Chocolate Peanut-Butter Swirl Cheesecake - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
- 2 c. graham-cracker crumbs
- 6 tbsp. margarine or butter
- 1 1/2 c. sugar
- 8 oz. semisweet chocolate
- 4 package cream cheese
- 1/4 c. milk
- 5 large eggs
- .67 c. creamy peanut butter
Instructions
- In 10" by 3" springform pan, mix graham-cracker crumbs, margarine or butter, and 1/4 cup sugar. Press mixture onto bottom and up side of pan. Refrigerate.
- In small saucepan over low heat, heat chocolate until melted and smooth, stirring frequently. Remove saucepan from heat; cool chocolate slightly.
- In large bowl, with mixer at medium speed, beat cream cheese until smooth; slowly beat in 1 1/4 cups sugar. With mixer at low speed, beat in milk and eggs; beat 3 minutes, occasionally scraping bowl with rubber spatula.
- Remove 1 cup batter to small bowl; stir in peanut butter until well blended. Into batter remaining in large bowl, with mixer at low speed, beat melted chocolate until blended. Pour chocolate batter into pan.
- Preheat oven to 475 degrees F. Spoon dollops of peanut-butter mixture onto batter. With knife or small metal spatula, cut and twist through mixtures to obtain marbled effect.
- Bake cheesecake 10 minutes. Turn oven control to 300 degrees F. Bake 50 minutes. Turn oven off. Leave cheesecake in oven 30 minutes longer with oven door slightly ajar.
- Remove cheesecake from oven; cool in pan on wire rack. Cover and refrigerate cheesecake at least 4 hours or overnight.
Stop Second-Guessing Every Meal
Get a personalized eating plan for YOUR PCOS type. Know exactly what to eat this week.
Personalized for your PCOS type
Delivered in 24 hours
Just $9 one-time
No subscription. No commitment.
Not sure what to eat for PCOS?
Take a 60-second quiz and get a personalized 7-day meal plan.
Take the Quiz
Comments
Register or log in to add a comment