PB Chocolate Cheesecake 2

Peanut Butter Cream Chocolate Cheese

Serves: 8

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Happy Thursday! I hope you have been having a great week! The last few weeks for me have been pretty hectic, but I am looking forward to the upcoming long weekend! I am excited to hopefully take some time to relax and spend time with the bf! We have been so busy that our time has been limited, but luckily we have both been busy for some very good reasons! I am hoping to share some exciting news with you soon! ๐Ÿ™‚

Today’s recipe is being dedicated to the bf for a few reasons: 1) he has been working hard on some very exciting work projects, 2) he has been so extremely supportive of all the things I have been doing lately and 3) on Saturday he told me that he really wants to try to eat cleaner and healthier (of course this is the most important reason!) Now, don’t get me wrong, he doesn’t eat like garbage every day, but there is definitely some room for improvement. One of his favorite things to do (after his 12+ hour work day) is to sit back and relax at night watching The Yankees (I know, I know) and enjoy a sweet treat after dinner. He has been subbing greek yogurt, fruit and casein protein shakes for his normal nightly treat, which I have to give him major credit for! But I also know how much he enjoys his dessert, so I decided to take 2 of his favorite flavors (chocolate and peanut butter) and create him a healthy, high protein dessert, that he can feel good about enjoying at night! This is what I came up with…….and you can see what he thought below!

Fit Ingredients

Bottom:

  • 1/4c + 2tbs (30g) unsweetened cocoa powder
  • 1/4c (26g) ground flax
  • 1/8c (~10g) SunWarrior Vanilla Protein Powder
  • 1/4c stevia
  • 1/2c (124g) reduced sodium cottage cheese
  • 1 large egg
  • 1tsp pure vanilla extract
  • 3tbs water
  • 1tsp chocolate extract, optional

Top:

  • 14oz fat free, low sodium ricotta cheese (I use Calabro)
  • 1/2c + 2 tbs (75g) peanut flour
  • 2tbs stevia
  • 1tbs pure vanilla extract
  • 3-4 tbs water (enough to make it mix together and creamy, yet still thick, not runny)

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  • 9 inch spring form pan
  • non stick spray

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Directions

1) Pre heat your oven to 335 degrees

2) Spray your pan very well with non stick spray

3) In a bowl mix together all of your ‘bottom’ ingredients

4) Spread your mixture into the bottom of the pan

5) Bake for 25 minutes and then allow to cool for 10 minutes.

6) In a second bowl mix together all your ‘top’ ingredients’

7) Refrigerate your peanut butter cream until your bottom has cooked and cooled

8) Increase your oven temperature to 350 degrees

9) Spread your peanut butter cream mixture on top of the cooled chocolate bottom

10) Bake for 30 minutes

11) Allow your cake to cool

12) Refrigerate for 6 hours or overnight

13) Slice into 8 slices and serve

 

 

Soooooo…….the verdict (from the bf) and I quote, “I have one word, AWESOME!” SCORE!! ๐Ÿ™‚ He said this is now his most favorite dessert that I make! He absolutely loved it! He said that it had amazing chocolate and peanut butter flavor! Well, normally I taste test everything before I give it to him, but this time I hadn’t. So of course after he said that I went straight to the refrigerator and cut myself a nice slice! Yup, I 100% agree! It is definitely one of the most amazing desserts! And like I always say, “If the bf loves it, you definitely will too!” Now let’s see how many times he asks me to make this for him….I have a feeling it is going to be 2x a week since for the calories we eat 2 pieces at a time! ๐Ÿ˜‰

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Nutrition: (per 1 out of 8 slices)

Calories: 113.4, Protein: 14.3g, Carbs: 7.8g, Fat: 3.7g (1g Saturated), Sodium: 84mg, Fiber: 4g (Net Carbs: 3.8g)

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21 Comments
  • Those nutrition stats are great. I was going to pick up cottage cheese @ the store yesterday, but they didn't have any. I'll have to check another grocery store when we get home from vacation. I'm sure the hubs would love this recipe too!
    August 30, 2012
    • He definitely will love it! My bf was in chocolate and pb heaven! ;) And how does a grocery store run out of cottage cheese? You need to speak to them about that! lol
      August 30, 2012
      • I don't think cottage cheese is too popular out here. If you ever need rice though, they got enough to feed the whole United States lol
        August 30, 2012
        • hahaha! Too bad this wasnt a year ago! I was addicted to rice and ate like 5 boxes a week! lol
          August 30, 2012
          • haha really? I've never been a big rice person. Well if you ever need any, let me know.. I can ship you some haha.
            August 31, 2012
  • Those nutrition stats are great. I was going to pick up cottage cheese @ the store yesterday, but they didn't have any. I'll have to check another grocery store when we get home from vacation. I'm sure the hubs would love this recipe too!
    August 30, 2012
  • wow this looks so good! Can't believe it is only 113 calories!
    August 30, 2012
    • I know! The nutrition stats on it are amazing! :)
      August 30, 2012
  • wow this looks so good! Can't believe it is only 113 calories!
    August 30, 2012
  • haha! Thanks Deb! It is very similar in the making of it, but obviously the flavors are completely different! The bf was in love with the lemon cheesecake and I know his 2 favorite flavors are PB and Chocolate, so I decided to make a new creation for him! Plus it has barely any protein powder in it! You could sub all the protein powder for cocoa powder if you wanted! Safe travels! Let me know when you're back and how it turns out! Just another recipe for that already amazing nutrition plan you have been sharing with us! :)
    August 30, 2012
  • natasha schrader
    Hey Sarah, I was wondering if I could sub the peanut flour with something if I can't find it. Can i use a different kind of flour and use peanut butter? Please let me know because I would LOVE to make this! Hopefully I can find peanut flower so I won't have a problem!
    September 1, 2012
  • natasha schrader
    Hey Sarah, I was wondering if I could sub the peanut flour with something if I can't find it. Can i use a different kind of flour and use peanut butter? Please let me know because I would LOVE to make this! Hopefully I can find peanut flower so I won't have a problem!
    September 1, 2012
    • Hi Natasha! Your best bet is to order peanut flour online. It's very rare that someone finds it in the stores. However, you can sub PB2 (which is easy to find in stores) which is usually located with the other peanut butters. You would have to go to a store like Whole Foods though to find it. If you use PB2, I would add either a few tablespoons of regular peanut butter as well, or so peanut butter extract since the flavor isn't nearly as strong. Last option, you could try just mixing regular peanut butter with the ricotta and not using the water in the recipe. The calories and fat will be much higher though. I would start with 1/4c and test along the way. I am guessing you will probably need ~3/4-1c of peanut butter to reach the flavor you are looking for! Let me know how it works out for you! :)
      September 1, 2012
  • JP
    What brand of Stevia do you use where you are able to measure out 1/4 cup. I have been using the sweet leaf brand, and I have the packets. This 1/4 cup would be alot of packets. :) Thanks!
    March 11, 2013
  • Emily
    Do you think I could use Greek yogurt instead of the ricotta and cottage cheese?
    March 8, 2014

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