Salty pretzel crust topped with a thick and creamy peanut butter cheesecake filling.
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.)
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.
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
Ingredients
- 1 1/2 cups finely crushed pretzels
- 5 tablespoons butter , melted
- 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
- Cocoa Powder
Instructions
- 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 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
Nutrition
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.
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? 😀
Another cheesecake recipe…. YIPPY! There can never be enough… cheesecake!! Love the pretzel crust on this… cut me up a big slice my friend. 🙂
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.
I would gladly become best friends with my treadmill for a slice of this cheesecake.
The elliptical is my BFF 😉 These bars look well worth it though!
Sounds like heaven, if heaven were crack;)
You are a genius, a genius! I love this. Everything about this is me. Beautiful!!
Pretzel, Peanut Butter and Cheescake – can life get any better than this!? YUM!
A crust made of pretzels! I would never have though of that, it is such a great idea!
The pretzel crust is perfect! Just the thing a peanut butter cheesecake needs Kate!
I don’t even like cheesecake but I really want to try this one.
Ah, my family would go crazy over this one. Hubby and Dudette are total peanut butter hounds. I had to scroll quickly so Dudette wouldn’t see the photo. I want to surprise her. 🙂
I have to confess that I am not a fan of pretzels but I’d not mind at all to eat this mouthwatering cheesecake. I so love this, Kate!
What a pretty slice of cheesecake! I thought that was powdered peanut butter sprinkled on top at first because it looks lighter. Either way I like it!
You had me at Peanut Butter…well at cheesecake and pretzel too
Loving your images- this looks amazing and seems straightforward to make too!
I just posted peanut butter cheesecake bars yesterday and I am loving your idea with the pretzel crust! And cocoa powder….mmmmm! 🙂
I’ve never cooked with pretzels – can you believe it? This looks too good not to try.
Oh my goodness, I need this for a midnight snack now!! Love!
Loving your salty-sweet Pretzel Peanut Butter Cheesecake, girl! Fabulous idea to just sprinkle it with some cocoa. This recipe is definitely for PB and cheesecake purists…like us! Thanks for sharing!