Peanut Butter Cheesecake (Gluten Free)
2 cups Organic oats
3/4 cup coconut sugar
1 cup butter
1/2 cup coconut
1/2 cup chopped peanuts (optional)
1 t baking soda
Mix ingredients for crust together. Press into spring form pan. Bake for 10-12 min at 350.
24 oz cream cheese (three blocks)
1 1/4 cups evaporated cane sugar
1 cup natural peanut butter
1 t vanilla
3/4 cup sour cream
3/4 cup mini chocolate chips
Let the cream cheese come to room temperature. Then beat it with the sugar. Add the peanut butter and vanilla. Add the eggs one at a time. Finally, add the sour cream and fold in the chocolate chips. Pour onto prepared crust.
Cover the bottom of the spring form pan with foil. Place in a large roasting pan. Add water to the roaster until it reaches halfway up the pan. Bake at 325 for 1 hour 35 minutes. Let cool completely. Overnight is best.
Topping (Optional): Make this just before you are ready to pop the cheesecake out.
3/4 cup chocolate chips
1 T heavy cream
Melt together until smooth and creamy.
Take outside of the pan off. Add the chocolate topping to a plastic baggie. Cut off one tip and pipe the chocolate over the cheesecake.
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