Peanut Butter Cheesecake with Pretzel Crust

The recipe Peanut Butter Cheesecake with Pretzel Crust can be made in around 2 hours and 50 minutes. One portion of this dish contains around 11g of protein, 40g of fat, and a total of 527 calories. This recipe serves 16 and costs $1.14 per serving. A mixture of unsalted butter, unsalted butter, dark brown sugar, and a handful of other ingredients are all it takes to make this recipe so yummy. This recipe from Bake or Break has 6752 fans. Taking all factors into account, this recipe earns a spoonacular score of 37%, which is not so excellent. If you like this recipe, you might also like recipes such as No Bake Peanut Butter Cheesecake {with dulce de leche & pretzel crust}, No Bake Chocolate Peanut Butter Cheesecake on a Pretzel Crust (Chubby Hubby) + VIDEO, and Peanut Butter Pie with Pretzel Crust.

Servings: 16

Preparation duration: 40 minutes

Cooking duration: 130 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

To make the crust:Preheat oven to 350F. Grease a 9- or 10-inch springform pan.Combine the pretzels, melted butter, and brown sugar until well mixed.Transfer the mixture to the prepared pan. Press evenly into the bottom of the pan.Bake for 10 minutes. Then, set aside to cool slightly.To make the cheesecake filling:Place the cream cheese, brown sugar, and sour cream in a large mixing bowl or the bowl of a stand mixer. Using a handheld or stand mixer on medium speed, beat until smooth. Mix in the vanilla extract.Add the eggs, one at a time, beating well after each addition. Add the peanut butter and mix thoroughly.Pour the filling into the crust. and spread evenly.Bake for 15 minutes.Reduce oven temperature to 200F. Bake for 2 hours, or until the center is firm and the cheesecake no longer looks shiny or wet.Remove the cheesecake from the oven and run a knife around the edge of the pan.Turn off the oven. Place the cheesecake back into the oven for 2 hours. Then, remove the cheesecake, cover, and chill overnight.To make the topping: **Place the chocolate and butter in a microwave-safe bowl. Heat in the microwave at half-power in 30-second increments until the butter has melted and the chocolate melts when stirred.Use a spoon to drizzle the chocolate over the chilled cheesecake.Sprinkle the toffee bits over the top of the cheesecake.

 

Step by step:

1. To make the crust:Preheat oven to 350F. Grease a 9- or 10-inch springform pan.

2. Combine the pretzels, melted butter, and brown sugar until well mixed.

3. Transfer the mixture to the prepared pan. Press evenly into the bottom of the pan.

Bake for 10 minutes. Then, set aside to cool slightly.To make the cheesecake filling

1. Place the cream cheese, brown sugar, and sour cream in a large mixing bowl or the bowl of a stand mixer. Using a handheld or stand mixer on medium speed, beat until smooth.

2. Mix in the vanilla extract.

3. Add the eggs, one at a time, beating well after each addition.

4. Add the peanut butter and mix thoroughly.

5. Pour the filling into the crust. and spread evenly.

6. Bake for 15 minutes.Reduce oven temperature to 200F.

7. Bake for 2 hours, or until the center is firm and the cheesecake no longer looks shiny or wet.

8. Remove the cheesecake from the oven and run a knife around the edge of the pan.Turn off the oven.

9. Place the cheesecake back into the oven for 2 hours. Then, remove the cheesecake, cover, and chill overnight.To make the topping: **

10. Place the chocolate and butter in a microwave-safe bowl.

11. Heat in the microwave at half-power in 30-second increments until the butter has melted and the chocolate melts when stirred.Use a spoon to drizzle the chocolate over the chilled cheesecake.Sprinkle the toffee bits over the top of the cheesecake.

Nutrition Information:

covered percent of daily need

 

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