Go Back

Keto Peanut Butter Overload Cheesecake - Rich, Creamy, and Low-Carb

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • For the crust: 1 3/4 cups almond flour
  • 1/3 cup finely chopped roasted peanuts (unsalted)
  • 1/4 cup powdered erythritol or allulose
  • 1/2 tsp cinnamon (optional)
  • 1/4 tsp fine sea salt
  • 6 tbsp unsalted butter, melted
  • 1 tsp vanilla extract
  • For the filling: 24 oz (3 blocks) full-fat cream cheese, softened
  • 1 cup smooth, natural peanut butter (no added sugar)
  • 2/3–3/4 cup powdered erythritol or allulose, to taste
  • 3 large eggs, room temperature
  • 1/2 cup sour cream
  • 1/3 cup heavy cream
  • 2 tsp vanilla extract
  • 1/4 tsp fine sea salt
  • For the topping: 1/2 cup sugar-free chocolate chips
  • 2 tbsp heavy cream
  • 2 tbsp peanut butter, warmed (for drizzle)
  • 2 tbsp chopped peanuts (optional garnish)

Method
 

  1. Prep the pan and oven. Heat oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment and lightly grease the sides. Wrap the outside with foil if your pan leaks.
  2. Make the crust. In a bowl, mix almond flour, chopped peanuts, sweetener, cinnamon, and salt. Stir in melted butter and vanilla until the mixture resembles damp sand. Press firmly into the pan, going slightly up the sides. Bake 10–12 minutes until lightly golden. Cool while you make the filling.
  3. Beat the cream cheese. In a large bowl, beat softened cream cheese on medium until completely smooth, about 2 minutes. Scrape the bowl so there are no lumps.
  4. Add peanut butter and sweetener. Mix in the peanut butter, powdered sweetener, vanilla, and salt. Beat until creamy and uniform. Taste and adjust sweetness if needed.
  5. Finish the filling. Beat in sour cream and heavy cream until silky. Add eggs one at a time on low speed, just until incorporated. Do not overmix; this helps prevent cracks.
  6. Fill and smooth. Pour the filling over the cooled crust. Tap the pan gently on the counter to pop surface bubbles. Run a butter knife through the batter to release any trapped air.
  7. Bake gently. Place the pan on the center rack. Bake 45–55 minutes. The edges should be set while the center jiggles slightly like Jell-O. If it’s sloshing, give it a few more minutes.
  8. Cool gradually. Turn off the oven, crack the door, and let the cheesecake sit inside for 30 minutes. Move to a rack to cool to room temp. This slow cool reduces cracking.
  9. Chill until firm. Cover and refrigerate at least 6 hours, preferably overnight. The texture improves and flavors meld as it chills.
  10. Make the chocolate topping. In a heatproof bowl, microwave chocolate chips with 2 tbsp heavy cream in 15–20 second bursts, stirring until smooth. Cool slightly, then drizzle over the chilled cheesecake. Warm the peanut butter until pourable and drizzle over the chocolate. Sprinkle chopped peanuts if using.
  11. Slice cleanly. Run a thin knife around the pan edge before releasing. For neat slices, use a hot knife (dip in hot water, wipe dry) and clean between cuts.