Who doesn’t love cheesecake, peanut butter, chocolate, and chocolate chip cookies? Today I’m going to share recipe with you that combines all of those wonderful delights! My mom who isn’t gluten free went crazy over this dessert when she tried it and I think you will too. Your taste buds will thank you with each bite of this Gluten Free Peanut Butter Chocolate Chip Cheesecake!!!!!
- 1 Tub of Pillsbury’s Gluten Free Chocolate Chip Cookie Dough
- 3 Packages of 8 oz cream cheese
- 3 eggs
- 1 can of sweetened condensed milk
- 2 teaspoons vanilla extract
- ½ cup smooth peanut butter
Ingredients for the Topping:
- 1 cup semi sweet chocolate chips (divide into two 1/2 cup portions)
- 2 Tablespoons peanut butter
Preheat oven to 350. Press Pillsbury’s Gluten Free Chocolate Chip Cookie Dough evenly into a greased pie pan or spring-loaded cheesecake pan. Bake for 15-20 minutes until dough is golden brown. Let the dough cool. In the meantime, lower the oven temperature to 300 and in a stand mixer, mix cream cheese and sweetened condensed milk. Add vanilla and peanut butter. Finally add one egg at a time until batter is mixed thoroughly. Pour the batter into the cookie dough crust. Bake for 1 hour until the center doesn’t jiggle. Remove cheesecake from the oven and let cool.
Melt ½ cup of semi sweet chocolate chips and 2 Tablespoons of peanut butter together in the microwave for about 90 seconds. Place the melted chocolate mixture in a ziplock bag and clip the small corner with a pair of scissors. Drizzle the mixture over the top of the cake. Then repeat this using only chocolate chips. After drizzling the chocolate, refrigerate the cake for at least 4 hours. Serve.
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Thanks to Pillsbury® for sponsoring today’s discussion