Chocolate Cheesecake
This amazingly delicious and easy chocolate cheesecake recipe is a perfect combination of light fluffy cream cheese and rich chocolate on an Oreo crust! It's everything you want in a chocolate cheesecake, a perfectly rich and creamy dessert that just melts in your mouth! And by the by, that CHOCOLATE whipped cream is the best thing ever, you might want to use it on every dessert you make.
Recipe:
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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:
The BEST Reese's Peanut Butter Cup Cheesecake!
This truly decadent Reese's Peanut Butter Cup Cheesecake combines a buttery, Oreo cookie crust with a peanut butter cheesecake filling that's mixed with chopped pieces of miniature Reese's peanut butter cups. It's the perfect dessert to share with those who love cheesecake or a really good chocolate-peanut butter treat!
Full Printable Recipe ►
Ingredients ►
Oreo Cookie Crust
• 1 1/2 cups Oreo Cookies
• 1/2 cup Roasted Unsalted Peanuts
• 2 tbsp Light Brown Sugar
• 1/8 tsp Salt
• 5 tbsp Unsalted Butter
Reese's Peanut Butter Cup Cheesecake Batter
• 32 oz Cream Cheese
• 1 1/2 cups Light Brown Sugar
• 1/2 cup Creamy Peanut Butter
• 1 tsp Vanilla Extract
• 1/4 cup Heavy Whipping Cream
• 4 Large Eggs
• 10.5 oz Reese’s Miniature Peanut Butter Cups
Chocolate Ganache Topping (optional)
• 4 oz Semi-Sweet Chocolate Chips
• 1/3 cup Heavy Whipping Cream
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#reesespeanutbuttercupcheesecake #reesespeanutbuttercups #chocolatepeanutbutter #chocolatepeanutbuttercheesecake #cheesecake #oreos #chocolate #peanutbutter #reeses #cheesecakerecipe #dessert #dessertrecipe #peanutbuttercheesecake
Katy's Kitchen: Peanut Butter Chocolate Cheesecakes
This combination of chocolate, peanut butter, and cheesecake is out of this world! The recipe is from The Ultimate Guide to Keto Baking by Carolyn Ketchum. #katyskitchen #cheesecake #peanutbutter
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Chocolate Cheesecake Recipe
Learn how to make chocolate cheesecake. Rich, delicate and super delicious chocolate cheesecake.
Printable Version::
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Recipe:
Ingredients:
For the crust:
240g (8.5oz) chocolate biscuits/graham crackers
7 tablespoons (100g) butter, melted
For the filling:
325g (11.5oz) dark chocolate 60%
3 cups (675g) cream cheese
1 cup (220g) sour cream
2 tablespoons (15g) cocoa powder
1 teaspoon vanilla extract
1¼ cups (250g) sugar
4 eggs
1/4 teaspoon salt
For the ganache:
150g (5.3oz) dark chocolate 60% (or milk chocolate)
2/3 cup (160ml) heavy cream
1 tablespoon (15g) butter
Directions:
1. Preheat oven to 320F (160C).
2. In a food processor, process biscuits until crumbs are formed. Add melted butter and process again until combined. press into bottom of 9-inch (23 cm) springform pan. Bake for 10 minutes. Let cool while making the filling.
3. Filling: chop the chocolate and place in a heat proof bowl. set over pot with simmering water and melt completely (you can do this step in the microwave: 20 seconds pulses until melted). Set aside.
4. In a large bowl beat cream cheese, sugar, salt and vanilla extract, beat until smooth. And sour cream and beat again until smooth. Add cocoa powder and beat again, scrape the sides of the bowl if needed.
5. Add the eggs, one at the time, beating to combine after each one. add the melted chocolate, mix until combined and smooth.
6. Wrap the bottom of the pan with aluminum foil. Pour the filling over the crust. place in a roasting pan. Place roasting pan in oven. Pour in boiling water to come halfway up side of springform pan
7. Bake for 55-60 minutes, or until center is almost set. Turn off the oven, slightly open the oven door, and allow the cake to cool in the oven for 1 hour. Remove from oven, run a thin knife around the edge of the pan, let cool to room temperature and refrigerate overnight.
8. For the ganache: chop the chocolate, place in a large bowl. In a saucepan bring the heavy cream to a simmer. Pour over the chocolate. Let sit for 1-2 minutes. Stir until smooth. Let cool slightly.
9. Pour over the cheesecake, let set and serve.
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Mini Peanut Butter Cup Cheesecakes
Mini peanut butter cup cheesecakes are cupcake-sized cheesecakes made with a chocolate graham cracker crust, peanut butter filling, and chocolate topping. These individually sized cheesecakes are rich, decadent, and perfect for any peanut butter lover.
Full recipe: