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
14
14
14
26
Prep Time
20 mins
Cook Time
1 hr
Total Time
12 hrs
 
Salty pretzel crust topped with a thick and creamy peanut butter cheesecake filling.
Servings: 12
Calories: 323 kcal
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
  1. Preheat oven to 350.
  2. Butter up a 8-inch springform pan ; set aside. (You can also use a 10-inch springform pan)
  3. In a small bowl, combine pretzels and butter.
  4. Press onto the bottom of prepared pan.
  5. Place springform pan on a baking sheet and bake for 8 minutes.
  6. Set aside and let cool.
In the meantime, prepare the Filling:
  1. In a large bowl, beat cream cheese and sugar until smooth.
  2. Add peanut butter and vanilla; continue to mix until well combined.
  3. With mixer on low, continue to beat and mix in lightly beaten eggs just until combined.
  4. Pour filling over cooled crust and smooth the top with an offset spatula.
  5. Return springform pan to baking sheet.
  6. Bake at 350 degrees for 50 minutes or until center is almost set.
  7. Remove from oven and cool on a cooling rack for 10 minutes.
  8. Carefully run a knife around the edge of the pan to loosen; let completely cool, about an hour or so.
  9. Refrigerate overnight.
  10. Dust with cocoa powder.
  11. Remove sides of springform pan.
  12. Cut and Serve.
  13. Refrigerate leftovers.
Recipe Notes

Total time includes overnight refrigeration-time.

 

Nutrition Facts
Pretzel Peanut Butter Cheesecake
Amount Per Serving
Calories 323 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 6g30%
Cholesterol 54mg18%
Sodium 284mg12%
Potassium 168mg5%
Carbohydrates 37g12%
Fiber 2g8%
Sugar 27g30%
Protein 8g16%
Vitamin A 210IU4%
Calcium 19mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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20 Responses
  1. Valerie

    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. Ramona

    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. 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. The Mom Chef ~ Taking on Magazines One Recipe at a Time

    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. 🙂

  5. Denise Browning@From Brazil To You

    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!

  6. Erin @ The Spiffy Cookie

    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!

  7. Averie @Averie Cooks

    I just posted peanut butter cheesecake bars yesterday and I am loving your idea with the pretzel crust! And cocoa powder….mmmmm! 🙂

  8. Stacy | Wicked Good Kitchen

    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!

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