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Peanut Butter Cookie-Crusted Cheesecake

Our Famous NY Cheesecake with a Nutty Crust

Prep Time: 45 min • Bake Time: 2 hrs • Chill Time: 8 hrs • Serves: 12

Rachel and I have become more than a little famous for our low-carb New York cheesecake. Amazingly, we’ve never made a version of it with a true crust…until now!

CRUST:
1 1/2 cups almond flour
4 tablespoons unsalted butter, melted, hot
1 large egg, beaten
3 tablespoons natural peanut butter
3 tablespoons sugar substitute

CAKE:
24 ounces cream cheese, softened
1 cup ricotta cheese
1 1/2 cups sugar substitute
1/3 cup heavy cream
2 large eggs
3 large egg yolks
1 tablespoon pure vanilla extract
1 tablespoon fresh lemon juice

Crust Directions:
Place oven rack in center position. Preheat to 350°F. Spray an 8-inch springform pan with cooking spray.

In a large bowl, combine the Crust ingredients, mixing well.
While mixture is still warm from the butter, add it to the prepared pan. Use a piece of plastic wrap to press it evenly across the bottom. Discard the wrap.

Bake Crust for 10–12 minutes, until lightly browned. Remove and let cool for 30 minutes.

Cake Directions:

Raise oven temperature to 400°F. Make a water bath by pouring 1 inch of hot water into a shallow roasting pan. Place the water bath onto the center rack to preheat.

Wrap the entire outside of the springform pan (with baked Crust) in aluminum foil to prevent any water from seeping into the cake.
With an electric mixer on low speed, beat the cream cheese, ricotta, and sugar substitute for about 1 minute, until well blended.

In a separate bowl, whisk all remaining Cake ingredients, until blended.
Turn the mixer to medium speed and slowly pour the egg mixture into the cream cheese mixture. Beat just until all is blended.

Pour the batter over the crust in the pan and smooth out the top with a spatula. Place the pan in the heated water bath. Bake for 15 minutes.

Lower the oven temperature to 325°F. Continue baking for 1 1/2 hours, or until the top is a light golden brown and the cake is pulling away from the sides of the pan.
Remove from oven and let cool on counter for 1 hour. Cover and refrigerate for at least 8 hours before slicing to serve.



Calories: 415 • Fat: 37g • Protein: 13g • Total Carbs: 9g – Fiber: 2g = Net Carbs: 7g



This and other great recipes can be found in George Stella's Low-Carb Essentials:

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