Peanut Butter Cheesecake With Pretzel Crust Recipes

PEANUT BUTTER CHEESECAKE WITH PRETZEL CRUST

Peanut Butter Cheesecake with Pretzel Crust image

Pretzels, cream cheese, chocolate, and peanut butter are perfect dessert companions in this Peanut Butter Cheesecake with Pretzel Crust!

Provided by Jennifer McHenry

Time 2h50m

Number Of Ingredients 12

Ingredients

2 cups (about 7 ounces) crushed pretzels
3/4 cup unsalted butter, melted
1/4 cup packed light brown sugar
32 ounces cream cheese, at room temperature
3/4 cup packed dark brown sugar
3/4 cup sour cream
2 teaspoons vanilla extract
4 large eggs
1 cup smooth peanut butter
2 ounces bittersweet chocolate
1 & 1/2 tablespoons unsalted butter
1 to 2 tablespoons toffee bits

Steps:

Preheat oven to 350°F. 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.
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 200°F. 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.
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.

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