Peanut Butter Cheesecake

Gluten-Free Vegetarian
Calories: 460Carbs: 30Proteins: 12Fats: 36Serves: 16Fiber: 2
Serves: 16 Total time: 6H 38M



Peanut Butter Cookie Crust:
1 cup PBfit Peanut Butter Protein Spread
1 cup granulated sugar
1 large egg
Cheesecake Filling:
3 8-oz-packages of cream cheese, thawed at room temperature
½ cup granulated sugar
1¼ cups PBfit protein peanut butter spread
1 tsp vanilla extract
¼ cup sour cream
1¼ cups heavy cream, cold
1/4 cup confectioners' sugar
Sour Cream Topping:
½ cup sour cream, room temperature
2 Tbsp confectioners' sugar
¼ cup PBfit Peanut Butter Protein Spread

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Peanut Butter Cookie Crust:
Preheat the oven to 350°F. In a mixing bowl, stir together the peanut butter, sugar, and egg until combined. Press the cookie batter into the bottom and halfway up the sides of a 9-inch springform pan. Bake for 16-18 minutes or until slightly crisp and no longer shiny. Allow the crust to cool completely before continuing with the recipe.

Cheesecake Filling:
To make the whipped cream, in a separate bowl, add heavy cream and powdered sugar. Start mixing at the lowest speed, and then gradually increase the speed to medium until the cream starts to get thicker. The cream will thicken and start to peak. Mix on high until the cream is thick and stiff.
Use an electric mixer or stand mixer fitted with the paddle attachment to mix cream cheese and sugar until smooth. Scrape down the sides of the bowl. Add the peanut butter blend and vanilla extract. Blend until smooth and creamy. Again, scrape down the sides of the bowl.Beat in sour cream at low speed. Gently fold the whipped cream into the cream cheese mixture until completely combined.
Pour the filling into the cooled peanut butter cookie crust and spread it into an even layer.

Sour Cream Topping:
Combine sour cream and confectioners' sugar; spread in a thin layer over the cheesecake.

Refrigerate for at least 6 hours. I recommend letting it chill overnight. After the cheesecake has set, drizzle with melted peanut butter blend and serve.