Pretzel Peanut Butter Cheesecake

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Salty pretzel crust topped with a thick and creamy peanut butter cheesecake filling.

Pretzel Peanut Butter Cheesecake | www.diethood.com | Salty pretzel crust topped with a thick and creamy peanut butter cheesecake filling. | #peanutbutter #cheesecake #recipe

Another cheesecake recipe! I know, I know. But, I loooove cheesecakes. And pretzels…and peanut butter…and chocolate…

Would it be okay if I told you that right now, at this very moment, I am chomping on a Lean Cuisine meal (and burning my tongue, but it’s SO GOOD) because I basically ate up most of this seriously, downright, super yummy Pretzel Peanut Butter Cheesecake (?).

I am going to be dieting for the next 10 days. And warming up to the elliptical more often… gah!

I couldn’t help myself. So often I will make something, taste it, and then I end up “tasting it” until half of said deliciousness is gone. I keep telling myself that as long as it’s not served on a plate, and I am killing it while it’s still in the pan, the calories do not count. Anyone else feel this way?! (Stop it. This is no time to reason. Just agree with me.)

Pretzel Peanut Butter Cheesecake | www.diethood.com | Salty pretzel crust topped with a thick and creamy peanut butter cheesecake filling. | #peanutbutter #cheesecake #recipe

After inhaling the Saltines Peanut Butter and Cheesecake Sandwiches, I found myself glued to the Peanut Butter jar. I wanted more, more, more! At that point I decided to, of course, make just a few more of those cheesecake sandwiches. Half way through, I started working on this recipe because we need variety. And a blog can’t survive on PB&J sandwiches, alone, even if they are as delicious as those. They really are like the OMG of PB&J Cheesecake Sandwiches.

But, this – this is a standard cheesecake recipe with the addition of peanut butter. And a lovely pretzel crust. You get salty and sweet, crunchy and smooth – all in the same bite! HA! It’s as good as it sounds.

Pretzel Peanut Butter Cheesecake | www.diethood.com | Salty pretzel crust topped with a thick and creamy peanut butter cheesecake filling. | #peanutbutter #cheesecake #recipe

This is also very, very easy to make. The only part that sucks is the refrigeration time. This cheesecake needs a good night’s sleep in the fridge before you can dig into it. I would suggest to make it at around 8 pm so that you have one amazing breakfast to wake up to.

ENJOY!

Pretzel Peanut Butter Cheesecake | www.diethood.com | #peanutbutter #cheesecake #recipe

Pretzel Peanut Butter Cheesecake

Katerina | Diethood
Salty pretzel crust topped with a thick and creamy peanut butter cheesecake filling.
Servings : 12
Prep Time 20 mins
Cook Time 1 hr
Total Time 12 hrs

Ingredients
  

For the Crust:
  • 1 1/2 cups finely crushed pretzels
  • 5 tablespoons butter , melted
For the Filling
  • 4 packages ( 8 oz.) cream cheese, softened
  • 1 1/2 cups sugar
  • 1 cup creamy peanut butter
  • 1 tablespoon vanilla extract
  • 3 eggs , lightly beaten
For the Topping (optional)
  • Cocoa Powder

Instructions
 

For the Crust
  • Preheat oven to 350.
  • Butter up a 8-inch springform pan ; set aside. (You can also use a 10-inch springform pan)
  • In a small bowl, combine pretzels and butter.
  • Press onto the bottom of prepared pan.
  • Place springform pan on a baking sheet and bake for 8 minutes.
  • Set aside and let cool.
In the meantime, prepare the Filling:
  • In a large bowl, beat cream cheese and sugar until smooth.
  • Add peanut butter and vanilla; continue to mix until well combined.
  • With mixer on low, continue to beat and mix in lightly beaten eggs just until combined.
  • Pour filling over cooled crust and smooth the top with an offset spatula.
  • Return springform pan to baking sheet.
  • Bake at 350 degrees for 50 minutes or until center is almost set.
  • Remove from oven and cool on a cooling rack for 10 minutes.
  • Carefully run a knife around the edge of the pan to loosen; let completely cool, about an hour or so.
  • Refrigerate overnight.
  • Dust with cocoa powder.
  • Remove sides of springform pan.
  • Cut and Serve.
  • Refrigerate leftovers.

Notes

Total time includes overnight refrigeration-time.
 

Nutrition

Calories: 323 kcal | Carbohydrates: 37 g | Protein: 8 g | Fat: 17 g | Saturated Fat: 6 g | Cholesterol: 54 mg | Sodium: 284 mg | Potassium: 168 mg | Fiber: 2 g | Sugar: 27 g | Vitamin A: 210 IU | Calcium: 19 mg | Iron: 1 mg | Net Carbs: 35 g

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

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20 comments on “Pretzel Peanut Butter Cheesecake”

  1. I’m guilty of over-sampling my baked goods too – but autumn (and winter) are coming so…

    …it’s perfectly ok that you ate half this cheesecake. Who wouldn’t? 😀

  2. Another cheesecake recipe…. YIPPY! There can never be enough… cheesecake!! Love the pretzel crust on this… cut me up a big slice my friend. 🙂

  3. Avatar photo
    kirsten@FarmFreshFeasts

    Kate, Oh boy does this look good. I’d have to make it at night, because walking past the fridge all day would not work. I’d need to be unconscious to avoid this.

  4. Avatar photo
    Nicole @ Young, Broke and Hungry

    I would gladly become best friends with my treadmill for a slice of this cheesecake.

  5. Avatar photo
    Pamela @ Brooklyn Farm Girl

    Pretzel, Peanut Butter and Cheescake – can life get any better than this!? YUM!

  6. Avatar photo
    Paula @ Vintage Kitchen Notes

    The pretzel crust is perfect! Just the thing a peanut butter cheesecake needs Kate!

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