This picture does not do these little morsels of delish justice. They are reeeeeeaaaaallllllly good. It’s a recipe I modified from Smitten Kitchen’s sugary carb version….I didn’t sub out sugar free chocolate chips, but if you want ULTRA low carb, opt for that instead of the semi-sweet chocolate chips.
If you can picture me at 2am, the night before my first cooking class, I was totally stressing about prepping and realized at that late hour that I needed to make something for the ladies to munch on when they arrived. So, with copious amounts of peanut butter and cream cheese in my kitchen, this seemed like a winner. I converted Smitten Kitchen’s recipe into muffins– and by the Grace of Low Carb Gods, it all worked out. The women in my class went nuts over these!! The ganache is to die for. You can make the muffin or the regular cheesecake version– both were sublime.
Ingredients
- 1 cup raw sliced almonds
- 1 Tb Brown Sugar Splenda
- 1 tsp cinnamon
- 1 stick of butter melted
- 1 cup heavy whipping cream
- 13oz semisweet chocolate
- 2 Tb smooth peanut butter
- 2 (8oz) packages of full fat cream cheese, at room temperature
- 1 ¼ cups smooth peanut butter
- ½ cup Truvia
- ¾ cup sour cream
- 3 large eggs
- 2 tsp vanilla extract
- ½ cup heavy whipping cream
- 5 oz semisweet chocolate
- 1 Tb smooth peanut butter
Instructions
- Make almond crust: In a food processor, blend almonds, brown sugar and cinnamon together until finely ground. Drizzle in melted butter and process until crumbs begin to stick together.
- Transfer crumbs to prepared pan. Press crumb mixture into muffin tins or on bottom of springform pan. Chill crust until next step.
- Make fudge layer: Bring cream to simmer in large saucepan. Remove from heat; whisk in chocolate and peanut butter until chocolate is melted and mixture is smooth. Pour into bottom of chilled crust and spread in an even layer. Freeze until ganache layer is firm, about 30 minutes.
- Heat oven: To 325°F.
- For the cheesecake layer: Using an electric mixer or a standing mixer, beat cream cheese, peanut butter, and Truvia until well-blended and fluffy. Beat in sour cream, then eggs, one at a time, and vanilla. Mix until smooth. Pour over fudge layer that has set in the freezer.
- If using a springform pan, wrap foil around it and place on middle baking rack. If using muffin tins, just place on middle baking rack.
- To bake: Bake cake until slightly firm to the touch and the top appears dry, about one hour. The center two inches should only move slightly when pan is gently shaken. Transfer cheesecake to rack in the fridge until fully cool, at least three hours.
- For the ganache topping: Heat cream in a small saucepan until simmering.
- Off the heat, whisk in choocolate and peanut butter, if using. Pour onto chilled cheesecake and spread to the edges. Return cheesecake to the fridge until the ganache sets, about 30 minutes.
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