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Pretzel Peanut Butter Cheesecake

14 14 14
WW Freestyle: 26
Prep Time20 mins
Cook Time1 hr
Total Time12 hrs
Salty pretzel crust topped with a thick and creamy peanut butter cheesecake filling.
Servings: 12
Calories: 323


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


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.


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.