peanut butter cheesecake

★★★★★ 1
AnCsMom avatar
By Jenni K
from Hermantown, MN

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
serves 12-14
prep time 15 Min
cook time 55 Min

Ingredients For peanut butter cheesecake

  • CRUST
  • 1 1/2 c
    crushed pretzels, regular or butter flavored
  • 1/3 c
    melted butter
  • FILLING
  • 5 pkg
    -8 oz each- cream cheese, softened
  • 1 1/2 c
    sugar
  • 3/4 c
    creamy peanut butter
  • 2 tsp
    vanilla extract
  • 3
    eggs, lightly beaten
  • 1 c
    peanut butter chips
  • 1 c
    semisweet chocolate chips
  • TOPPING
  • 8 oz
    sour cream
  • 3 Tbsp
    creamy peanut butter
  • 1/2 c
    sugar
  • 1/2 c
    chopped chocolate covered peanuts, or plain unsalted peanuts

How To Make peanut butter cheesecake

  • 1
    Preheat oven to 350.
  • 2
    In 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.
  • 3
    In 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.
  • 4
    Bake at 350 for 50-55 minutes or until center is almost set. Remove from oven; let stand for 15 minutes (leave oven on)
  • 5
    For 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.
  • 6
    Cool 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.
ADVERTISEMENT
ADVERTISEMENT