Gluten Free Chocolate Peanut Butter Cheesecake

Ingredients:

• 1 box New Hope Mills Gluten Free Chocolate Brownie Mix
• ½ cup – 1 cup (your preference) creamy peanut butter
• 1 ¼ cup coarsely chopped pecans
• 16 oz (two 8 oz packages) cream cheese, softened
• ½ cup sugar
• 2 eggs
• 1/3 cup semisweet chocolate chips, melted

Directions:

Prepare brownie batter according to package instructions. Pour batter into a well-greased 9-inch springform pan. Place the springform pan on a baking sheet. Bake at 350 °F for 20 minutes (the brownie will not be cooked all the way through). Allow pan to cool on a wire rack for 10 minutes.

Spread the peanut butter on top of the brownie and cover with a layer of pecans.

In an electric mixer with the paddle attachment, beat the cream cheese and sugar on medium speed until light and fluffy. Add the eggs, beating on low speed. Beat in the melted chocolate until well combined.

Pour the mixture over the pecan layer in the pan and return the springform pan to the baking sheet. Bake until top is set but the center is still slightly jiggly, about 40-50 minutes. Cool on a wire rack for 10 minutes and then run a knife around the edge of the pan to loosen the cake. Allow to cool in the pan for an hour, either in a refrigerator or on a counter. Once cake is completely cool, remove sides of the pan.

Garnish with chocolate chips or pecans.

ENJOY!