Cheesecake with a Twist

Chia Seeds Base

• 1 1/2 cups Chia Seeds
• 1/2 cup Almond Flour
• 1/2 cup Coconut Sugar
• 1/2 cup Coconut Oil, melted

Peanut Butter Cup Filling

• 2 containers of Norman's Kosher Cholov Yisroel Cream Cheese, softened (16 oz)
• 1/2 cup creamy Peanut Butter
• 1/2 cup Coconut Sugar
• 1 tsp Vanilla Extract
• 2 Eggs
• 1/2 cup Chocolate Chips

Candied Pecans Topping

• 1 cup Pecans, chopped
• 2 tbsp Coconut Oil, melted
• 2 tbsp Honey
• 1 tsp Cinnamon
• 1/4 tsp Salt

Preheat your oven to 350°F. Take a 9 inch springform pan and grease it with coconut oil.

Chia Seeds Base:

1. In a bowl, mix chia seeds, almond flour, coconut sugar and melted coconut oil until well combined.
2. Spread the mixture evenly on the bottom of the greased pan, and bake for 10 minutes.

Peanut Butter Cup Filling:

1. Using an electric mixer, beat cream cheese and peanut butter on medium speed for 2 minutes.
2. Add coconut sugar and vanilla extract to the mixture and beat for 2 more minutes.
3. Add eggs, one at a time, and mix on low speed until everything is combined.
4. Fold in chocolate chips with a spatula.
5. Pour the filling over the baked base.
6. Bake in the oven for 35-40 minutes or until the center is set.
7. Remove cheesecake from the oven and let it cool down before adding the topping.

Candied Pecans Topping:

1. In a small bowl, mix chopped pecans, melted coconut oil, honey, cinnamon and salt until well combined.
2. Spoon the mixture over the cheesecake.
3. Place the cheesecake in the fridge for at least 4 hours (or preferably overnight) before serving.

Enjoy this delicious Cheesecake with a Twist!