Cheesecake is one of the most delicious desserts and is relatively easy to make. I enjoy making this one using PB2 Powdered ALMOND BUTTER.

I partnered with PB2 Foods to create one more recipe using their products. You can find all the recipes on my site that I have created utilizing their incredible products.

TAP HERE FOR MORE RECIPES WITH PB2 FOODS POWDERED PEANUT BUTTER AND ALMOND BUTTER

I have tested this recipe several times, and my family loved it every single attempt. As for any cheesecake, the rules are straightforward, make sure that the cream cheese is softened and bake at a low temperature.

Furthermore, there are two kinds of ways to make cheesecake, one that makes or bakes this cake with a water bath and one without it.

I made it both ways, and I do like it a bit better created with the water bath. Also, you can wrap a wet towel around the pan and create steam as well, but you can make this cake without it.

The reason a water bath is used is that it prevents the cake from cracking and the texture is a bit different which most like or are used to.

With that being said, I added both ways in the recipe box. For sugar-free, low-carb people, use almond flour with butter or if you would like it healthier, use coconut oil for the crust. That way, it’s low carb, and anyone can enjoy it.

For sugar, use Monkfruit, swerve, or stevia to substitute reg. powdered sugar. If you do not have powdered sugar, just use your blender, and make it yourself.

If you love PB2 Foods Powdered products and do not have powered almond butter, you can use any of their products to create this recipe.

PB2 Powdered Peanut Butter works well too. However, if you are unable to eat PB, then use almond butter because it is tasty and delicious— bake, blend and mix.

Depending on which variety of PB2 you are using, you will find 4 to 6 grams of protein per 13-gram serving. Also, it is easy to replace regular protein powders in your morning smoothie with PB2.

It is kosher, vegan, and gluten-free: Not only do PB2 products void of any GMOs, but they also work well with a wide variety of dietary preferences. I hope you give this recipe is go and please do check my partners at their website @ PB2Foods

If you try my Cheesecake with PB2 Powdered Almond Butter, please share it with me on Instagram @sandraseasycooking. I would love to see it and with your permission share it!

Yield: 8-10

Cheesecake with PB2 Powdered Almond Butter

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Simple recipe (two ways) Cheesecake with PB2 Powdered Almond Butter

Prep Time 10 minutes

Cook Time 1 hour

Chill Time 2 hours

Total Time 3 hours 10 minutes

Ingredients

• 15 large chocolate graham crackers (227g)
• 1 tbsp. PB2 Powdered Almond Butter
• 6 tbsp unsalted butter (84g)
• GARNISH
• Shaved chocolate
• Crushed almonds
• Chocolate chunks

CHEESECAKE FILLING

• 3 large organic eggs
• 3/4 cup powdered sugar
• 3 8-ounce blocks cream cheese, room temperature
• 1 1/4 cups heavy whipping cream
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 1/2 cup PB2 Powdered Almond Butter

CHOCOLATE GANACHE

• 1 cup bittersweet or semisweet chocolate, coarsely chopped, or use chunks.
• 3/4-1 cup heavy cream

Instructions

1. Butter the inside of a 9" springform pan. In a food processor or blender, grind
   chocolate graham crackers into fine crumbs. 
2. Transfer to a medium bowl, add PB2 Powdered Almond Butter and unsalted butter; use fork or fingers to blend mixture until crumbs are evenly moist. Press into the bottom and about a third of the way up the sides of the springform pan. Refrigerate for about 10-15 minutes.

HOW TO MAKE THE CHEESECAKE:

1. Cream eggs and sugar by beating for a few minutes and set aside.
2. In a large bowl using a hand mixer or in the bowl of a stand mixer using the whisk attachment, beat softened cream cheese on medium, scraping down the bowl, as necessary. Mix until completely smooth, approximately 2 to 4 minutes. Add vanilla and beat for 30 seconds. Add PB2 almond butter, heavy cream, and beat on low until completely smooth and streak-free, about 1 minute. Make sure the cheesecake filling is lump-free before adding in the eggs.
3. Combine creamed eggs and sugar with cream cheese mixture and mix until well blended.
4. Pour batter into graham cracker crust, smooth the top and bake.
5. Tap the pan on the counter for 20 to 30 seconds to remove air bubbles. Air-bubbles can contribute to why cheesecakes crack, and we want to prevent that.

Bake it without a water bath:

1. Preheat the oven to 325 degrees and bake it for 55-60 minutes without opening the oven. Do not open range for the first 30-40 minutes.
2. Set cheesecake on the rack and let it come to room temperature. Once completely cool, loosely cover the cheesecake with plastic wrap and refrigerate for 2 hours.

Bake with water bath:

1. Wrap the bottom of the springform pan with a double layer of aluminum foil and place in a large roasting pan. Pour in enough boiling water to come up halfway up sides of springform pan.
2. Bake cheesecake until the top is just starting to brown and slightly crack, about 1 hour and 15 minutes.
3. Turn off the oven, prop the door open and let cheesecake slowly cool in a water bath for 1
   hour.

CHOCOLATE GANACHE: 

1. In a saucepan, add 1 cup of Bittersweet or semisweet chocolate, coarsely chopped or use chocolate chunks/chips and mix with 3/4 cup heavy cream.
2. Turn temperature to medium heat and melt chocolate. Make sure to keep stirring until all the chocolate is melted and the texture is smooth and glossy.
3. Pour ganache over cooled cheesecake and allow it to drip over. Garnish with crushed almonds,
   shaved chocolate, and chocolate chunks if desired.
4. Place it back in the fridge for at least one hour to set, but preferably 2-3 hours.
   

Notes

• If you are on a low carb and sugar-free restrictive diet,
  replace graham crackers with almond flour and use coconut oil instead of
  butter.
• Sugar replacements: Monk fruit, swerve, stevia, or whatever
  you prefer to use as a substitute.

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving:Calories: 938Total Fat: 76gSaturated Fat: 43gTrans Fat: 1gUnsaturated Fat: 27gCholesterol: 247mgSodium: 503mgCarbohydrates: 55gFiber: 3gSugar: 39gProtein: 17g

This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

This is a sponsored post written by me on behalf of PB2 Foods. All opinions are entirely my own

Wouldn’t you agree that just about anyone would love to wake up to a freshly baked batch of Peanut Butter and Chocolate Spread Rolls?

Mmhm! My family was, undoubtedly fortunate during the process of testing the recipe for these rolls.

I have been making them nearly for two weeks. Ever since I partnered with PB2 Foods this past summer, I have been using their products to test all kinds of sweet and savory recipes.

I have loved their products even before this collaboration, so I feel great when working with a brand that I absolutely enjoy using.

Anyhow, you all know how much I love Peanut Butter, so this way, I can use it in a powder form in my smoothies, baked and none-baked goods, as well as savory dishes with it being literally mess-free.

Speaking of baked goods, these rolls started as PB2 Powder, quickly made into a PB spread and used with raspberry jam. The thought of this dish makes my mouth water.

However, when I made these with chocolate spread, all my team of qualified taste-testers agreed that they were so much better than one with jam. The sad part was I decided with them.

I mean, they were delicious, but the Peanut Butter and chocolate spread rolls tasted significantly better. You see, I am trying to create recipes that you would enjoy too. That is why I taste test recipes with my team so all of you can enjoy them as well.

Now that the Holiday season is upon us, a cozy aroma will wrap around your whole kitchen like a warm blanket and make your home that much more pleasant and warm.

Don’t you just love this time of the year?

This time around, I used PB2 Pure Peanut Powder which is great for baking. PB2 Pure is the original PB2 formula reimagined down to its essence. This is literally a single-ingredient product – just 100% all-natural roasted peanuts, and that is it. No added sugar, no added salt, no added preservatives.

It is kosher, vegan, and gluten-free: Not only are PB2 products void of any GMOs, but they also work well with a wide variety of dietary preferences.

You guys must try these tasty Peanut Butter and Chocolate Spread Rolls. Please remove your ads to watch a video on how to make these rolls. Thank you!

Other Recipes you might like:

PB2 GLUTEN-FREE CHOCOLATE WAFFLES

NO BAKE SWEET FRUIT PIZZA

TOFU AND VEGGIE STIR-FRY WITH PEANUT BUTTER SAUCE

Yield: Makes 20-22 Rolls

Peanut Butter and Chocolate Spread Rolls

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Easy, warm, and tasty peanut butter and chocolate rolls.

Prep Time 10 minutes

Cook Time 25 minutes

Additional Time 1 hour

Total Time 1 hour 35 minutes

Ingredients

STARTER

• 1 envelope dried yeast
• 1 teaspoon sugar
• 1/4 cup milk, warm to the touch

DOUGH

• 4 cups all-purpose flour (500g/1 lb.), plus a few tablespoons more for dusting working area
• 1/2 teaspoon salt
• 1/4 cup granulated sugar
• 2 tbsp PB2 Pure Peanut Powder
• 2 large eggs, well beaten
• 3/4-1 cup warm milk (or water)
• 2 tablespoons softened unsalted butter
• 1 tablespoon oil, plus for greasing bowl for the dough

FILLING

• 8 tbsp PB2 Pure Peanut Powder + Water
• 1/4-1/2 cup Chocolate Spread

PB-CREAM CHEESE ICING OPTION

• 1 block cream cheese, room temperature
• 2 tablespoons unsalted butter, softened
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract
• 2 tbsp PB2 Pure Peanut Powder

CLASSIC ICING

• 2 tablespoons heavy whipped cream
• 1/4 cup powdered sugar, more if needed
• 1 tsp vanilla extract

Instructions

ACTIVATE YEAST

1. It is not necessary if you have instant dry yeast, but I like to do it. So warm up milk for about 20 seconds in the microwave-safe bowl or a cup until warm to touch, then add sugar and dried yeast.
2. Mix and allow the yeast to start to bubble.
3. When you see yeast get bubbly and thicken on the top it is ready. It usually takes about 3-5 minutes, depending on the temperature. Never use hot milk or water.

PREP DOUGH

1. Measure and combine flour, salt, sugar, PB2 Pure Peanut
   Powder, etc. Mix it together.
2. Add activated yeast.
3. Using the kneading attachment of your mixer start mixing slowly while adding 2 mixed or beaten eggs, room temperature/soften butter, and the rest of the warm milk.
4. Adjust mixer to a higher speed and keep kneading for about 3-4 minutes or until the dough is
   becoming a ball and pulling away from the sides of the mixer bowl.
5. Do not overmix, there is no need. The dough will be softer on the touch. Oil dough and cover. Place dough either in the oven or microwave so it could rise. If your oven has a proof setting this is a perfect time to use it, if not just keep it in the turned-off oven. Allow it to rise for the first time for about 45 minutes to up to 1 hour.
6. It will double in size. Knead, then allow it to second proof for another 45 minutes, knead. This is the time to place in the fridge for about 6-8 hrs./overnight before making rolls.

NOTE: You do not have to chill the dough however they do come out so much better, plus it is easier to roll out. After chilling, let it sit at room temperature for about 10 minutes before rolling out. This is optional!

FILLING

1. Split the dough into two equal parts. Roll out dough to 1/4 inch thick. The size is approximately (38cm) 15 inches wide and (53cm) 21 inches long. You do not have to split dough, but I liked these smaller rolls.
2. Mix PB2 Powder with water to create spreadable Peanut Butter. Follow the directions in the back of the package. The spread needs to be just a bit thinner, so considers adding a tablespoon or two more.
3. It would really be hard to spread it is not. On top of PB spread, evenly add chocolate spread. You can add chopped nuts if you prefer.
4. Slowly roll the dough until you reach the end. Pull ends to have an even end. Slice it in half, then cut the cylinder into equal slices. These
   two dough parts make 20-22 smaller rolls.
5. Place cut side up and evenly spaced 9 x 13-inch baking dish.
6. Cover pan with a cotton towel and set aside in a warm place to let rise for at least 30 minutes to one hour. if you have an oven with a proof setting place in the preheated oven for proof.

BAKING

Preheat oven to 375F and bake them for 25 minutes. This also
depends on your oven, and baking dish.

NOTE: If you are baking in the ceramic dish, then bake at a lower temperature, I would do the same if you choose to bake it in cast iron, however, for a regular metal/nonstick baking dish, bake at 375F for about 25 to 27 minutes, or until they are golden brown.

