Serves 8
Peanut butter and chocolate have long been a winning combination. When they’re joined in a cheesecake, the result is pure bliss. To make this gluten-free, use gluten-free cookie crumbs.
Gluten-Free Option
Crust:
1 1/2 cups chocolate cookie crumbs
1/4 cup vegan butter, melted
Filling:
16 ounces vegan cream cheese, at room temperature
3/4 cup natural sugar, divided
1/2 cup almond milk, divided
1/3 cup peanut butter, at room temperature
1/2 cup semisweet vegan chocolate chips, melted
Crust: Preheat the oven to 350°F. Lightly oil an 8-inch springform pan.
In a bowl or food processor, combine the crumbs with the butter and mix well. Place the crumb mixture in the bottom of the prepared pan and press it against the bottom and sides. Refrigerate until chilled.
Filling: In a large bowl, combine 8 ounces of cream cheese, 1/2 cup of the sugar, 1/4 cup of the milk, and the peanut butter and beat until smooth. Pour into the prepared crust and set aside.
In the same bowl, combine the remaining 8 ounces of cream cheese, 1/4 cup sugar, and 1/4 cup milk and beat until smooth. Fold in the melted chocolate and mix until well blended.
Using a circular motion, pour the chocolate mixture into the peanut butter mixture. If desired, use a thin metal spatula or knife, swirl the different colored mixtures around to create a marbled pattern.
Bake until firm, about 50 minutes. Turn off the oven and let the cheesecake sit in the off oven for 10 minutes. Remove the cake from the oven and let it cool completely at room temperature. Refrigerate for several hours before serving.