Chocolate Cheesecake with a Peanut Butter Cake Crust
Servings: 10 slices
Ingredients
Base/Crust:
- 50g (¼ cup) peanut butter
- 50g (¼ cup) butter (softened)
- 4 tbsp brown sugar
- 1 egg (medium)
- 1 tsp vanilla
- 80g (½ cup) gluten free flour blend (see note 1)
- ½ tsp baking soda
Filling:
- 100g (3½ oz) Greek yoghurt
- 300g (1⅓ cups) cream cheese
- 150g (1½ cups) icing (powdered) sugar
- 200g (7 oz) good quality dark chocolate
Topping:
- 400g (14 oz) dulce de leche (one can in the UK/Sweden)
- 20g (2 tbs) icing sugar
- 100g (3½ oz) salted peanuts
Instructions
Base/Crust:
- Preheat the oven to 350ºF (175ºC).
- Beat the butter, peanut butter and sugar together until light and fluffy. Beat in the egg and vanilla.
- Add the flour and baking soda. Mix to combine, then pour into a greased 7-inch (18cm) springform pan.
- Bake for around 14 minutes.
- Once out of the oven, smooth the surface gently with the back of a spoon (it may have puffed up a little) so that you have a relatively flat base. Allow to cool completely.
Cheesecake:
- Melt the chocolate using a bain-marie (double boiler) or in short bursts in the microwave.
- While the chocolate is melting, mix the Greek yoghurt and cream cheese together until smooth. Add the icing sugar and mix well.
- Stir in the melted chocolate and mix until fully combined.
- Pour the mixture over the cooled crust. Place in the fridge to chill for about an hour.
Topping:
- Add the dulce de leche to a bowl. Sift in the icing sugar and stir until smooth.
- Add the salted peanuts and stir to combine.
- Pour the topping over the cheesecake.
- Cover and refrigerate for at least three hours or, ideally, overnight.
- When ready to serve, remove the outer ring of the springform pan. Let the cheesecake sit at room temperature for a little while as this will soften the filling slightly and allow the dulce de leche to gently drip over the sides.
- Slice into 10–12 small servings. Enjoy!
Notes
I have converted metric measurements (grams and ml) to imperial (cups and ounces) using online converters, so accuracy cannot be totally guaranteed.
- The recipe was originally made with gluten free flour. If you would like to use spelt or all-purpose flour instead use the same measurements as specified.
