Bake for 12-14 minutes turning once half way threw
6. Pulling out when they are just set in the middle.
Chocolate Topping
1.5 Tbs. natural peanut butter
1/4 cup lilys semi sweet chocolate chip
2 tsp. coconut oil
10 drops of liquid stevia
1. Melt everything in the microwave on half power in 20 sec bursts until completely melted.
2. Once cheesecakes are cool top with about a tsp of topping on each cheesecake dividing evenly.
12 Servings
217 Calories
19 Fat
9 Sat Fat
5 Carbs
1.5 Fiber
3.5 Net Carbs
6.4 Protein
Reference recipe link Non-Keto:
Chocolate Peanut Butter Cheesecake Cake
Chocolate Peanut Butter Cheesecake Cake made in the ONE pan! Creamy peanut butter cheesecake bakes on top of a fudgy chocolate cake for the ultimate dessert!
TRY THE DELICIOUS RECIPE HERE: