Crust:
2 cups almond flour
4 tablespoons melted butter
1 teaspoon vanilla extract
1/4 cup Pyure granulated sweetener
Cheesecake:
2 packages- 8 oz each softened cream cheese
2 eggs, room temperature
3/4 cup sour cream
2 teaspoon vanilla extract
1/2 cup Pyure granulated sweetener
Chocolate Chip Cookie Batter:
2 cups almond flour
1 tablespoon baking powder
1/2 cup Pyure sweetener
1 tablespoon unflavored powdered gelatin (I use this brand HERE)
3 eggs, whisked
2 tablespoons melted unsalted butter
1 cup melted no sugar added nut butter (almond or peanut butter works great!)
2 tablespoons melted unsalted butter
1 cup dark chocolate chips (I use ChocZero brand- click HERE code "mydomesticatedbitofchaos" saves you 10%)
Tools Needed:
7x11 baking dish
Parchment paper
Cooking spray
Stand mixer
Directions:
**Please note- I have a convection oven so my heat settings are naturally a little bit higher and can cook foods faster, always pay attention to your batter setting up and test with a toothpick**
Preheat oven to 350 degrees Fahrenheit. Line your baking dish with parchment paper and spray with the cooking spray.
In a bowl, combine the crust ingredients until they have a "sand like" texture.
Press into the bottom of the dish evenly, and bake for 10 minutes. Remove and allow to cool completely.
In a medium bowl- prepare the chocolate chip cookie dough batter. Sift dry ingredients together. Add in the eggs, melted butter, melted nut butter, and chocolate chips. Split the dough into two even portions, set aside and allow to sit at room temperature while you make the cheesecake mixture.
In a stand mixer, combine the cream cheese and sour cream. Mix on medium speed until well combined (about 3-4 minutes) Add in the eggs, vanilla extract, and sweetener. Mix well, making sure there are no lumps. Scrape down the sides with a spatula as needed. Once mixture is extremely smooth, turn off the mixer and set aside.
In the baking dish where the crust has been cooled off completely, pour in half of the cheesecake mixture. Using half of the cookie dough, pinch off pieces and flatten them in your palm. Place them strategically around the cheesecake batter until the first half of the dough is all used up. Pour the remaining cheesecake batter on top. Repeat with the second half of the cookie dough.
Place in the middle rack of your oven and bake for 35 minutes, or until the center is no longer jiggly by testing with a toothpick.
For best results, allow to cool completely at room temperature and refrigerate for 3 hours and upwards to overnight before serving.
Keep any leftovers tightly sealed in the refrigerator for up to 5 days.
Serves 8 guests
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