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The first time I served this cheesecake, my friends all went wild over it. They were surprised when I told them the crust is made of pretzels. The pairing of sweet and salty, creamy and crunchy, plus peanut butter and chocolate, left everyone asking for another slice. —Lois Brooks, Newark, Delaware
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Nutritional Facts 1 serving (1 slice) equals 539 calories, 32 g fat (14 g saturated fat), 86 mg cholesterol, 366 mg sodium, 54 g carbohydrate, 3 g fiber, 12 g protein.
Originally published as Peanut Butter Cheesecake in Taste of Home December/January 1999, p25
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Reviewed on Jun. 03, 2013 by jengl
Both times I made this I used a peanut butter sandwich cookie (such as Nutter Butter). I was also hesitant to use the pretzels because of all the negative comments. Everyone who has tried it has loved it.
Reviewed on Jun. 03, 2013 by foodlova
i wonder if i could change the ingredients for hazelnut/choc spread - my fam don't like peanut butter. Comments?!
Reviewed on Jun. 03, 2013 by karebear12385
I think it could be cut down. It was very rich and expensive to make. I wasn't a fan of the pretzel crust. I think graham cracker would be better. It was rich, but good.
Reviewed on Jun. 02, 2013 by seanb
This is very good but I made the crust with ground pecan and graham crackers and it did take longer to bake. The cheesecake came out very creamy. Igot good compliments on it. Next time I will try the pretzel crust.
This is very good but I made the crust with ground pecan and graham crackers and it did take longer to bake. The cheesecake came out very creamy. I
got good compliments on it. Next time I will try the pretzel crust.
Reviewed on Jun. 02, 2013 by erinshea1982
We loved this recipe! I am a big fan of using pretzels in a cheesecake crust, so I wanted to try this right away after reading it! The combination of the sweet and salty is so good!
Reviewed on Jun. 02, 2013 by Sue Zappa
Just a question: Instead of the pretzel crust, what would readers suggest? Graham crackers? Shortbread cookies? Chocolate wafers? Vanilla wafers? I think my family would love it, but I don't want to try the pretzel crust after all the negative comments about it. Thank you for your help!
Reviewed on Feb. 13, 2013 by JennTats
Very rich and peanut buttery tasting. I made it for my moms 62 Birthday and everyone seemed to like it. Remember very rich so small goes a long way! Thanks for sharing your recipe.
Reviewed on Feb. 05, 2013 by KmMcK
It was good, but very very rich. Preztel crust didn't stay together at all.
Reviewed on Dec. 18, 2012 by Sarah7180
This was a really good, restaurant quality cheesecake. However, I ended up having to bake this significantly longer than 55 minutes. At 55 minutes, the middle was still gooey and cold. Probably more like 1 1/2 hours. I suppose it depends on your oven though - I didn't see that anyone else had this problem. Will make again!
Reviewed on Jun. 18, 2012 by bobstrains
This was very good. Took it to a friend's for dinner Saturday and the peanut butter lovers loved it. They could not believe the crust was made from pretzels.
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