ICING

1. While the rolls are baking make the icing. I like it with a cream cheese-based, so you would just mix it together until nicely blended. I added PB2 Powder for a delicious warm peanut butter taste. If you prefer regular classic icing, then whisk together the
   cream, sugar, and vanilla in a small bowl until smooth.
2. Transfer the pan of cinnamon rolls to a cooling rack. Let cool for at least 5 minutes. Drizzle or spread the icing all over the rolls and serve immediately.
3. Keep in the fridge after they
   cool down for 3 days. Reheat before eating for the best taste.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Banana Nut Oat Muffins are such a great way not only to use up all those ripe bananas but makes such an amazing breakfast as well.

Often times when I cannot sleep I tend to bake. I am not a big baker as you all know if you are following me for a longer period of time, but I do like baking these simple baked goodies.

Bread, rolls and these types of goodies like these muffins are my specialties. Oh, I do enjoy the whole process of bread making.

Anyhow, these muffins are just fantastic on days when you just do not know what to serve your kids and no one is eating those bananas.

I had that exact problem, so this came really handy for two days. Having everyone home is not as easy as it seems even though I love having my kids all in one place.

That being said, this mama does need a break from time to time. So baking is definitely one great escape for me.

TAP HERE FOR MORE TASTY BREAKFAST OR BRUNCH IDEAS

It is just so relaxing and therapeutic. Just like listening to music, which I do when I bake, so it’s really amazing time for me. Don’t you agree?

Well, my kids really like having warm muffins for breakfast or brunch, and I have feeling your family would too.

Plus you can totally make these together especially if you have a younger crew around you.

I remember all the great memories that I created with my children when they were much younger.

To be honest I miss having those moments, even though I love spoiling them often.

Hey, thank you for stopping by my blog. I really hope you guys try these easy and tasty Banana Nut Oat Muffins.

If you do please tag me on Instagram. @sandraseasycooking using hashtag #sandraseasycooking.

Thank you so much for all your love and support.

YOU MIGHT LIKE THESE RECIPES:

GLUTEN-FREE BANANA COCOA MUFFINS

WAFFLE BREAKFAST BOARD

THE BEST CINNAMON ROLLS

OATMEAL BANANA NUT BREAD

APPLE AND PERSIMMON CINNAMON MUFFINS

Yield: Makes 12

Banana Nut Oat Muffins

Print

Banana Nut Oat Muffins are easy and tasty breakfast or brunch idea.

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 25 minutes

Ingredients

• 2 cups all-purpose flour
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 4-5 ripe bananas, mashed
• 1 cup brown sugar
• 2 eggs, beaten
• 1/2 cup unsalted butter, melted
• 1/4 vegetable oil
• 1 teaspoon pure vanilla extract
• 1/2 cup rolled oats
• 1/2 cup walnuts, chopped

Instructions

1. Preheat oven to 375°F and lightly butter muffin tins. One large muffin tin or two smaller works just fine.
2. In a large bowl, combine the flour, baking soda, and salt. Mix then add rolled oats and chopped or crushed walnuts.
3. Mash bananas with a fork in a small bowl so they still have a bit of texture
4. Add sugar, melted butter, oil, beaten eggs, and vanilla. Mix well scraping down the sides of the bowl once or twice. You can use an electric mixer but it is not neccecery.
5. Mix in the dry ingredients just until incorporated, together with oats and nuts.
6. Spoon the batter into the muffin tins to fill them about halfway. Give them a rap on the counter to get any air bubbles out.
7. Bake, until a toothpick stuck in the center of muffins, comes out clean, about 20 minutes. Let cool for a few minutes before turning the muffins out.
8. You can keep them in the fridge after they are completely cooled down. Make sure muffins are in the ziplock bag or container with a lid. Wam them up before serving.

Notes

You can add dried fruit or chocolate chips which is amazing in these muffins.

If you do not have oats that ios completely fine. You do not have to panic because they are great without it as well.

If you do not have walnuts you can use any other nut, roasted and unsalted; pecans, almonds, peanuts, etc. It just a great to have extra crunch.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest