Peanut Butter Cheesecake

Jenni K


Peanut butter and chocolate is always great combination. Add in the pretzel crust you have a great salty/sweet thing, too!

This recipe was modified from the Taste of Home "Ultimate Cheesecakes" magazine.

★★★★★ 1 vote
15 Min
55 Min



1 1/2 c
crushed pretzels, regular or butter flavored
1/3 c
melted butter


5 pkg
-8 oz each- cream cheese, softened
1 1/2 c
3/4 c
creamy peanut butter
2 tsp
vanilla extract
eggs, lightly beaten
1 c
peanut butter chips
1 c
semisweet chocolate chips


8 oz
sour cream
3 Tbsp
creamy peanut butter
1/2 c
1/2 c
chopped chocolate covered peanuts, or plain unsalted peanuts

How to Make Peanut Butter Cheesecake


  • 1Preheat oven to 350.
  • 2In a small bowl, combine pretzels and butter. Press onto the bottom and partially up the sides of a greased 9 or 10 inch springform pan. (I used a 9". The cheesecake comes right to the top of the pan if you choose to use a 9") Place on a baking sheet. Bake at 350 for 5 minutes. Cool on wire rack.
  • 3In a very large bowl, beat cream cheese and sugar until smooth. Add peanut butter and vanilla extract; mix well. Add eggs; beat on low until just combined. Stir in chips. Spoon over crust. Return pan to baking sheet.
  • 4Bake at 350 for 50-55 minutes or until center is almost set. Remove from oven; let stand for 15 minutes (leave oven on)
  • 5For topping - in a small bowl, combine sour cream, peanut butter and sugar. Spread over the filling. Sprinkle with chopped nuts. Return to the oven for an additional 5 minutes.
  • 6Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of the pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Refrigerate leftovers.

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